Our daily bread

There is an ongoing debate about whether folic acid should be added to bread. Pregnant women who increase their intake of folic acid have much lower rates of spina bifida, and given that bread is a staple, the suggestion is that putting folic acid into bread will decrease birth defects.

Unfortunately, there is also some evidence (although much more limited) that high intakes of folic acid can cause some cancers.

Regardless of the scientific debate about the health effects of folic acid, should we really be forifying our foods to make up for dietary deficiencies? We all know that people don't eat enough fibre either, so why not beef up the amount of fibre in bread? Why not add in the whole spectrum of vitamins and minerals, cos, you know, most people aren't getting their RDI.

When will the osteoporosis, diabetes and scurvy lobby speak up about all the other things should be added to bread?