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mechanisms of folate losses during food processing Folates are water soluble and more stable in alkaline conditions with the lowest stability, unfortunately, in the pH range commonly encountered in plant foods (pH 46)

Remember that your healthcare provider is your most trusted ally, and open communication will help in fine-tuning the dosage of dihexa, leading you towards improved heart and an enhanced quality of life

doi: 10.1056/NEJMoa0806470 49 Association AD

Patients with type 2 diabetes or obesity should consult a healthcare provider to determine if this treatment is appropriate

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