...Rarely Caused By Lack Of Vitamins
In the majority of cases, a vitamin deficiency does not occur because of insufficient vitamin intake in
the diet. A vitamin deficiency is rather caused by a congested capillary network that is unable to diffuse
sufficient amounts of the vitamins into the intercellular fluids. This can be due to a number of reasons, of
which overeating protein foods is a major one.
A diet rich in protein foods, such as meat, fish, pork, cheese, milk, etc., will eventually block the basal
membrane (BM) of the small and large blood vessels in the body (see details in Chapter 9 on heart
disease). Stress, over-stimulation, and dehydration can exacerbate this effect. The subsequent thickening
of the BM and connective tissues makes it increasingly difficult for the basic nutrients, including
vitamins, to reach the cells. If trans-fatty acids are consumed, as contained in most processed and refined
fats, oils and fried foods, cell membranes become thick and congested, thereby preventing nutrients from
reaching the cell interior. All this greatly increases the amount of metabolic waste and toxins in the body,
overtaxes the liver, and causes the growth of gallstones. The gallstones inhibit the flow of bile, which
subdues AGNI, the digestive power and increasingly hinders the assimilation of basic nutrients, including
fats. When fats are no longer properly digested, the fat-soluble vitamins A, D, E, K, which are normally
stored in the liver, become deficient. This problem is made worse by eating low fat foods (see section 6
on Light Foods).
If vitamin A becomes deficient, for example, the epithelial cells, which form an essential part of all the
organs, blood vessels, lymph vessels, etc., in the body, become damaged. This can cause practically any
kind of disease known. Vitamin A is also necessary to maintain the cornea of the eye, allow for eyesight
in dim light, and reduce the severity of microbial infection. Vitamin A is only absorbed properly from the
small intestines when fat absorption is normal. Fat absorption cannot be normal as long as gallstones
obstruct the bile flow in the liver and gallbladder. It is, therefore, very reasonable to remove the gallstones
and cleanse the digestive system so that the vitamins contained in the foods you eat can actually reach the
cells in your body.
Taking extra vitamins can be harmful if the body is unable to make use of them and is left with the
additional burden of having to break them down and eliminate them. Because vitamins are strong acids,
an overload can lead to vitamin poisoning (vitaminosis) which damages the kidneys, and actually cause
the same symptoms that accompany a vitamin deficiency. Instead of filling the body up with large doses
of vitamins it cannot even process properly, it would be more healthful and efficient to cleanse the body
from accumulated toxins, stored proteins in the blood vessel walls, and impeding gallstones from the
liver. Although taking mega doses of vitamins may temporarily increase the pressure of diffusion of these
nutrients for a short time and quickly relieve symptoms, any “benefits” may be short-lived. If digestive
functions are impaired, taking extra vitamins may actually endanger your health.
Contrary to popular belief, vitamins do not have isolated functions, but work as a “team” in the body.
If taken in supplemental form, versus deriving them from food, vitamins may be counterproductive, since
excess of one vitamin can have a suppressing effect on another. As discussed before, typical vitamin
doses in supplements exceed the body’s true requirements. When isolated and extracted from foods,
vitamins tend to arouse your nervous system, should you take them. Feeling stimulated, and therefore
energized, you naturally assume these vitamins must be doing you good. But stimulants never give you
extra energy; to the contrary, they force the body to spend and give up energy.
The best source of healthy vitamins is fresh fruit, vegetables, grains, legumes, nuts, seeds, etc. Fruits
and vegetables also contain important health-essential nutrients known as phytochemicals—nature’s food
coloring agents. They give fruits and vegetables their color. And to obtain vitamin D, the best and