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Does Cooking Affect Vitamins in Food?- Thomas DeLauer
 
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Does Cooking Affect Vitamins in Food?- Thomas DeLauer For a short time, I'm opening a VERY select few slots for nutrition consultations via Skype, fill out a contact form at http://www.ThomasDeLauer.com 1. Vitamins - Overview: a. We all know that vitamins are important for us. Vitamins play a crucial role in our metabolism, aiding in the breakdown of food and release of nutrients that you consume. Vitamins play a function in growth, which includes physical gains from working out, energy levels, which are crucial to maintain in order to perform at your highest level, and even your general health, helping to fight off infections and prevent cancer. Given the importance of vitamins, it is very important that you consume food in such a way as to absorb them in the most beneficial way possible. (1) 2. Vitamin Loss? a. Vitamin loss can be induced in a number of ways, including loss to cooking water, oxidation (exposure to air), light exposure, and most crucially, heat. b. Heat is the enemy of many (but not all) vitamins. You don’t want to be putting in the time and effort to consume all of your fruits and veggies for the day and learn that you are cooking off the very reason they are so valuable.(1) c. Cooking time, temperature and method can increase the degradation of vitamins, and once a vitamin is broken down it is not available for absorption in the body. (3) 3. Which vitamins are the most sensitive to heat and cooking method? a. Water-soluble vitamins are the most unstable kind of vitamin when it comes to heat and storage. (1) b. Vitamins B and C are both water-soluble vitamins that need to be consumed in small amounts every day. This is due to their structure - since they dissolve in water, your body does not store them in your fat stores, and you lose them daily. (1) 4. How does the body assimilate a denatured vitamin? a. Denatured food are simply foods that have been structurally altered, which can occur from heat, change in pH or simply with time. This change in structure can result in altered cell activity and sometimes even cell death, leaving less vitamins to be available for absorption into the body. (7) 5. How to avoid denaturing a vitamin when cooking? a. Foods with high vitamins B and C become less nutritious when cooked, handled and prepared according to Colorado State University Extension (1) b. Research bomb: A 2013 study by the International Journal of Scientific and Technology Research measured the percentage of vitamin C lost in five different vegetable when cooked at 5, 15 and 30 minutes. At 5 minutes, the vitamin C concentration decreased between 10 and 17%. At 30 minutes it decreased from 50-65%. (2) c. Keep cook times short, and steam rather than boil to avoid the water-soluble vitamins being surrounded by water, which will leach out the vitamins (1) d. Use minimal heat and water to keep the vitamin content intact 6. Common Questions a. What is the best way to keep Vitamin C intact? i. Steaming for a short period of time is a great way, much better than boiling, where you will lose some of the Vitamin C to the water, or roasting, which is for a longer period of time and thus will lose a large quantity of the vitamin. Sauteing is also ok. b. Will mixing or taking Vitamin C with hot water hinder bioavailability? i. Vitamin C is not degraded immediately when exposed to heat - it is a slow process. That being said, the degeneration is hotter solutions will be faster, so be sure to consume the mixture quickly rather than leaving it out to cool to room temperature. (4) c. Are all healthy properties of food hindered with heating? i. No - some health benefits of foods are increased with heating, so it is important to eat foods in a variety of ways. Eat some raw salads, blend some healthy, vegetable filled smoothies and steam some vegetables - mix it up! 1. Are Vitamins Destroyed During Cooking http://www.livestrong.com/article/443774-are-vitamins-destroyed-during-cooking/ 2. Does Cooking Food Reduce the Vitamin Content? http://healthyeating.sfgate.com/cooking-food-reduce-vitamin-content-5164.html 3. Effects of Cooking on Vitamins http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2e.shtml 4. Heat Wont’ Quickly Erase Vitamin C http://articles.chicagotribune.com/1988-08-11/entertainment/8801210968_1_pound-cake-vitamin-hot-water 5. Effect of Heating on Vitamin C Content of Some Selected Vegetables. International Journal of Scientific and Technology Research Volume 2, November 2013 http://www.ijstr.org/final-print/nov2013/Effect-Of-Heating-On-Vitamin-C-Content-Of-Some-Selected-Vegetables.pdf 6. Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant activity. Journal of Agricultural and Food Chemistry. April 2002 http://pubs.acs.org/doi/abs/10.1021/jf0115589 7. Denatured Foods http://www.vitaminstuff.com/definitions/definitions112.ht
Просмотров: 20091 Thomas DeLauer
Is vitamin C destroyed by heat
 
