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In World War 2, people thought there was going to be a dairy shortage (which is a main source of calcium), so they started to put calcium in the white flour (which was, and still is, something consumed by many people) so that people always got enough calcium in their diet. It has been carried on ever since.

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Calcium is added to white flour by law to replace the nutrients lost during the refining process. This enrichment process helps prevent nutrient deficiencies in the population, particularly in regard to calcium intake, which is important for bone health.

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Q: Why is calcium added to white flour by law?
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