Vitamin E comes in 8 forms, yet it is still a relatively unknown and, unfortunately, neglected vitamin. While Vitamin C and B get all the hype, Vitamin E exists somewhere out there, but where? In what? In what form? Why should I eat stuff which contains that? What, finally, contains it?!...
It is a very important vitamin: one which performs a great antioxidant job, it also plays role in the neurological function of our bodies, in enzyme-related and even gene-expression tasks. It protects the cells from oxidative damage, chases the free radicals out of our system, helps in growth of smooth muscle and in healing of lesions and wounds.
Its deficiency can contribute to development of such serious conditions as peripheral neuropathy, ataxia and impacted immune response.
Some women even use it for their skin, especially during the pregnancy: breaking several capsules of vitamin E and massaging it on their tummy: apparently, it might prevent and/or reduce development of stretch marks.
Wheat germ oil is one rich source of it, but, if you are on a gluten-free program, this is not what you’d like to have. So, go for sunflower oil, palm oil, almonds, hazelnuts, sunflower seeds, and top up with some fresh fruit and veggies: some of them – such as avocados, asparagus, broccoli, kiwi, mango, tomatoe, spinach, beet greens, collard greens and papaya, contain quite a lot of it. While one tbsp of wheat germ has 30 units of Vitamin E, one tbsp of peanut butter has 2 units of it. Daily, you want to consume about 22 International Units of Vitamin E. Your health and well-being will thank you for this! As always, stay Fit-Fit and e-mail me at firstname.lastname@example.org, I love getting messages from you!