One reason why children fed chiefly on white bread feel hungry nearly all the time, and demand so much food between meals, is found in the fact that their bodies are insufficiently nourished. Their bones and nerves not receiving the nitrates and phosphates they need, are suffering from hunger. When children are fed with food that thoroughly nourishes their whole system, they will seldom desire to eat between meals and thus retard the process of digestion and lay the foundation for dyspepsia and all its kindred evils. Flour made of all the nutriment of pure white wheat, unbolted, yet without the shell or husk or bran, contains all the elements necessary for the nourishment of the body. The flour called Graham flour rarely contains these elements. There is a great deal of bogus stuff in the market, which has brought the genuine article into disrepute, and made many thoughtful people disgusted with everything in that line. Very much that is called Graham flour is made up of a mixture of fine bolted flour, and the woody fibre of the wheat, which has no nutriment in it at all. This wretched fabrication has tended to make all whole wheat products unpopular. The woody bran is worse than worthless as food, or to mix with food. You might as well eat the shells of nuts, or the husks of corn, or the skins of potatoes, as the silex coats of wheat. To overload the alimentary canal with such foreign indigestible matter has no other tendency but to weaken and debilitate it. Very few millers trouble themselves to make a perfect whole wheat flour. I know but one establishment in the world where wheat and other grains are treated precisely as they should be, with all the harmful part removed and the rest made digestible by harmless methods, and that is the Health Food Company of New York.[1] [1] See Appendix, page 30.