If you think that you eat normally and you don’t need vitamin supplements, you are deeply mistaken. Scientists have repeatedly calculated how much ordinary food a person would have to eat in order to fully satisfy the body’s need for all vitamins. And every time the results were not encouraging. Imagine: to get a daily dose of vitamins B1 and B6 – just some 1.5-2 milligrams – you have to eat a whole kilogram of black bread and 400-500 grams of meat. Everyone knows that fresh herbs are a rich source of vitamins. But in order to get the full vitamin C, folic acid and carotene contained in it, we need to eat daily not two or three sprigs of parsley, but a huge plate of salad from sprouted cereals, corn, parsley, spinach, etc. Apples – no less half a kilo a day. Cabbage – not boiled and stewed, but fresh and also on a whole plate. And also milk (B2), cow butter (A), vegetable (E), oily fish (D) and so on and so forth. Imagine after that the volume of your waist and the state of the digestive system!
Impossible? Quite right. As you know, the daily diet of an adult should not exceed 2.5 thousand kilocalories. French scientists put this figure into the computer along with the data on the chemical composition of all food products and gave the task: to choose a diet rich in vitamins for this amount of calories. It turned out that in any case, the most ideal diet has a vitamin deficiency of 20 percent. Ideal! And if a person doesn’t really follow his diet at all, ate a sandwich with tea and seems to be full?
But again, this is all based on a certain average human unit: middle age (no longer growing, but not yet getting old), normal health (two or three seasonal illnesses a year), a calm lifestyle (civil servant) and average (according to European standards) the number of problems. However, there is a huge risk group for hypovitaminosis (deficiency of a number of vitamins). And, hand on heart, who can firmly say what is not included in this sad list?
Surely you are part of one of these groups (or maybe not even one). So all the talk about wholesome and healthy food is nothing more than talk. Of course, it is better to eat right, but, alas, this is not a panacea. It turns out that the only way out that allows you to eat a little, and get vitamins in sufficient quantities is the consumption of special vitamin preparations.
“But how did our ancestors manage without this “synthetics?” – many will ask and they will be right. The fact is that the older generation, for the most part, having moved to the city from the countryside, having greatly facilitated their life and freed themselves from most of the hard physical labor, began to need three to four times less energy than all the previous ones who spent on their daily the existence of 5-6 thousand kilocalories. So that same kilogram of black bread, and a pound of meat, and “basins” of salads a day were not superfluous for them. At the same time, the growth of our generations has increased significantly, the environment has deteriorated, and psychological stress has increased many times over. So we need to get vitamins not even as much as our ancestors, but much more, but calories are much less.
Where do you get these vitamins from? How to establish a healthy balance between the quantity and quality of food consumed? Unfortunately, technological progress is by no means conducive to the appearance of healthy food on our table. Artificial types of soil and synthetic plant growth stimulants have led to the fact that fruits and vegetables grown in such conditions are simply not able to synthesize and accumulate vitamins, unlike naturally grown crops. Thank God, our impoverished farmers today do not have enough money even for trivial fertilizers, but after all, on our shelves, most of the representatives of winter exotics, with which we are trying to fight beriberi, are of foreign origin. In addition, modern technologies used in the food industry destroy most of the vitamins contained in fruits and vegetables. The presence of vitamins, you see, reduces the shelf life and worsens the presentation, and therefore reduces profits. There is no time for vitamins, if the sacred suffers – material gain.
But even those who get carrots and apples grown on their own land using “environmentally friendly methods” from their own cellar cannot count on a rich source of vitamins either. When storing fresh vegetables for more than three months, the content of vitamins in them gradually decreases to almost zero. Eating them, we supply our body only with fiber and mineral salts, but not with the necessary dose of vitamins.
In addition, recent research by scientists has finally knocked the ground out from under the feet of lovers of natural vitamins. Alas, most of them are absorbed from food products only partially or even pass through the body in transit, as they are in a chemically bound state. Many, for example, already know today that the carrot, so respected by us, will “give up” its carotene only flavored with butter or sour cream – in short, in combination with fats, without which carotene will never turn into vitamin A that we need. But vitamins from polypreparations are absorbed practically completely, as they are in the “necessary” chemical form, but they are usually combined with other “friendly” vitamins, mutually reinforcing the beneficial and neutralizing the toxic properties of each other. So your choice for this winter is a foregone conclusion…