Vitamin E

Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy. People are also exposed to free radicals in the environment from cigarette smoke, air pollution, and ultraviolet light from the sun.

The body also needs vitamin E to boost its immune system so that it can fight off invading bacteria and viruses. It helps to widen blood vessels and keep blood from clotting within them. In addition, cells use vitamin E to interact with each other and to carry out many important functions.

How much vitamin E do I need?
The amount of vitamin E you need each day depends on your age. Average daily recommended intakes are listed below in milligrams (mg) and in International Units (IU). Package labels list the amount of vitamin E in foods and dietary supplements in IU.

Recommended Amount

Birth to 6 months 4 mg (6 IU)
Infants 7–12 months 5 mg (7.5 IU)
Children 1–3 years 6 mg (9 IU)
Children 4–8 years 7 mg (10.4 IU)
Children 9–13 years 11 mg (16.4 IU)
Teens 14–18 years 15 mg (22.4 IU)
Adults 15 mg (22.4 IU)
Pregnant teens and women 15 mg (22.4 IU)
Breastfeeding teens and women 19 mg (28.4 IU)

The amount of vitamin E in supplements:
Most once-daily multivitamin-mineral supplements provide about 30 IU of vitamin E,
whereas vitamin E-only supplements usually contain 100 to 1,000 IU per pill. The doses in vitamin E-only supplements are much higher than the recommended amounts. Some people take large doses because they believe or hope that doing so will keep them healthy or lower their risk of certain diseases.

What foods provide vitamin E?
Vitamin E is found naturally in foods and is added to some fortified foods. You can get recommended amounts of vitamin E by eating a variety of foods including the following:
•Vegetable oils like wheat germ, sunflower, and safflower oils are among the best sources of vitamin E. Corn and soybean oils also provide some vitamin E.
•Nuts (such as peanuts, hazelnuts, and, especially, almonds) and seeds (like sunflower seeds) are also among the best sources of vitamin E.
•Green vegetables, such as spinach and broccoli, provide some vitamin E.

Eye disorders

Age-related macular degeneration (AMD), or the loss of central vision in older people, and cataracts are among the most common causes of vision loss in older people. The results of research on whether vitamin E can help prevent these conditions are inconsistent. Among people with AMD who were at high risk of developing advanced AMD, a supplement containing large doses of vitamin E combined with other antioxidants, zinc, and copper showed promise for slowing down the rate of vision loss.

Vitamin E

Jan 272017
 

Food

Numerous foods provide vitamin E. Nuts, seeds, and vegetable oils are among the best sources of alpha-tocopherol, and significant amounts are available in green leafy vegetables and fortified cereals. Most vitamin E in American diets is in the form of gamma-tocopherol from soybean, canola, corn, and other vegetable oils and food products

 

Selected Food Sources of Vitamin E (Alpha-Tocopherol)
Food Milligrams (mg)
per serving		 Percent DV*
Wheat germ oil, 1 tablespoon 20.3 100
Sunflower seeds, dry roasted, 1 ounce 7.4 37
Almonds, dry roasted, 1 ounce 6.8 34
Sunflower oil, 1 tablespoon 5.6 28
Safflower oil, 1 tablespoon 4.6 25
Hazelnuts, dry roasted, 1 ounce 4.3 22
Peanut butter, 2 tablespoons 2.9 15
Peanuts, dry roasted, 1 ounce 2.2 11
Corn oil, 1 tablespoon 1.9 10
Spinach, boiled, ½ cup 1.9 10
Broccoli, chopped, boiled, ½ cup 1.2 6
Soybean oil, 1 tablespoon 1.1 6
Kiwifruit, 1 medium 1.1 6
Mango, sliced, ½ cup 0.7 4
Tomato, raw, 1 medium 0.7 4
Spinach, raw, 1 cup 0.6 3

 

