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when we eat bleached flours and grains, the body must rely upon the liver to produce the missing components. The liver is an extremely important organ. It aids in the digestion of fats. It stores, then releases glucose for energy. It metabolizes proteins. It detoxifies. It purifies the blood stream. It takes incompletely digested food, pulls out the rest of the nutrients, making fats available to our bodies in a form vitamins can attach to for delivery to organs, skin, eyes, and hormones. After performing all of these tasks, it pushes the unusable matter into the bile duct for disposal. The B-Vitamins within the liver are specific to these tasks. But far too often in today's diet, the chemical exchanges that are supposed to take place in the stomach and upper intestine are taking place in the liver. (Add to this scenario an over-generous portion, and the liver has to push the un-processed food out of the way far too quickly).

It is important to note that just as complete proteins are only found in animal sources, there is only one source of complete B-Vitamins, and that is whole grains. (Actually, brewer's yeast has a full gamut of B-Vitamins, but it is not considered an actual "food.") When the entire range of B-Vitamins is provided along with a protein meal, all the letters of the PROTEIN ALPHABET become available to our bodies. Our muscles, (including our heart) are stronger. Our tissues are firmer. Our cells are strong, (including our blood cells).

Incomplete B-Vitamins are found in dark leafy greens, poultry and meats, seafood, eggs, dairy products, beans and peas, and citrus fruits. The B-Vitamins separated into these foods are used for specific tasks, and are not co-dependant upon the assimilation of proteins.

The second way we assimilate proteins is through digestive enzymes. Enzymatic digestion is assisted by fruits and vegetables. Nature did NOT leave us in a void. If grains were out of season, we could grab some fruit to eat with our meat. But, we must be aware of one other fact. Fruit enzymes and vegetable enzymes are very different from one another. Eating both during the same meal can cause digestive upset. Each presents many attractive vitamins and antioxidants in addition to their enzymatic role in protein assimilation. But be aware that, if overcooked, some of the live enzymes are lost. (Eating them fresh or stir-frying them, creating a softened, but not mushy texture, retains the most enzymes).

The real danger when omitting carbohydrates is,

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