Vitamin C is an important nutrient that boosts the immune system, helps the body digest iron, and helps fight cancer.
Vitamin C boosts the immune system by increasing the production of white blood cells and antibodies, specifically interferon, an antibody that protects the lining cells and acts as a shield against viruses.
Vitamin C is also a powerful antioxidant that cleans free radicals from the body. Free radicals contribute to aging and cell changes such as cancer.
The health benefits of vitamin C go even further. It also helps to raise the levels of high-density lipoproteins (HDL) in the blood stream, which reduce cholesterol. It is also useful for the body digested iron supplements obtained from both foods.
Now that we know why we take vitamin C, we need to ask how to take it.
A common myth is that ‘megadosing’ with vitamin C supplements is good for you. However, there are no scientific studies that prove this to be true. However, it has been proven that over-vitamin C can cause flushing, nausea, vomiting, stomach cramps, insomnia, and even into your diet. Strawberries, to be eaten alone, the kids do not miss snacks. Also, kiwi-fruit smoothies are easy and hard to pass up. Red bell peppers can be thinly sliced and sliced, with fresh parsley or chopped whole. and added soups and stews. Ripe guava, cold, makes a great summer snack, or it can be put into a chutney or salsa to spice up any meat.
Other foods high in vitamin C are potatoes, papaya, peaches, pineapple, cauliflower, brussels sprouts, and, of course, oranges and citrus fruits.
Here are two recipes to help you get started:
Red WarPotato Soup
2 cups chicken broth or vegetable broth
3 pounds of white and tripled potatoes
1 cup finely chopped white or yellow onion
3 cups chopped red bell pepper
4 tablespoons chopped celery
2 teaspoons cracked black pepper
1 teaspoon salt (more to taste if you want)
3 tablespoons extra virgin oil
2 tablespoons sprinkled
water
In a 6-quart pot with a lid (or larger), heat the pot in the middle, add the oil, onions and red bell peppers. Cook, stirring frequently, until the onions are clear. Add the syrup, and then stir in the flour. Mix well by beating and/or pressing with a spoon to remove any lumps. Add the potatoes, celery, black pepper, and salt, and fill the rest of the way with water until the contents are just covered.
Bring to a boil over medium-high heat. Cover and reduce the temperature to medium-low. Stirring occasionally, cook for 45 minutes or until the potatoes are soft and fall apart easily when pressed with a spoon. Tired 8
Guava Le`Creme
1 cup frozen guava chunks
1/4 cup agave nectar
1 cup cold milk or coconut milk
Put things in a blender. Use ice to crush the setting puree. Serve in glasses with frozen peach slices. Serves 2
Sources:
World’s Healthiest Foods http://www.whfoods.com
United States Department of Agriculture: http://www.usda.gov
Mayo Clinic: http://www.mayoclinic.com
Report:
- vitamin_c_c_stands_for_crucial.html?cat=5
- www.associatedcontent.com/article/5701438/ celery_red_potato_salad.html? cat=22
- www.associatedcontent.com/article/5700926/ making_juice_from_watermelon.html? cat=22
