USANA Essential Tips

Vitamin E- d-alpha tocopherol, an essential vitamin to sustain normal body function. Eating more processed foods the amount of vitamin E in our diet continues to fall. There are serious risks if we do not get enough vitamin E, studies are currently underway that may prove vitamin E among other things to be an anti-cancer agent. The RDA for vitamin E is 15 mg or about 22.5 I.U.

Vitamin E has shown to have many health benefits. Some studies have shown vitamin E may be been linked to congenital heart defects, there are other studies that show babies born prematurely may have a vitamin E deficiency because much of the transfer transpires during the last few weeks of pregnancy. Vitamin E is an oil based vitamin which means the body doesn’t pass it as easily as water based vitamins such as vitamin C, it may be wise to discourage too much supplementation especially while pregnant. The typical supplementation is about (400 I.U.)

Oils such as; corn, cottonseed, soybean and safflower, as well as margarine are all good sources of vitamin E, while nuts such as; peanuts, almonds, brazil nuts and hazelnuts are also good sources. Fruits, vegetables, and whole grains contain less a lesser amount of vitamin E. Refined and processed foods contain the least amount. Cooking foods at high temperatures destroys vitamin E, so, your best sources are of vitamin E are always going to be raw or lightly processed foods, most especially those that aren’t overcooked.