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Food As Medicine II

Food Sources of folacin.
The presence of this group of factors in green leaves was the basis for the name folcin (folium, meaning green leaf).  In addition to the presents of folate in green leaves, these factors are found in organ meats; liver, kidneys, meats and fish, nuts, legumes, and whole grains.Green leafy vegetables however, have amazing synergistic qualities.They help to produce hydrochloric acid, to activate inactive enzymes throughout the entire digestive tract, source of vitamin B-1, B-2, magnesium, calcium, to help maintain PH, as an intracellular electrolyte. To build hemoglobin, for the sodium potassium pump, to stop insulin resistance. To help intracellular energy conversions of ATP to ADP. To stop high tissue levels of calcium resulting in hypertension and further cardiovascular complications. To maintain heart, lung, liver, and kidney function.
Happy New Year
Ernest A Ehrhardt I.M.D. N.M.D.   
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