I just came across a report of a study that suggests that folic acid "fortification" of flour may be even worse than I had already heard:
QUOTE: "It is important to note that these adverse interactions between high folate blood levels and vitamin B12 deficiency were seen only in the study participants from the NHANES conducted between 1999 and 2002, after the fortification of flour and other cereals with folic acid," says Selhub, who is also a professor at the Friedman School of Nutrition Science and Policy at Tufts University... UNQUOTE.
The problem is that:
QUOTE: Homocysteine and methylmalonic acid, compounds used by enzymes that contain vitamin B12, accumulate in the blood in patients who are vitamin B12 deficient. "Finding that the combination of high blood folate levels and low vitamin B12 status is associated with even higher levels of these compounds is a strong indication that the high folate is interfering with the action of these B12-containing enzymes, thus resulting in the exacerbation or worsening of the vitamin B12 deficiency," says corresponding author Jacob Selhub, Ph.D... UNQUOTE.
Source of the quoted passages:
http://www.sciencedaily.com/releases/2007/12/071218101124.htm |
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