In 1911, the bread which made up 40 percent of the diet of the impoverished people of Britain was blamed for widespread poor health. Modern nutritional science confirms the accuracy of this assessment.
Refined white flour contains almost no natural minerals and vitamins. In particular, vitamin B deficiency from poor diet resulted in a range of illnesses that the Victorians called ‘wasting diseases’. And white flour at the time was usually laced with alum, which made bad flour look whiter.
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