Note 34 — X CEREALS

It is important to note, in this connection, that but a small percentage of the starch is ever converted into sugar, even by the most thorough mastication. I say this on the authority of Dr John Goodfellow, F.R.C.S., author of “The Dietetic Value of Bread,” etc., who conducted a number of careful experiments on this very point. (See his letter to Dr Densmore, in “How Nature Cures,” pp. 237-239.) In raw cereals, only about one per cent. was converted! As this process of conversion cannot go forward in an acid medium—i.e. in the stomach—it is evident that the bowels must be called upon to effect this conversion—a useless tax upon them, and a cause of constipation as well.