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Is vitamin C destroyed by heat - Find out more explanation for : 'Is vitamin C destroyed by heat' only from this channel. Information Source: google
Просмотров: 138 Arif HD
How Does Cooking Affect Nutrients in Veggies?
 
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This week Reactions explores the chemistry and science that goes on to the nutrients when you cook vegetables. Vegetables are chock-full of essential vitamins and minerals, but how should you eat them to get the most nutritious bang for your buck? Raw? Sauteed? Frozen? You might want to eat those fresh green beans right away, for one — flash-frozen green beans kept for months have up to three times more vitamin C than week-old beans kept in the fridge. And did you know that oil-based dressing and avocados can help you absorb more nutrients from that kale salad. Find us on all these places: Subscribe! http://bit.ly/ACSReactions Facebook! http://facebook.com/ACSReactions Twitter! http://twitter.com/ACSReactions Tumblr! http://tumblr.com/ACSReactions Roberto Daglio - Mr Fantastic Producer: Elaine Seward Writer: Tien Nguyen Executive Producer: Adam Dylewski Scientific consultants: Francisco Barberán, Ph.D. Darcy Gentleman, Ph.D. Kyle Nackers Sources: Vitamin C fact sheet - https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/ Vitamin B fact sheet - https://ods.od.nih.gov/factsheets/VitaminB6-HealthProfessional/ Vitamin A fact sheet - https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/ Vitamin E fact sheet - https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/ Vitamin K fact sheet - https://ods.od.nih.gov/factsheets/VitaminK-HealthProfessional/#h3 Magnesium fact sheet - https://ods.od.nih.gov/factsheets/Magnesium-Consumer/ Iron fact sheet - https://ods.od.nih.gov/pubs/usdandb/Iron-Food.pdf#search=%22iron%22 Calcium fact sheet - https://ods.od.nih.gov/factsheets/Calcium-Consumer/ Local produce nutrition - http://www.tandfonline.com/doi/full/10.1080/09637480701453637?scroll=top&needAccess=true Nutritional comparison of frozen vs. fresh green beans - http://ucce.ucdavis.edu/files/datastore/234-779.pdf Effect of ethylene gas on vegetables - http://carrotmuseum.co.uk/EthylenePDF.pdf Cooking helps break down cell walls and release nutrients - http://well.blogs.nytimes.com/2013/10/18/ask-well-does-boiling-or-baking-vegetables-destroy-their-vitamins/?_r=0 Cooking method effect on nutritional value of broccoli comparison - http://pubs.acs.org/doi/abs/10.1021/jf072304b Cutting vegetables in larger chunks to reduce leaching - http://www.leeds.ac.uk/yawya/science-and-nutrition/The%20effects%20of%20cooking%20on%20nutrition.html Trans fat impact on health - http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Trans-Fats_UCM_301120_Article.jsp#.WIeCorGZPBJ Full fat dressing for better carotenoid absorption - http://ajcn.nutrition.org/content/80/2/396.full Raw diet impact on lycopene and carotenoids - https://www.ncbi.nlm.nih.gov/pubmed/18028575 Lycopene in Tomatoes - http://researchnews.osu.edu/archive/lycoproc.htm Carotenoids - http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/carotenoids Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day. Reactions is produced by the American Chemical Society.
Просмотров: 40309 Reactions
Does Cooking Vegetables Destroy Nutrients? How to Cook Veggies Properly
 
