Are substances that have no importance in human nutrition.
PABA Para-aminobenzoic acid
Laetrile
Bioflavonoids
Pangamic acid
Vitamins Compounds: (synthesised by the body using amino acid and glucose)
Choline
Carnitine
Inositol
Taurine
Lipoic acid
Keep Fruit and Vegetables cool. Enzyme in food begin to degrade vitamins once picked.
Refrigerate foods in moisture proof containers. Nutrients keep best at temperature near freezing high humidity and away from exposure to air.
Avoid trimming and cutting fruits and vegetables into small pieces greater surface exposure speeds vitamin breakdown by oxygen.
Outer leaf of lettuce and other green vegetables have higher levels of vitamins and minerals than inner tender leaves. outer skin of potatoes, carrots, apples have higher level of macronutriments than do inner.
Steam with very little amount of water.
Do not reheat.
Do not add baking soda
Store canned food in a cool place.
Do not expose milk to sunlight.
To determine if you should take vitamins first look closely at your diet, if your diet follows the Food Pyramid Guide you probably will meet your needs. Women with heavy menstrual flows may need some iron.
Buyer be ware, the most expensive Vitamin is biotin so watch for inexpensive fillers. Biotin promote the the synthesis of glucose, fatty acid, and DNA, and help to break down some amino acid, is found in eggs yolk, peanuts, and cheese.