Wheat and spina bifida

Spina bifida and neural tube defects are a devastating condition that affect 1 in 800 births. They represent the failure of the spinal column and overlying tissues to close in utero during the first trimester of pregnancy, leaving the spinal cord, and sometimes the brain, exposed. It is attributable in large part to dietary lack of folate, a B vitamin. If pregnant mothers obtain 400 mcg per day of folate, the incidence of spina bifida is slashed by 72%–not eliminated, but markedly reduced (since there are causes outside of lack of dietary folate). Given the severity of this condition, it is an incredibly small effort for a potentially marvelous gain. Because many Americans have chosen to adopt a diet based on fast foods and junk foods, many women of childbearing age develop deficiency in this ordinarily ubiquitous nutrient. For this reason, in 1998, the FDA passed a regulation requiring bread makers to add 40 mcg of folic acid per 100 grams (3.5 ounces or approximately four slices of white bread, medium thickness) of enriched (processed) bread; the requirement does not apply to whole grain breads. A typical two-slice white bread serving as, say, a sandwich, adds 20 mcg of folic acid. The Wheat Lobby is trying to paint themselves as the champions in the fight against spina bifida with this press release via their Six Servings. Among young people and others unschooled or uncaring in nutrition, folic acid fortification of white flour products has indeed exerted a p...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Nutritional deficiencies Source Type: blogs