When all the facts are taken into account it appears that the contention of the food reformers, that the various breads which contain those constituents of the grain which lie near the husk are capable of supplying more protein for the needs of the body than white breads, cannot be upheld. From statistics collected by the Board of Trade some few years ago as to the dietary of the working classes it appears that the diet of workers both in urban and in rural districts contains about 97 grams of total protein per head per day. This is rather under than over the commonly accepted standard of 100 grams of protein which is supposed to be required daily by a healthy man at moderate work. Consequently a change in his diet which increased the amount of protein might be expected to be a good change. But the suggested change of brown bread for white, though it appears to increase the total protein, turns out on careful examination to fail in its object, for it does not increase the amount of protein which can be digested. From the same statistics it appears that the diet of a working man includes on the average about 1¼ lb. of bread per day. This amount of bread contains about 60 grams of protein, or two-thirds of the total protein of the diet. Now it was pointed out in the last chapter that the protein of wheat was very rich in glutaminic acid, a constituent of which animals require comparatively small amounts. It is also correspondingly poor in certain constituents which are necessary to animals. Apparently therefore it would be better to increase the diet in such cases by adding some constituent not made from wheat than by changing the kind of bread. From the protein point of view, however we look at it, there appears to be no real reason for substituting one or other of the various kinds of brown bread for the white bread which seems to meet the taste of the present day public.