White Flour Nutrients

I read with interest “Organic Foods: a Growth Industry” (Oct. 2), about the mainstreaming of organic foods. As usual, white flour is maligned by followers of this trend.

I am the fifth generation of my family to have been involved with the production of wheat flour. Since shortly after World War II, the U.S. government has required that white flour have the same nutritive value as so-called “whole wheat” flour. Flour must contain at least 1.66 milligrams of thiamine, 1.2 milligrams of riboflavin, 6 milligrams of nicotinic acid, and 6 milligrams of iron per pound. Millers can, if they so choose, or if their customer wants, include certain amounts of vitamin D, calcium and phosphorus.

The only nutritive difference in the flours is psychological, and what minor contribution the nondigestible bran fiber contributes (a very small amount in a couple of slices of bread).

KATE RANDALL REEVES

Fullerton