Starting from 14th August, non-organic wheat flour used in bread-making in New Zealand will be fortified with folic acid. Folic acid is known to help
Starting from 14th August, non-organic wheat flour used in bread-making in New Zealand will be fortified with folic acid. Folic acid is known to help prevent neural tube defects in unborn babies, such as spina bifida. The move to fortify bread-making flours with folic acid is aimed at providing essential vitamins to a wider population, including those from various socio-economic backgrounds. While some experts welcome this step as a major advancement in preventing neural tube defects, others are cautious and want to see more research behind the decision to add the supplement to bread. The practice of adding vitamin supplements to food is common in many other countries.
