I want to know the answer to the following question:
What is another term other than 'fortified' that can be used to describe the addition of nutrients to processed food?
All the background I'm provided with is that "Heating techniques may also reduce food's content of many heat-labile nutrients such as certain vitamins and phytochemicals, and possibly other yet-to-be-discovered substances.". Is that enough to answer the question?
Answer: no