In today's health-conscious world, many of us turn to vitamin supplements to ensure we're getting all the nutrients our bodies need. But did you know that not all vitamins are created equal? In fact, there's a significant difference between whole food vitamins and their synthetic counterparts. This article will explore why whole food vitamins are far superior, more effective, and safer compared to synthetic, chemically isolated "vitamins."
Understanding the Difference: Land vs. Lab
To truly grasp why whole food vitamins are superior, we need to understand the fundamental difference between nutrients as they occur in nature versus those created in a laboratory. This concept can be summed up as "land vs. lab."
Nature's Perfect Package
Vitamins and minerals in whole foods exist as complex compounds, surrounded by cofactors, enzymes, and other nutrients that work synergistically in our bodies. These nutrients are the result of nature's perfect design, packaged for optimal absorption and utilization by living organisms.
Dr. Bernard Jensen, an early 20th-century advocate of food-based nutrition, explained it best:
"The chemical elements that build our body must be in biochemical, life-producing form. They must come to us as food, magnetically, electrically alive, grown from the dust of the earth. When we are lacking in any element at all, we are lacking in more than one element. There is no one who ever lacked just one element. We don't have a food that contains only one element, such as a carrot entirely of calcium or sprouts totally made of silicon." [1]
The Synthetic Shortcut
Before we delve into the problems with synthetic vitamins, it's important to understand what vitamins truly are. According to mainstream science:
"Vitamins are organic substances that are essential in small amounts for the health, growth, reproduction and maintenance of one or more animal species which must be included in the diet since they cannot be synthesized at all or in sufficient quantity in the body. Each vitamin performs a specific function; hence one cannot replace another. Vitamins originate primarily in plant tissues" [20].
However, the reality of most vitamin supplements is far from this natural definition. Synthetic vitamins are created in laboratories, often from concerning sources. Most vitamins in supplements are petroleum extracts, coal tar derivatives, and chemically processed sugar, sometimes including industrially processed fish oils. Other acids and industrial chemicals, such as formaldehyde, are used in their processing [7, 21, 22, 23, 24, 25].
Synthetic vitamins were originally developed because they cost less to produce [26]. This cost-cutting measure, however, comes at a price to our health. While these synthetic vitamins may have a similar chemical structure to natural vitamins, they lack the complete complex found in whole foods.
Interestingly, many synthetic, petroleum-derived supplements are labeled as 'vegetarian.' This isn't because they come from plants, but simply because they don't contain animal products. This labeling can be misleading for consumers seeking truly natural, plant-based supplements.
As Dr. Robert Thiel points out:
"Most who take vitamin and mineral supplements are not consuming real food vitamins nor minerals in the forms that they are found in food." [2]
How Plants and People Get Their Food
When it comes to nutrition, plants and humans differ significantly. As stated in scientific literature, "a typical plant makes its own food from raw materials... A typical animal eats its food." [3] This fundamental difference is crucial to understanding why whole food vitamins are superior for human consumption.
Plants, with the aid of enzymes and soil-based microorganisms, can take in mineral salts from the soil through their roots and hyphae [4]. After various metabolic processes, these minerals become complexed with carbohydrates, lipids, and proteins present in the plant [5]. Humans, on the other hand, obtain nutrients by eating plants or animals that eat plants, a process commonly referred to as the "food chain" [5].
It's important to note that humans do not have roots or hyphae to process soil minerals directly. This is why consuming mineral salts, which are often labeled as "natural" in supplements, is not ideal for human nutrition. These mineral salts are essentially rocks (like calcium carbonate, which is limestone) or chemically produced compounds [6].
The Superiority of Whole Food Vitamins
Now that we understand these fundamental differences, let's explore why whole food vitamins are superior to their synthetic counterparts.
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Chemical Differences: Most vitamins in supplements are made of or processed with petroleum derivatives or hydrogenated sugars [7], making them synthetic. Even though they are often called 'natural', most non-food vitamins are isolated substances with a crystalline structure [7]. In contrast, vitamins in food are not crystalline and never isolated.
Food vitamins contain a matrix of substances which improve bioavailability and safety. Since they are different, naturally-oriented people should consider non-food vitamins as vitamin analogues (imitations) and not actually vitamins [7].
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Better Absorption and Bioavailability: Whole food vitamins are more easily recognized and utilized by our bodies. They come with natural cofactors and enzymes that enhance absorption and bioavailability.
Research has consistently shown that nutrients from whole foods are better absorbed than isolated, synthetic nutrients. For example, a study comparing selenium from selenium-enriched yeast (a whole food form) to selenium salts (a synthetic form) found that the whole food form was more effective in reducing oxidative stress and improving hormone status in healthy adult males [8].
- Protein Chaperones: In 1999, the Nobel Prize for medicine was awarded to Guenter Blobel, who discovered that minerals need protein chaperones to be absorbed into cellular receptors. When mineral salts without protein chaperones are consumed, "It is after digestion when other mineral forms {mineral salts} have their mineral cleaved from their carriers. In this situation, these minerals become charged ions and their absorbability becomes in jeopardy. These charged free minerals are known to block the absorption of one another, or to combine with other dietary factors to form compounds that are unabsorbable." [9]
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ORP and ORAC: The Power of Whole Food Antioxidants: Oxidative Reductive Potential (ORP) and Oxygen Radical Absorbance Capacity (ORAC) are two important measures of a substance's antioxidant capabilities. Whole food vitamins, particularly vitamin C, demonstrate superior performance in these areas compared to their synthetic counterparts.
An in vitro study performed with a digital ORP meter demonstrated that citrus food vitamin C has negative ORP, but synthetic ascorbic acid had positive ORP [10]. It takes negative ORP to clean up oxidative damage [11], and since ascorbic acid has positive ORP, it can never replace food vitamin C.
Furthermore, foods high in vitamin C tend to have high ORAC values, which measure the ability of foods and other compounds to subdue oxygen free radicals [12]. A U.S. government study found that a high vitamin C food (containing 80 mg of vitamin C) produced a greater increase in blood antioxidant levels compared to about 15.6 times as much isolated ascorbic acid (1250 mg) [12].
The Problem with Synthetic Vitamins
While synthetic vitamins can prevent acute nutrient deficiencies, they fall short in many ways when compared to whole food nutrients.
- Incomplete Nutrient Complexes: Synthetic vitamins are often just fractions of the complete vitamin complexes found in nature. For instance, synthetic vitamin C (ascorbic acid) lacks the bioflavonoids and other cofactors found in whole food vitamin C sources [13].
- Potential for Imbalances: Taking large doses of isolated nutrients can create imbalances in the body. Dr. Bernard Jensen warns: "When we take out from foods some certain salt, we are likely to alter the chemicals in those foods. When extracted from food, that certain chemical salt is extracted, may even become poison. Potash by itself is a poison, whether it comes from a food or from the drugstore. This is also the case with phosphorus. You thereby overtax your system and your functions must work harder in order to throw off those inorganic salts or poisons introduced." [1]
- Reduced Effectiveness: In some cases, synthetic vitamins may not be as effective as their natural counterparts. For example, the body has a specific liver transport for the type of vitamin E found in food [13]. It does not have this for synthetic vitamin E forms, and the human body actually tries to rid itself of synthetic vitamin E as quickly as possible [14].
- Potential Negative Effects: Some synthetic nutrients have been linked to potential health risks. For instance, chromium picolinate, a synthetic form of chromium, has been reported to produce significantly more oxidative stress and potential DNA damage than other chromium supplements [15].
The Importance of Soil Health
The superiority of whole food vitamins leads us to an important realization: the health of our soil directly impacts the nutritional quality of our food. Dr. Burr-Madsen eloquently explains:
"Healthy soil is America's greatest natural resource. But few realize that the current state of widespread soil erosion in North America threatens our way of life. It may be hard to believe, but only a few inches of topsoil stand between you, me and starvation." [16]
Modern agricultural practices, including the use of chemical fertilizers and pesticides, have depleted our soils of essential minerals. This depletion affects the nutritional content of the foods we eat, creating a cycle of nutritional deficiency that extends from the soil to our plates.
Organically-grown produce appears to contain higher levels of some essential minerals than conventionally grown produce [17,18] and appears to contain lower levels of toxic heavy metals [19]. This underscores the importance of supporting sustainable, organic farming practices.
Choosing Whole Food Supplements
Given the clear advantages of whole food nutrients, how can we ensure we're getting the best possible nutrition? Here are some tips:
- Prioritize a nutrient-dense, whole food diet: The best source of vitamins and minerals is always a varied diet rich in fruits, vegetables, whole grains, and high-quality proteins.
- Choose organic when possible: Organically grown produce tends to have higher levels of certain nutrients and lower levels of pesticide residues.
- Look for whole food supplements: When supplementing, choose products that explicitly state they are made from whole foods. Look for recognizable food sources on the label.
- Be wary of "natural" claims: The term "natural" is not regulated and can be misleading. Many "natural" vitamins are still synthetic [7].
- Understand labeling: If a label states that the product contains USP vitamins or 'pharmaceutical grade' nutrients, it's not food-based. Also, if a multivitamin or B-complex formula states it "contains no yeast," that's basically a guarantee that it contains synthetic nutrients.
