BIOMOLECULES AND ENZYMES

Detailed explanation-1: -All processed dairy milk and many milk alternatives are fortified with about 100 IU of vitamin D per serving. Raw milk has nothing added to it, so it’s inherently very low in vitamin D.

Detailed explanation-2: -In the 1930s, the United States began to fortify milk with vitamin D in an effort to eradicate rickets. The disease-caused by vitamin D deficiency that softens and weakens the bones-was rampant at the time among poor children, particularly in northern U.S. cities.

Detailed explanation-3: -Most cow’s milk sold in the United States is fortified with vitamin D. Choose milk or milk alternatives that are unflavored and unsweetened. Flavored cow’s milk and fortified soy beverages can have added sugars.