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Bread to boost brain performance

Bakers required to use iodised salt in bread In last month’s E-News we wrote about the new mandatory addition of folic acid to wheat flour for bread-making, introduced to help reduce the incidence of neural tube defects in babies. This month we can report that bread has also become a source of iodine – 3-4 … Continue reading

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.

Select list(s) to subscribe to


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, 1 Rivett Road, North Ryde, 2113, https://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact