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CHILDREN’S A •B • Cs™
Multi Vitamins

Vitamins are important!
Vitamins are a group of chemically unrelated organic (carbon containing) micronutrients that are essential in very small quantities for normal metabolism, growth and physical well being. Our bodies use vitamins to make many substances that are vital participants in biochemical reactions in our cells. Scientific studies have shown that vitamins must be obtained through diet since they are not synthesized in our bodies or are synthesized in inadequate amounts.

Vitamins were originally referred to as "vital amine" or "vitamines". When it was determined that not all of them contained "amines", the name was changed to "vitamin". As such, the term vitamin is now accepted to describe a group of essential micronutrients that generally satisfy the following criteria 1 :
1. An organic compound distinct from fats, carbohydrates and protein.
2. A natural component of foods present in only minute amounts.
3. Nutrients not synthesized by the body in amounts adequate to meet normal physiological needs.
4. Nutrients essential for physiological function (maintenance, growth, development, reproduction, etc.)
5. By their absence or under-utilization, they cause a specific deficiency syndrome.

Why take vitamins?
Vitamins are usually classified into two groups: water soluble or fat soluble.

The Fat Soluble Vitamins
Vitamin A was recognized as the first fat soluble vitamin in 1913. The amount of vitamin A (RDA) for infants is based on the amount of vitamin A retinol found in human milk. 2 The RDA for adults is based on adequate blood levels and liver stores, adjusted for differences in average body size. 3

Globally, it is estimated that 250 million children are at risk for vitamin A deficiency, the most frequent cause of blindness in developing countries. 4 Even a subclinical vitamin A deficiency increases a child™s morbidity and mortality. 5 Usually the earliest signs of vitamin A deficiency is impaired vision due to loss of visual pigments. This may manifest as night blindness or nyctalopia. Subsequent deficiencies lead to failure of system functions, reduction in osteoclast numbers, anemia, loss of bone, impaired immunocompetence and keratinization of the mucous membranes that line the respiratory tract, alimentary canal, urinary tract, skin and epithelium of the eye. 6

Most of these vitamin A deficiencies result from the lack of adequate intake of preformed vitamin A and provitamin A carotenoid. 7

The top ten food sources of vitamin A are carrots, vegetable soups, leafy greens, spinach, green salad, orange juice, sweet potatoes, beef stew, mixed vegetables and cantaloupe.

Vitamin D was first recognized by scientists as the component of "good fats" that cured rickets. Today it is recognized as the "sunshine vitamin". It is actually a hormone produced in the body by the photolytic action of ultraviolet light on the skin. Modest exposure to sunlight is usually sufficient for most people to produce their own vitamin D. 8 However, many children spend their time indoors or live in northern latitudes, or their parents are concerned about over exposure to sun and possible skin cancers. For such individuals, they must obtain vitamin D from their diet or take a vitamin supplement.

Vitamin D plays an essential metabolic role in the maintenance of calcium and phosphorous homeostasis. 9 In addition, it appears to have metabolic roles in cell differentiation and the maintenance of membranes. It also plays a role in the function of several organs including skin, muscle, the pancreas, nerves, the parathyroid gland and the immune system. 10

Vitamin D3 occurs naturally in animal products. It is found in smaller quantities and in variable amounts in butter, cream, egg yokes and liver. Almost all milk sold in the U.S. is fortified with vitamin D3. In addition, vitamin D3 is also added to some butter, soy milk, certain cereals and all infant formulas. Some oily fish such as mackerel, salmon and sardines contain small amounts of this essential nutrient. While mushrooms and dark leafy greens contain some vitamin D3, in general, plant foods are low in this vitamin.

Since many children may not consume some of the regular sources of vitamin D in their diet, supplementation can serve as a security. 11

Vitamin E was discovered in the 1920s as a fat soluble factor to prevent fetal death. 12 This vitamin was named tocopherol from the Greek "tokos" (childbirth) and pherein (to bear). Now it is recognized for its fundamental role in the normal metabolism of all cells. 13 Vitamin E is the most important lipid-soluble antioxidant in the cell. 14 It performs this function through its ability to reduce radicals to harmless metabolites, a process referred to as free radical "scavenging."

The need for vitamin E depends in part on the amounts of polyunsaturated fatty acids consumed. Vitamin E is synthesized only by plants, therefore, it is found primarily in plant products. The richest sources of vitamin E are plant oils.

