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In page History of bread:
"Up to the 19th century, bread sold in Europe was often adulterated with hazardous materials, including chalk, sawdust, alum, plaster, clay and ammonium carbonate. This gradually came to an end with government action, such as the 1860 and 1899 Food Adulteration Acts in Britain.[1] America had a more difficult time ending these processes of adulteration however, as various states had varying policies regarding bread making. [2]
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