Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 9
... less faeces . " + 335 Diphilus , who wrote a treatise on diet in disease and health ( see Athenaeus 4o ) , also stated that white bread was the most nutritious . Hippocrates 336 went so far as to recommend white bread for a person ...
... less faeces . " + 335 Diphilus , who wrote a treatise on diet in disease and health ( see Athenaeus 4o ) , also stated that white bread was the most nutritious . Hippocrates 336 went so far as to recommend white bread for a person ...
Página 38
... less expensive , though not less wholesome and nutricious food ; and at the same time totally to desist from that pernicious practice , the drinking of tea . . . . As much superfluous money is expended on tea and sugar as would maintain ...
... less expensive , though not less wholesome and nutricious food ; and at the same time totally to desist from that pernicious practice , the drinking of tea . . . . As much superfluous money is expended on tea and sugar as would maintain ...
Página 130
... less concerned with ideas of health than with their own or their share- holders ' interests . The advocates of high extraction may also be divided into three groups . Two of them are psychological in origin and tend to merge into each ...
... less concerned with ideas of health than with their own or their share- holders ' interests . The advocates of high extraction may also be divided into three groups . Two of them are psychological in origin and tend to merge into each ...
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Términos y frases comunes
18th century 85 per cent Agric Amer animals assize bakers baking barley better biological value bran Brit Britain brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption corn deficiency diet digestibility eaten editor's circular letter Editorial England enriched evidence experimental experiments extraction rate favour flour and bread fortification G. P. Putnam's Sons growth high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Woolton manchet meal Medical Research Council milk millers minerals Ministry of Food National wheatmeal natural nutritional nutritive value oats Physiol phytic acid poor potatoes probably protein raising the extraction reduce riboflavin scientific shortage standard bread thiamine tion trade value of bread vitamin B₁ wheat flour wheat germ wheaten bread wheatmeal bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour