Introduction to Vitamins
Vitamin is the general term given to a group of organic substances that are present in food in minute quantities, but are distinct from carbohydrates, lipids, and proteins. They are essential for growth and cause specific deficiencies when not adequately supplied by the diet or improperly absorbed from food. So far, more than fifty vitamins have been identified.
Funk, in 1911, named this class of substances vitamine to indicate that these food factors were necessary for life, therefore, a vital amine. The final "e" was dropped when chemical analysis of these factors showed that not all of them were amines.
There are vitamin-like substitutes that fail to meet all the criteria necessary to be classified as vitamins. They still have some properties of a vitamin and, in some cases, are present in larger amounts than vitamins. There are others that the body can synthesize in sufficient amounts to meet its needs if precursors are present. Some such substances include bioflavonoids, inositol, choline, PABA, and carnitine.
Vitamins are absolutely essential to health and are generally required in small doses. For example, an ounce of Vitamin D is approximately the amount needed for a 15,000 year life span of the average adult! A daily supply of all thirteen vitamins deemed essential is barely visible to the naked eye. If labels are checked, one would see that the large multivitamin tablets are mainly fillers. Too bad, since many of them are hard to swallow.
Vitamins must have the following five characteristics in order to be classified as such:
1) Required in relatively small quantities.
2) Essential because certain chemical reactions cannot occur without them. For example, at least thirteen are known to be required as co-factors or helpers in order for enzymes to function properly in the metabolism.
3) Must be obtained in the diet because the body cannot manufacture them or cannot make adequate amounts.
4) Must be eaten regularly because they are stored in limited quantities and are gradually lost.
5) A deficiency results in at least one specific disorder.
Common deficiencies include: Vitamins A, D, B6, B12, C, thiamin, riboflavin, and folacin. Deficiencies can bring about infections and skin disorders, as well as visual loss (Vitamin A); weakened bones (Vitamin D); anemia and poor function of the nervous, digestive, and immune systems (folate etc.), as well as an excess of blood homocysteine and anemias (B6 and B12); edema and poor healing (Vitamin C); muscle weakness and nervous system disorders (thiamin); and inflammation of the mouth and skin (riboflavin) -- to name but a very few. Other symptoms such as nausea, loss of appetite, and mental and emotional changes occur in the early stages of nutritional deficiency.
Vitamin deficiency in renal patients should be noted. Dyalysis removes metabolic products derived from Vitamin C, folic acid, E, and B6. At least 100-300% of the RDA for these nutrients should be given to renal-dialysis patients, in addition to the full spectrum; otherwise, a deficiency can be formed by giving some nutrients, but not others. This must be monitored by a nutritionist since some nutrients can interfere or cause harm to the dialysis patient.
Deficiencies are also common in the elderly. As ageing progresses, the digestive system slows down. Hydrochloric acid, vital to the production of Vitamin B12, virtually stops producing. Peristalsis slows, causing food to remain in the gut too long, producing, not only constipation, but harmful bacteria to develop. Bacteria of this kind produces disease as well as the inability for the body to manufacture its own nutrients.
Nailbeds can indicated a chronic vitamin deficiency. Brittle, cracked, peeling, ridged, or broken nails result from deficiencies in iron, copper, zinc, B6, B12, C, or folate. Nails displaying white spots often indicate a zinc deficiency. Spoon-shaped nails are the result of a long standing iron deficiency anemia. The deformity occurs because of an inadequate supply of oxygen-rich blood to the nail beds. Other causes of nail structural disorders include hypothyroidism and psoriasis.
A good diet does not always guarantee that the body will benefit from an intake of vitamins. Vitamin deficiencies can still occur if nutrients are not able to break down and metabolize. This will happen if digestive enzymes or stomach acids are low or non-existent. These two are vital in order for the body to gain any benefit from foods or supplements. In addition, an unhealthy intestine cannot complete the absorption process or manufacture required nutrients. Therefore, "friendly" bacteria must be present and not crowded out by its harmful cousins. Each nutrient also needs a helper, or co-enzyme, in order for it to function at an optimal level. There are many factors involved and just "popping a pill" is not the end to a problem.
The need for nutrients increases as a result of the following conditions: exposure to pollution; the ever-increasing volume of chemicals and additives in foods, water, and air; physical and mental stress; the frequent skipping of meals or dieting; the increased reliance on processed and fast foods; inadequate rest and exercise; the use of recreational drugs and alcohol; chemical and food sensitivities; ageing; and the suppressed immune system that can no longer function because it is simply shell-shocked from the constant bombardment of substances. However, one advantage in obtaining nutrients from foods rather than supplements is that there are other beneficial substances found in food that cannot be found in pill form. Many of these unknown substances have not yet been identified, but are suspected of working synergistically to produce a healthy result. Today, it is more than just difficult to obtain nutrients from foods. Organically grown products are superior by far in nutrients, and flavor, than those grown in nutrient-deficient soil saturated with biocides.
A Food Damage Report done in the 1980's by Dr. Rudin shows that consumption of Omega 3 fatty acids was down by 80% and the B Vitamins down 50% of the RDA -- which we already know to be well below necessary body requirements in the modern diet. He also found that fiber consumption was down by 75-80%, but this figure has lowered somewhat through increased knowledge. However, the consumption of antinutrient foods has increased substantially. Consumption of saturated fats was up 100%; refined sugar up 1000%; salt up 500%; and trans fatty acids up 1000%. Add all of this to the processing of foods which depletes the B vitamins, Vitamin E, fiber, and minerals (especially magnesium, chromium, and selenium). With almost half of the population living solely on fast foods, soft drinks, coffee, and alcohol, it is little wonder the general health of the population is suffering. Worse yet, these statistics do not reflect results since the time of that study in such areas as the increases in chemical additives to foods,
water, and air (hundreds yearly), or the results of coffee/tea/alcohol/soft drink consumption which prevents nutrient absorption.