Final Thoughts: Embracing Whole Food Nutrition
While synthetic vitamins have their place in preventing acute deficiencies, they simply cannot replicate the complex, synergistic benefits of whole food nutrients. By understanding the "land vs. lab" concept and the importance of soil health, we can make more informed choices about our nutrition.
Remember, our bodies are designed to obtain nutrients from whole foods. By prioritizing a nutrient-dense diet and choosing whole food supplements when necessary, we can support our health in the way nature intended.
As we navigate the often confusing world of nutrition, let's keep in mind the wisdom of Dr. Bernard Jensen:
"The chemical elements that build our body must be in biochemical, life-producing form. They must come to us as food, magnetically, electrically alive, grown from the dust of the earth." [1]
By choosing whole food vitamins, we're not just supplementing our diet – we're nourishing our bodies with the complex, life-supporting nutrients that nature has perfectly crafted. In the end, the truth about vitamins is clear: when it comes to our health, whole food nutrients are truly best.
References
[1] Jensen, B. The Chemistry of Man. Bernard Jensen, Escondido (CA), 1983.
[2] Thiel, R. Natural vitamins may be superior to synthetic ones. Med Hypo 2000 55(6):461-469.
[3] Cronquist, A. Plantae. In Synopsis and Classification of Living Organisms, Vol 1. McGraw-Hill, NY, 1982:57.
[4] Milne, L., Milne, M. The Arena of Life: The Dynamics of Ecology. Natural History Press, Garden City (NJ), 1972.
[5] Wallace, R.A. Biology: The World of Life, 6th ed. Harper Collins, New York, 1992
[6] Thiel, R.J. Mineral salts are for plants, food complexed minerals are for humans. ANMA Monitor 1999;3(2):5-10.
[7] Budvari, S., et al. editors. The Merck Index: An encyclopedia of Chemicals, Drugs and Biologicals, 12th ed. Merck Research Laboratories, Whitehouse Station (NJ), 1996.
[8] El-Bayoumy, K., et al. Influence of Selenium-Enriched Yeast Supplementation on Biomarkers of Oxidative Damage and Hormone Status in Healthy Adult Males: A Clinical Pilot Study. Cancer Epidemiol Biomarkers Prev. 2002;11:1459-1465.
[9] Frequently Asked Questions. www.albionlabs.com July 19, 2002.
[10] Thiel, R. ORP Study on Food Vitamin C for Food Research LLC. Doctors' Research Inc., Arroyo Grande (CA), February 17, 2006.
[11] Sebastian, J., et al. Vitamin C as an antioxidant: evaluation of its role in disease prevention. J Am Coll Nutr, 2003;22(1):18-35.
[12] Williams, D. ORAC values for fruits and vegetables. Alternatives, 1999;7(22):171.
[13] Shils, M., et al, editors. Modern Nutrition in Health & Disease, 9th ed. Williams & Wilkins, Balt.,1999.
[14] Traber, M.G., Elsner, A., Brigelius-Flohe, R. Synthetic as compared with natural vitamin E is preferentially excreted as alpha-CEHC in human urine: studies using deuterated alpha-tocopherol acetates. FESB Letters, 1998;437:145-148.
[15] Stoecker, B.J. Chromium. In Modern Nutrition in Health and Disease, 10th ed. Lippincott Williams & Wilkins, Phil., 2005:332-337.
[16] Burr-Madsen, A. Gateways College of Natural Therapies, Module 1. Gateway College, Shingle Springs (CA), 1996.
[17] Hornick, S.B. Factors affecting the nutritional quality of crops. AM J Alternative Ag, 1992;7(1-2).
[18] Organic tomatoes, vitamin C and calcium. Nutr Week, 1998;28(24):7.
[19] Smith, B.L. Organic foods vs. supermarket foods: J Applied Nutr,1993;45(1):35-39.
[20] Ensminger, A.H., et al. Food & Nutrition Encyclopedia, 2nd ed. CRC Press, New York, 1993.
[21] Vitamin-Mineral Manufacturing Guide: Nutrient Empowerment, volume 1. Nutrition Resource, Lakeport (CA), 1986.
[22] DeCava, J.A. The Real Truth About Vitamins and Antioxidants. A Printery, Centerfield (MA), 1997.
[23] Hui, J.H. Encyclopedia of Food Science Technology, John Wiley, New York, 1992.
[24] Gehman, J.M. From the Office of the President: Pseudo-Group Once Again Misleading the Naturopathic Field. Official Bulletin ANA, January 25, 1948:7-8.
[25] Mervyn, L. The B Vitamins. Thorsons, Wellingborough (UK), 1981.
