NATURAL SOURCES OF VITAMINS

KEEFE CLINIC
JOHN H. KEEFE, III. D.C., P.C.
5016 S 79th. E Ave
Tulsa. Oklahoma 74145

NATURAL SOURCES OF VITAMINS
Vitamin A: Colored fruits and vegetables, particularly carrot green leafy vegetables
(such as kale, turnip greens, and spinach), melon, squash, yams, tomatoes,
Eggs. summer butter, fertile eggs and whole milk. The richest natural
Source: fish liver oils,

(Herbal) Alfalfa. Burdock, Cayenne, Dandelion, Garlic, Kelp, Marshmallow, Papaya,
Parsley, Pokeweed, Rasberry, Red Clover, Saffron, Watercress, Yellow Dock.

Vitamin B1: Brewer’s Yeast, wheat germ and wheat bran, rice polishing, most whole
grain cereals, especially wheat, oats and rice, all seeds and nuts, and nut
butters, beans, especially soybeans, milk and milk products, and such vegetables as beets, potatoes and leafy green vegetables.
(Herbal) Cayenne, Dandelion, Feriugreek, Kelp, Parsley, Raspberry.

Vitamin B2: Milk, cheese, whole grains, brewer’s yeast, torula yeast, wheat germ, almonds, sunflower seeds, liver, cooked leafy vegetables.
(Herbal) Alfalfa, Burdock, Dandelion, Fenugreek, Kelp, Parsley, Sage.

Vitamin B6: brewer’s yeast, bananas, avocado, wheat germ, wheat bran, soybeans, walnuts, blackstrap molasses, cantaloupe, cabbage, milk, egg yolks, liver, green leafy
Vegetables, green peppers, carrots and peanuts. An especially rich source is
Pecans. Since coking and food processing destroy Vitamin H 6, raw foods
contain more than any cooked foods,
(Herbal) Alfalfa,

Biotin: Best and richest natural source- brewer’s yeast. Also found in unpolished
rice, soybeans, liver, kidneys.. Normally is produced in the intestines if there
is a sufficient amount of healthy intestinal flora, Folic Acid Deep green leafy vegetables, broccoli, asparagus, lima beans, Irish potatoes,

(Vitamin B 9) Spinach, lettuce, Brewer’s yeast, wheat germ, mushrooms, nuts, peanuts, liver.
PABA: Brewer’s yeast, whole grain products, milk, egg, yogurt, wheat germ, molasses
And liver. PABA Is also syntlisaized by friendly bacteria in healthy intestines.

Choline Granular or liquid lecithin (made from soybeans), brewer’s yeast, wheat germ,
egg yolk, liver, green leafy vegetables and legumes.
Inositol: Brewer’s yeast, wheat germ, lecithin, unprocessed whole grains, especially
oatmeal and corn, nuts, milk, crude unrefined molasses citrus fruits and liver,

Vitamin B 13: Present in whey portion of milk, particularly soured milk.

Vitamin B 15; Whole grains, seeds and nuts, whole brown rice.

Vitamin B 12: Milk, eggs, aged cheese such as Roquefort, liver, fortified brewer’s yeast,
Sunflower seeds, comfrey leaves, kelp, bananas, peanuts. Concord grapes,
Raw wheat germ. Pollen.
(Herbal) Alfalfa, Kelp.

Vitamin B 17: Most whole seeds of fruits and many grains and vegetables, such as apricot, peach and plum pits, apple seeds, raspberries, cranberries, blackberries and
blueberries, mung bears, lima beans, garbarazos, millet, buckwheat and flaxseed

Vitamin C All fresh fruits and vegetables. Particularly rich sources are rose hips.
– Citrus fruits, black currants. Strawberries, apples, persimmons, guavas,
acerola cherries, potatoes, cabbage, broccoli, tomatoes, turnip greens and
Green bell peppers.
(Herbal) Alfalfa, Burdock, Roussel. Catnip, Cayenne, Chickweed, Dandelion, Garlic,
Hawthorn, Horseradish, Kelp, Lobelia, Parsley, Plantain, Pokeweed, Papaya,
Raspberry. Rose Hips, Shepherd’s Purse,Strawberry, Watercress. Yellow Dock.

Vitamin D: Fish liver oils, egg yolks, milk, butter, sprouted seeds, mushrooms, sunflower
seeds. Vitamin D is produced by sunlight on the oily skin and absorbed by
The body through the skin.
(Herbal) Alfalfa. Watercress.

Vitamin E: Unrefined, cold-pressed, crude vegetable oils, particularly wheat germ oil
And soybean oil. All whole raw or sprouted seeds, nuts • and grains –
Especially whole wheat. Fresh wheat germ (must be absolutely fresh, less
than a week old – rancid wheat germ does not contain Vitamin E.) Green
leafy vegetables and eggs
(Herbal) Alfalfa, Dandelion. Kelp, Raspberry. Rose Hips, and Watercress.

Vitamin P:(bioflavenoids/rutin) Fresh fruits and vegetables, buckwheat, citrus fruits, especially the pulp,  Green peppers, grapes, apricots, strawberries, black currants, cherries, prunes.  **Cooklng largely destroys Vitamin P.
(Herbal) Dandelion, Rose Hips. Rue.

Vitamin F: Unprocessed and unrefined vegetables oils, especially soybean oil, corn oil,
Flaxseed oil, safflower oil and sunflower oil.

Vitamin K: Kelp, alfalfa, and other green plants, soybean oil, egg yolks, cow’s milk,
liver. Also made by normal bacteria in healthy intestines.
(Herbal) Alfalfa, Plantain, Shepherd’s Purse,

Vitamin T: a mixture of growth-promoting substances (e.g., amino acids, DNA nucleotides, folacacid and vitamin B12) which promotes growth and wound-healing in yeasts and insects. Sesame seeds, Tahini, raw sesame butter, egg votes. and some vegetable oils.
(Herbal) Plantain

Vitamin U:(for peptic ulcers) Raw cabbage juice, fresh cabbage, homemade sauerkraut.
(Herbal) Alfalfa.

Sources:
How to GetWell, by Dr. Paavo Airola HerballyYours, by Penny C. Royal