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Please Subscribe for 3x Videos Per Week! http://www.ThomasDeLauer.com Does Cooking Vegetables Destroy Nutrients? How to Cook Veggies Properly Vegetables are packed full of health-promoting nutrients, including vitamins, minerals, and phytochemicals. The nutrient content can vary not only on the kind of vegetable, but also the way in which it was grown and the way that we cook it. Of these, we have the most control over how we eat it - raw, lightly cooked through a variety of methods, or heavily cooked. Cooking can alter the chemical composition of foods. This can lead to certain nutrients becoming more bioavailable and others breaking down or leaching from the vegetable into the cooking water. Certain vitamins are water soluble, so these vitamins can leach from veggies when cooked in water, such as boiling. On the other hand, some studies have found cooking to increase the antioxidant activity by freeing the antioxidant compounds. Yet other studies have found a decrease in vitamin C from cooking, which is an antioxidant. Here are a few examples of the conflicting evidence: Case Study - Summary - This study found that, for red peppers and antioxidant activity, dry-heat cooking methods such as roasting and stir-frying retained more antioxidants, and the shorter the cooking time the better. 2012 study published in Preventative Nutrition and Food Science A study was done on red peppers to determine the antioxidant activity of red peppers following boiling, steaming, stir-frying and roasting for 5, 10 and 15 minutes. Multiple different healthful compounds were measured, including ascorbic acid content, total carotenoid content, polyphenol content, and radical scavenging activities. It was found that all types of cooking reduced these measures of antioxidant activity, with boiling reducing them the furthest and stir-frying the least. With every cooking method, the more time that passed the more antioxidants that were lost. However, other studies have found that the thermal processing of tomatoes leads to an increase of total antioxidant activity and bioaccessible lycopene. A similar finding exists for beta carotene in carrots. A 2008 study on cooking method (boiling, steaming, or frying) and phytochemical and antioxidant capacity of carrots, broccoli, and courgettes found that boiling and steaming were better than frying at maintaining phytochemical and antioxidant levels. One study on broccoli found that steaming was more beneficial to maintaining nutrients when compared to microwaving, boiling, or stir-frying. Conclusion? The best cooking method depends on what nutrient you are hoping to get the most from, and what vegetable you are cooking. When examined, extended cooking time tends to lead to loss of benefits - so it is likely best to keep cooking time to a shorter duration. Many compounds become more bioavailable with cooking, so while it is good to add some raw veggies in here and there, overall a short cooking time is preferred. Overall, steaming is better than boiling as this leads to less loss of water soluble nutrients from the food. Steam veggies for a short period of time, eat some raw, and make some soups - variety is the best way to get the most from veggies. Contrary to popular belief - Microwaving does not reduce nutrient value High Vitamin C, High Vitamin B, Polyphenols and Water soluble are unstable when cooking, so stir fry more than boil/steam, broccoli, Dry Cooking retains more nutrients for fat soluble vitamins like A, E, D - Spinach, carrots, beets, sweet potatoes, peppers Contrary to popular belief, microwaving doesn’t kill nutrients in vegetables. In fact, it may outrank steaming when it comes to retaining antioxidants. A 2009 report in the Journal of Food Science found that compared with boiling, pressure cooking and baking, microwave cooking helped maintain the highest levels of antioxidants in beans, beets, artichoke, asparagus, garlic, onion and spinach. Microwave cooking increased antioxidant activity in eggplant, corn, peppers and Swiss chard. On the other hand, boiling and pressure cooking led to the greatest antioxidant losses. References 1. Effects of different cooking methods on the antioxidant properties of red pepper https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866734/ 2. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity https://www.ncbi.nlm.nih.gov/pubmed/11982434 3. Effects of different cooking methods on nutritional physicochemical characteristics of selected vegetables. https://www.ncbi.nlm.nih.gov/pubmed/18069785 4. Effects of different cooking methods on health-promoting compounds of broccoli https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2722699/
Просмотров: 98917 Thomas DeLauer
САХАРОЗАМЕНИТЕЛИ. ВСЯ ПРАВДА. Стевия, аспартам, цикламат, сукралоза...
 
