Enriched wheat flour has become a North American household staple in our age of ultra processed foods, paralleled by a surge in chronic illnesses like ADD, ADHD, mood disorders, anxiety, and other mental health conditions. Interestingly, Europeans and Asians have rejected the notion of fortifying flour and rice with synthetic vitamins, opting to stick with mother nature and coincidentally both European countries and Asian countries have lower rates of chronic mental illnesses.

This phenomenon often prompts reflection on the role of big government and big food in attempting to augment mother nature's offerings, with enriched flour serving as a prime example. Since its introduction in 1993, enriched flour or fortified flour has been touted as a nutritional boon, promising to address deficiencies in essential vitamins and minerals. However, beneath its seemingly beneficial facade lies a host of potential health risks that often go unnoticed. 

Enriching flour is achieved by adding a synthetic vitamin powder to the flour during the milling process, ensuring the right amount of vitamins are added. Refined wheat flour is typically fortified with synthetic versions of the following vitamins, thiamin (thiamine mononitrate) (vitamin B1), riboflavin (B2), niacin (B3), folic acid (B9), and iron. Additionally, vitamin B6, pantothenic acid, magnesium, and calcium may also be added, although this is voluntary.

What's folic acid good for? Among the various components added to enriched flour, folic acid, a synthetic form of vitamin B9, deserves particular attention. First and foremost, it's crucial to recognize that Folic Acid is an entirely synthetic creation with no natural equivalent in the environment—it is a man-made chemical, far removed from anything found in nature. Folic acid, also known as monopteroylglutamic acid or pteroylmonoglutamic acid, is commonly used in supplements and processed food products. Unlike naturally occurring folate, not all folic acid consumed is converted into the active form of vitamin B9—5-MTHF—in the body. Instead, some folic acid remains unmetabolized, circulating in the bloodstream. 

The accumulation of unmetabolized synthetic folic acid in the body poses several potential risks to health. One significant concern is the masking of vitamin B-12 deficiency symptoms. Excessive consumption of folic acid can obscure the signs of vitamin B-12 deficiency, leading to delayed diagnosis and potentially severe consequences such as anemia and neurological damage. 

Moreover, studies have suggested a possible link between high synthetic folic acid intake and an increased risk of certain types of cancer. While the evidence is not conclusive, the association raises concerns about the long-term health effects of fortified flour containing high levels of folic acid.

Thiamine vs. Synthetic Thiamine. Vitamin B-1, also known as thiamine, is essential for human health and can be found naturally in whole grains, pork, and other foods. While thiamine naturally occurs in these foods, thiamine mononitrate, a synthetic version, is often added to food products but does not occur naturally. 

This synthetic form can lead to liver and kidney issues as it tends to accumulate in fat cells, making it difficult for the body to eliminate. This accumulation and potential for health problems make thiamine mononitrate a concerning additive.

Travelers from the US often note a surprising phenomenon when consuming wheat in Europe: less bloating, fewer digestive issues, and even weight maintenance. What sets European wheat apart from its American counterpart?

Gluten Disparity: The key difference lies in gluten content. American wheat, primarily red wheat, contains higher gluten levels linked to bloating and inflammation. European wheat, mainly white wheat, boasts significantly lower gluten levels, leading to reduced digestive discomfort.

Agricultural Practices: American wheat is exposed to glyphosate, impacting gut microbiome balance. European wheat practices ban GMOs and glyphosate, prioritizing consumer health and environmental sustainability.