Vitamin E – Nature’s Health Miracle
My father and I have found this to be true among the athletes we supervised. For example, Murray Rose, the youngest Olympic triple gold medal winner in history, who eventually won six Olympic medals in distance swimming – took 400 IUs of vitamin E daily and increased it to 1500 IUs during competition. Wheat germ, a prime source of vitamin E, is also an integral part of the training of most top athletes.
Many decades ago when my health pioneer father first introduced the important need for wheat germ and vitamin E supplements to America, he was called a faddist. (Paul C. Bragg gave Viobin it’s start, today the world’s largest wheat germ company.) It’s gratifying that today, in these turbulent health care times, his health teachings have finally been substantiated by worldwide scientific research, both laboratory and clinical, in the fields of biochemistry, exercise, nutrition and medicine.
It’s tragic that it took over 80 years and caused millions needless premature deaths and overall health deterioration throughout America and worldwide. Finally people realized that they rob themselves of the staff of life – vitamin E when they make bread from refined white flour (staff of death). White flour has been stripped of its precious wheat germ, Nature’s best source of vitamin E. Everyone who tries to live on the modern civilized diet – devoid of whole grains, but replete with refined white flour products – suffers from vitamin E deficiency. This has ill effects on people of all ages who eat refined white flour products. Widespread vitamin E deficiency is the prime factor in the disastrous increase
in cardiovascular problems, strokes and heart attacks. A recent study of 87,000 female nurses whose daily vitamin E intake was 100 IUs and more showed they had a 40% lower risk of coronary disease than those who didn’t.
