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**robstamps** · 10-18-2011, 04:59 PM

The international effort to start enriching flour was launched during the 1940s as a means to improve the health of the wartime populations of the British and United States while food was being rationed and alternative sources of the nutrients were scarce. The decision to choose flour for enrichment was based on its commonality in the diets of those wartime populations, ranging from the rich to the poor. A major factor in the switch to enriched flour in the United States was the U.S. Army's restriction in 1942, that it would purchase only enriched flour.
The reason that enriched flour is "enriched" as opposed to "fortified" is because the nutrients are added for the purpose of replacing those lost in the flour processing, not introducing nutrients that were never in the food originally.

10-18-2011, 04:59 PM	#7
robstamps Join Date Oct 2005 Posts 399 Senior Member	The international effort to start enriching flour was launched during the 1940s as a means to improve the health of the wartime populations of the British and United States while food was being rationed and alternative sources of the nutrients were scarce. The decision to choose flour for enrichment was based on its commonality in the diets of those wartime populations, ranging from the rich to the poor. A major factor in the switch to enriched flour in the United States was the U.S. Army's restriction in 1942, that it would purchase only enriched flour. The reason that enriched flour is "enriched" as opposed to "fortified" is because the nutrients are added for the purpose of replacing those lost in the flour processing, not introducing nutrients that were never in the food originally.
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