Chlorophyllin  is a substance found in dark green vegetables that mysteriously captures the sunshine and converts it into food. The shape of Chlorophyllin enables it to capture cancer-causing chemicals and destroy them. The greener the vegetable, the more Chlorophyllin it contains.

Food: Dark green vegetables, peas

Fiber  binds to bile in the intestine and removes it from the body. Bile is produced by the liver, as is Cholesterol. When bile is removed, it lowers total Cholesterol. It also has the ability to lower triglycerides.

Food: white, red and sweet potatoes, Dark green vegetables, peas, wheat, oats


Potassium: (an Electrolyte) Helps maintain the electrical stability of your heart and nervous system.

Too much, or too little, potassium can lead to serious health problems, in which case your blood levels should be routinely monitored.  Side effects include nausea, vomiting, upset stomach, diarrhea and gas. Confusion and irregular heartbeat are less common.

Food: Potatoes, Mushrooms, Bananas, Orange Juice, Lemons, limes, oranges, apples, apricots, cantaloupe, tomatoes, spinach, beans and peas.

Food: potatoes, Citrus juices, fruits, berries, tomatoes, potatoes, green and red peppers, broccoli and spinach


Lutein: (Marigold extraction) is an antioxidant found in the eye, skin, cervix and breast, it influences the health of these areas by getting rid of free radicals that cause cancer. It also reduces the risk of macular degeneration.

Food: Sweet potatoes, Spinach, Kale, Carrots, Papayas, Broccoli, Lettuce, Tomatoes, Oranges, Celery, and greens.


A (retinol) helps eyesight, skin (prevents acne & dry skin), respiratory and gastrointestinal tracts stay healthy. Helps build teeth and bones. Keeps the immune system healthy.

Too little: night blindness, lowered resistance of infection.

Too much: weakness, vomiting, liver disease (cirrhosis), dry, cracking skin and brittle nails, hair loss, bleeding gums, weight loss, irritability, fatigue and nausea.


Food: sweet potatoes, whole milk, fat-free milk fortified with vitamin A, whole eggs, liver, beef and chicken. Plant sources of beta carotene - converts into vitamin A, include dark green leafy vegetables and orange and yellow fruits, such as carrots, spinach, broccoli, cantaloupe, mangos, apricots, as well as vegetable soup and tomato juice.

Vitamin C: (ascorbic acid) helps keep skin healthy, helps heal wounds and helps boost the immune system. It is an antioxidant.

Too little: colds                    Too much: mild diarrhea


Food: potatoes, Citrus juices and fruits, berries, tomatoes, green and red peppers, broccoli and spinach. Orange juice

K (Phytonadione/Menadiol)  Helps our blood clot when we are wounded. Helps maintain healthy bones.

Too little: bruise easily, excessive bleeding (sign of liver disease or intestinal illness)

Too much: flushing and sweating


Food: All-dark green vegetables including Alfalfa, fat

I am hoping all this information on vitamins will help you make wise decisions on the vitamins you take and the food you eat.  Taking too much of something that is supposed to be good could land you in the hospital.  Not getting what you need can make you ill.  Think Moderation on everything.

Fibroid tumors can cause you to be malnutrition and anemic if they get large enough.  That happened to me.  That's why I have peripheral Neuropathy (damaged nerve ends in my hands and feet).  It's not from Diabetes.  I've had that problem since 1980.  I've only been diabetic since 2003.  I needed vitamins after surgery to get myself built back up.  But I only needed them for a little while.

If you are eating balanced meals and taking vitamins and fill ill, quit taking them and see if you feel better.  That happened to me.  My Doctor told me to quit taking vitamins for a month and then go in for a physical.  By the end of the month I almost didn't go because I felt so healthy.  Glad I did.  That was when I began to try to find information about vitamins and what they were in. 

That was 1984 and it took me 20 years to find all the Vitamin information contained in this book.  And what's in this book is just a drop in the bucket.  I still don't know how to figure out how much is a daily requirement.  

I have learned to pay attention to my body and what goes in it.  I read the box or can before I buy.  IE I love grits.  They do not make my sugar go up (made from hominy that is made from field corn).  I ate them almost every day for breakfast.  They added Iron to them and I could only eat them 3 or 4 times a week.  Now they have added calcium.  I can only eat them 3 or 4 times a month.  My Iron and Calcium counts are in the highest range of normal.  Supplements or fortified products can cause them to go too high.  The food maker's loss.  Maybe I can learn to make them myself! 

If the product says fortified, I think twice or three times before I decide to buy or not. 

Food Facts

TasteBud's Delight US Copy write # TXu 1-354-553

by Frances M. McCrory-Meservy