I am one of many people suffering from a common genetic condition called Methyltetrahydrofolate Reductase (MTHFR) SNP, which has caused chronic health complications due to the synthetic folic acid, present in our fortified foods.  For many years, my experiences have led me to uncover how widespread and silently devastating this issue is.

It’s not just gluten that makes some sick!  Ever wonder why gluten makes you feel bad although you don’t have Celiacs Disease?  Due to this genetic variance, which affects up to over 60% of the population, our bodies cannot process folic acid, a synthetic form of folate, into its usable form, leading to adverse health effects like fatigue, pain, mental fog, and contributing to more severe health conditions such as cancer, autism, ADHD, ME/CFS, Alzheimer’s, etc.  Habitual consumption of fortified foods leads to a build-up of unmetabolized folic acid in the body, worsening the health status of individuals with this genetic condition and potentially leading to illnesses that costs HUGE sums of money to TRY to treat and manage.  Folic acid is added to our flour, causing bread, cereal, pasta and all flour products to contain this “toxin”.

These simple facts suggest that the mandatory fortification of folic acid may do more harm than good for a substantial portion of our population. Alternative methods of fortification must be considered!

Through this petition, we are appealing to the food regulatory authorities to stop the mandatory fortification of synthetic folate in our daily foods and substitute with FOLINIC ACID, the usable form of folate!!  Help us decrease chronic illness and stop spending so much money on health care!  It's time for a solution that values the health of all individuals, stops the outrageous health costs that are making some of us sick and seeks to prevent unintended harm from our eating habits.

Please sign this petition to bring about this essential change…it’s essential for our future!  

See below for just some of the research WARNING about FOLIC ACID:

• Alnabbat, K. I. (2022). Nutrients, 14(19), 4089.
• Fardous, A. M. (2022). Integrative Medicine: A Clinician’s Journal, 21(4), 36–41.
• Greenberg, J. A. (2023). Current Developments in Nutrition, 7(Suppl 1), 100022.
• Hoffman, M. (2023). Current Nutrition Reports, 12(3), 331–342.
• Kuszewski, J. (2022). Frontiers in Cardiovascular Medicine, 9, 1025871.
• Ledowsky, C. J. (2023). Exploratory Research in Clinical and Social Pharmacy, 10, 100277.
• Mason, J. B. (2012). Cancer Epidemiology, Biomarkers & Prevention, 21(5), 723–725.
• Ortbauer, M. (2016). Genes & Nutrition, 11, 20.
• Raghavan, R. (2018). Paediatric and Perinatal Epidemiology, 32(1), 22–30.
• Ramaekers, V. T. (2004). Developmental Medicine & Child Neurology, 46(11), 771–775.
• Scaglione, F. (2014). Xenobiotica, 44(5), 480–488.
• Servy, E. J. (2018). Journal of Assisted Reproduction and Genetics, 35(8), 1431–1435.
• Silva, C. (2017). Porto Biomedical Journal, 2(5), 167–172.

• Smith, A. D. (2021). Proceedings of the Nutrition Society, 80(3), 267–274.
• Stover, P. J. (2011). Journal of Biological Chemistry, 286(28), 24855–24862.
• Tang, J. S. (2022). Frontiers in Immunology, 13, 946713.
• Troen, A. M. (2006). Proceedings of the National Academy of Sciences, 103(5), 1360–1365.
• Wiens, D. (2017). Brain Sciences, 7(11), 149.