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СПАСИБО ЗА ПОДПИСКУ! Второй канал с доп. материалами и минутными роликами тут: https://goo.gl/oays5K Для всех зрителей этого выпуска действует скидка в 10% на все в магазине: https://cmtscience.ru/shop - по промокоду CHOOSELIFE Сотрудничество, партнёрство, предложения, реклама: sales@cmtscience.com или https://vk.com/tsatsan http://cmtscience.ru Вся актуальная информации, новые выпуски и материалы на сайте проекта. Паблик в Вконтакте: https://vk.com/cavemanstech Паблик в Фейсбук: https://www.facebook.com/cmtsciencecom Мой инстаграмм: https://www.instagram.com/cmtscience Твиттер: https://twitter.com/cmtscience Я тут. Пишите и добавляйтесь в друзья! https://vk.com/tsatsan https://www.facebook.com/boris.tsatsulin Выпуск видеоканала CMT (Научный подход): - Что вреднее – сахар или сахарозаменители? Запрещенные продукты. - Болезни от сахарозаменителей. Рак, онкология, диабет, здоровье, Альцгеймер, инсулин, голод, набор веса, похудение. - Трава Стевия была запрещена. Почему? Как Стевия вызывает рак? - WTF?! Сахарозаменители приводят к ожирению, действуя на кишечную микрофлору? Диеты на аспартаме. - Разбор исследований подсластителей и сахарозаменителей. Кризис воспроизводимости. Гмо, прививки и добавки. - Витамин C вызывает рак мочевого пузыря. Почему его не запретили? - Сколько нужно аспартама, чтобы умереть? Рекомендуемые нормы потребления, ADI и индекс сладости SES. - Цикламат Е952. Почему его запретили в США. Рак у обезьян и токсичность. - Подсластители и производители сахара. Почему появляются мифы в медицине? - Сукралоза. Лучший подсластитель? О же натуральный!? - Сахарин вызывает развитие диабета? Бактерии кишечника, микрофлора, микробиом и микробиота. - Хлор в еде. Фруктоза и кока кола. Подсластители и химия. - Аспартам разрушается при нагревании. В чем опасность? Метанол, формальдегид и фенилаланин. - Почему Coca-Cola заменяет сахар на аспартам? Диетическая колла против обычной. - Сколько сахара и сколько аспаратама в лимонадах? - Ацесульфам Е950. Летальная доза и генотоксичность. - Рандомизированные контролируемые и эпидемиологические исследования подсластителей. - Кишечные бактерии, сахарозаменители и диабет. Есть ли связь? Разбор исследования Nature. - Ковальков – помешанный? - Стевия не натуральна! Стевиозид и Стевия. В чем разница? - Как разводят на Стевии. Мальтодекстрин в составе. - Хемофобия. Почему натуральное опаснее химического? - Низкокалорийные продукты и лимонады. Почему их боятся? - Сахарин E954. История создания. Рак мочевого пузыря. Почему сахарин был запрещен? ССЫЛКИ НА ПЕРВОИСТОЧНИКИ в статье на сайте проекта: https://cmtscience.ru/articles/podslastiteli_rak_i_ojirenie_steviya_aspartam_ciklamat_sukraloza #цацулин #цацулинборис #научныйподход #cmt #аспартам #ожирение #рак #диабет #подсластители #сахарозаменители
Просмотров: 163280 Борис Цацулин
Is Store Bought Lemon Juice Rich in Vitamin C? Not Quite
 
