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The folate losses observed after the boiling (process A) or steaming (process B) of raw noodles, drying of fresh noodles prepared by either of the two types of noodle processing methods, and cooking (boiling) of dried noodles prepared using processes A or B were 42% or 20%, 0%, and 72% or 53%, resp., compared to the initial content of added folic acid in fortified rice 459

maculatum were surprisingly consistent across most categories (Fig

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Other Potential GLP-1 Boosters Research on these exact GLP-1 mechanisms is more limited, but as new studies emerge, the following supplement ingredients may be beneficial to look out for

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