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, a condition which was effectively halted during the 1930's and 1940's. During the modern day, fortification is enacted to help brands and products appear to be healthier than they actually are by showing increased values of vitamins, minerals, and nutrients which consumers assume combat the negative aspects of the product such as calories, c...
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