Hebrew University Tests Nutritive Value of Bread

(Jewish Telegraphic Agency)

Investigation of a claim made by a Palestinian chemist that bread prepared by a special method devised by him has qualities not contained in ordinary bread and has a higher nutritive value was undertaken by the Hebrew University and the Hadassah Medical Organization with the help of a grant received through Judge Julian W. Mack of New York. Arrangements were made for a special investigation to be carried out at the University under the supervision of the Institute of Chemistry, and the Department of Hygiene, of the Hebrew University.

Experiments were conducted with human subjects and animals in order to determine the effect of the germination of wheat prior to the manufacture of the bread on the resorptive quality and higher available vitamines and protein content of such bread. The results of the experiments did not support the claim that bread thus especially prepared was of appreciably higher value than whole wheat bread. At the same time certain points of interest were ascertained. It developed that germination improves the nutritive value of the wheat, that bread in general has a higher nutritive value than wheat, but that neither whole wheat bread nor the especially prepared bread can serve as a complete diet.

Experiments on the subject of human nutrition are being continued.