THE RELATIVE NUTRITIVE PROPERTIES OF 85 PER CENT EXTRACTION FLOUR AND FORTIFIED WHITE FLOUR. Thirteenth Report.

flours tend to produce badly formed teeth and bones which fracture easily. This great defect can be easily remedied by adding a small amount of calcium carbonate to the flour. By experiments on human beings, it has been found that if 7 ozs. of calcium carbonate are added to 280 lbs. of white flour, and 14 ozs. to 280 lbs. of 85 per cent. extracted flour, the tendency to produce defective teeth and bones is largely overcome. It will be noted that the amount of calcium carbonate added is a mere trace.