Humble Biscuit Bread Pudding Inspires Stylish Summer Dessert

Nashville, TN – Over the past few years, bread puddings have emerged as the decadent darling of trendy chefs and cooks.

“These rich new versions of the classic bread pudding are a far cry from its humble beginnings,” said Martha White® baking expert Linda Carman. “Bread pudding was the creation of frugal cooks looking for ways to use stale bread and make the most of their eggs, milk and sugar. Bread puddings have been made for hundreds of years all over the world, so a Southern version made with biscuits was bound to happen.”

[Read more]

NIH study addresses concerns about high folate levels

Increased folic acid from supplements, fortified foods not likely to affect B12 deficiency

Bethesda, MD – Taking folic acid supplements or eating fortified grain products is unlikely to worsen problems related to low levels of vitamin B12, according to researchers at the National Institutes of Health and five other institutions in the United States, Ireland and Norway.

In the United States, bread, cereal and other enriched flour products have been fortified with folic acid (the synthetic form of the vitamin folate) since 1998. Women with low levels of folate are at increased risk for conceiving a child with birth defects of the brain and spinal cord known as neural tube defects. The number of infants born with these birth defects has fallen since fortified foods were introduced. [Read more]