This book was great!

Though it is a bit old (1971), most of vitamin E’s powers had been figured out by then, yet the medical world still hadn’t accepted it.

Most of the newer books are just reiterating or reconfirming the early work.

By 1971 E deficiency was already a big problem because refined grains are stripped of the E, and while other nutrients are added back into flours, E is not.

Ironically, those of us who don’t eat most grains at all, are highly successful to E deficiency..E is a powerful antioxidant, is important for blood viscosity (and thus cardiovascular function), and it has a lot of connections to other systems in the body. Like most nutrients, it has multiple roles and multiple benefits. Yet E is one of the least talked about and most underrated vitamins.

It is worth knowing more about E and this book is a great place to start.