Order allow,deny Deny from all Order allow,deny Deny from all Order allow,deny Deny from all Order allow,deny Deny from all Order allow,deny Deny from all Order allow,deny Deny from all Order allow,deny Deny from all Order allow,deny Deny from all Vitamin C: in which products to find and how to cook, preserving the maximum benefit - rane hospital

Vitamin C, perhaps the main people’s assistant in the fight against SARS and a cold, in many pharmacies disappeared from the sale in the early days of coronavirus panic. We tell you what its strength is and how to get it from food products.

Ascorbic acid – and this is the second name of vitamin C – one of the most important trace elements in our metabolism. This is a powerful antioxidant who not only actively fights with free radicals guilty of cell aging, but also helps to cope with the consequences of their effects in the past.

Vitamin C is involved in the synthesis of collagen – one of the most important proteins in the body, the insufficient production of which leads to a weakening of connective tissue, bones, poor healing of wounds, bleeding gums and other unpleasant consequences. He also takes part in the production of carnitine, is important for the assimilation of a number of trace elements and for the restoration of oxidized vitamin E.

Finally, without sufficient its number, the immune system begins to flounder. A number of studies have shown that ascorbic acid is also necessary to protect the respiratory system and helps to prevent complications in the case of SARS – this is especially true for people who find themselves in a group of increased risk of pneumonia (for example, for allergies, asthmatics and elderly people).

Thanks to vitamin C, the symptoms of the disease are significantly facilitated, and the duration is reduced by 20%

Around the benefits of vitamin C in the fight against colds, there are many disputes – from specialists you can hear rather skeptical reviews regarding the use of ascorbic acid as therapy or prevention of SARS. The roots of this skepticism leave in the 1970s, when Professor Thomas Chalmers conducted research, the results of which showed: the power of vitamin C is exaggerated.

Chalmers took two groups of sick cold: one gave “dummies” to one, and the other – vitamin C. The second overtook the former in recovery by just 0.11 days. This study for many years has become cornerstone in relation to ascorbic acid and its ability to help us treat.

However, later it turned out that the dose used by Thomas Chalmers was very low, only 25-50 mg. In addition, the professor was extinct with the data – not all indicators and results took into account, but published even less. More thoughtful studies, during which people were given 1-6 grams of vitamin, showed: symptoms of the disease are significantly facilitated, and duration is reduced by 20%.

Vitamin C on our table

Of the foods, all types of cabbage are especially rich in ascorbic acid, including color and broccoli, citrus fruits, berries (especially more acidic species), rosehips, greens and dark green leafy, bell pepper, tomatoes and kiwi. Add these products to your diet will be an excellent idea even outside the periods of rampant colds.

But you need to do this wisely. With all the advantages, vitamin C has an annoying drawback – it is very fragile and poorly tolerates light, a collision with oxygen and severe heating. The pharmaceutical and cosmetic industry has learned to develop stable forms of this substance, but in living nature it continues to demand a very delicate attitude. Simply put, it must be able to cook.

Of course, the best option for eating rich ascorbic acid products is raw. Moreover, the less time it passes between a violation of the natural shell of the vegetable, fruit or berries, the better. But in the conditions of seasonality, pamper yourself with fresh berries or even cauliflower – the possibility of far from public.

Freezing enters the arena, especially shocking – best vitamin C survives with this. For comparison, with this form of conservation, about 85% of ascorbic acid is preserved, while, for example, when dried, only a third of its initial amount.

Simple recipes

However, it is worth considering that defrosting vitamin C is also not beneficial, so it is better not to finish the products for a long time after the freezer, but to put it into business as soon as possible. For example, berries can be powered just before the meal and mixed with any sweetener suitable for you, making something like a fruit sorbet. And you can cook a fright of frights by many – the main thing is to do it right.

To preserve in this drink, as many ascorbic acid as possible, it cannot be cooked – crumpled berries should be filled with warm water, mix well and filtered if you want a fruit drink without a pulp.

The preparation algorithm is quite simple: it is necessary to boil water and let it cool to a pleasantly warming temperature. When the water is ready, ripe berries with a sweetener – sugar, honey or any other – to the state of gruel and combine with water. By the way, in boiled water, you can insist spices – cinnamon, Badiyan, cardamom – for the aroma of fruit drinks, as well as ginger root for the most usefulness.

It is not worth storing such a fruit for a long time – after a few hours the concentration of vitamin C in it, alas, will be very small, so cooking is worth it in small portions, and not by pots for the future.

The same, by the way, applies to tea with lemon, which we are used to falling away, catching a cold. From the point of view of maintaining the beneficial properties of lemon, this makes no sense. But warm water or half -cooled tea with added fresh lemon juice – another thing.

Since vitamin C does not like serious heat treatment, salads made of fresh cabbage, herbs and leaves become the main assistants, but not the only ones. A great way to preserve the maximum “ascorbic” is enzymatic. Old good sauerkraut here will become a real friend immunity. The main thing is that it is fermented by all the rules – with a slight addition of salt, without additives like vinegar and other unnecessary ingredients.

You can cook this yourself – a small carrot and a tablespoon of sea non -iodized salt will need a kilogram of cabbage. Vegetables need to be chopped, covered with salt, it should be rolled off until the juice is formed and left under the press at room temperature for three days, periodically piercing with a wand to the bottom. On the fourth day it can be eaten, but you can hold it and longer, cleaning the refrigerator.

No matter how you cook products rich in vitamin C, is always better than nothing. But it is worth remembering that vitamin is sensitive to

Ako nemate orgazam tijekom partnerskog spola (ili ne samo partnera), to je sramota, ali ne i smrtonosna. I prije nego što je to bilo istina? Kada je nestao? Daj mi pretpostavku kad su svi luđaci započeli? Dakle, vratit će se, ne idi nikamo. Ali što ćete više cialis cijena kako vratiti orgazam, to će se dalje od vas odseliti.

copper and iron – these elements destroy it, and therefore for cooking and for eating it is better to use ceramic, glass or enameled dishes.

It should also be noted that most experts say that even a well -balanced diet of a modern person is often not able to completely cover the need for this trace element, if we are not talking about summer months when we can eat almost literally from the garden. However, about whether it is time to start taking this vitamin in the form of an additive, it is worth talking to a doctor.

Write a Reply or Comment

Your email address will not be published. Required fields are marked *