VITAMINS – SOURCES OF VITAMIN E
Vitamin E is rarely found in meat, except in those parts that are unsuitable for human consumption, for example bulls’ testicles, the spleen, placenta, pancreas and pituitary gland. It is, however, found in fish and egg yolk, and in small amounts in milk as well as butter.
It is more abundant in vegetable products, primarily in cereal germ, oil fruits and cotton seed, also in corn (maize), peanuts and all varieties of cress – watercress, garden cress, nasturtium and American cress. For this reason the formulae of Herbamare and Trocomare include these cresses. Vitamin E is also present in spinach, lettuce and alfalfa (lucerne), as well as in most leafy salad greens. That explains why vegetarians probably meet their daily vitamin E requirement more effectively than meat-eaters. If you suffer from a deficiency, make use of the above-mentioned sources. For quick results take wheat germ oil, and if you do not like its taste, use wheat germ oil capsules, which are quite easy to swallow. The gelatine capsule dissolves in the intestine and there is no danger of the taste repeating on you.
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