BIOTIN – (B-Complex Vitamin)

DESCRIPTION: Biotin is a sulfur-containing, B-complex vitamin found in foods and produced by microorganisms in the lower gastrointestinal tract. Biotin activates certain enzymes that aid in metabolism of carbon dioxide, and is involved in the metabolism of Vitamin B12, folic acid, pantothenic acid, B- complex vitamins, protein, fats and carbohydrates. Essential in the formation of RNA and DNA. Biotin can be produced in the intestines from food, so a deficiency is rare.

POTENTIAL BENEFITS: Supports energy production and healthy hair and skin. May help promote healthy bone marrow, cell growth, nerve tissue, sweat glands and may help relieve muscle pain. Helps the liver produce fats (lipids) and helps convert food into energy. Aids in exhaustion and preventing baldness. Sufficient quantities are needed for healthy skin.

POTENTIAL SIDE EFFECTS: None known when taken as directed.

POTENTIAL INTERACTION: Sulfa and antibiotics may lower biotin levels in the body.

GENERAL USAGE: May be taken daily.

FOOD SOURCES: Alfalfa sprouts, banana, beans, bee pollen, barley, Brewer’s yeast, cauliflower, cooked egg yolks, corn, fruits, meat, milk, nutritional yeast, nuts, okra, peanuts, poultry, brown rice, saltwater fish, seeds, soybeans, spirulina, strawberries, green vegetables, walnuts, wheatgerm, wheatgrass, whole grains and fortified cereals.

VITAMIN B1 – (thiamine)

DESCRIPTION: Vitamin B1 is a water-soluble nutrient that is not stored in the body and has to be replenished every day. It is not so easily destroyed by normal cooking temperatures. It is found widely in animal and plant tissues but rarely in high concentrations, except in brewer’s yeast.

POTENTIAL BENEFITS: Promotes neurotransmission involved in memory and learning. Its roles include carbohydrate metabolism, maintenance of normal digestion and the appetite, and it is essential for normal function of the nervous, muscular and cardiovascular system. It also provides a certain amount of energy. It may be helpful for fertility and lactation.

POTENTIAL SIDE EFFECTS: None if taken as recommended.

POTENTIAL INTERACTION: Should be taken with or as part of a B-complex vitamin.

GENERAL USAGE: May be taken daily, and may be consumed and used up by antibiotics.

FOOD SOURCES: Alfalfa sprouts, almonds, asparagus, avocado, barley, bee pollen, Brewer’s yeast, broccoli, brussel sprouts, chickpeas, dates, egg yolks, figs, fish, flour, garlic, kelp, kidney beans, lentils, liver or organ meats, navy beans, oatmeal, onion, oranges, parsley, peanuts, peas, pecans, plums, pork, dried prunes, raisins, wild rice, rice bran, salmon, seeds, soybeans, spirulina and sunflower seeds, green vegetables, watercress, wheat germ, whole grain cereals, and wheatgrass.

VITAMIN B2 – (riboflavin)

DESCRIPTION: This vitamin is a water and alcohol soluble micronutrient. Vitamin B2 aids in the metabolism of carbohydrates, fats and proteins. It is unstable in light and not destroyed by heat in cooking unless with alkali.

POTENTIAL BENEFITS: It is important in the formation of certain enzymes and natural growth and reproduction. It also participates in our adaptation to light. Helps support vision and cellular respiration. Promotes energy production and healthy red blood cell formation. It also aids in the maintenance of healthy skin, nails and hair growth. It may be helpful in stressful situations.

POTENTIAL SIDE EFFECTS: None if taken as recommended.

POTENTIAL INTERACTION: None when used as directed.

GENERAL USAGE: May be taken daily.

FOOD SOURCES: Alfalfa sprouts, almonds, apples, apricots, asparagus, avocado, banana, beans, bee pollen, brewer’s yeast, broccoli, brussel sprouts, cashews, cheese, cherries, chicken, currants, dates, eggs, figs, fish, garlic, grains, green vegetables, kelp, liver, meat, milk, nutritional yeast, nuts, onion, organ meats, parsley, poultry, prunes, rose hips, seeds, spinach, spirulina, sprouts of kinds, watercress, wheat germ, wheatgrass, wild rice, and yogurt.

