In the 1920s, food fortification began with table salt when iodine was added to prevent goitre in children. Since then, food fortification has become more common. Normal wheat flour is fortified with thiamin, B12, zinc and folic acid.

But this is not necessarily a good thing.

These imitation nutrients are not bioidentical to the natural version so they are not metabolized in the same way. This can cause many problems in our bodies.

Folic acid is synthetic imitation of folate which is naturally found in foods such as organ meats, especially liver.

Folic acid is metabolized in the liver whereas folate is in the intensities. The enzyme that converts it to useful forms is more abundant in the intenstines. High levels of folic acid intake means there will be a lot of untransformed folic acid in the blood. Why is it a problem?

Excess folic acid in the blood stream has ironically been linked to neurodevelopmental defects when pregnant women take it, higher likelihood of the child being born with seizure disorders or autism as well as blood iron deficiencies in the individual taking it.

I can see that there were good intentions behind fortifying food but it went wrong because we were arogant in our belief that we could imitate these nutrients. In a similar way that we believe we can imitate protein in “vegan meats” or sunshine in vitamin D pills.

It has become so common for the medical establishment to tamper with our food/water by saying it is “in our best interest” but in reality, there are many harms they did not anticipate but the average person pays for.
For this reason, having a personal farm is the ultimate luxury

Grow and eat your own food.