The Importance of the FAT-soluble Vitamins – Real Food Wednesday

April 1, 2009 · 21 comments


“How can we ever expect to be healthy when we’re shunning the foods our bodies are built for?”

Today I want to point you to a series on the fat soluble vitamins from Scott at Modern Forager. Earlier posts in his series cover why they’re important, but in the one I’m linking to below, he tells where to find them in our foods…

Here’s an excerpt:

How can we ever expect to be healthy when we’re shunning the foods our bodies are built for? These foods come with the vitamins our body needs, but we’re told to avoid them. Instead, we are told to increase our consumption of processed foods that are enriched or fortified with vitamins, invariably vitamins that are in their least-usable state (such as D2 rather than D3 or beta-carotene rather than retinyl palmitate). And then there’s a little thing of importance that these are FAT-soluble vitamins. How much of that added vitamin A & D do you think you get from fat-free or reduced-fat milk? Did you see how much vitamin K is left in skim milk? (I’ll wait while you go look again.)

Is it any wonder we see such ill health throughout the population, from the elderly who expect declining health as part of “aging”, to the youth, those who should be in the prime of their lives, full of energy and vigor? Does it seem right that 1-in-4 school-age children are wearing glasses or contacts? We have children aged 6-19 with the arteries of 45-year-olds. Something isn’t right here! Yet we keep taking this vitamin or that and adding it to some new Frankenfood and putting a big label on it that says, “Look how good for you I am! I have the vitamin-du-jour in me!” Worse yet, there are companies being paid (PAID!) to endorse this stuff as healthful (see: American Heart Association).”

My conclusions for our family:

Scott’s posts (& the posts he linked to) are a great reference for which foods to be sure we’re getting in our diets. They also solidify even more my belief in how important cod liver oil is, and the importance of eating plenty of butter, milk, cheese & eggs (among other things) from animals raised on green pasture. We all love crispy pecans, but it looks like we should also eat more crispy almonds for vitamin E, as well as some of the other foods on the vitamin E list. Overall, we’re doing pretty well, but there’s always plenty of room for improvement.

Read Scott’s post: We NEED the FAT-soluble vitamins!

How does it look for your family? What are you eating enough of? What do you need to add in?

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  • { 10 comments… read them below or add one }

    1 CHEESESLAVE April 1, 2009 at 12:17 am

    Kelly –

    This sourdough bread that Jack Bezian makes (that I posted about) can be tolerated by celiacs.

    My daughter, Kate, is gluten-intolerant but she CAN eat this bread!

    Looking forward to seeing what everyone posts!

    Ann Marie

    CHEESESLAVE

    Reply

    2 Kelly April 1, 2009 at 12:36 am

    I’m so glad you posted about this and I’m sending your link to a friend who will be thrilled. :)

    Reply

    3 niadan July 28, 2012 at 10:18 pm

    Question: if probiotic organisms in Sourdough block all the gluten proteins that give us celiacs such a hard time–Will other probiotics like kefir or organic yogurt or organic apple cider vinegar when eaten with wheat do the same thing?

    Reply

    4 Lisa Sargese April 1, 2009 at 12:39 am

    I’ve been off grains for a few weeks. Trying to get my insulin levels leveled out and balance my eating in general. But I’m excited to bake my own sour dough bread! It’s so hard to find GOOD food. Food made with wholesome, organic, natural ingredients. Thanks for this! I’m linking back to this article :-)

    Lisa Sargese

    Reply

    5 Relishing Life April 1, 2009 at 1:02 am

    I just found your wonderful blog! I love what you have to say!! I can’t wait to get the time to read back through more of your posts and the great links you provide! Thank you for all of the great information that definitely isnt’ PC!!

    Relishing Life

    Reply

    6 Local Nourishment April 1, 2009 at 10:33 am

    One time when I was visiting my grandmother, she took me away from the children. I’ll never forget what she said, “I don’t know how you young people stand the fear of getting old. My mother and grandmother died well after they turned 100 and were cooking, gardening and keeping house right up until their last day. If I thought I was going to be one of those feeble 60-year-old ladies I see in town I would get so sad I wouldn’t be able to get out of bed in the morning.” She ate a traditional diet of very simple foods and walked everywhere she needed to go. She cooked, served meals to others and kept house right up until her last day when she died in her sleep at age 98.

    Hitting 50 and seeing arthritis forming on my fingers, needing an hour and two cups of coffee to get my blood moving in the morning, having my body and memories slip away from me, I knew this was not right. I knew I had to do something, and I’m so thankful I hit on the right thing completely by accident!

    Local Nourishment

    Reply

    7 Kelly April 1, 2009 at 4:22 pm

    Lisa, limiting grains is not easy, not for me anyway! Sounds like you’re doing great if it’s been a few weeks, keep it up, I do believe it’s so good for us to cut back on grains!

    Relishing Life, I’m so glad you’re here! :)

    LN, I feel another post coming on, and I may need to quote you…hope you don’t mind.

    Reply

    8 Alyss April 1, 2009 at 5:47 pm

    I’m cheating a little because I posted my stew entry yesterday… but you guys will love it anyway! :)

    Alyss

    Reply

    9 Lauren B April 1, 2009 at 6:54 pm

    Hi Kelly, I linked back to you from my “fatty” recipe! Great topic this week.

    Lauren B

    Reply

    10 Lauren B April 1, 2009 at 6:55 pm
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