Tolerable Upper Intake Levels (ULs) for Vitamin E
Age Male Female Pregnancy Lactation
1–3 years 200 mg
(300 IU)		 200 mg
(300 IU)
4–8 years 300 mg
(450 IU)		 300 mg
(450 IU)
9–13 years 600 mg
(900 IU)		 600 mg
(900 IU)
14–18 years 800 mg
(1,200 IU)		 800 mg
(1,200 IU)		 800 mg
(1,200 IU)		 800 mg
(1,200 IU)
19+ years 1,000 mg
(1,500 IU)		 1,000 mg
(1,500 IU)		 1,000 mg
(1,500 IU)		 1,000 mg
(1,500 IU)

https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/

Siberian Cedar Nut Oil

Jan 272017
 

http://www.ringingcedarsofrussia.org/cedar_nut_oil_information.php#oil

Cedar nut oil improves the composition of the blood, and helps prevent the development of tuberculosis and anemia. The oil is used for prophylactic purposes in atherosclerosis, hypertension, cirrhosis of the liver, stomach and duodenal ulcers, shortness of breath, and silicosis, and facilitates the treatment of patients suffering from leukemia.

The oil contains a high quantity of vitamin E (tocopherol, 56 mg for 100 g), which promotes the restoration of male potency, the preservation of a high capacity for work, the assimilation of proteins and fats, and treatment in cases of illnesses of the liver, pancreas, intestines, atherosclerosis, and rheumatism. Tocopherol translated means “I bear life.” Cedar nut oil also contains significant quantities of vitamins P, A, B, which are essential for the normal development and functioning of the human organism.

The oil is composed of unsaturated fatty acids, including those not synthesized in the human body — linoleic, lineolenic, and arachidonic acid, which possess an antisclerotic action. They have a normalizing effect on the walls of the blood vessels, increase their elasticity, and lower their permeability. It has been determined that linoleic acid possesses a neutralizing effect for many poisons. In this regard, Cedar nut oil is extremely necessary for a population that lives in cities, where the atmosphere is strongly polluted by gaseous emissions.

The energy value of one gram of Cedar nut oil is high, and comes to 9 kCal. The composition of this oil includes vitally essential irreplaceable components, among which are those involved in lipotropic and antisclerotic activity (polyunsaturated fatty acids, vitamins A, E, and others). The ease of assimilation of the oil is high: 95-98%.

Cedar nut oil may be used in cooking, in the production of confectionary goods of the highest quality, mayonnaises, margarines, and in the preparation of vegetable dishes and tasty additives.

Cedar nut oil is the purest in comparison to other vegetable oils. While sunflower, cotton-seed, soya, mustard, rape, and other oils are obtained from agricultural crops grown on soils fertilized with various chemical substances and treated with pesticides, Cedar stands in Siberia are not subjected to these types of supplements and treatments, so this oil is ecologically pure.

The vitamin E content of Cedar nut oil exceeds that of olive oil by five times and coconut oil by three times. The concentration of vitamin F in the oil is three times greater than in the cod-liver oil based Vitamin F preparation sold in pharmacies

Use of Cedar nut oil in medicine

Cedar nut oil is used as a supplementary remedy for the basic course of treatment.

Internal Medicine – as an excellent remedy for tonsillitis, respiratory illnesses, and influenza.

Gastroenterology – in erosive ulcerous lesions of the stomach and duodenum, superficial gastritis and bulbitis, chronic pancreatitis, post-resection disturbances of a peptic ulcer, gastritis of the stump of the stomach, anastomositis, esophagitis, cholecystitis, and hepatocholecystitis.

The oil suppresses the secretion of hydrochloric acid and regulates the acid-forming function of the stomach, and the fat soluble vitamins it contains promotes the processes of the regeneration of the mucous gastroduodenal area. It has a beneficial action on the functions of the intestine, promotes the evacuation of the gallbladder and the elimination of constipation.

In chronic gastritis with increased secretions (of gastric juice, hydrochloric acid, pepsin), 25-30 g taken 30 minutes before eating.

Obstetrics and Gynecology – in erosive ulcerous lesions of the neck of the uterus. Recommended for pregnant women to prevent fetal mutation and as an essential, easily assimilated natural vitamin preparation, which additionally has a slight purgative effect.

