Title: Article About the Digestibility of Bread
Source: Northwestern Miller
Description: The Northwestern Miller published this article about the digestibility of bread in 1927.
- Why would it make sense for a newspaper like the Northwestern Miller to publish an article like this in its paper?
- What can we guess about the article's point of view by knowing the identity of the person who wrote it?
- Which kind of flour was considered by this author to be more easily digested and better for you?
- How would you find out if white flour (which is supported by this article) was a more profitable product for the milling industry than the other kinds of flour that were not supported by the article? What would the industry have to gain by promoting a flour that was more profitable to make?