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By Richard Passwater

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The arguments for this position have been persuasive, and today the belief is widely, nearly universally held. Passwater points out, however, that even as more and more people carefully control their diets and avoid foods that contain cholesterol, switch from butter to margarine, and turn pale at the thought of an egg for breakfast, the rate of occurrence of heart disease keeps rising, making no exception of the millions who have trained themselves to avoid all the foods they really enjoy. They are struck down as impartially as those who make no effort whatsoever to protect themselves.

More than 50 percent of the vitamin C can be lost from some frozen vegetables in slightly more than six months. , 20 percent of the vitamin C can be lost over the same period of time. Food Processing Destroys Nutrients Nearly everyone realizes that nutrients are lost during cooking, but how many realize that vitamins are lost during processing? Milling wheat into white flour removes vitamin E and most trace minerals. Nutrients are destroyed because of sensitivity to acid (pH), oxygen, light, heat, or a combination of these factors.

3-ounce carrot has 11,000 USP units of vitamin A, and just two-thirds of a cup of dehydrated carrots has 117,000 USP units. Safe Dosages Clearly, Supernutrition calls for safe amounts of vitamins A and D, but far more than the FDA per-pill limit. For Supernutrition, I report (not prescribe) that the optimum level of vitamin A is 35,000 USP units daily. There are of course individual variations, so the normal range would be 25,000 to 35,000 USP units. Some people, such as professional athletes, might require 75,000 to 100,000 USP units, but that is far too much for the average person.

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