MMARITABLE

Summar Table

Your Personal Husuite Summs eg for You: Huulineare Practitioner

Below is a summary of your personalized results written for your healthcare practitioner, should you wish to share your information with this individual. We encourage you to share your results with your healthcare practitioner as we have found that such professionals can play a very important role in helping you work toward achieving your personal optimal health goals.

Action Areas

ACTION AREAS

As part of your Cellf Action Plan, we advise you to eat foods that contain certain nutrients. Below is a quick reference guide that will help you choose the right foods to achieve your goals.

ANTIOXIDANTS: Vitamins A, C, and E

WHY ARE VITAMINS A. C. AND E IMPORTANT FOR YOUR HEALTH?

Vitamins are organic molecules essential for normal metabolism, growth and development, and for the regulation of cell function. Because they generally cannot be synthesized by human cells, vitamins must be supplied through your diet or in a supplement. As part of your Cellf Action Plan, we advise you eat foods rich in these vitamins to help improve your antioxidant/detoxification function.

VITAMIN A (RETINOL) AND BETA CAROTENE

Vitamin A helps in the formation and maintenance of healthy teeth, skeletal and soft tissue, mucous membranes, and skin. It also generates pigments in the retina and promotes good vision, especially in dim light. Beta carotene, a precursor of vitamin A, is a potent antioxidant. Vitamin A is a fat soluble vitamin and can be stored in the body for a long time, so it is very important to limit intake to safe levels, generally considered to be below 10,000 IU per day.

FOOD EXAMPLES

Vitamin A is found in animal sources such as eggs, milk, cheese, cream, meat, liver, kidney, cod, and halibut fish oil. Its precursor, beta carotene, is found in plant foods such as carrots, pumpkin, sweet potatoes, winter squashes, cantaloupe, pink grapefruit, apricots, broccoli, spinach, and most dark green, leafy vegetables. The more intense the color of a fruit or vegetable, the higher its beta carotene content. The body regulates the conversion of beta carotene to vitamin A based upon its needs.