Eating A Sandwich
Photo credit: BBC News
A lot of foodstuffs in Victorian England were made with contaminated ingredients. One report in 1877 showed that ten percent of butter, eight percent of bread, and 50 percent of gin had copper added to it, while red lead was added to cheese to give it a “healthy” color. Other adulterants included strychnine in beer, copper in pickles and jams, lead in mustard, iron in tea, and mercury in chocolate.
Bread, however, was a particular problem. Very few poor people at that time had the facilities to bake their own bread and therefore bought their daily loaves from street vendors. Bread was cheap, so it was a staple food for many, and almost the only food for some. However, the majority of this bread was adulterated with alum. Though it was not poisonous in itself, alum acted to prevent the absorption of nutrients in food.
The alum bulked out the bread, making loaves appear larger for their weight and thus more attractive to poor families with many mouths to feed. Those who survived the sandwich fillings would have developed rickets or other diseases because of their inability to absorb nutrients efficiently.
Makes a few of our latest food recalls seem tame by comparison, but they are still there for a reason. Please follow food safety guidelines.
Coffee out on the patio today. Let's enjoy a bit of sunshine...OK?
