Make a Big Difference with Vitamin D

Vitamin D fortified bread can help with deficiency levels.

When it comes to health and nutrition, people don’t often look to bread. Yet in more ways than one, bread can step in to fill a gap when it comes to healthy solutions. Right now, we’re looking at vitamin D.

Did you know that around 40% of the U.S. is deficient in vitamin D, which has been linked to bone health, cardiovascular disease, the immune system, and cancer?

Did you also know that by fortifying your bread with it, you could give people the adequate levels they need?

How do you add it?

Set your bread outside to soak up some rays? No, with specialized baker’s yeast! It’s pre-mix that’s a blend of vitamin D yeast (Saccharomyces cerevisiae) and wheat flour. And just like that, you have a fortified loaf!

Why do we need vitamin D?

It is a hormone that can be made in the human body or consumed in food or supplements. Because the body can make its own from sun exposure on the skin, it has been known as the “sunshine vitamin.” It is also commonly added to foods such as milk, baked goods, and cereals to help increase  calcium absorption.

Contrary to common belief, the skin itself does not make the vitamin D used in the body. Instead, sunshine triggers the skin to produce cholecalciferol, a substance that the liver converts to calcidiol. The kidneys then convert this to calcitriol, the active form of vitamin D.

2018-12-10T05:22:02+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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