Abstract
IN the House of Commons on July 18, the Parliamentary Secretary to the Ministry of Food announced that very shortly the white loaf would be fortified with a supplement of vitamin B1 (aneurin) and a calcium salt. It is understood that the vitamin B1 will add approximately 100 I.U. to the daily intake, whilst the addition of calcium will ensure that all classes of the population are receiving at least the daily requirement of approximately 0.60 gm. Both constituents will be introduced into the flour stream at the mill, where accurate control can easily be achieved. This decision will probably not satisfy the advocates of brown or wholemeal bread; but it is a compromise which is sound on nutritional grounds and inevitable from the practical point of view.
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