The human body has difficulty converting folic acid into a usable form, leading to a buildup of unmetabolised folic acid in the blood.
The reason given for adding folic acid to flour is to protect pregnant women and their unborn children from to help prevent neural tube defects due to folate deficiency.
However, unmetabolised folic acid can block the receptor that transports folate to the brain, potentially leading to cerebral folate insufficiency, particularly in pregnant women, developing babies and young children.
“By forcing synthetic folic acid into the circulation [by e.g. adding it to flour], fortification may be producing windows of cerebral folate insufficiency in exactly the people it is meant to protect,” Dr. Clare Craig says....<<<Read More>>>...
