You need sugar; you need a considerable quantity of it every day. Nature provides this sugar in combination with the organic salts, and also with the precious vitamines, whose function in the body we are only beginning to investigate. All the mineral substances which give the color and flavor to oranges, apples, peaches, grapes, figs, prunes, raisins--all these you take out when you make sugar. Or perhaps you put in some imitations of them, made from coal tar chemicals, and drink them at your soda fountains! So little appreciation has the American farmer's wife of natural fruits, that when she preserves them, she considers it necessary to fill them full of cane sugar; in fact, she has a notion that they won't keep unless she cooks them up with sugar! So snobbish are we Americans about our eating, that we make the best of our foods into bywords. We make jokes in our comic papers about the "boarding-house prune"; and yet prunes and raisins are among the wholesomest foods we have, and if we fed them to our children instead of cakes and candy and coal-tar flavorings, our dental industry would rapidly decline. And the same thing is true of bread. When I was a boy, I thought I had to have hot bread at least twice a day, and if I were called upon to eat bread that was more than a day old, I felt that I was being badly abused by life. I used to read fairy stories, in which something called "black bread" was mentioned, something obscure and terrible; the symbol of human misery was Cinderella sitting in the ashes and eating a crust of dry "black bread." But now since I have studied diet, I have taken my place with Cinderella. I can afford to buy whatever kind of bread I want; I can have the best white bread, piping hot, three times a day, if I want it; but what I eat three times a day is a crust of hard dry "black bread." "Black bread" is the fairy story name for bread made of the whole grain. It is eaten that way by the peasant because he has no patent milling machinery at his disposal, to fan away the life-giving elements of his food. Nearly all the mineral elements of the grain are contained in the outer, dark-colored portion. The white part is almost pure starch; and when you use white flour, you are not merely starving your blood-stream, your bones, and your teeth, you are also depriving the digestive tract of the rough material which it is accustomed to handle, and which it needs to stimulate it to action. I am aware that whole grain products are a trifle less easy of digestion, but we should not pamper and weaken our digestive tract any more than we let our muscles get flabby for lack of action. We should require our stomachs to handle the ordinary natural foods, precisely as we accustom our body to react from cold water, and to stand honest hard work.