Domestic medicine; or, the family physician. Being an attempt to render the medical art more generally useful, by showing people what is in their own power, both with respect to the prevention and cure of diseases ... / by William Buchan. With notes, etc., by a medical gentleman.

  • William Buchan
Date:
1802
Catalogue details

Licence: Public Domain Mark

Credit: Domestic medicine; or, the family physician. Being an attempt to render the medical art more generally useful, by showing people what is in their own power, both with respect to the prevention and cure of diseases ... / by William Buchan. With notes, etc., by a medical gentleman. Source: Wellcome Collection.

    742/814 (page 718)
    pieparing it; and as thefe flours may be, and are, at leall the oat-meal, very commonly iifed in an- othei way, in which, as I fliall afterwards ihow, It IS much more nutritious than when baked. The two flours are indeed both I’ometimes baked into bread without fermentation, and this, though it could not, for the rcafon Jult given, alford a politive conciulion, would certainly be a tairer compara- tive tiial than the otijer. But then, wheaten flour IS fo feldom ufed in this way, without other addi- tions, as butter, S^-c. which mult certainly im- piove its nutritious (|ua]itv, that common expe- iience is not ot itlelt luflicient to alcertain this point; and no direcT; experiments that i know of have been made for the purpole. But were it even proven, which it has not been, that wdieaten w'as more nutritious, in proportion to its weight, than oaten bread, this would prove nothing- with regard to the general propolition, that wheat was more nutritious than oats. It would only prove, that in this particular mode of preparation w'heat was prelerable to oats ; which might depend on the fpecific preparation of eadi, the one being fermented, the other not, and like- wlie on the lelative (Quantities of w^ater employed in baking them, which inigiit give a difference in their relative weight. 1 will even ccsnfefs, 1 am niyfell, though not from any direcl exi^eriments 01 obfervations of my own, inclined to tlfink that wheaten bread is more nutritious than oaten, when both are made in the ufual way. This not only coincides, I believe, with the common opi- nion on this fiibjecff, but perfectly falls in with rny general principle, that the nutritioulnefs of thefe grains depends very much upon their more complete preparation. And that this is adually the cale in the baking ot wheaten bread, cannot be denied. Were