VITAMIN E - (d-alpha tocopheryl)

DESCRIPTION: Vitamin E should be provided in a high-quality multivitamin in the form of d-alpha tocopheryl. This is necessary because the natural form of Vitamin E is identical in structure to the Vitamin E that the body produces. It will be better absorbed than a synthetic Vitamin E and will remain in your system longer to give you more of its benefits.

POTENTIAL BENEFITS: When taking Vitamin E, a proper amount of Zinc has to be maintained in order to assist Vitamin E to do it's job. Helps prevent free radical damage. May assist in preventing age spots due to the lipid interaction. Is essential for reproduction and increases the fertility of the males and females. It may also restore male potency. In the female it will aid in lactation and fibrocystic breasts. Aids in the prevention on miscarriages. Helps promote proper cellular health, mental health, blood flow and protects red blood cells. It is great for wound healing and helps to prevent blood clots. When it supplies more oxygen to the body, the body has more endurance. Helps support the lungs from day to day environmental pollutants. Improves circulation which can help with PMS. Can help prevent scarring, healing, reduces blood pressure and may help with cataracts. Athletic performance may be improved and also leg cramps.

POTENTIAL INTERACTION: An iron supplement should not be taken together with Vitamin E. If you are suffering from diabetes, thyroid disorders, rheumatic heart disease or other heart ailments you SHOULD consult your physician before taking ANY Vitamin E.

GENERAL USAGE: Remember, Zinc is essential to maintain proper Vitamin E levels.

FOOD SOURCES: Alfalfa sprouts, almond, avocado, barley, been sprouts, bee pollen, broccoli, carrot, corn, cornmeal, eggs, fruit, grains, leafy greens, kelp, legumes, dessicated liver, nuts, milk, oatmeal, organ meats, olive oil, oranges, brown rice, rosehips, seeds, spinach, spirulina, all kinds of sprouts, sweet potatoes, Vegetable and nut oils, sunflower seeds, whole grains, wheat germ, and wheatgrass.