Supernutrition by Richard Passwater

By Richard Passwater

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But what about the more recently discovered B15 and B17 vitamins, and the seven other B vitamins (choline, inositol, paba, biotin, folic acid, B12, and pantothenic acid)? Many people don’t even know about them, so they are not aware that they may be missing from a processed-food diet. Garden-fresh vegetables contain nearly twice the vitamin C of market-fresh vegetables, according to Agriculture Handbook No. 8. There is an art to preparing foods in order to conserve nutrients: Use little water, or add it back to the meal to keep water-soluble vitamins.

This contention can be refuted by modern analytical chemistry, and many people have recently changed their minds. Even the FDA is in the process of moderating its views, but it seems to have two faces and a forked tongue on the issue. In a June 1968 news release, the FDA quoted Dr. Fredrick J. Stare, once the chairman of the Department of Nutrition at Harvard University, as saying, “Fertilizers, regardless of the type, do not influence the nutrient composition of the plant in regard to its content of protein, fat, carbohydrate, or the various vitamins.

Public Health Service released figures from a 12,000-person, 10-state study of people from all walks of life. More nutrients were evaluated by the survey, and blood and urine samples were taken. Gross vitamin deficiencies were confirmed by pathological examinations. Here are some of the results that had wide political and social repercussions: 20 percent of those surveyed had one or more essential nutrients below the minimum acceptable level; 19 percent were deficient in Vitamin B2; 15 percent had subpar vitamin C levels; 13 percent were deficient in vitamin A; and 9 percent were deficient in vitamin B.

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Supernutrition by Richard Passwater
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