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Take Dr. Berg's Advanced Evaluation Quiz: http://bit.ly/EvalQuiz Dr. Berg talks about lemon juice and vitamin C. Heat, pasteurization destroys vitamin C. Also oxygen can also destroy vitamin C. Your report will then be sent via email analyzing 104 potential symptoms, giving you a much deeper insight into your body issues. It's free and very enlightening. Dr. Eric Berg DC Bio: Dr. Berg, 52 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The New Body Type Guides, published by KB Publishing in January 2017. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been a past member of the Endocrinology Society, and has taught students as an adjunct professor at Howard University. DR. BERG'S SHOP: http://shop.drberg.com/ Follow us on FACEBOOK: fb.me/DrEricBerg Send a Message to Dr. Berg and his team: m.me/DrEricBerg TWITTER: http://twitter.com/DrBergDC DR. BERG'S VIDEO BLOG: http://www.drberg.com/blog YOUTUBE: https://www.youtube.com/user/drericbe... ABOUT DR. BERG: http://www.drberg.com/dr-eric-berg/bio DR. BERG'S STORY: http://www.drberg.com/dr-eric-berg/story DR. BERG'S HEALTH COACHING TRAINING: http://www.drberg.com/weight-loss-coach DR. BERG'S REVIEWS: http://www.drberg.com/reviews Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.
Просмотров: 25354 Dr. Eric Berg DC
Does Cooking Vegetables Kill Vitamins? | Healthy Food
 
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Watch more How to Eat Healthy Food videos: http://www.howcast.com/videos/501155-Does-Cooking-Vegetables-Kill-Vitamins-Healthy-Food For the explosion and popularity of the raw foods diet, you may be wondering should I cook my vegetables or should I eat them all raw? Well, it depends. Cooking does destroy a few vitamins in your fruits and vegetables; mainly it destroys vitamin C. So when you're consuming your fruits and vegetables you're wanna have a mix of raw and cooked because there is also other attributes to fruits that are enhanced and made more available to us by cooking. For instance like ethylene, that gorgeous red chemical that makes tomatoes so beautiful, is best accessed when our tomatoes are cooked so like ethylene are very powerful cancer food but you can't get the true benefits out of the tomatoes unless they are cooked and broken down sightly. Dehydrated fruits and vegetables are not quite as fresh and they're not quite as vibrant as fresh fruits and veggies. Now we haven't destroyed all the vitamins because they've dehydrated, not cooked above 118 degrees. But they might be on a shelf longer, they've been sitting in a dehydrator for a couple of days, you're truly gonna get more benefit out of the fresh, uncooked, un-dehydrated fruits and veggies. So here's my recommendation -- eat a variety of fruits and vegetables, eat a variety of raw and cooked fruits and vegetables and make sure that they're the best quality you can get. It does matter if they're organic, if they're fresh, if they're local. So you can include some frozen fruits and vegetables but make sure they're mostly fresh.
Просмотров: 8415 Howcast
Effect of microwaving and boiling on the Vitamin C levels
 
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To examine which cooking technique microwaving or heating on a hob effects Vitamin C levels the most and to determine if raw foods are preferable
Просмотров: 148 BTYoungScientists
Raw vs. Cooked Foods and Enzymes
 
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Take Dr. Berg's Advanced Evaluation Quiz: http://bit.ly/EvalQuiz Dr. Berg talks about enzymes and cooked foods and raw foods. Enzymes speed up the chemical reactions in the body and without this, everything would be way too slow. Enzymes: 1. Builds tissues 2. Digestion 3. Nutrient extraction 4. Makes nutrients bioavailable Heat will destroy enzymes and make things preserved to sit on the shelf longer, however it also lowers the nutrition and forces our body to have to make enzymes to do its job. Your report will then be sent via email analyzing 104 potential symptoms, giving you a much deeper insight into your body issues. It's free and very enlightening. Dr. Eric Berg DC Bio: Dr. Berg, 52 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The New Body Type Guides, published by KB Publishing in January 2017. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been a past member of the Endocrinology Society, and has taught students as an adjunct professor at Howard University. DR. BERG'S SHOP: http://shop.drberg.com/ Follow us on FACEBOOK: fb.me/DrEricBerg Send a Message to Dr. Berg and his team: m.me/DrEricBerg TWITTER: http://twitter.com/DrBergDC DR. BERG'S VIDEO BLOG: http://www.drberg.com/blog YOUTUBE: https://www.youtube.com/user/drericbe... ABOUT DR. BERG: http://www.drberg.com/dr-eric-berg/bio DR. BERG'S STORY: http://www.drberg.com/dr-eric-berg/story DR. BERG'S HEALTH COACHING TRAINING: http://www.drberg.com/weight-loss-coach DR. BERG'S REVIEWS: http://www.drberg.com/reviews Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.
Просмотров: 16850 Dr. Eric Berg DC
Does Microwaving Food Destroy Its Vitamins?
 
