Culinary Nutrition

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VITAMIN A - (retinyl palmitate, beta-carotene, lutein, lycopene, mixed carotenoids) POTENTIAL BENEFITS: Helps support bone formation and cell membranes. It's important to support the eyes, hair, skin and teeth. In other words, Vitamin A stimulates growth and vitality. It helps form the colour purple which is essential for night vision. It's great for immune system functions - like fighting infection, colds, flu and bacteria. It also helps maintain the healthy function of the reproductive organs and liver function. It speeds up healing time in many illnesses. Vitamin A is an antioxidant; therefore, it helps the body combat environmental pollutants. FOOD SOURCES: Alfalfa sprouts, apricots, asparagus, avocado, banana, bee pollen, beets, broccoli, cabbage, cantaloupe, carrots, cayenne pepper, celery, cherries, dandelion greens, fish liver oils, garlic, kale, kelp, leaf lettuce, liver, melon, mustard, papaya, parsley, peaches, peas, persimmon, pineapple, prunes, pumpkin, spinach, spirulina, sweet potatoes, yellow fruits and squash, tomato, yellow or green vegetables, sprouted wheat, turnip greens, whole wheat, wheatgrass, and watercress. Vitamin C - (Ascorbic acid)

POTENTIAL BENEFITS: In high doses can cause diarrheal. Large amounts of Vitamin C may cause a false negative reading when blood in the stool is being tested. FOOD SOURCES: Alfalfa sprouts, apples, asparagus, avocados, bee pollen, beets, beet greens, berries, broccoli, brussel sprouts, burdock root, cabbage, cantaloupe, cauliflower, celery, cherries, chickweed, citrus fruits, collards, cucumber, currants, garlic, leafy greens, green vegetables, kale, kelp, kiwi, lemons, mangos, mustard greens, onions, oranges, papayas, parsley, peas, persimmon, pineapple, potato, radishes, raw vegetables, rose hips, spinach, spirulina, all kinds of sprouts, strawberries, sweet peppers, swiss chard, tomato, turnip greens, watercress and wheatgrass. VITAMIN B1 - (thiamine)

POTENTIAL BENEFITS: Promotes neurotransmission involved in memory and learning. Its roles include carbohydrate metabolism, maintenance of normal digestion and the appetite, and it is essential for normal function of the nervous, muscular and cardiovascular system. It also provides a certain amount of energy. It may be helpful for fertility and lactation. FOOD SOURCES: Alfalfa sprouts, almonds, asparagus, avocado, barley, bee pollen, Brewer's yeast, broccoli, brussel sprouts, chickpeas, dates, egg yolks, figs, fish, flour, garlic, kelp, kidney beans, lentils, liver or organ meats, navy beans, oatmeal, onion, oranges, parsley, peanuts, peas, pecans, plums, pork, dried prunes, raisins, wild rice, rice bran, salmon, seeds, soybeans, spirulina and sunflower seeds, green vegetables, watercress, wheat germ, whole grain cereals, and wheatgrass. VITAMIN B2 - (riboflavin)

POTENTIAL BENEFITS: It is important in the formation of certain enzymes and natural growth and reproduction. It also participates in our adaptation to light. Helps support vision and cellular respiration. Promotes energy production and healthy red blood cell formation. It also aids in the maintenance of healthy skin, nails and hair growth. It may be helpful in stressful situations. FOOD SOURCES: Alfalfa sprouts, almonds, apples, apricots, asparagus, avocado, banana, beans, bee pollen, brewer's yeast, broccoli, brussel sprouts, cashews, cheese, cherries, chicken, currants, dates, eggs, figs, fish, garlic, grains, green vegetables, kelp, liver, meat, milk, nutritional yeast, nuts, onion, organ meats, parsley, poultry, prunes, rose hips, seeds, spinach, spirulina, sprouts of kinds, watercress, wheat germ, wheatgrass, wild rice, and yogurt. VITAMIN B3 - (niacin, niacinamide)

POTENTIAL BENEFITS: Helps support your cardiovascular and circulatory systems, and reduces serum cholesterol. Promotes healthy blood fat levels, healthy skin, digestive system and tongue. Has to be present in the production of cortisone, thyroxin, insulin and the male and female sex...
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