What You Need To Know About Folic Acid

10 Comments

1. good food is the only medicine

2. Great video! In addition to the difference between folate and folic acid, there’s also the epigenetic issue of the body’s ability to take either to the final metabolite. It has been hypothesized that perhaps 40% of the populations in first-world countries have lost the ability to produce the 5-methyl tetrahydrafolate reductase enzyme due to the very dietary habits warned against in the video. For that 40%, the availability of methyl donors in the body may be a moot point and/or identify an additional pathway for remedy. I’ll be look with great interest at the details behind your suggestion that folic acid in the blood is a problem, as well as methods of clearing same.

3. Lovely and informative! I was fond of the “Filicine” Folic Acid 5 mg pills by Big Farma, until now. Thanks for the presentation.

4. Have so much respect for the Bailey’s!! Thank you 😊🙏🏼

   A great podcast with a Dr. Tatum Toner can provide further insight to what Sam has just shared – The Way Forward on Spotify – Ep 98 Folic Acid fortification and the rise in chronic illness. The manner in which fortification was agreed to and the impacts on health is both disturbing and outrageous.

   Dr Toner is a medical doctor that has also now transitioned to a terrain-based medical approach.
   Key podcast discussion points include:
   Research and Evidence: Detailed statistics and studies supporting Dr Toner’s claims about the impact of folic acid fortification.
   Body’s Response to Methylfolate: What happens when methylfolate enters the body and its benefits.
   Eliminating Folic Acid: The importance of cutting out folic acid from your diet and how it can positively impact your life.

   Podcast time stamps:
   36:00 – Fortifying Food With Chemicals
   40:58 – Operating in Coherence vs Toxins with Introduction Folic Acid
   53:10 – Turning Off Detox Pathway
   57:15 – How to Counteract Folic Acid and Chronic Illness

5. Thanks!, I am amazed at how much there is to learn about our “modern” food supply’s lack of nutritional value. This has been another very informative presentation. I had not even considered why folic acid is in our food in the first place; now I know why and can now make more informed choices.

6. Thank you very much Dr Sam great information.

7. In the UK, one way around avoiding ALL the additives in flour is to buy bread manufactured overseas (not just the flour). I emailed the company; Crosta and Mollica, that makes bread in Italy and they assured me nothing was added. That was a few years ago so whether they have changed since one would need to double check.

8. Very good video. I love Dr Bailey’s deep dives into these issues and I sha re them with my clinic clients.

   There is growing evidence of folic acid and their metabolite toxicity in research on animals. I would have loved Dr Bailey to habe touched on these as well.

   I’d also love to see a video on the recommendation to reduce vitamin a in pregnancy, based on questionable research on synthetic vit a supplementation, and how this global recommendation has negatively affected pregnancies and children’s health.

9. What women need is meat, eggs, animal fat and dairy if they support.
   Anything else is a joke, along with 99% of all supplements.

10. I recommend baking your own bread using your own home-made live yeast culture (aka “sour dough starter”) at home using a decent quality, preferably organic flour. I do this on a regular basis, and as long as you don’t follow the high-hydration recipes found in nearly all youtube videos, it takes less time than people might imagine (the dough also works great for baking pizzas, “focaccia”, etc).

    In the EU getting a hold of decent quality flour should hardly be an insurmountable task, but I was quite shocked to see from the map that most of South America has adopted mandated folic acid fortification programmes. The stuff sold in the US that passes off as “bread” is a joke (I say this from experience); anyone eating that on a daily basis is literally poisoning themselves. One of the commonly used, ahem, “ingredients” found on the soft-style bread sold in places like Cost-Co, Walmart, etc is ammonium chloride. That’s actually one of the “bench top” chemicals I used to use on a regularly basis during my days working in an organic chemistry lab in order to “work-up” reaction (mild acid to neutralise basic solutions), and yet they think fit to add this to so called “bread” for human consumption, lol.