| Description | Prepared by the Food Committee. Gives the history of the milling standard -- studies on the dietetic effects of higher milling standards -- the digestibility of such breads in experimental tests -- tables on nitrogen balance in diet of higher milled breads -- detailed reports on experiments undertaken in prisons in Glasgow and various factory settings, with the patients' responses, including a petition from 61 employees of the West Riding Chemical Co asking to be allowed to keep the wholemeal [higher milling standard] bread. |