Vitamins
Vitamins are essential for life. Most cannot be synthesized in the body so must be taken as part of the diet and are organic substances necessary for growth and general well being.: vital minerals. Synthetic vitamins are pure, but natural sources usually contain other trace components - minerals as impurities or other related organic substances. Vitamin A usually originates from fish liver oil, B complex from yeast or liver. C is best when derived from rose hips, the berries found on fruit of the rose when petals have fallen off. E generally from soya beans, wheat germ or corn. Tablets (convenient), capsules (oil soluble A, D and E), liquid (ease of taking) and powdered forms (high concentration without binders, fillers and excipients of tablets). Diluents and fillers are inert materials to increase bulk so making them practical size for compression. Dicalcium phosphate is a good source of calcium and phosphorus, but cellulose (plant fibre) and sorbitol are also used. Binders are cohesion additives: cellulose and ethyl cellulose. Also acacia (gum arabic) as a vegetable gum. Algin (alginic acid or sodium alginate) is a plant carbohydrate and derived from seaweed.
These and gum arabic are also used as disintegrators to facilitate break up of the tablet after ingestion. Lecithin and sorbitol are used occasionally with lubricants to prevent sticking to tablet punching machines. Other additives include calcium and magnesium stearates and silica. Colours (natural chlorophyll), sweeteners and flavours are used in chewable tablets. Sugars include fructose (fruit sugar), malt dextrins, sorbitol or maltose. Sucrose is rarely used in better brands. Coating materials protect from moisture and also mask the unpleasant flavours of components used to make the tablet easier to swllow. Zein is a commonly used substance and is derived from corn protein. Brazil Wax is a natural product derived from palm trees. Drying agents are silica gel to prevent mositure uptake during processing. A, D, E and K are available in a dry or water soluble form and are ideal for those on a low fat diet or if fat is problematic for digestion. Fat is necessary to assimilate properly.
Synthetic vitamins can cause toxic reactions while natural ones do not. Synthetically derived substance may cause a reaction in a chemically susceptible person when the same material of natural origin is tolerated., despite the two substances having identical chemical structures. The natural sources have more to them than just the vital component. Ascorbic acid (vitamin C) in the natural state from rose hips contains bioflavanoids (the entire C complex) and makes this more effective than pure ascorbic acid. Natural vitamin E can include all the tocopherols (not just alpha) and is more potent than its synthetic variation.
Minerals are inorganic. Vitamins are organic. Although there are some organic forms of iron (ferrous gluconate, ferrous peptonate and ferrous citrate), inorganic iron is in the form of ferrous sulphate. No carbon is present. Properly chelated inorganic ions (minerals) are necessary unless most of it is to be eliminated directly. The body absorbs between 2-10% of the ingested inorganic material. Even then some 50% of this is eliminated. Chelated mineral supplements provide 3-10 times greater assimilation than non-chelated ones. Time release supplements (8-12 hour release formulations) allow slow blood stream build up and avoidance of urinary elimination in usual 2-3 hours. This allows more stable blood levels to be sustained during day and night. Water soluble vitamins (B and C) are eliminated in about 2 hours and fat soluble ones (A, D, E and K) usually 24 hours but can be stored in the liver much longer. Dry A and E do not stay in the body for long. Best time after largest meal of day, but preferably some at a time and not all at once.
Water soluble B and C are more slowly elimination if taken with food. Vitamins and organic substances should be taken with other foods and minerals to be most effective. Minerals are essential for proper vitamin absorption when taken together. Vitamins must be ingested and are not a replacement for food. Vitamins have no calorific or energy value of their own and are not substitutes for protein, carbohydrate or any other nutrient, but are an essential cofactor to ensure all these function properly. A single deficiency can cause a threat to the whole organism even though the amounts are tiny compared to other macro nutrients, but are absolutely essential. White flour, sugar and canned foods in the diet will mean some deficiency occurs.