It has been estimated that nearly two thirds of the vitamin E in the typical American diet is supplied by salad oils, margarines and shortenings. Because vitamin E is insoluble in water, it is not lost by cooking, but can be lost by deep fat frying. This is of primary concern since many of the fast foods children consume are deep fried.

The Water Soluble Vitamins
Thiamin (Vitamin B1) was the first of the B vitamins to be elucidated. It plays essential metabolic roles in carbohydrate metabolism and neural functions. Thiamin is widely distributed in many foods, most of which contain only low concentrations. While the richest sources are yeast and liver, cereal grains compose the most important source in the human diet. Although whole grains are typically rich in thiamin, most of that is removed in milling and refining. It is also destroyed by heat, oxidation and ionizing radiation. 15

A thiamin deficiency is characterized by anorexia and weight-loss, as well as cardiac and neurologic signs. 16

Riboflavin (Vitamin B2) was first recognized in 1870 as the yellow-green fluorescent pigment in milk. It was named Riboflavin in 1935. It is essential for the metabolism of carbohydrates, amino acids and lipids, and to support antioxidant protection. 17 A Riboflavin deficiency becomes manifest only after several months of deprivation. The early symptoms include photophobia, lacrimation, burning and itching of the eyes, loss of visual acuity and soreness and burning of the lips, mouth and tongue. Subsequent symptoms include cheilosis (fissuring of the lips), angular stomatitis (cracks in the skin at the corners of the mouth) and a purple, swollen tongue. 18

Niacin is the generic term for nicotinamide (niacinamide). Niacin was discovered when thousands of people developed pellagra as a result of eating a diet that consisted primarily of cornmeal. Foods derived from plants, particularly grains, contain niacin that is covalently bound with small peptides and carbohydrates that are not released well during digestion unless it is rendered available by alkaline hydrolysis. Thus, the Central American tradition of soaking maize (corn) in lime water before preparing tortillas developed to increase the availability of niacin.

Niacin can be synthesized from the amino acid tryptophan, but if the dietary intake is low, a deficiency can occur. Niacin is found in many foods of animal source.

A niacin deficiency in humans first manifests as muscular weakness, anorexia, indigestion and skin eruptions. A more severe deficiency results in dermatitis, dementia and diarrhea. 19

Pyridoxine (Vitamin B6) is involved in all reactions in the metabolism of amino acids. It is also needed for the biosynthesis of the neurotransmitters, serotonin, epinephrine, norephedrine and y-aminobutymic acid, the vasodilator and gastric secretagogue histamine and the porphyrin precursors of heme. This vitamin is required for the metabolic conversion of tryptophan to niacin, the release of glucose for glycogen, the biosynthesis of sphingolipids in the myelin sheaths of nerve cells and in the modulation of steroid hormone receptors. 20

Vitamin B6, like niacin, is widely distributed in foods, occurring in greatest concentration in meats, whole grain products, vegetables and nuts. Like niacin, due to its covalent bonding, its bio-availability in plant foods is quite low, while animal sources are more readily available. 21

Deprivation of Vitamin B6 leads to symptoms which manifest themselves as weakness, sleeplessness, peripheral neuropathies, cheilosis, glossitis, stomatitis and impaired cell-mediated immunity. 22

Folic Acid
Folate is the name for a family of vitamins discovered in the course of investigations of the causes of nutritional anemias

Folate is essential for the formation of both red and white blood cells in the bone marrow and for their maturation. It also functions as enzyme co-substrates in the many reactions of the metabolism of amino acids and is essential in many important roles of metabolism. 23

Folates occur in a variety of foods of both plant and animal origins. Liver, mushrooms and green leafy vegetables (especially spinach, asparagus and broccoli) are rich sources. However, the bio-availability from foods varies widely, ranging from 25% to 50%. In addition, the reduced forms in foods are easily oxidized and losses of 50% to 90% typically occur during storage, cooking or processing at high temperatures. 24 In general, the bio-availability of folate in foods are typically about half those of the purified vitamin supplement form.

