The Vitamins In Traditional Diets That Nutritional Science Discovered.

Vitamin A: Traditional diets contained ten times more vitamin A than the typical modern American diet.  Vitamin A helps detoxification, strengthens the immune system and is essential for mineral metabolism and endocrine function. True vitamin A is found only in animal foods such as cod liver oil, fish, shellfish, liver, butter and egg yolks from pasture-fed animals.  Vegetables like carrots and red peppers are not adequate food sources of vitamin A. The beta-carotene found in fruits and vegetables is not the same thing as vitamin A.  Beta-carotene is the precursor (inactive form) of retinol, the active form of vitamin A. While beta-carotene is converted into vitamin A in humans, only 3% gets converted in a healthy adult.  

 Vitamin B6: Deficiencies are associated with cancer. Contributes to the function of over 100 enzymes. Most available from raw animal foods.

Vitamin C: An important antioxidant that prevents damage by free radicals. Found in many fruits and vegetables but also in certain organ meats valued by primitive people.

 Vitamin D: Required for mineral absorption. Strongly protective against breast and colon cancer. Found only in animal foods such as cod liver oil, lard, shellfish and butterfat, organ meats and egg yolks from grass-fed animals. Traditional diets contained 10 times more vitamin D than the typical modern American diet. 

Vitamin E: Works as an antioxidant at the cellular level. Found in unprocessed oils as well as in animal fats like butter and egg yolks.