§ 14. Dr. Barnett Strossasked the Minister of Food what is the degree of extraction of flour from wheat in use today for the making of normal bread; the degree of extraction in 1938; and what are the contents in each case, of protein, fat, iron, calcium, phosphorus and vitamins, including carotene.
§ Mr. S. N. EvansThe extraction rate of flour used in 1938 varied, but 70 per cent. was the most usual; the present extraction rate is 85 per cent. With permission, I will circulate in the OFFICIAL REPORT the average composition of flour of 70 per cent. and 85 per cent. extraction rate.
§ Dr. StrossIs my hon. Friend aware that Members of Parliament have recently received urgent recommendations from some of the parties interested in bread making, asking us to press for a return to the old extraction rate? Will my hon. Friend tell us whether his Department is satisfied that the present grade is healthier and better than the pre-war grade?
§ Mr. EvansAll I can say is that we get representations from both sides—some for and some against. We have to arrive at what we think is the best conclusion having regard to the whole situation.
§ Mr. Thornton-KemsleyDoes not the Minister agree that in 1945 Government experts stated that an 80 per cent. extraction rate supplied all the vitamins that were necessary?
§ Following is the information:
§ The average composition of flour of 70 per cent. and 85 per cent. extraction rates is as follows:
| — | 70 per cent. extraction | 85 per cent. extraction |
| per oz. | per oz. | |
| Protein | 3.1 g | 3.3 g |
| Fat | 0.3 g | 0.5 g |
| Iron | 0.28 mg | 0.6 mg |
| Calcium | 4.5 mg | 46 mg* |
| Phosphorus | 26 mg | 54 mg |
| vitamin B1 (aneurin) | 0.021 mg | 0.082 mg |
| Riboflavin | 0.017 mg | 0.37 mg |
| Nicotinic acid | 0.23 mg | 0.57 mg |
| *Includes calcium added as creta preparata. |
§ Flour contains a negligible quantity of vitamin A (or carotene) and no vitamins C or D.
842§ 25. Dr. Strossasked the Minister of Food how much of the flour used for human consumption is bleached by means of nitrogen trichloride or other agents.
§ Mr. S. N. EvansOver 90 per cent. is treated with nitrogen trichloride; of the remainder, some is untreated and the balance is treated with any of several lesser known flour improvers.
§ Dr. StrossIs my hon. Friend aware that for some considerable time we have known that animals are very seriously affected when they eat flour treated in this way, and that this treatment is illegal in many countries, including America? Will he give an assurance that his Department will consider making representations with a view to stopping this practice altogether?
§ Mr. EvansThe information I have is that there is nothing detrimental at all to human health in the present method of treating flour. So far as any harm to animals is concerned, as that has been raised I will go into the matter.
§ Dr. StrossWill my hon. Friend ask his experts to reconsider the matter, in view of recent evidence and publications?
§ 31. Mr. Douglas Marshallasked the Minister of Food by how much the agene process has been increased per sack of flour since 1939; and to what extent the agene process is to be continued.
§ Mr. S. N. EvansI regret that the information asked for in the first part of the Question is not available. As to the second part, a change in technique which affects over 90 per cent. of the flour used in this country is being introduced, but this will take some time to effect, especially as the necessary plant, and supplies of the new improver (chlorine dioxide) have to be secured from the United States. However, the millers in co-operation with the Ministry are doing all they can to speed the change. I am sending the hon. Member a copy of an announcement made by the Ministry of Health and my Department on 27th January, which explains the position.