As a March of Dimes sponsor, the Grain Foods Foundation is committed to raising awareness for the important role that B vitamins and folic acid, in particular, play in preventing birth defects. Foods made from enriched grains have been fortified with twice the amount of folic acid found in whole grain products. According to Centers for Disease Control and Prevention (CDC), fortification of enriched grain with folic acid has accounted for a 36 percent decline in neural-tube birth defects in the Hispanic population and a 34 percent decline among the white, non-Hispanic population between 1995 and 2002.
"We are honored to partner with the March of Dimes to educate consumers about the important nutrition benefits of bread and grains," said Judi Adams, MS, RD, president of the Grain Foods Foundation. "It's important for women, in particular, to understand that enriched grains are a primary source of folic acid, which is critical during their child-bearing years. While whole grains are very important in the diet, enriched grains contain twice as much folic acid," she added.
Of the four million women who give birth in the U.S. each year, some 3,000 babies are born with neural tube defects, yet many of these birth defects could be prevented by incorporating folic acid rich foods into a woman's diet before getting pregnant. Foods made from enriched white flour - like bread, crackers, bagels, pasta and tortillas - contain important B vitamins (niacin, thiamin and riboflavin) and folic acid.
"We are working together with the Grain Foods Foundation to increase awareness of the importance for all women of childbearing age to consume 400 micrograms of folic acid every day before her pregnancy to reduce the risk of babies born with neural tube defects (NTDs)," says Dr. Jennifer L. Howse, President of the March of Dimes. "That means a healthy diet containing enriched grain foods - such as bread, crackers, bagels and tortillas - and a multivitamin containing 400 micrograms of folic acid daily."
Daily consumption of folic acid before pregnancy is crucial because NTDs occur in the early weeks after conception, often before a woman knows she is pregnant. Studies show that, if all women consumed the recommended amount of folic acid before and during pregnancy, up to 70 percent of NTDs could be prevented.
For more information about March for Babies and the importance of enriched grains, visit www.marchofdimes.com.
Healthy eating and balanced living are not complicated. It's common sense.
• Eat a variety of foods
• Avoid overindulging
• Get some exercise every day
While most of us know that we should eat from all of the food groups, not many know that products made from enriched white flour can also provide essential ingredients for healthy prenatal development. In fact, folic acid found in bread and grains may help prevent the risk of birth defects of the brain or spinal cord.
Products - like bread, crackers, bagels, pasta and tortillas - made from enriched white flour are important for developing babies. White flour is enriched with four major B vitamins (folic acid, niacin, thiamin and riboflavin), as well as iron. Products made with enriched flour contain twice the amount of folic acid found in their whole grain counterparts. Enriched grains are the largest source of folic acid in the diets of most Americans. According to Centers for Disease Control and Prevention (CDC), fortification of enriched grains with folic acid has accounted for a 36 percent decline in neural-tube birth defects in the Hispanic population and a 34 percent decline among the white, non-Hispanic population between 1995 and 2002. And, not only is folic acid good for growing fetuses - it may also reduce the risk of heart disease and stroke in adults.
For additional information about the March of Dimes please visit http://www.marchofdimes.com
French Toast
Ingredients:
3 large eggs
Pinch of fine salt
1/4 teaspoon pure vanilla extract
3 tablespoons unsalted butter
5 to 6 slices fresh challah
Confectioners' sugar, maple syrup or jam for serving
Method:
In a large bowl, whisk together the eggs, salt and vanilla.
Heat 1 tablespoon butter in a 9-inch frying pan over a medium flame until
melted. Working with 1 piece at a time, turn 2 challah slices in the eggs
so that it soaks the bread. Put both slices in the pan. Cook until lightly
browned on one side, 2 to 3 minutes. Turn with a spatula and cook for another
2 minutes, or until browned on the second side. Serve up those 2 slices immediately
and continue cooking, using 1 tablespoon butter for each batch until you've
used all the bread and egg. Serve sprinkled with confectioners' sugar or with
maple syrup or jam. Serves 2
Developed by Ted Allen, The Food You Want to Eat — www.tedallen.net
French-Toasted Mozzarella and Prosciutto Sandwiches
Ingredients:
12 slices homemade-style white bread
8 ounces lightly salted mozzarella cheese (cut into 12 thin
slices)
24 rinsed and dried large fresh basil leaves
4 ounces thinly sliced prosciutto di Parma
2 large eggs, lightly beaten
2 tablespoons milk
1/2 cup packaged dried bread crumbs
1/4 cup pine nuts, finely chopped
Kosher salt and freshly milled black pepper
3 tablespoons extra virgin olive oil
Method:
Preheat the oven to 200 degrees Fahrenheit. Place six slices
of bread on a flat work surface; arrange half of the mozzarella on the bread,
trimming it and rearranging as necessary to cover each slice. Divide the basil
and prosciutto di Parma over the mozzarella on each slice of bread; top with
the remaining mozzarella and bread slices. Trim off and discard the bread
crusts. In a shallow bowl, combine the eggs and milk. In another bowl, combine
the bread crumbs, pine nuts and 1/8 teaspoon each salt and pepper. Heat 1
1/2 tablespoons of the oil in a large skillet over high heat until hot. Dip
the sandwiches into the egg mixture, letting the excess drip off, and then
into the bread crumb mixture, coating them well. When the pan is hot, reduce
the heat to medium-low and add half the sandwiches. Cook them about 3 minutes
on each side or until they are nicely golden and the cheese has melted. Place
them in the oven to stay warm and repeat with the remaining oil and sandwiches.
Cut the sandwiches in halves or quarters and serve. Serves 6
Developed by Sara Moulton, Sara's Secrets for Weeknight Meals
