Folic Acid: The Potential to Harm by Bastry University

 Since 1998, folic acid has been put into many foods in an attempt to reduce birth defects, cardiovascular disease and combat a number of other common medical conditions. After researching and working with countless patients and health professionals, Dr Lynch has determined that folic acid must be limited as it is contributing to subtle, yet insidious, health problems. The public is encouraged to attend. Early rate expires 1/23/17!