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Many people avoid using microwave ovens, fearing how it changes the molecular structure of your food, but studies have some evidence that may surprise you. Hosted by: Olivia Gordon Head to https://scishowfinds.com/ for hand selected artifacts of the universe! ---------- Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow ---------- Dooblydoo thanks go to the following Patreon supporters: Lazarus G, Sam Lutfi, Nicholas Smith, D.A. Noe, سلطان الخليفي, Piya Shedden, KatieMarie Magnone, Scott Satovsky Jr, Charles Southerland, Patrick D. Ashmore, Tim Curwick, charles george, Kevin Bealer, Chris Peters ---------- Looking for SciShow elsewhere on the internet? Facebook: http://www.facebook.com/scishow Twitter: http://www.twitter.com/scishow Tumblr: http://scishow.tumblr.com Instagram: http://instagram.com/thescishow ---------- Sources: https://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition https://www.webmd.com/food-recipes/features/doees-reheating-leftovers-kill-vitamins https://www.sciencedirect.com/science/article/pii/S0308814604001517 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2722699/ https://www.quora.com/Why-doesnt-a-microwave-heat-the-air-inside-it http://www.vitamins-nutrition.org/vitamins/body-produce-vitamins.html https://www.tandfonline.com/doi/abs/10.1080/10408397609527213 https://www.healthline.com/nutrition/cooking-nutrient-content#section4 https://www.tandfonline.com/doi/abs/10.1080/10408398209527340#.UlcNh2RVBdo https://www.scientificamerican.com/article/bring-science-homes-soap-microwave/ Images: http://www.thinkstockphotos.com/image/stock-photo-steaming-broccoli-in-strainer/128956210 http://www.thinkstockphotos.com/image/stock-photo-the-microwave-oven-is-warm-burger-with-cheese/492741172
Просмотров: 271272 SciShow
After Eating Garlic on Empty Stomach, This Is What Happens With Your Body
 
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After Eating Garlic on Empty Stomach, This Is What Happens With Your Body. Garlic is a commonly used flavoring agent and in the foods. It has also several health benefits. Garlic rich in nutrients, containing Manganese, Vitamin B6, Vitamin C, selenium and fiber. Why Is it Good to Eat Garlic on an Empty Stomach? Eating a little garlic on an empty stomach removes toxins from your body. It works as a very strong antioxidant, making it a natural and healthy filter for your stomach. Besides being effective for blood circulation, it also prevents heart problems and aids in proper functioning of the liver. Eating garlic on empty stomach is also very helpful for nerve system. Garlic contains natural compounds that promote contraction of the airway muscles in asthma sufferers. The anti inflammatory properties of garlic promotes is very helpful for asthma patients. If you often get sick with common cold or flu, eating garlic raw or drinking garlic tea can help reduce your symptoms or prevent your illness entirely. Garlic also has anti cancer properties. According to the studies, Eating garlic on a regular basis, may help lower the risk of colon cancer, breast cancer, prostate cancer and othe abdominal cancer. Other benefits of garlic: Garlic also very helpful for ear infection, reducing tooth pain and heat diseases. It is also useful for skin fungus, warts/skin tags etc. Visit our facebook page: https://www.facebook.com/Fast-Remedy-1300013766702384/ Images Are Licensed Under Creative Common. Disclaimer: The materials and the information contained on Fast Remedy channel are provided for general and educational purposes only and do not constitute any legal, medical or other professional advice on any subject matter. None of the information on our videos is a substitute for a diagnosis and treatment by your health professional. Always seek the advice of your physician or other qualified health provider prior to starting any new diet or treatment. Images licensed under CC: www.pixabay.com www.flickr.com www.pexels.com
Просмотров: 272991 Fast Remedy
Жирные Кислоты Омега 3 и Высокое Давление.#Жирные Кислоты Омега 3.
 
