The story of bread

It all started in the end of 1941, the United States entered the war, and a national conference on nutrition in the conditions of defence adopted a far-reaching decision: to enrich bread and flour with iron, to prevent anemia among the American population. "War does not tolerate tired of people", and fatigue - the first sign of the lack of iron and the resulting anemia.
In America, known to produce only white flour and white bread, for many years all food industry together with the mills was focused on production of pure flour (almost one starch); the rest, i.e. the most valuable part of the grain, going to waste. 1 kg of flour from whole grains, contains about 30 mg iron, 1 kg of flour from purified grain - 8.2 mg, and 1 kg of enriched flour should contain about 26 mg of iron. 30 U.S. States supported the call by the Conference to increase the iron content in bread and flour products and set to work.
In 1968-1970, in 10 States began a large-scale examination of the results of this action. Carefully examined 30 thousand families, in food which were iron-fortified bread and flour, and everyone had found a deficiency in the body.
Fortification of food with iron - expensive undertaking, and the results were disastrous. Why? Because you add to bread, pasta, pasta, pasta and flour iron, as we already know, is assimilated to the minimum extent. So 30 years of such efforts - and all in vain!
The bread we eat daily, and nutritionists have come to the correct conclusion that the best source of iron can serve as products made of flour. They urge to eat bread from a flour of a rough grinding, containing a whole range of mineral elements. This bread is healthier and better remains fresh. Some breads, especially white, lose the taste before will harden and others stale and it was still delicious. As it turned out (confirmed by the research society of environmental prevention in Krakow on the products of company "Wawel"), add to the dough natural rock salt from the field in Kladova (Poland) extends the freshness of bread.