Meat and potatoes losses

Meat and potatoes losses in storage and preparation foliate less than leafy vegetables such as spinach, broccoli as well
 This has to do with the structure of the product. The more compact the structure, the smaller the loss.
After preparation, for example, the slicing of a product, the bioavailability of folic acid may increase. D is the degree to which your body absorbs folic acid. Also good chewing helps to improve the recording. Within the body When slicing of vegetables does take the risk of degradation of folic acid. It is therefore better not to keep cut vegetables for too long.
Pills by eating
As an alternative for tablets would be folic acid. Also be added to bread and / or milk In America and Canada already happening in Europe, Joey Atlas Reviews but there is no mandatory addition.
However, may be added as a maximum (in the Netherlands) 100 mcg per 100 kcal. Folic acid to foods voluntarily The Health Council recommends allowing children to avoid getting too much folic acid. Enrichment only in a limited number of products
The amount of folic acid may be added, and the products may be enriched still needs to be established by the EU.
Can you take too much folic acid?