Cod-liver oil was prescribed by British doctors in the eighteenth century for people suffering from bone disease and rheumatism. The Victorians used it for treating infections, nervous illness and skin diseases. The only thing that has changed is that today’s medical practitioners better understand just how it works. continue reading »
The way vegetables are stored, prepared and cooked can preserve or squander much of their vitamin and mineral content as well as their taste. Try to follow these guidelines to get the best out of what you eat: continue reading »
Minerals are the essential little co-workers that keep your body functioning smoothly by acting as catalysts in biochemical reactions as well as in structural, nerve-transmission and oxygen-carrying roles. Although quantities of some are minute (so minute they are called trace minerals) there is hardly a process they do not affect, from preserving the health of the heart, brain and nerve transmission system, through structural functions — bones, teeth, soft tissue — to influencing glandular performance and controlling the body’s fluid balance. continue reading »
Vitamin A
Rich food sources of this crucial vitamin are cod-liver oil, halibut liver oil, liver, butter, cheese, eggs and milk. It can be taken as beta-carotene in carrots, green vegetables, tomatoes, asparagus, apricots, peaches and melons. continue reading »