Processed foods are depletedin vitamin content so consider the term "enriched". Most cereal and breads are carbohydrate only and the standard enrichment for white flour is to replace the twenty two natural nutrients with three B vitamins, vitamin D and calcium and iron salts. Nutrients are carbohydrates, proteins, fats, minerals, vitamins and water and these nutrients are necessary for energy, organ function, food utilisation and cell growth. The micronutrients (vitamins and minerals) do not provide energy, but are necessary to generate it from macronutrients (carbohydrate, fat and protein). Digestion continuously breaks down food stuffs from large molecules into smaller units by enzymatic action to eventually pass through into the blood stream via the intestines. In the mouth saliva admixture introduces ptyalin which begins to split starches into simple sugars. Peristalsis begins in the oesophagus to propel materials through the digestive system.
Valves at important junctions ensure correct enzyme order is maintained. Enzymes are highly specific and cannot substitute for each other. In the stomach virtually nothing (except alcohol) is absorbed and it takes between three and five hours of general transit time for a meal to be completely emptied. Watery substances pass much more easily. Fats remain considerably longer. Mucous enzymes, hydrochloric acid and a factor to absorb vitamin B12 through the itestinal wall into the circulation is produced by stomach glands n the very acid environment. Gastic juices contain many substances and includes pepsin as the predominant stomach enzyme. This digests meats and other protein, but is active only in an acid medium. Hydrochloric acid is produced by stomach cells.
Most digestion occurs beyond the stomach in the small intestine. This is a highly alkaline environment caused by pancreatic juices and secretions of the intestinal walls (22 feet long). Most digestion and absorption is completed here. The duodenum is the first part of the small intestine at the stomach outlet and joins with the jejunum (about 10 feet long) then joins the ileum (10-12 feet long). When the semi-liquid contents of the small intestine are moved by peristaltic action, gurgling can sometimes be heard (borborygmi). The transit time through the large intestine (or colon) can be 12-14 hours. Any material leaving the ileum and entering the caecum (junction of small and large intestines) is quite watery. Back flow is prevented by muscular (valve) action. Little except water is absorbed from the large intestine. The colon is primarily a storage and dehydrating organ. Substances enter in a liquid state and leave semi-solid. A large part of faeces is bacterial and indigestible (cellulose) material and mixed with substances eliminated from the blood and intestinal walls.
Liver
The liver is the storage organ for fat soluble vitamins such as A and D. It weighs about four pounds (1.8kg) and is the main chemical plant and can modify most chemical structures. As a powerful detoxifying organ, it renders toxic molecules harmless. It is a blood reservoir and stores digested carbohydrate as glycogen. The liver manufactures enzymes, cholesterol, proteins, vitamin A (from carotene) and blood coagulation factors. It also produces bile-containing salts that promote efficient digestion and emulsification of fats.
Gallbladder
The liver holds and chemically modifies bile and concentrates it ten fold. This can lead to the crystallisation of salts as gall stones.
Pancreas
About 6 inches long and nestled in curve of duodenum, it provides important (digestive) enzymes in the pancreatic juice. Lipases cleave fats, proteases split proteins and amylases deal with starch. The cells secrete insulin directly into the blood which transports glucose via blood to cells.
- A retinol, carotene
- B-complex
- B1 (thiamine)
- B2 (riboflavin)
- B3 (niacin, niacinamide)
- B5 (pantothenic acid)
- B6 (pyridoxine)
- B10, B11 (growth factors)
- B12 (cobalamine, cyanocobalamine)
- B13 (orotic acid)
- B15 (pangamic acid)
- B17 (amygdalin)
- C (ascorbic acid)
- D (calciferol, viosterol, ergosterol)
- E (tocopherol)
- F (fatty acids)
- G (riboflavin)
- H (biotin)
- K (menadione)
- L (necessary for lactation)
- M (folic acid)
- P (bioflavonoids)
- T (growth promoting substances)
- U (extracted from cabbage juice)
Choline
Inositol
Six major minerals are calcium, iodine, iron, magnesium, phosphorus and zinc, although overall a total of eighteen are known to be necessary for body maintenance and regulatory function. Elemental chromium, cobalt, copper, fluorine, manganese, molybdenum, potassium, selenium, sodium, sulphur and vanadium are essential minerals since the body cannot synthesise any of them. Some vitamins can be synthesized (complex organic molecules) but even these cannot function without minerals.
