0.04% 2009
Sarah Bodman
Ergot (Claviceps purpurea) is a parasitic fungus affecting the two main staples for bread flour: wheat and rye crops. When ingested, ergot-poisoning symptoms include hallucinations, convulsions and sensations of burning. In the 1940’s

Albert Hofmann’s study of ergot led to the creation of lysergic acid diethylamide - LSD. During the hysteria of the Salem Witch trials 19 people were hanged or pressed to death for allegations of witchcraft in Salem Village from June - September 1692. In the Salem area, rye was grown for local supplies of bread making.

After Linnda Caporeal’s research, and subsequent article in Science Vol. 192 (2 April 1976) the accusers’ symptoms are now thought to have been the result of ergot infection - poisoned by their own daily consumption of rye bread - rather than suffering from any witchcraft. A commemorative area now stands in Salem for those who were killed.

The maximum amount of ergot now allowed in any milled cereal product is 0.04%.

Digital print from scanned bread on Waterford paper.
www.bookarts.uwe.ac.uk/bodmid.htm
Sarah.Bodman@uwe.ac.uk
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