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Diane Miller - The B Vitamin: Folate
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    Have you tried a fresh spinach salad with orange slices recently? It’s colorful, rich in folate and oh so good for you!
    Folate helps the body form red blood cells and aids in the formation of genetic material within every body cell. Because of its association with neural tube defects, folate is now one of the nutrients included in the “enriching” process of our flour.
    Good sources of folate include legumes and vegetables, especially green, leafy vegetables. Also, citrus fruits are good sources. Now, because folate is included in enriching our flour, grain products are also a good source.
    Folate can be lost from foods during preparation, cooking or storage. To retain folate, serve fruits and vegetables raw whenever possible. Steam, boil or simmer vegetables in a minimal amount of water and store vegetables in the refrigerator.
    In addition to neural tube defects, folate deficiency impairs cell division and protein synthesis. The first two signs of folate deficiency are anemia and GI tract problems. Folate also is associated with drug interactions. For example, aspirin and antacid may interfere with the body’s use of folate.
    For more information on vitamins contact Diane at (912) 871-6130, or
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