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When love is lost, do not bow your head in sadness; instead keep your head up high and gaze into heaven for that is where your broken heart has been sent to heal.
WHEN NATURAL FOOD sources supplying the entire B complex are used instead of chemically (petrochemical based) made vitamins, better results have been consistently obtained in both animals and humans. This cannot be overemphasized since each year millions going billions of dollars are spent on vitamin pills and tablets. Many preparations supply only small amounts of the common vitamins and omit the important ones. The compound may be unbalanced or incomplete. Many people take these products believing them to be a remedy for all ills, but this is far from true.
Two good reasons for using the entire vitamin B complex.
1.First, since most of these vitamins occur together in foods, no one can be deficient in one of them without being deficient in some of the others as well. This is true even though the deficiency of one may seem more prominent than any other in the group.
2.Second, the efficient action of one often depends on the presence of another in the group. Their functions are interrelated. Vitamin B12 and folic acid are a typical example.
Reasons for using natural sources. It is as illogical to treat a B-complex deficiency with one vitamin as it is to treat a protein deficiency with a single amino acid. Our body uses amino acids to make own protein, the idea that we must eat more protein from animals is a myth, for most needful amino acids for growth are supplied by plants and fruits. If you are short of the B vitamin then you MUST plan your daily diet to include the whole complex of this important group. Full health can only be built from fresh natural foods which come from the garden, the health food shop, and the green grocery store.
No single vitamin has been proved to be an antidote to infection. General health is consistently better with the complete complex, and resistance to infection is a natural accompaniment to good health.
Many of the B vitamins are found in wheat, rice, maize, rye, and oats. Ripened grains contain a high percentage of carbohydrate in the form of starch. This is found in the inner part of the grain and is called the endosperm. Sperm means life initiator. The outer layers of the grain and the germ of the seed contain protein, fats, vitamins, and minerals; all in organic form from the plant. When flour is milled by modern methods the outer husk and the wheat germ (life force)are removed, and the fine white(death) flour contains very little of these natural nutrients.
White flour is said to have a "low extraction rate." This means that if you start with 100 pounds of wheat and make 70 pounds of flour then it will have a 70 percent extraction rate; 30 pounds of bran and wheat germ have been removed. A high extraction rate of between 80 and 90 percent denotes a whole-wheat flour with much of the natural bran and germ still in the flour. Whole-wheat bread is baked from this type of flour, but many loaves which are sold as brown bread may have been baked from white flour with some bran, wheat germ and coloring added. This is seldom made up to the high vitamin and mineral content of the original wheat grain but does contain more nutrients than a white loaf.