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| Alternative Names: Folacin or Folate. Cooking foods at high heat on the stove or in a microwave, or with too much water, will reduce folate content. It has been estimated that only half of the USRDA, which is 0.4mg (400mcg), is actually consumed in an average American diet. Remember that folic acid is available from fresh, unprocessed food, which is why it is so commonly deficient in our culture's processed-food diet. Folate is only about half as available for the body to use as is the folic acid in pills and supplements. Folic acid is very sensitive and is easily destroyed in a variety of ways, such as by light, heat, any type of cooking, or an acid pH below 4; it can even be lost from foods when they are stored at room temperature for long periods. Some doctors describe impressive results in many patients, especially the elderly, with injections of 1,000mcg of B12 and 10mg of folic acid. Folic acid is a molecule made from Glutamic acid (an amino acid), para-amino benzoic acid (PABA) and Pteridine. Homocysteine is now considered an independent risk factor for vascular disease, especially atherosclerosis. People who are very stressed or fatigued or who have any loss of adrenal gland function may benefit from additional folic acid. Those who drink alcohol or take high amounts of vitamin C also require more of this vitamin. In patients with psoriasis, folate is used rapidly by the skin, thus is needed in increased amounts. More is also required during lactation, which it also aids. Folic acid is often used when there are any menstrual problems. This reveals why disorders involving folic acid deficiency are so common. Deficiency symptoms may then occur. The suggested therapeutic dosages for most uses of folic acid or treating deficiency problems is about 1mg twice daily; it may take several months for this vitamin therapy to correct the deficiency and replenish stores of folic acid. In recent research where higher levels (15 mg daily) of folate have been used, some side-effects developed after a month of treatment. |