Importance of Vitamins
Two-time Nobel Prize winner Dr. Linus Pauling estimated that the rate of heart disease would be reduced by 80 per cent if adults in the US supplemented with 2,000 to 3,000 milligrams (mg) of vitamin C each day. As stated by Dr. Pauling, "Since vitamin C deficiency is the common cause of human heart disease, vitamin C supplementation is the universal treatment for this disease." In the US, heart disease is the number one killer. Dr. Pauling said that for those with existing heart disease the blockage of heart arteries could actually be reversed by supplementing with 6,000 mg of vitamin C and 6,000 mg of lysine (a common amino acid) taken in divided doses throughout the day. Vitamin C supplementation both lowers serum cholesterol levels and repairs lesions of arterial walls.
1998 Nobel Prize winner Dr. Louis J. Ignarro proved that supplementing with vitamin C and vitamin E significantly reduces the risk of developing arteriosclerosis.
One study looked at Vitamin E and Vitamin C supplementation in relation to mortality risk in 11,178 people aged 67-105 who participated in the Established Populations for Epidemiologic Studies of the Elderly over a nine year period. The use of vitamins E and C simultaneously was associated with a lower risk of total mortality and coronary mortality.
In a massive study following over 85,000 nurses over a long 16-year period with a combined total of 1,240,000 person-years revealed that vitamin C supplementation significantly reduced the risk of heart disease. They found that the intake of vitamin C from food alone was insufficient to significantly affect the rate of heart disease. It was essential to supplement with high quantities of the vitamin itself to notice the protective effects.
Pooled data from nine international prospective studies with 293,000 people, that included information on intakes of vitamin E, carotenoids, and vitamin C, with a 10-year follow-up to check for major incidents of coronary heart disease. Intake of antioxidants in the diet was only weakly related to reduced coronary heart disease risk. On the other hand, subjects who took as little as
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Vitamin D – The Sunshine Vitamin
Vitamin D is the sunshine vitamin that is one of the oldest hormones on the planet and has been traced back 750 million years, being made by some of the oldest bacteria on earth. Vitamin D is made from something which many people are so keen on reducing; cholesterol! You skin absorbs ultraviolet radiation and with the help of cholesterol turns into vitamin D. Your body can never make too much vitamin D from the sun because a clever system is present which works to destroy any excess vitamin D that may be made.
In 2006, CNN ran a headline news story that stated a massive study proves that vitamin D terminates 50% of all cancers. Since most of the funding for TV comes from pharmaceutical companies, the story was quickly buried. I’m guessing you have never heard of this study, so here it is:
http://edition.cnn.com/2005/HEALTH/12/28/vitamin.cancer.study/
Lets imagine that there was a drug that eliminated 50% of all cancers; it would be worth billions of dollars, it would be on television, radio, newspapers, and magazines all over the world. So here we had CNN with the hottest story of the 21st century, and because of the revenues from pharmaceutical companies the story was buried. Again and again you see how much they really care about you.
75% of breast and colon cancer deaths can be prevented with vitamin D3 and calcium - Moores Cancer Center and Department of Family and Preventive Medicine, UC San Diego
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Other vitamins with enormous beneficial health effects covered: Coral calcium , Vitamin B17, Vitamin E and its heart disease preventative properties.
"....Almost 50 years ago the mineral chromium was established as an essential nutrient at the federal offices of the National Institutes of Health by Dr. Klaus Schwarz. It was precisely for its role in blood sugar metabolism that this trace element chromium was established as essential.
A molecule named Glucose Tolerance Factor (GTF) that corrected abnormal sugar metabolism was found to be composed primarily of the mineral chromium. Dr. Walter Mertz, then an assistant to Dr. Schwarz, reportedly noted at that time in 1959 “Type II diabetes is not a disease. It is the lack of a natural ingredient, known as GTF Chromium.”....
....Chromium works together with insulin in providing sugar to the cells for energy. If chromium levels decrease then sugar delivery to the cells from insulin decrease accordingly.
Modern medical terms such as “insulin resistance” and “insulin sensitivity” should be replaced by “gross chromium deficiency”. It is not that insulin is “resistant” or lacks “sensitivity,” but rather that insulin is lacking a vital – in fact essential – component for sugar metabolism that is this mineral chromium.
