McCOY'S MIRACLE LOAF
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Still, a few bakery owners scattered throughout the state became enthusiastic about his product and sold it—in sufficient amounts to justify keeping the loaves on the market—under the name of "Triple-Rich Bread", a label which referred to its three nutritious additions: wheat germ, a source of iron, vitamin E, and the B vitamins ...dry skim milk, which has about twice the protein value of meat as well as liberal amounts of calcium and riboflavin ...and soy flour, a rich protein concentrate that supplies the amino acids lacking in wheat and thus yields a complete protein. (McCoy preferred unsaturated, full-fat soy flour to the defatted version, because he thought the former made baked goods more attractive and tastier.)
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Oddly enough, because the commercial version of Cornell Bread contained extra healthful ingredients, that era's Food and Drug Administration decided that it couldn't properly be called "bread", but must be labeled (would you believe?) "artificial"!
WE KNOW BETTER NOW ...DON'T WE?
Fortunately, nutritional awareness has come a long way since the 1930's, and more and more people have begun to recognize the truth in what Clive McCoy told us so many years ago: "Lack of information is not the problem in nutrition today. The vital blocks are an indifference to learning, lack of self-discipline in food selection, and the failure to realize that what one eats affects the health."
Back in 1955, in order to increase the public's awareness of good nutritional habits, McCoy—with the help of his wife, Jeanette (herself a former member of Cornell's nutrition staff)—published You Can Make Cornell Bread, a small booklet that contained the basic recipe and a number of variations on the theme. In fact, as the publication notes: "You can make cakes, cookies, pie crust, and other baked products that will contain more complete protein, more minerals and vitamins from your own favorite recipes ...if you will put 1 tablespoon of soy flour, 1 tablespoon of dry milk, and 1 teaspoon of wheat germ in the bottom of the cup when you measure each cup of flour." (The booklet, which has been reprinted many times, is still available from Mrs. Clive M. McCoy, Dept. TMEN, 39 Lakeview Lane, Englewood, Florida 33533—for $2.70 postpaid.)
