Vitamin E is Much More than Tocopherols

In November 2004 the Associated Press (AP) reported a study performed at Johns Hopkins University. Published in the Annals of Internal Medicine and reported at an American Heart Association conference, "The study was an analysis of 19 previous studies involving a total of about 136,000 people who took vitamin E alone or in combination with other vitamins." The AP summarized the results of the study as follows:

Many people today take up to 1200 international units a day of vitamin E. Here are some facts to consider that advise caution when taking isolated or synthetic nutrients, especially isolated or synthetic nutrients in much higher amounts than found in foods or body tissues:

1. The vitamin E supplements consumed today - including the vitamin E in the study above - are isolated or synthetic tocopherols. However, in 1955 Dr. Royal Lee - a pioneer in whole food nutrition and supplements -- wrote:

Dr. Lee then issues caution of "...a very common mistake in assuming that one fraction of a natural complex is the vitamin itself." Thus the study above tells us that the ingestion of an isolated or synthetic fraction of the vitamin E complex, i.e., tocopherols, in amounts FAR exceeding those found in foods or the human body, are associated with increased mortality.

2. In a text called "The Vitamins in Medicine", published in 1953, Bicknell and Prescott condemn high dosages of tocopherols because of their tendency to decalcify bones and teeth.

3. Coronary disease (which causes heart attacks) was first recognized at autopsy in 1876. Dr. E.V. Shute writes in "The Vitamins" - by the AMA in 1935 - that "it may be more than coincidence" that flour bleach was introduced at the same time coronary disease was first recognized". Flour bleach, just as any other oxidizing agent (including chlorine), destroys the tocopherols. The tocopherols protect the vitamin E complex. Therefore, it is the vitamin E complex that protects against coronary disease.

4. Commercial whole wheat flour and wheat germ are also devoid of the vitamin E complex even though they have not been bleached. Commercial milling causes the oils to go rancid which destroy the tocopherols. Therefore commercial whole wheat flour and wheat germ are not protective against coronary/heart disease.

5. A study from The Heart Research Institute in Sydney, Australia demonstrates that one of the vitamin E tocopherols - alpha tocopherol - can oxidize LDL cholesterol in the absence of an effective co-oxidant. It is oxidized LDL cholesterol that damages arteries, resulting in plaque formation and eventually occlusions, i.e., heart attacks. Alpha tocopherol is a very popular form of so-called "vitamin E" supplementation.

6. In August 2000 a study published in the American Journal of Clinical Nutrition observed reduced risk of death from strokes in postmenopausal women from vitamin E in foods only, NOT from supplemental vitamin E. Foods provide the vitamin E complex, supplements commonly only provide tocopherols. Whole vegetables, especially green lettuce and peas, are the best food source of the vitamin E complex.

7. In 2002, the American Journal of Clinical Nutrition reports three servings of fruits and vegetables a day dramatically cuts risk of death from all causes.

CONCLUSION

Health is a delicate and dynamic balance between oxidation and anti-oxidation, between building up and breaking down, between inflammation and anti-inflammation, between doing and being. Nutritional needs in support of health are best met by decreasing oxidant production and exposure (oxidants are chemicals, processed food, heavy metal, radiation, stress) while increasing consumption of unprocessed food and of supplements with nutrient complexes.