(c) It would make it easier for bakers to make good brea### The higher the extraction rate of the flour the more difficult it is to make good loaves. Moreover, with a number of bakers called up for service, those who have taken their place are not as experienced or as highly skilled. (d) Bread made from it would not become stale so quickly. 4. Nutritional Value. I submitted this proposal to the Standing Committee of the Ministry of Health on Medical and Nutritional Problems and I attach as Appendix A a copy of their report together with that of the Sub-Committee to which they referred the matter.