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Жирные Кислоты Омега 3 и Высокое Давление.#Жирные Кислоты Омега 3. https://youtu.be/TT-tAzVVaUM Омега 3 — это группа жирных кислот, невероятно важных для поддержания биохимических и физиологических процессов человеческого организма. О том, в чем именно заключается ценность Омега 3, и какова их роль в жизни человека и как это связано с высоким давлением можно узнать посмотрев мое видео. Группа веществ Омега 3 называется полиненасыщенными жирными кислотами. Их особенностью является наличие нескольких двойных связей между атомами углерода. Эти жирные кислоты в человеческом организме не вырабатываются, поэтому их относят к незаменимым. Восполнить запасы Омега 3 легко — продуктов, содержащих эти жирные кислоты немало. На первом месте по содержанию этого незаменимого вещества стоит рыба и морепродукты — всего двух порций этих блюд в неделю достаточно для поддержания уровня Омега 3 в организме на должном уровне. Людям, по каким-либо причинам, не употребляющим рыбу, стоит обратить на растительные продукты: грецкие орехи, льняное масло и семена льна,кунжутное масло,брокколи, цветная и китайская капуста, шпинат, фасоль, морские водоросли —спирулина. Важным нюансом является то что Омега 3 кислоты, как и витамин C, подвергаются разрушению при термообработке. Поэтому наибольшее предпочтение следует давать слабосоленой или консервированной в масле рыбе, сырым овощам и свежей зелени. Если говорить о полезных свойствах Омега 3, то можно утверждать, что без них не смогла бы работать ни одна из жизненно важных систем человеческого организма. Польза Омега 3 заключается и в том, что они выполняют важную функцию в процессе формирования клеточных мембран. Речь, прежде всего, идет о клетках мозга и мужских половых клетках .Достаточное поступление этих жирных кислот чрезвычайно важно и для формирования головного мозга детей. На сформировавшийся мозг взрослого человека эти кислоты влияют мало, однако они способствуют восстановлению нарушенных нервных процессов — памяти, внимания и скорости мышления. Полезны Омега 3 и для нервной системы. Они напрямую влияют на выработку гормона стресса — кортизола, тем самым помогая снять нервное напряжение. Также на моём канале вы можете посмотреть видео о правильном питании, диетах и как избавиться от последствий неправильного питания. # жирные кислоты.#омега 3. Задать мне вопросы вы можете на bustroepoxydenie@gmail.com ___ Подписывайтесь на мой канал и ставьте Лайки под видео на YouTube там же пишите комментарии и актуальные вопросы буду благодарна за поддержку! ___ Мой канал https://www.youtube.com/channel/UC238vUfuSWBgpheg5AF63xw ----------------------------------------------------------------------------------- На моем канале можно посмотреть плейлист правильное питание https://www.youtube.com/playlist?list=PL3riXqHx-UTcFsECvF_W_nkBi1Z7Yk14q все о диетах и похудении https://www.youtube.com/playlist?list=PL3riXqHx-UTdfuKCSyjxxMuYSHCmELdxZ
Просмотров: 1273 lubava ткаченко
How to Cure Persistent Cough Using Steamed Orange with Salt
 
