Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 Thank you, LIz, i am going to print this out and save it. Am i correct in understanding that with the vegetable sources of vit. A it is impossible to ingest toxic amounts? That the worst that will happen is your skin turns orange? Elaine From: Ecmillerreid@... Reply- Date: Mon, 30 Sep 2002 04:05:23 EDT Subject: vitamin A in food In a message dated 9/29/02 4:37:44 AM, writes: >How many IUs of vitamin A are in say, a tablespoon of pasture-fed raw >> better, or a half-cup of similar cream and milk, or in so many ounces >of >> pasture fed beef? I have no idea how much A i'm consuming in my food. First of all remember that only animal foods have pre-formed (readily usable) vitamin A, while vegetable sources on have the provitamin A carotenoids that the body can use to make vitamin A (recent research suggests this process is not as efficient as once assumed). The RDA for vitamin A is given in RE units or retinol equivalents. I think the RDA are low -- only 800 RE for women. To give you an idea of food sources: Food RE Beef Liver (3.5 oz) 10,602 Milk, 2%, 1 cup 139 Egg yolk, 1 99 Cheddar cheese, 1 oz 86 Halibut, baked, 3 oz 46 Butter, 1 tsp 38 Sources of provitamin A -carotenoids: (only a fraction become actual retinol) Sweet potato, 1 small 2, 487 carrot, raw, 1 2,025 spinach, cooked, 1/2 cup 714 Cantalope, 1 cup 515 Apricots, 10 dried halves 253 Broccoli, cooked, 1/2 cup 108 Peach, 1 medium 47 Orange 28 apple 7 The USDA standard database can give you the exact amounts of every nutrient known for most all foods. Namaste, Liz <A HREF= " http://www.csun.edu/~ecm59556/Healthycarb/index.html " > http://www.csun.edu/~ecm59556/Healthycarb/index.html</A> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 In a message dated 9/29/02 4:37:44 AM, writes: >How many IUs of vitamin A are in say, a tablespoon of pasture-fed raw >> better, or a half-cup of similar cream and milk, or in so many ounces >of >> pasture fed beef? I have no idea how much A i'm consuming in my food. First of all remember that only animal foods have pre-formed (readily usable) vitamin A, while vegetable sources on have the provitamin A carotenoids that the body can use to make vitamin A (recent research suggests this process is not as efficient as once assumed). The RDA for vitamin A is given in RE units or retinol equivalents. I think the RDA are low -- only 800 RE for women. To give you an idea of food sources: Food RE Beef Liver (3.5 oz) 10,602 Milk, 2%, 1 cup 139 Egg yolk, 1 99 Cheddar cheese, 1 oz 86 Halibut, baked, 3 oz 46 Butter, 1 tsp 38 Sources of provitamin A -carotenoids: (only a fraction become actual retinol) Sweet potato, 1 small 2, 487 carrot, raw, 1 2,025 spinach, cooked, 1/2 cup 714 Cantalope, 1 cup 515 Apricots, 10 dried halves 253 Broccoli, cooked, 1/2 cup 108 Peach, 1 medium 47 Orange 28 apple 7 The USDA standard database can give you the exact amounts of every nutrient known for most all foods. Namaste, Liz <A HREF= " http://www.csun.edu/~ecm59556/Healthycarb/index.html " > http://www.csun.edu/~ecm59556/Healthycarb/index.html</A> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 >>>>First of all remember that only animal foods have pre-formed (readily usable) vitamin A, while vegetable sources on have the provitamin A carotenoids that the body can use to make vitamin A (recent research suggests this process is not as efficient as once assumed). -------->hi liz, sorry to bug you for sources again, but i *thought* this was the case (re possible inefficient conversion) and am interested in reading primary researh on this...do you recall where you read it? I met Cupp at our last local WAPF chapter meeting (http://www.westonaprice.org/women/three_cases.html - last story on page - her story makes me incredibly angry...) , and she told us that she was literally dying from vit. A deficiency, and that her thyroid dysfunction interefered with the conversion of carotenoid precursors to vit A. (the nutritionist she went to had her on a vegetarian diet featuring soy, which she feels led to her depressed thyroid!) do you know of any other health conditions (other than hypothyroid) that may interfere with the conversion of plant-based precursors to vitamin A? >>>>The RDA for vitamin A is given in RE units or retinol equivalents. I think the RDA are low -- only 800 RE for women. To give you an idea of food sources: Food RE Beef Liver (3.5 oz) 10,602 Milk, 2%, 1 cup 139 Egg yolk, 1 99 Cheddar cheese, 1 oz 86 Halibut, baked, 3 oz 46 Butter, 1 tsp 38 The USDA standard database can give you the exact amounts of every nutrient known for most all foods. ----------->I would guess that these are lower than the values for *pasture fed* animals, as young grasses, and grass in general, is much higher in beta-carotene than grain or hay. eatwild.com just touches on this a little at: http://www.eatwild.com/human_nutrition1.htm as for the veggie values given in the USDA database, i would guess that organic and biodynamically grown veggies might be a bit higher in carotenoids than conventionally grown due to the better care of the soil. right now the USDA data is all we have to gauge these things, but i'm not sure how accurate it is for *pastured* livestock in particular, with the possible exception of lamb, as i think their values for lamb are from NZ, grass-fed. Just something to consider. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 Hi Liz, Do you know how much of the Vitamin A is lost in cooking foods, so for example would cooked liver or egg yolk or sweet potato have less? I see some of the vegies in the list designate cooked or raw but others don't, is there a rule of thumb in reading these kinds of lists that if it doesn't say cooked it means raw? or if it doesn't designate is it the same raw or cooked? -- -----Original Message----- From: Ecmillerreid@... [mailto:Ecmillerreid@...] Sent: Monday, September 30, 2002 1:05 AM Subject: vitamin A in food In a message dated 9/29/02 4:37:44 AM, writes: >How many IUs of vitamin A are in say, a tablespoon of pasture-fed raw >> better, or a half-cup of similar cream and milk, or in so many ounces >of >> pasture fed beef? I have no idea how much A i'm consuming in my food. First of all remember that only animal foods have pre-formed (readily usable) vitamin A, while vegetable sources on have the provitamin A carotenoids that the body can use to make vitamin A (recent research suggests this process is not as efficient as once assumed). The RDA for vitamin A is given in RE units or retinol equivalents. I think the RDA are low -- only 800 RE for women. To give you an idea of food sources: Food RE Beef Liver (3.5 oz) 10,602 Milk, 2%, 1 cup 139 Egg yolk, 1 99 Cheddar cheese, 1 oz 86 Halibut, baked, 3 oz 46 Butter, 1 tsp 38 Sources of provitamin A -carotenoids: (only a fraction become actual retinol) Sweet potato, 1 small 2, 487 carrot, raw, 1 2,025 spinach, cooked, 1/2 cup 714 Cantalope, 1 cup 515 Apricots, 10 dried halves 253 Broccoli, cooked, 1/2 cup 108 Peach, 1 medium 47 Orange 28 apple 7 The USDA standard database can give you the exact amounts of every nutrient known for most all foods. Namaste, Liz <A HREF= " http://www.csun.edu/~ecm59556/Healthycarb/index.html " > http://www.csun.edu/~ecm59556/Healthycarb/index.html</A> Quote Link to comment Share on other sites More sharing options...
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