Insulin is a transport mechanism. It is like a truck that transports glucose to the cell. At the cell destination there is an insulin receptor site that is comparable to a loading dock. This is where the glucose is unloaded and passed into the cell. Chromium rich GTF molecules are in essence dock workers that assist the sugar (glucose) from the insulin “truck” at the insulin receptor site “loading dock” into the cell. If there are less and less GTF chromium “dock workers” then the work of providing sugar to the cells for energy slows and becomes unproductive. A traffic jam of insulin “trucks” in the blood stream results in higher and higher levels of blood sugar as the problem of chromium deficiency increases with the passing of time.
Whole wheat and raw sugar from sugar cane are rich in chromium. The refining of whole wheat into bleached, white flour removes 91 per cent of that chromium. The refining of raw sugar into white sugar removes 98 per cent of that chromium. [This is why raw foods, even some high in sugar content, are perfectly healthy due to the added minerals, vitamins, and enzymes which are perfectly balanced to that specific food, helping it digest and absorb flawlessly into your body. As soon as any food is refined or cooked it loses some, or all, of the required elements and thus becomes not as beneficial as it was before]
The refined flour and refined sugar are quickly reduced in the body into simple sugars that require chromium to be efficiently metabolized – chromium that is substantially no longer there. The most important component for your body to use the refined flour and refined sugar is very nearly entirely removed. This turns foods wholly good for you into those which are essentially unholy foods to you.
Quite literally every time you consume a refined, white flour or refined, white sugar product your body loses chromium.
If we were to eat raw organic foods and sprouted grains that grew without pesticides or GMO on clean mineral rich natural soil, we would be eating so many natural vitamins, nutrients, enzymes, and minerals that there physically would be no disease in our bodies. It would be biologically impossible to get any disease (unless of course deliberately). There would also be no need for “natural cures” or “vaccines” or packaged vitamins since we would be getting them all from our food. Nature is perfect, and any meddling with perfection looses that perfection.
Dr. Henry Alfred Schroeder, M.D., Ph.D., graduate of Columbia and Yale, and professor at Dartmouth medical school wrote more than 30 years ago that “the typical American diet, with about 60 per cent of its calories from refined sugar, refined flour, and fat … was apparently designed not only to provide as little chromium as feasible, but to cause depletion of body stores of chromium.”
Dr. Schroeder compared tissue levels of chromium in teenagers and those 40 years of age in Americans to those of three other cultures that did not follow after Westernized dietary choices in Mideast, southeast Asian, and African communities.
He discovered very little change in the non-American cultures but dramatic decreases in Americans. Almost 25 per cent of Americans had no detectable levels of chromium at all by the age of 40! That was more than 30 years ago and things have not gotten any better – if anything things are worse.
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A 12-week London study was recently conducted involving 58 type 2 diabetics with hemoglobin A1c (HbA1c) levels over 7 percent. Hemoglobin A1c is a marker for long-term glycemic control in diabetics.
After 12 weeks on 2g of cinnamon per day, study subjects had significantly lower HbA1c levels, as well as significantly reduced blood pressures (systolic, SBP and diastolic, DBP).
The researchers’ conclusion:
“Intake of 2g of cinnamon for 12 weeks significantly reduces the HbA1c, SBP and DBP among poorly controlled type 2 diabetes patients. Cinnamon supplementation could be considered as an additional dietary supplement option to regulate blood glucose and blood pressure levels along with conventional medications to treat type 2 diabetes mellitus.”
Among this spice's most impressive health benefits is its impact on blood sugar and ability to improve glucose control.
For example, just half a teaspoon of cinnamon a day has previously been shown to significantly reduce blood sugar levels, triglycerides, LDL (bad) cholesterol, and total cholesterol levels in people with type 2 diabetes.
Another study found that the spice increased glucose metabolism by about 20 times, which would significantly improve your ability to regulate blood sugar. Cinnamon has even previously been indicated as a potential insulin substitute for those with type 2 diabetes due to a bioactive component with "insulin-like" effects.
Interestingly, cinnamon lowers your blood sugar by acting on several different levels.
It slows the emptying of your stomach to reduce sharp rises in blood sugar following meals, and improves the effectiveness, or sensitivity, of insulin.
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