Why Take A MultiVitamin

We all probably know somebody who takes vitamins. The question is whether taking vitamins is a fad or something needed for good health.

To start, we all know our bodies need vitamins and minerals and that our body alone cannot manufacture sufficient quantities to provide the foundation for all normal biological functions. Vitamins and minerals are necessary for normal metabolism, growth, and general well being. A single deficiency of any vitamin or mineral can endanger the whole body. Many people believe they are eating the 'right' foods, and getting the proper amount of essential nutrients in this way. And, of course, eating a balanced diet is one way to obtain the vitamins and minerals you need.

The problem is, few of us get a truly balanced diet. According to one U.S. Government survey of 21,000 people, not a single person obtained 100 percent of the Recommended Daily Allowance (RDA) for each of ten basic nutrients. Processing, storing, or even cooking can reduce the vitamin content of foods. Foods can also be adversely affected by chemical fertilizers, pesticides, and soil conditions. Nutrients are also adversely affected by heavy smoking, alcohol consumption, and numerous health conditions including obesity and chronic illness.

Your multivitamin should contain a full range of vitamins and minerals to meet essential nutritional needs. For example, the average diet frequently provides less than the recommended daily allowance for zinc. A low-dose supplement (15 mg per day) can fill in dietary gaps. Statistics show that over 65% of American diets are deficient in Zinc. Zinc is considered the most important mineral for proper immune system function. Magnesium is also an important element available in multivitamin form, and is also in a majority of American diets. A lack of this essential mineral can lead to fatigue, abnormal heart rhythms, muscle weakness and spasm, depression, loss of appetite, listlessness, and potassium depletion.

If you don’t take vitamins then you want to make sure you are eating properly Here are some challenges you would have to meet:

Challenge 1: Inadequate Fruits and Vegetables

Solutions:

* Eat a serving of fresh fruit at lunch and dinner as dessert
* Include a variety of vegetables for lunch and dinner. Choose dark green, leafy vegetables (such as broccoli, spinach, Chinese bok choy and kale) as well as bright-colored vegetables (such as bell peppers, tomato, avocado, sweet potato and carrot)
* Use fruits as snacks. Bring to work fruits that are easy to prepare (such as grapes, apple, banana, berries or cut-up melons).

Challenge 2: Inadequate Calcium

Solutions:

* Instead of snacking on cookies, choose low-fat yogurt or low-fat cheese with fruits as snacks throughout the day
* If you are not a cow's milk fan, try other calcium-rich beverages such as calcium-fortified orange juice, calcium-fortified soy or rice milk, or goat's milk
* Try other calcium-rich foods such as tofu and canned fish with bones

Challenge 3: Inadequate Whole Grains

Solutions:

* Choose whole grain bread when making sandwiches
* Have a serving of whole grain breakfast cereal or a bowl of oatmeal for breakfast
* Snack on popcorn instead of chips on movie nights
* Toss in brown rice, wild rice or barley in your soup

Taking a multivitamin daily is important to ensure optimum nutritional status for a certain population - particularly among pregnant and lactating women, as well as those with specific chronic diseases. For people older than 50 (men and women), a multivitamin or calcium/D supplement may be warranted as foods alone may be not able to deliver adequate calcium and Vitamin D to meet the increased needs. Always speak to your doctor or dietitian before starting a new supplement.

As fortified-foods are widely available, the expert panel recommended choosing a multivitamin with ingredients less than 100 percent of the daily value (% DV) to avoid toxicity.


A good multivitamin can give you reassurance that you are obtaining the proper amounts of vitamins and minerals needed for good health. Whatever your specific nutritional needs are, a multivitamin should be the foundation of any nutritional supplement or vitamin regimen and will significantly increase the effectiveness of the other supplements you take.

About the Author: R. Fredriksen is the Vice President of Nutrition Dome, a leading provider of Stimerex, Met-Rx, Pioneer Nutritional Forumulas, Lipodrene and other quality supplements. For more information, please visit www.nutritiondome.com.

Going Gluten Free

You probably have heard the term gluten free, but have you researched what that means? What is gluten and what is an allergic reaction to it. These are just a few things discussed in this article.

Gluten is the elastic, rubbery protein present in wheat, rye, barley and to a lesser degree in oats. It binds the dough in foods such as bread and other baked goods. It contributes to spongy consistency. Rice and maize do not contain gluten.

Wheat allergies can create many different symptoms or adverse reactions. What is wheat allergy? Wheat allergy refers specifically to adverse reactions involving immunoglobulin E (IgE) antibodies to one or more protein fractions of wheat, including albumin, globulin, gliadin and glutenin (gluten). Allergic reactions to wheat may be caused by ingestion of wheat-containing foods or by inhalation of flour containing wheat (Baker's asthma).

Clinical experience suggests that wheat allergy is relatively uncommon, but there are no accurate figures for prevalence. The allergy is more prevalent in certain groups: e.g., wheat allergy is responsible for occupational asthma in up to 30% of individuals in the baking industry.

Allergic reactions to wheat usually begins within minutes or a few hours after eating or inhaling wheat. The more common symptoms involve the skin, hives, eczema, swelling, abdominal cramps, nausea and vomiting, oral allergy syndrome and the respiratory tract (asthma or allergic rhinitis).

The diagnosis of a wheat allergy may be easy if a person has the same reaction repeatedly after eating wheat-containing food. More often the diagnosis is difficult because wheat is usually consumed with other food. Diagnosis usually entails clinical evaluation (medical history, family history, food history) supported by appropriate laboratory tests (CAP® RAST blood tests, skin prick-testing). An elimination-challenge test may be employed to make the diagnosis.

Medication is ineffective in treating this condition. Avoidance of wheat and wheat-containing foods is the only treatment. This may be difficult to maintain, particularly as wheat protein may be "hidden" in other foods. Rice or maize may be substituted as alternative cereals. A dietician must supervise treatment. Wheat-allergic patients who have sensitivity to gluten (or gliadin) should avoid other gluten-containing cereals.

The majority of young children with wheat allergy will outgrow it. Individuals who develop the allergy later in life will probably retain it. There is some evidence that individuals who remove wheat from their diet for a year or longer may be able to tolerate wheat upon re-introduction.

What common foods are gluten-free? Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. To follow a gluten-free diet, start by reading all labels on prepared foods. Do not eat any foods that contain the following:

* Hydrolyzed vegetable protein
* Flour or cereal products
* Vegetable protein
* Malt and malt flavorings
* Starches (unless specified as corn starch, which does not contain gluten)
* Various flavorings, which can be derived from cereals containing gluten
* Vegetable gum
* Emulsifiers, stabilizers derived from cereals containing gluten

Next, especially when eating at a restaurant, avoid the following:

* Breaded foods
* Creamed foods
* Meatloaf and gravies


It is a good idea to see a dietician or nutritionist on a regular basis to ensure that your gluten-free diet is well balanced and meeting nutritional needs. Your doctor may also prescribe various vitamin supplements to make up for any nutritional deficiencies.

Since bone loss is a common problem in people with celiac sprue (due in part to vitamin D deficiency), frequent monitoring with bone density scans is recommended.

Consider buying a cookbook with gluten-free recipe ideas, and visit various sites specializes in the support of people with celiac disease. Armed with information, you can be on your way to a healthier body.

R. Fredriksen is the Vice President of Nutrition Dome, a leading provider of Met-Rx, Met-Rx, Pioneer Nutritional Forumulas, Lipodrene and other quality supplements. For more information, please visit www.nutritiondome.com.