Food Sources

The food sources noted below do not include dairy products such as milk or eggs, the meat of large domesticated animals such as beef or sheep, or long growth cycle foods such as fruits and nuts which require mature trees. Where these items provide vitamins and minerals, more easily grown food sources prove to be equal if not superior sources of vitamins and minerals. The sources noted below are vegetables and fruits that can be grown hydroponically or have a short growth cycle, or protein sources from aquaculture that can be nourished from algae grown in sewage effluent or with garbage scraps, which is simply nature's way.

Vitamin A

Vitamin A is fat soluble. Abundant in fish and fish oils and in animal fats, especially in the livers. Vitamin A is a fat soluble vitamin. Can be manufactured by the human body from components in fruits and vegetables, especially from beta-carotene found in yellow and green leafy vegetables. Carrots are an excellent source of beta-carotene.

 

Vitamin B

The B Vitamins are water soluble. Thiamin is most abundant in cereal grains but beans and legumes are a close second. Riboflavin is most abundant in animal hearts and livers followed by soybeans and vegetables such as sweet potato. Pyridoxine and related compounds are most abundant in cereals, followed by fish and fowl and then yellow and green vegetables. Niacin is abundant in cereals, fish and fowl and stewed rabbit, liver, mushrooms, and vegetables such as peanuts, peas, soybeans and potato skins. Cyanocobalamin is abundant in clams and oysters, liver, and cereals. Folic acid is abundant in beans and legumes, brewer's yeast, cereals, and liver.

 

Vitamin C

Vitamin C is water soluble, and is destroyed by heat or exposure to oxygen or alkaline substances. Abundant in cranberries and quite high in broccoli, cauliflower, cabbage, kohlrabi, and sweet red or green peppers, tomatoes, and melons, especially where these fruits and vegetables are eaten raw. The new buds in the spring from a pine tree when boiled will make a good tea that one can use to treat scurvy. Scurvy grass in Scotland is also high in Vitamin C.

 

Vitamin D

Vitamin D is fat soluble. Vitamin D is manufactured by the human body in adequate supplies with no more than 15 minutes a day exposure to ultraviolet in sunlight. Cloud cover or pollutants in the air interfere with ultraviolet penetration, and during winter or in urban areas, exposure to sunlight often does not suffice. Cereal grain bran, liver, meat, and eggs contain Vitamin D.

 

Vitamin E

Vitamin E is fat soluble. Abundant in wheat germ oil, sunflower seeds, peanuts, kale, and sweet potatoes.

 

Vitamin K

Vitamin K is fat soluble, and is found in the leaves of all plants.

 

Calcium

Abundant in soybeans and other beans, oysters, and fish, and quite high in amaranth, sesame seeds, broccoli, kale, turnip greens, spinach, pumpkin, leeks, mustard greens, okra, parsley, and collards.

 

Copper

Highly abundant in oysters and abundant in crabs, liver, sesame seeds, peanuts, lentils, beans and peas, mushrooms, potatoes, rice and cereal grains, and fish.

 

Iodine

Found in algae and seaweed, where is is extracted from sea water. Iodized salt should be stocked in preparation for the Pole Shift for those living inland.

 

Iron

Abundant in soybeans, bulgar wheat, lentils, liver, spinach, sunflower seeds, pumpkin seeds, squash seeds, and sesame seeds.

 

Magnesium

Abundant in spinach, swiss chard, navy beans, peas, peanuts, beet greens, broccoli, okra, and leeks.

 

Potassium

Abundant in carrots, beans and lentils, swiss chard, beet greens, cauliflower, kohlrabi, and potatoes.

 

Zinc

Zinc is found in great abundance in oysters, and is abundant in poultry, cowpeas and black-eyed peas, beans, and peanuts.

Offered by Nancy.