Vitamin A is fat soluble and requires fats and minerals to be properly absorbed in the digestive tract. It is stored in body and is not necessary to be replenished each day. There are two forms:
- Reformed vitamin A (retinol) is found only in foods of animal origin
- Provitamin A (carotene) foods of both plant and animal origin
- Hair loss
- Nausea
- Vomiting
- Diarrhoea
- Scaly skin
- Blurred vision
- Rashes
- Bone pain
- Irregular menses
- Fatigue
- Headache
- Liver enlargement
Vitamin B1 (thiamine) is water soluble and any excess will be excreted. The B vitamins are synergistic: B1, B2 and B6 all used equally together (50mg, 50mg, 40mg). The doses are increased during periods of illness, though they can have a mild diuretic effect. It promotes growth and aids digestion (particularly carbohydrate). A deficiency causes beriberi. Sources include dried yeast, rice husks, whole wheat, oatmeal, peanuts, pork, bran, milk and most vegetables. Vitamin B is not known to be toxic (water-soluble and excreted), but is destroyed by the cooking heat of vegetables. Caffeine and alcohol should be avoided and it works against B1. Smokers and drinkers and heavy sugar consumers need more B1. Vitamin B2 (riboflavin) is also known as vitamin G and is water soluble and is not destroyed by heat or oxidation or acid. In a stress situation doses should be increased. It aids growth and reproduction, promotes healthy skin, nails and hair and helps to eliminate a sore mouth, lips and tongue. Other benefits include alleviation of eye fatigue.
Vitamin A can function with other substances to metabolise carbohydrate and protein. Sources are milk, kidney, yeast, cheese, leafy green vegetables, fish and eggs. There are no known toxic effects. UV light and alkali will destroy this vitamin. Vitamin B6 (pyridoxine) is water soluble and is actually a mixture of pyridoxine, pyridoxinal and pyridoxamine (closely related and function together). Inspiration of pollutants is combated by the antioxidants: vitamins A, C, E and selenium. It also keeps free radicals in check. Vitamin A protects the mucous membranes of the mouth, nose, throat and lungs and protects vitamin from oxidation so allowing it to work more effectively. Vitamin C fights bacterial infections and protects A, E and B-complex from oxidation.
Vitamin E protects B and C from oxidation and prevents peroxide formation. Selenium and vitamin E must both be present to correct any deficiency of either. It is related to cancer mortality and the more present, the less mortality.
Caffeine is a powerful drug and acts directly on the central nervous system. It stimulates the release of stored liver sugar to produce the "lift" that coffee, cola and chocolate give, but side effects far outweigh any benefits. It places heavy stress on the endocrine system. Benign breast cancer and prostate problems can be caused by methylxanthines (active chemicals in caffeine). Hypertensive heart disese is also suspected. There is a relationship between bladder and lower urinary tract cancer and caffeine can destroy thiamine (vitamin B1). There is no real substitute for caffeine and decaffeinated coffees use dichloromethane (DCM) in the extraction process. This is toxic, so decaffeinated beverages are best avoided.
Alcohol is a sedative depressant drug of central nervous system (CNS) and is not a stimulant. It is capable of rupturing veins, increases body heat loss and perspiration and destroys brain cells by withdrawing water from them. It can deplete B1, B2, B6, B12 and folic acid, vitamins C, K, zinc, magnesium and potassium. Alcohol can cause organ damage and hampers the liver's ability to process fat. The level of alcohol in 4% beer, 12% wine or 50% spirit all have a similar inebriation potential. Vitamin supplementts do seem to effect the desire for alcohol. Vitamins A, all B-complex but especially B1, B6 and B12, C, D, E, dolomite, inositol and niacin along with high protein diet give best results. Use of 5 x glutamine capsules (200mg) - NOT glutamic acid - three times a day with a good balanced nutrition.
Elevated levels of L-tryptophan has helped restore sleeping patterns in alcoholics. The level of the natural tranquiliser (serotonin) is reduced by alcohol: an alcohol-related body chemistry disorder. This essential amino acid is used in the synthesis of serotonin, the neuro transmitter carrying messages between neurons (sleep implications). Aspirin depletes the levels of vitamin C (excretion rate tripled) and the deficiency of folic acid levels leads to anaemia and digestive disturbances. Corticosteroids lower zinc levels. Calcium (Ca) and phosphorus (P) metabolism is upset by antacids and laxatives. Potassium (K) levels are also reduced by both diuretics (for high blood pressure) and antibiotics.
posted by Louis Brothnias @ 2:17 AM
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