Vitamin E: Found in almonds, walnuts, peanut butter, sea greens, dark leafy green vegetables.
Beta Carotene: Converts to vitamin A as needed in the liver. Found in yellow and orange fruits and vegetables, dark leafy greens, and sea greens. Needs fat and zinc for absorption.
Selenium: Increases the absorption of vitamin E and vitamin A. Found in nutritional yeast, garlic, celery, mushroom, and onion.
Vitamin C: Good for collagen production, wound healing, and helps boost the absorption of other antioxidants. Found in citrus fruits, green pepper, green vegetables, cauliflower, broccoli.
Fat Soluble Vitamins: Vitamins A, D, E, and K. They are stored in the liver and fatty tissue and are eliminated more slowly than water-soluble vitamins. Fat-soluble vitamins are not lost when cooked. Excessive consumption of these vitamins in supplemental form can result in toxicity. This does not occur in food sources.
Water Soluble Vitamins: B vitamins and vitamin C are quickly eliminated and must be replaced daily. They are easily compromised, though proper refrigeration inhibits nutrient destroying enzymes. Produce should be washed and not soaked, as soaking washes away water-soluble vitamins.
Minerals: Allow the body to absorb nutrients, aiding in metabolic function, oxygen transport, and emotional well-being. They keep the body’s pH balanced (alkaline).