Denis:

>As a matter of fact, Dr Paul Carton a french physician who headed a
>sanatorium near Paris  beween 1905 and 1925, was the first naturopath to
>question the use of whole wheat and whole wheat bread, on the basis of the
>results of empirical studies on his patients. He had noticed that many
>people with or without  gastric problem were much worse off with  whole
>wheat flour preparations than with processed wheat (that was decades before
>the recognition of widespread gluten intolerance by medical authorities).

This is very interesting. I am inspired to ask: WHY?? Everything I read
about it (other than raw-food) advises the superiority of whole grains over
processed as far as density of nutrient is concerned. (We are talking here
about the huge number of folk who are vegetarian and those other "huger"
numbers of average "all american", "all international" routine eaters who
have no theory other than history and pleasure and pocketbook.If you don't
eat meat, you simply are starved for beans and grains,protein, zinc, iron,
B's-- you are a time bomb. Says traditional biochemistry.  That also applies
to whole *anything* vs processed--excluding frankly indigestible wastes, of
course. I understand the gluten intolerance of some, but that is a far cry
from all; unless specific criteria of illness are present, and I haven't
heard what these are, what's the beef?(sorry  :)  ). What about the main
vegetable sources of protein, starches, and B vitamins,and minerals so
valuable to health? Please educate me.

Pat