VITAMIN B3 – (niacin, niacinamide)

DESCRIPTION: Vitamin B3 is available in two basic forms — niacin (also called nicotinic acid) and niacinamide (also called nicatinamide). It is important in tissue respiration and fat synthesis. It aids in the metabolism of carbohydrates, fats, and proteins. Vitamin B3 is not destroyed in ordinary cooking or destroyed by heat, light, air or alkali. It is soluable in hot water and alcohol.

POTENTIAL BENEFITS: Helps support your cardiovascular and circulatory systems, and reduces serum cholesterol. Promotes healthy blood fat levels, healthy skin, digestive system and tongue. Has to be present in the production of cortisone, thyroxin, insulin and the male and female sex hormones. We utilize it for a healthy nervous system and brain function. Deficiencies could cause gastrointestinal and mental disturbances such as schizophrenia.

POTENTIAL SIDE EFFECTS: Niacin (nicotinic acid) may cause vasodilation and flushing.

POTENTIAL INTERACTION: High amounts of vitamin B3 should be used with caution and especially with a physician’s approval by anyone who is pregnant or diabetic.

GENERAL USAGE: May be taken daily.

FOOD SOURCES: Alfalfa, almonds, apricots, asparagus, avocado, banana, bee pollen, beef, Bread (fortified), broccoli, burdock root, carrots, cauliflower, cereal, cheese, chamomile, chicken (white meat), corn, cornflower, dates, eggs, figs, fish, garlic, grains, halibut, kelp, raw honey, legumes, milk, mushrooms, nutritional yeast, nuts, oats, onion, oranges, parsley, peanuts, peas, pork, potato, prunes, brown and wild rice, royal jelly, salmon, seeds, soybeans, spirulina, all kinds of sprouts, sunflower seeds, swordfish, tomato, tuna, turkey, green vegetables, veal, walnuts, wheatgrass, whole wheat and yeast.

VITAMIN B5 – (pantothenic acid)

DESCRIPTION: This water-soluble vitamin cannot be stored in the body and needs to be replenished every day. Pantothenic acid can be found in both plant and animal sources, which is why it was named after the Greek word “pantos”, which means “everywhere.” Vitamin B5 is destroyed by heat. Produced in the body by the benefical flora we already have in our intestines.

POTENTIAL BENEFITS: Helps support energy production, cellular building that may be injured during radiation and maintaining normal growth. Assists you in handling stressful situations more easily. Helps convert food into energy and stimulates the immune system and healing wounds. Promotes sharper memory and better concentration. Aids in the central nervous system. And is extremely important for the proper functioning of the adrenal glands. It also increases longetivity. Helps with the gastrointestinal system and has been thought to help with those who suffer from depression.

POTENTIAL SIDE EFFECTS: None known when taken as directed..

POTENTIAL INTERACTION: None known.

GENERAL USAGE: May be taken daily.

FOOD SOURCES: Alfalfa, almonds, avocado, beans, beef, bee pollen, blue cheese, broccoli, cabbage, carrots, cauliflower, corn, eggs, grains, legumes, liver, lobster, mother’s milk, mushrooms, nutritional yeast, nuts, oats, onions, oranges, peanuts, peas, pork, potato, raw honey, royal jelly, salt water fish, seeds, soybeans, spirulina, sprouts, sunflower seeds, tomato, fresh vegetables, green vegetables, walnuts, wheatgerm, wheatgrass and whole grain products.

VITAMIN B6 – (pyridoxine)

DESCRIPTION: Vitamin B6 is a multi-function nutrient which promotes mental and physical health. The body is unable to store B6 so it must be replenished every day. It is soluble in both water and alcohol. It is rapidly inactivated in the presence of heat, sunlight or air. It is essential in the metabolism of tryptophan and is needed for utilization of certain other amino acids. Deficiencies could include dermatitis around the eyes and mouth, carpal tunnel syndrome, neuritis, anorexia, nausea and vomiting. It is needed for the proper absorption of Vitamin B12. It is involved in more bodily functions that any other nutrient.