For nursing mothers – as an agent: a) that increases the level of lactation; b) that improves the composition of the milk; c) that prevents the formation of intestinal pain in infants.

In internal use, it is a source for the rejuvenation of the organism, completing the balance of vitamins and trace elements in pregnant women and patients in the postpartum period.

Pediatrics – indispensable in child nutrition from the first year of age, since it promotes the growth of the human organism.

Surgery – as an agent to accelerate the joining together of tissues in the postoperative period and for the healing of sutures and scars, as well as in varicosis. It is a healing agent.

Cedar nut oil promotes the healing of wounds and sutures. It is an antiseptic and an agent that promotes rapid healing. It may be used both externally (rub into the ulcers, wounds, and sutures) as well as internally (take 1 teaspoon three times per day).

Cedar nut oil may be taken to accelerate the regenerative processes in the postoperative period in the form of applications to the areas of postoperative sutures. Also possible is local use in the pathology of the neck of the uterus (erosion of the neck of the uterus).

Dentistry – as a remedy for stomatitis, parodontosis, parodontitis, and as an analgesic and antibacterial agent.

Proctology – in hemorrhoids and lesions in the tissues of the rectum.

Neurology – to normalize the activity of the nervous system.

Dermatology – as an agent to fight dandruff and hair loss. To fight bedsores. It prevents the development of dermatitis in children. Used in the treatment of burns and frostbite by rubbing or applying dressings soaked in the oil. The dressing should be changed each day.

Immunology – as a highly effective agent for stimulating the immune system.

As part of the daily food allowance for a healthy person, 28-30 g (without the use of other oils of vegetable origin).

Endocrinology – against diseases of the thyroid gland.

Cosmetology – as masks to prevent the fading of the skin. It strengthens the nails and hair, softens the cuticles, the skin of the hands, feet, and entire body. Massage with the use of Cedar nut oil eliminates fatigue, improves peripheral blood circulation, improves lymphatic drainage, eliminates venous congestion in the extremities, improves the elasticity of the skin, increases vitality. Use of the oil in a bath, in a sauna while rubbing into the skin promotes the rejuvenation of the dermal layers and the healing of wounds.

Pasture Raised and Wild Caught

Jan 262017
 

Pasture-raised animal products and wild-caught fish: as  nature intended
Several studies have been done comparing the nutrient content of pasture-raised (PR) and grain-fed (confinement animal feeding operations, or CAFO) animal products.

PR  animal products are superior to CAFO in 2 primary respects:

they have a better fatty acid profile, and

higher levels of vitamins and other micronutrients.

Grain-fed animals have lower levels of anti-inflammatory omega-3 fats like EPA and DHA.

The more grain in an animal’s diet, the lower the omega-3 levels in their meat.
For  example, grass-fed beef typically has 3 times more omega-3 than grain-fed beef.
In addition to higher levels of beneficial omega-3 fat, pasture-raised animal products also  have much higher levels of several vitamins and minerals, including:
• 288 percent more vitamin E
• 54 percent more beta-carotene
• Twice as much riboflavin (B2)
• Three times as much thiamin (B1)
• Four times as much selenium
• 30 percent more calcium
• 5 percent more magnesium

We see a similar difference between eggs from hens raised on pasture, and those raised  in confinement.
Eggs from pasture-raised hens contain as much as 10 times more  omega-3 than eggs from factory hens, and they are significantly higher in B12 and folate.  They also have higher levels of fat-soluble antioxidants like vitamin E and a denser concentration of vitamin A.

In the case of fish, farmed fish contain less omega-3 relative to linoleic acid (omega-6).
For example, wild salmon contains 10 times more omega-3 than omega-6, whereas farmed salmon has less than 4 times the amount of omega-3 than omega-6. Another study found that consuming standard farmed salmon, raised on diets high in omega-6, raises blood levels of certain inflammatory chemicals linked to increased risk of cardiovascular disease, diabetes, Alzheimer’s and cancer.

Wild salmon also contains  4 times as much vitamin D as farmed salmon, which is especially important since up to 50 percent of Americans are deficient in this important vitamin.