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Just added to my Blog: Since 1998, the Government of Canada has required that folic acid be added to all white flour, enriched pasta, and cornmeal products sold in Canada. https://inspection.canada.ca/en/food-labels/labelling/industry/grain-and-bakery-products/unenriched-flour

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A little bit of folic acid, a little bit of fluoride, a little bit of aluminum, a little bit of mercury, a little bit of bromine, add polyethylene glycol ….day in, day out…. So commonplace it’s almost normalized. Thanks Doreen, folic acid has been evading my radar.

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Hello Pam. Thanks for expanding this narrative. No added folic acid NZ https://organicflourmills.nz/blogs/news/no-folic-acid

This link states "Folic acid is the stable synthetic form of folate that gets converted to folate inside our bodies" https://breadpolitics.com/2021/07/20/does-new-zealand-need-folic-acid-fortification/ which appears to conflict with Dr. Toner who stated "Folic acid enters the methylation equation or the folate cycle at a different place than methyl folate but that place is the cause of all disease essentially"

and

Unlike folate, not all of the folic acid you consume is converted into the active form of vitamin B9 — 5-MTHF — in your digestive system. Instead, some folic acid is converted to 5-MTHF in your liver. This process is slow and inefficient in some people. https://www.healthline.com/nutrition/folic-acid-vs-folate#folic-acid

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Thanks Doreen for picking up on that.

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