POTENTIAL BENEFITS: Supports your immune system and mental clarity. It supports proper blood and body tissues. Promotes healthy nerves, teeth, skin and muscles. It is necessary in the production of antibodies and red blood cells and important in the metabolism and utilization of carbohydrates, proteins and fats. It is also needed for the balance of phosporus and sodium. For regulating body fluids, it balances sodium and potassium. Affects physical and mental health. It may also help for water retention. Has a role in cancer immunity, kidney stones, and arteriolsclerosis. It may reduce the symptoms of PMS and the treatment of some allergies, asthma and arthritis.

POTENTIAL SIDE EFFECTS: None known when taken as directed.

POTENTIAL INTERACTION: Diuretics and cortisone drugs may block the absorption of vitamin B6.

GENERAL USAGE: May be taken daily.

FOOD SOURCES: Alfalfa sprouts, avocados, banana, bee pollen, beef, beets, bell pepper, blackstrap molasses, Brewer’s yeast, brown rice and other whole grains, buckwheat sprouts, cabbage, cantelope, carrots, chicken, corn, eggs, fish, grains, greens, lemon, meat, nutritional yeast, nuts, oats, oranges, peanuts, peas, prunes, raisins, soybeans, spinach, spirulina, all kinds of sprouts, sunflower seeds, green vegetables, wheatbran, wheatgerm, wheatgrass, whole wheat, and walnuts.

VITAMIN B12 – (cyanocobalamin)

DESCRIPTION: This B-vitamin can be stored in the liver and kidneys for long periods, unlike other B-vitamins that must be replenished daily. It is soluble in water or alcohol and is unstable in hot alkaline or acid solutions. A deficiency can result in pernicious anemia, malabsorption and those with digestive disorders. Deficiency symptoms may include eye disorders, abnormal gait, memory loss, and hallucinations. May be synthesized by intestinal bacteria. Vitamine B12 is available only from animal sources which is why vegetarians typically have a B12 deficiency.

POTENTIAL BENEFITS: Helps in the remission of pernicious anemia and is essential for normal development of red blood cells. Can be produced by the intestines. Helps support your nerve structure and aids in healthy bone marrow. Promotes growth and plays a critical role in proper energy metabolism and in immune and nerve function. Aids in iron functioning and helps the placement of Vitamin A in the body tissues. Helps all cells function normally. Necessary for the metabolism of fats, proteins and carbohydrates. Improves balance, memory and concentration. Maintains fertility and normal development and growth.

POTENTIAL SIDE EFFECTS: None known when taken as directed.

POTENTIAL INTERACTION: None known.

GENERAL USAGE: May be taken daily.

FOOD SOURCES: Alfalfa, beans, bee pollen, beef, blue cheese, cheese, clams, comfrey, dairy products, dulse, eggs, flounder, garlic, greens, herring, kelp, kidney, lentil sprouts, liver, mackeral, milk, nutritional yeast, nuts, sardines, seafood, seeds, snapper, soybeans, spirulina, all kinds of sprouts, tofu, wheatgerm, wheatgrass, white oak bark and Swiss cheese.

CHOLINE – (B-Complex Vitamin)

DESCRIPTION: It is important to take Vitamin B5 with choline, as this facilitates its conversion into acetylcholine. Acetylcholine plays a key role in your memory and intellect, as well as in coordination, movement, muscle contraction and the diseases associated with this such as Parkinsonism, Tardive Dyskinesia. Therefore, memory would be impaired without Choline. Choline can be produced by the body in the gastro-intestinal tract.

POTENTIAL BENEFITS: Supports your brain, liver, kidneys and nervous system function. Helps to maintain normal cholesterol and blood pressure. Aids in memory. Helps to prevent gallstones and to maintain muscular support. Has a role in eliminating toxins by helping the liver. Assists in lecithin formation. Aids in the metabolism of fat and cholesterol.

POTENTIAL SIDE EFFECTS: None known when taken as directed.

POTENTIAL INTERACTION: None known.

GENERAL USAGE: May be taken daily.

FOOD SOURCES: Bean sprouts, bee pollen, cabbage, cauliflower, chickpeas, egg yolks, fruits, grains, green beans, leafy greens, lecithin, legumes, liver, meat, milk, nutritional yeast, nuts, peanuts, peas, rice, seeds, soybeans, spinach, wheat, wheat germ, wheatgrass and whole wheat.

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