f the entire-wheat. Others, however, are of the
opinion that the amount of xanthin present in the bran is so small as
not to be considered, especially when, by the removal of the xanthin,
valuable mineral matter is also removed.

Of course, it is difficult for a layman to form an opinion when experts
differ. Perhaps the best thing to do is to use whole-wheat bread if
there is any tendency to constipation. If not, then choose that which is
the more palatable, or change from one to the other as inclination
dictates. This adds to variety, and as digestion is better when the food
is better relished, no doubt, in this case, that which pleases the taste
best is the best to eat. At least, we can hold this view tentatively for
the present.

Wheat flour (entire), ranks the highest of all the cereals in protein,
excepting oatmeal, averaging 13 per cent. In fat it exceeds rice and
rye, is equal with barley and maize, but considerably below oatmeal:
averaging about 1.9 per cent. In carbohydrates it averages about
seventy-two per cent., all the cereals being very much alike in quantity
of these nutrients. It is a well-balanced food, as indeed, all cereals
are, and is palatable prepared in a variety of ways, although, made into
unleavened, unsalted bread, the sweet, nutty flavour of the berry itself
is best preserved.

Oatmeal is not extensively used, comparatively speaking, although it has
an excellent reputation. It is decidedly the richest cereal in protein
and fat, especially fat, and this is probably why people living in cold
climates find it such a sustaining food. In protein it averages 16.1 per
cent.: in fat 7.2 per cent. It is very commonly used as porridge. When
well cooked, that is to say, for several hours, this is a good way to
prepare it, but a better is to eat it dry in the form of unsweetened
oatcakes, scones, etc., these being more easily digested because
necessitating thorough mastication. The above remarks regarding the
removal of the bran from wheat-flour are precisely as applicable to
oatmeal, as well as rye, so no more need be said on that point.

Rye flour is not unlike wheat, and is used more extensively than wheat
in many parts of Europe. It has 2 per cent. less protein than wheat and
its gluten is darker in colour and less elastic and so does not make as
light a loaf; but this does not detract from its nutritive value at all.
Being more easily cultivated than wheat, especially in cold countries,
it is ch