SC - flour, sugar and fat in the medieval diet?

[Jenne Heise]

> I've received the following mail from someone who presumably read my 
> medieval cooking web page.  I'd be grateful for anyone's thoughts on 
> these questions, particularly on whether medieval flour was bleached 
> (I'd guess not) and the fat/protein/carbohydrate breakdown - I don't 
> have any of my books at work, although it strikes me as the kind of 
> thing C Anne Wilson might deal with?

Um, _6,000 Years of Bread_ states that the flour was not bleached, but
also claims that due to the poor quality of the milling techologies, the
flour of the middle ages tended to be very high in non-nutritive (i.e.
fiber) components-- to the detriment of the health of those who ate the
breads made of poorer flour. It's peculiar to think of it in this day and
age, but apparently there was _too much_ fiber in medieval breads?

 -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker