This weekend Danny is studying for a biochemistry exam and I’ve been hearing ALL about the functions of essential vitamins…and the affects of vitamin deficiency. Vitamins and minerals help maintain cellular efficiency by activating enzyme systems that are essential to cellular function. Unfortunately, most Americans are not getting the Recommended Daily Allowance of vitamins and minerals necessary from foods. I bet you didn’t know that due to current farming practices, mass food production, processing, and cooking, our foods are less nutrient dense than they were in previous years. In fact, The U.S. Department of Agriculture says that it takes SEVEN CUPS of today’s spinach to equal the nutrition that a single cup provided in 1960! Foods today are also lacking in nutrient density due to farming practices like burning crops rather than tilling residuals back into the soil. Also, when vegetables are picked prior to being ripe, it does not allow the anitoxidants in the skin and pulp come to full completion, leaving some foods lacking in all their potential vitamin benefits.
Ideally, we would be able to get all of our vitamins through our diet, but realistically that probably isn’t going to happen. There are SO many benefits to getting all of your vitamins! New scientific research suggests that dieters who take a multiviamin may be able to better control their appetite while still getting all their essential vitamins when cutting back their caloric intake. I also think it’s interesting that clinical trials have shown that consuming 1,200 milligrams of calcium a day can boost weight loss in dieters by up to 60 percent, possibly by binding to fat in the gastrointestinal tract, which reduces how much fat the body absorbs.
So, ladies and gentleman, take those multivitamins every morning!!! After seeing all these important reasons for getting my proper vitamins and minerals, maybe I’ll trade in my Flintstones for an adult version like Centrum or One-A-Day.
Here's a list of essential vitamins, minerals, and their functions:
Functions of Vitamins and Minerals
VITAMIN A: Promotes skeletal growth, normal tooth structure, healthy mucous membranes, healthy skin, eyes and hair; essential for night vision. NATURAL SOURCES: Fish liver oils, liver, carrots, green and yellow vegetables, dairy products.
VITAMIN D: Promotes bone and tooth development and normal growth; aids utilization of phosphorus and calcium; maintains nervous system and heart action; prevents rickets.
VITAMIN E: Protects body's store of Vitamin A, tissues and fat from destructive oxidation, and breakdown of red corpuscles; strengthens capillary walls; regulates menstrual rhythm; prevents loss of other vitamins; aids blood flow to heart; lowers blood cholesterol and fatty acids; vital to cell health; regulates protein and calcium metabolism. NATURAL SOURCES: Soybeans, vegetable oils, broccoli, brussels sprouts, leafy greens, enriched flour, whole wheat, wheat germ, whole grain cereals, eggs.
VITAMIN C: Essential for the formation of collagen; needed for absorption of iron, some proteins and folic acid; prevents oxidation of other vitamins; aids in metabolism of amino acids and calcium; stops internal bleeding; strengthens blood vessels maintains hard bones and teeth; promotes stamina; holds body cells together prevents infections, colds, fatigue and stress; reduces allergies; heals wounds and burns. NATURAL SOURCES: Citrus fruits, berries, green and leafy vegetables, tomatoes, cauliflower, potatoes, sweet potatoes.
NIACIN: (as Niacinamide): Aids normal functioning of tissues, particularly skin, gastrointestinal tract and nervous system; used with other vitamins in converting carbohydrates to energy. NATURAL SOURCES: Liver, lean meat, whole wheat, brewer's yeast, wheat germ, fish, eggs, roasted peanuts, poultry, sesame seeds, nuts.
VITAMIN B-6: (Pyridoxine HCl) Aids metabolism of protein carbohydrates and fats; controls cholesterol level; aids chemical balance between blood and tissue; prevents water retention; builds hemoglobin. NATURAL SOURCES: Brewer's yeast, wheat bran, wheat germ, organ meats, beef, avocados, bananas, milk, eggs.
VITAMIN B-1: (Thiamine): Helps convert sugar and starches into energy; promotes digestion, strong heart muscle, child growth; prevents fatigue, fat deposits in arteries. NATURAL SOURCES: Whole wheat, dried yeast, oatmeal, peanuts, pork, bran, enriched rice, sunflower seeds, soybean sprouts.
VITAMIN B-2: (Riboflavin): Aids in releasing energy to body cells; enables utilization of fats, proteins and sugars. NATURAL SOURCES: Dairy products, liver, kidney, yeast, leafy greens, fish, eggs.
VITAMIN B-12: Promotes utilization of protein, fats and carbohydrates; essential for formation of red blood cells; builds nucleic acid; prevents pernicious anemia; helps nervous system. NATURAL SOURCES: Liver, beef, pork, eggs, dairy products, shellfish.
FOLIC ACID: Essential for function of Vitamins A, D, E, and K, forms red blood cells and nucleic acid; improves circulation; aids digestion of proteins. May help prevent neuro tube defects (pina bifida), and some cancers. Reduces the risk of coronary heart disease. NATURAL SOURCES: Dark-green leafy vegetables, carrots, liver, eggs, soybeans, avocados, oranges, beans whole wheat.
CALCIUM: Builds bones and teeth; aids in proper function of muscles, heart, nerves, and iron utilization; helps blood coagulation; regulates the passage of nutrients in and out of cells; relieves pain and cramps; eases insomnia. NATURAL SOURCES: Dairy products, soybeans, sunflower seeds, legumes, sardines.
MAGNESIUM: Reduces blood cholesterol; forms hard tooth enamel and fights tooth decay; aids in converting blood sugar into energy; helps regulate body temperature; aids nerve function and bone growth; helps utilize Vitamins B, C, E; promotes absorption and metabolism of other minerals; activates enzymes for metabolism of carbohydrates and amino acids; prevents calcium deposits in the bladder, heart attacks, depression, polio. NATURAL RESOURCES: Nuts, figs, seeds, dark-green vegetables, wheat bran, avocados, bananas.
IRON: Present in all cells; one of the constituents of hemoglobin which carries oxygen to the tissues by blood circulation. NATURAL RESOURCES: Liver, meat, raw clams, oysters, oatmeal, nuts, beans, wheat germ.
IODINE: Aids thyroid gland and prevents goiter; helps burn fat; converts carotene into Vitamin A; aids absorption of carbohydrates from small intestine; promotes growth; regulates energy production; maintains hair, nails skin and teeth. NATURAL SOURCES: Kelp, seafood, vegetables.
COPPER: Facilitates iron absorption; synthesizes enzymes and skin pigments; promotes protein metabolism; aids Vitamin C oxidation; produces RNA; forms hemoglobin, red blood cells, and hair color. NATURAL SOURCES: Shrimp, beef liver, whole wheat, prunes, nuts, raw oysters.
ZINC: Eliminates cholesterol deposits; aids in absorption of B-Vitamins, manufacture of enzymes and insulin, and metabolism of carbohydrates; essential for growth; aids healing essential for proper function of prostate gland; prevents prostate cancer and sterility; keeps hair glossy and smooth. NATURAL RESOURCES: Eggs, cheese, beef, pork, wheat germ, brewer's yeast, pumpkin seeds, popcorn.
SODIUM FLUORIDE: Acts systemically to strengthen developing teeth. For the prevention of dental caries by increasing tooth resistance to acid dissolution. Promotes remineralization and inhibits the cariogenic microbial process.
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