National Geographic : 1916 Feb
125 Mimillion Food Cells In that Grain ofWheat Many sorts of food cells-about all we need. But some valuable elements which we can't do without lie mostly in the outer coats. That's why food experts advocate whole wheat. Those food cells must be broken to digest. That' s why wheat is cooked or baked. And, to break more cells, you toast it. But toasting, even, hardly breaks up half. Now We Explode Them That's the fault which Prof. A. P. Anderson corrected by steam-exploding wheat. Each food cell, he found, holds a trifle of moisture. So he puts the wheat kernels in guns. Then revolves those guns for sixty minutes in 550 degrees of heat. That converts all the mois ture to steam. The guns are then shot, and the steam explodes. Each food cell is blasted from within. Thus every element in every coat of the grain is fitted for easy, complete digestion. Puffed wheat is whole wheat. But, more than that, it is whole wheat made wholly avail able. That was never done before. Puffed Wheat except 12c Puffed Rice Fr 15c Corn Puffs-Bubbles of Corn Hearts- 15c Puffed grains derive from the fearful heat a most fascinating taste. The puffing makes them bubbles, eight times normal size. The walls become thin and fragile, ready to melt in the mouth. The grains are flaky bonbons-food confections-seemingly too dainty to be eaten by the bowlful. But they are only grain. Serve them as your morning cereals. Serve them in your bowls of milk. Mix them with your fruit. The Quaker Oats company Sole Makers "Mention the Geographic-It identifies you."