Deficiencies of this vitamin result in impaired biosynthesis of DNA and RNA, thus reducing cell division. This may effect red blood cells, leukocytes and epithelial cells of the stomach, intestine,
vagina and uterine cervix. This manifests itself as anemia, dermatologic lesions and poor growth. 25

Vitamin B12 was isolated from liver extract in 1948, the last vitamin to be identified. It was the extrinsic factor found to be effective in the treatment of pernicious anemia. It plays a major role in the metabolism of propionate, amino acids and single carbons. These roles are essential for normal function in the metabolism of all cells, especially for those of the gastrointestinal tract, bone marrow and nervous system. 26

The richest food sources of these vitamins are liver, kidney, milk, eggs, fish, cheese and cooked sea vegetables. Individuals consuming strictly vegetarian diets, particularly after 5 to 6 years, typically show lower levels of vitamin B12 unless they take it in the form of a vitamin supplement. 27

Deficiencies lead to impaired cell division, particularly of the rapidly dividing cells of the bone marrow and intestinal mucosa. 28

Vitamin C is an essential daily nutrient because it cannot be synthesized by the body. It can be found only in fruit and vegetable foods and is highest in fresh, uncooked foods. It is one of the least stable vitamins and is easily lost during cooking in water. It was first isolated from lemons in 1932, but it enjoys a long history of preventing and relieving scurvy, a condition that is readily reversible with 100 mg. a day. Historically, this minimal dose was obtained from lemons and limes, powdered rose hips, acerola cherries or spruce needles. It also has the reputation for preventing and treating the common cold and reducing the effects of some allergy-producing substances.

The more scientific research looks at this essential nutrient, the more important it becomes in maintaining and restoring optimum health.

Signs of deficiency include shortness of breath, impaired digestion, hair that easily splits and breaks, hair that breaks underneath the skin and coils, dry and tangled hair, skin disorders, tendency to bruising, nosebleeds, weakened enamel or dentine, swollen or painful joints, anemia, lowered resistance to infections and slow healing of wounds and fractures.

Even a minimal deficiency of vitamin C can cause gum disorders, allowing bacteria and toxic substances into the tissues causing periodontal disease.

Severe deficiencies result in scurvy: skin becomes rough, dry and scaly. Bone ends become softened, malformed, painful and impaired growth and fractures may appear.

How can we be sure our children are receiving adequate vitamins in the course of the daily diet?
This is a question that has many answers and needs additional research. First, it is unlikely that most people will consume the wide variety of foods necessary to give them a full complex of vitamins. Secondly, it is difficult to determine the vitamin content of a varied diet. Many factors can effect vitamin content, including the soil foods are grown in, transport time, cooking, freezing and processing. Thirdly, there is always a question of bio-availability. This depends on numerous factors, including age, health of the gastrointestinal system and how vitamins are bonded in the food.

The only way to be sure your children are getting their daily requirement of essential vitamins is to give them Children's A•B•Cs.

Suggested Use:
Up to 4 years of age: One chewable tablet per day
4 years and older: Two chewable tablets per day

Can you do more to insure optimum health for your children?
Along with Children's A•B•Cs, start each day with a Green Magic Shake!

Aloe Papaya Juice
Nothing is better for digestion! The rich enzymes of Aloe and Papaya give the digestive system a boost.

Green Magic™

Meal in a Glass™

* Note: Meal in a Glass™ is a low calorie protein drink. Use it as a supplement, along with a well balanced diet that provides extra calories required by your active, growing children.

Lecithin

References:
1 Mahas, L. Kathlene, MS, RD, CDE and Escott- Stump, Sulvia, MA, RD, LDNKrause™s Food, Nutrition and Diet Therapy 10th Edition., W.B. Sanders Company, 2000. p. 68.
2 Ibid. p.71
3 Ibid.
4 Ibid. p.72
5 Ibid.
6 Ibid.
7 Ibid.
8 Ibid. p.74
9 Ibid. p.75
10 Ibid.
11 Ibid.
12 Ibid. p.79
13 Ibid.
14 Ibid. p.80
15 Ibid. p.85
16 Ibid.
17 Ibid. p.86
18 Ibid. p.88
19 Ibid. p.90
20 Ibid. p.91
21 Ibid.
22 Ibid. p.92
23 Ibid. p.93
24 Ibid. p.94
25 Ibid.
26 Ibid. p.95
27 Ibid. p.96
28 Ibid.
29 Ibid.
Additional References:
Hendler, Saul, M.D., Ph.D., The Doctor™s Vitamin and Mineral Encyclopedia, Fireside Books, 1991.
Murray, Michael, N.D. and Pizzorno, Joseph, N.D., Encyclopedia of Natural Medicine, Revised 2nd Edition, Prima Health, 1998.

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