Historically, fortification of food was viewed as a way to maintain Public health. Vitamin D was added to milk to help reduce and eliminate Rickets disease, which was effectively halted during the 1930's. Today, fortification is performed to help companies and products appear to be healthier than they actually are by showing increases values of vitamins, minerals, and nutrients which consumers assume combat the negative aspects of the product such as calories, carbohydrates, and fats...
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