Why Folic In Flour Is Fab

Why Folic In Flour Is Fab

Folic acid is to be added to flour under new UK health regulations, a move that may leave some people wondering just what this is all about. 

Those in the know will be well aware of the health benefits this will bring, but of course we live in an age where some will misunderstand and assume something is afoot.

Before anyone in a tinfoil hat claims folic acid is something sinister (with nano-nano-nano-nano chips hidden in flour grains, perhaps?), it is in fact just the latest of a number of elements that by law are part of the flour every British loaf is made from.

The fact is each daily bread delivery already contains calcium, iron, thiamine and niacin.  The last two may sound like something Alan Titchmarsh will tell people who to plant, but they are also known as vitamins B1 and B3. All these things have been added to flour since the 1940s.

Folic acid has crucial benefits. An artificial version of Vitamin B9, it helps the body make more healthy blood cells. This is important for the capacity of the body to carry oxygen in the blood stream, so a lack of folic acid can lead to nasty conditions like large cell anaemia, with shortness of breath, pins and needles and weight loss among the symptoms.

However, the prime reason for adding it is foetal development. Mothers are advised to take folic acid supplements in early pregnancy because any folate deficiency can cause birth defects, such as spina bifida. This is because babies need folic acid for their early cell development and that means mothers should make sure they have extra.  

Now folic acid will be in every sandwich or slice of toast, something future generations will certainly be able to thank us for. Moreover, it will be one way in which expectant mothers can be entirely justified in ‘eating for two’. 

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By | 2021-10-08T12:00:34+00:00 October 1st, 2021|Blog|Comments Off on Why Folic In Flour Is Fab

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