Download the Storing CAUSES OF VITAMIN DEFICIENCY AND DISEASE!

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the
BNL News
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Storing
CAUSES OF VITAMIN DEFICIENCY
AND DISEASE!
Heart Disease – Diabetes – Cancer – Immune Deficiency –
Less noticeable deficiency defects:
Apathy – Dental Problems - Arthritis – Obesity – Food Fads –
Exhaustion – Mood Swings – Depression – Empty Calories!
Warning! How our diet is robbed of essential vitamins
We should get all the nutrients, micronutrients and minerals we
require from the food we eat. Vitamins can be depleted by the
way we treat our food.
Simply storing vegetables
can create serious loss of
Vitamin C. If you store
potatoes for weeks it will
cause loss of Vitamin C.
As a staple diet lots of
people eat potatoes as a
source of Vitamin C. The
spring is the time when
they may have been stored
for months. This is just
before the main crop.
Elderly people often eat
potatoes as a major part of
their main diet. Deficiency
can cause scurvy,
particularly during the
month of April.
THE LOREM IPSUMS
FALL 2016
Refrigerators
Refrigerators are not a guarantee when it comes
to preserving food. Freezer temperatures can
cause substantial losses. Vitamin E will be lost
quickly at deep freeze temperature of 12 C.
Essential Vitamin B, pantothenic acid disappears
Air & Light
Air and light destroy vitamins. If milk is left
for long periods in sunlight or under shop
lights riboflavin disappears along with
Vitamin C. Milk should be refrigerated as
soon as possible. Other vitamins which are
broken down by light are Vitamin A and
Vitamin B.
Air & Oxygen
Some vitamins are broken down by the
oxygen in the air. Fruit juices or often taken
for their Vitamin C, however this will be
destroyed quickly once the container is
opened.
Fruit & Vegetables
Fruit and vegetables lose their nutrients when left in
the air. The critical time for vegetables’ to lose their
value is around a month. Not all vitamins start
disappearing once the food has left its natural habitat.
Vitamin B2, C and E are the most susceptible to
depletion. Bruising of fruits has a poor effect on fruit.
Enzymes are released and they often have a
Processed Refined Foods
Processing foods destroys food stuff. The refining
of wholemeal bread or wheat flour to popular
white bread reduces the nutrients drastically. The
losses are so drastic that Government legislation
insists that bakers add Thiamine and nicotine acid
into white flour.
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THE LOREM IPSUMS
FALL 2016
Vitamins Lost In Cooking
Cooking can cause vitamin loss. We can limit the loss of important micronutrients
when cooking by Making sure when we boil vegetables we have small amounts of
water. Cut down on prolonged boiling. Vitamin E and Carotene are fat soluble,
therefore nit effected by boiling.
Vitamins are important for energy and dietary fiber.
Cereals are important as part of our diet, however many people consume them in large
quantities. They supply excellent sources of vitamin B complex, apart from Vitamin B 12
and are totality devoid of Vitamin A, D and C and beta carotene.
Refining and processing these foods loses their natural energy value. Wholegrain and
wholemeal flour represent the best unrefined cereals’. Wheat bran is an excellent source of
dietary fibre.
White Sugar
White sugar provides empty calories meaning energy minus the vitamins and
minerals. Brown sugar, cane sugar and honey do provide vitamins’.
Milk and Milk Products
Milk is described often as the complete food as it contains all dietary constituents,
carbohydrate, fat and protein. The fatty part of full fat milk is rich in soluble vitamins E,
A, and D. Skimmed milk is much richer in water soluble vitamins B and C due to the
removal of water. The popularity of skimmed milk means we lose valuable fat soluble
vitamins. Milk, cheese and yoghurt are an important source of Vitamin B 12.
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