You can eat the right vitamins and still absorb only a fraction of them. This short course explains how vitamin absorption actually works: the fat-soluble versus water-soluble split that governs everything, the food pairings with real evidence (fat with A/D/E/K, vitamin C with iron), how cooking and storage help or hurt different vitamins, and why — past filling a gap — more is usually not better. Evidence-graded; educational, not medical advice.
You can eat the right vitamins and still absorb only a fraction of them. This short course explains how vitamin absorption actually works: the fat-soluble versus water-soluble split that governs everything, the food pairings with real evidence (fat with A/D/E/K, vitamin C with iron), how cooking and storage help or hurt different vitamins, and why — past filling a gap — more is usually not better. Evidence-graded; educational, not medical advice.
