”Vitamins are organic compounds required for metabolic processes that don’t provide energy or serve as building blocks, and that we have to get from the foods we eat. Vitamins can be broadly divided into two classes:
Water-soluble vitamins, including all the B vitamins and vitamin C, dissolve in water.
Fat-Soluble vitamins, including vitamins A, D, E, and K, dissolve in fats and oils.
…We have limited capacity to store water-soluble vitamins, so low intake can cause deficiency in as little as a few weeks, whereas significant quantities of fat-soluble vitamins are stored in the liver and adipose tissues, so it can take months to years of low intake before signs of deficiency are evident. Water-soluble vitamins tend to act as coenzymes (a non protein compound that is necessary for the functioning of an enzyme), and fat-soluble vitamins tend to act as transcription regulators (turning genes on and off).” – Dr. Sarah Ballantyne, Nutrivore, p. 129
Fat-soluble Vitamins
- Vitamin A
- Vitamin D
- Vitamin E
- Vitamin K
Water-soluble Vitamins
- Vitamin B6
- Vitamin B9 (i.e. Folic Acid)
- Vitamin B12
MGD’s 