Admirers of old-fashioned bread point out that not only does today's mass-produced bread taste as pallid as it looks but that it is less nutritious than the kind mother made. The bleached white flour U. S. bakers use contains only 12 to 15% as much vitamin B1 as whole-wheat flour. Last week the National Research Council, a group of scientists organized by Woodrow Wilson in 1916 for Preparedness, announced that part of this deficiency will soon be made up.
Crystalline thiamin, which is vitamin BI, together with iron and nicotinic acid, will be generally restored to white flour by millers this month....
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