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► How to Cure Persistent Cough Using Steamed Orange with Salt All of you know that oranges are loaded with vitamin C. But did you know that steamed orange with salt is a home remedy for persistent cough? Let’s find out how. First, let us take a look at the anatomy of orange, according to Geochembio: Albedo, is the white spongy thread-like vascular bundles that is always thrown away. It is loaded with bioflavonoids, which includes rutin, hesperidin, diosmetin, diosmin , quercetin, etc. It is a great source of vitamin C, fiber and pectin, which has proven to help in lowering cholesterol. Also, albedo contains protective phenolic, a substance that contributes to its bitter taste. Flavedo, is the outermost and colored part of the orange skin. Also, it is known as “zest” which is sometimes grated and used for its tangy flavor in cooking and baking. Vesicles or pulp, is the juicy part that we consume, and is an excellent source of flavonoids and vitamin C. Just taking 1 orange nearly meet the recommended daily dietary intake of vitamin C. Benefits of Steamed Orange: Vitamin c can be destroyed through excessive heat, so why then do we steam orange? This is because of albedo, the most forgotten part of the orange fruit, yet surprisingly nutritious. By steaming the orange with salt, the bioflavonoids from albedo are extracted out into the juice and pulp, which now instead of being thrown away, we gulp them down readily. Steamed Orange with Salt Cough Remedy. Ingredients: 1 orange. Salt. Directions: Soak the orange using salt water for 20 minutes. Slice the top of the orange, about 2 cm from the top, to resemble a cover or cap. Make multiple holes in the top of the orange by poking a fork through. Sprinkle about ½ to 1 teaspoon of salt over and allow to dissolve and seep into the orange. Cover the orange using its top. Place the orange into an empty bowl. Put the orange in a steamer for at least 15-20 minutes. Serve warm. Drink the juice and eat the pulp. 👉🏿 Please leave a like if you enjoyed and tell me what you think in the comments! 👉🏿 Don't forget to subscribe my channel to help us reach to 10.000 Subscribers : https://goo.gl/29sHF2 Hi, I hope you like this video on my channel - Healthy2Life, if you did, please leave a Like and Subscribe to my channel ❤ Thank you all ;)
Просмотров: 5739 Good Health and Nutrition
Vitamin C inhibits cancer stem cell proliferation
 
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Vitamin C inhibits cancer stem cell proliferation Scientists researching in the UK have found that vitamin C (ascorbic acid) can destroy cancer stem cells. A study conducted at the University of Manchester in Manchester, England, whose results were published in the "Oncotarget" magazine, revealed that vitamin C is 10 times more effective than experimental drug 2-DG. The researchers examined the efficacy of three natural substances (caffeic acid phenyl ester, silibinin and ascorbic acid), three experimental drugs (actinonin, FK866 and 2-DG) and a clinical drug to stop the proliferation of cancer stem cells (CSCs). Measuring the effects of drugs and substances in question. The team led by Gloria Bonuccelli focused on the bioenergetic process of cancer stem cells, allowing cells to survive and multiply. Researchers have indicated that actinonin and FK866 drugs are the most effective substances, indicating that the aim is to prevent cancer stem cell metabolism from spreading and proliferating.
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Health Benefits Of Vitamin C For Women- Which Fruits, Vegetables To Use- How To Take
 
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Vitamin c benefits what does vitamin do? . I have read and agree to the terms of use privacy policy. People who don't eat any fruit or veg, just processed 12 aug 2015 dietary sources of vitamin c include many fruits and vegetables. Also c at every meal to maximize the amount of iron you get from other foods eat. Men, 90 mg per day; Women, 75 Pregnant women, 85 dayweil recommends taking 250 of vitamin c each day. Vitamin c is different for all age groups (adult men 90 mg, adult women 75 children 17 jun 2014 these fruits and vegetables have the most vitamin content per serving get more bang your bite to fight disease take advantage of 4 important many functions in body like immune function, nobel prize medicine identifying its health benefits. Which vitamins are the best as a vegetable substitute. Eating foods rich in vitamin c is important for your overall health, especially if along with e may help prevent pre eclampsia women who are at 16 dec 2014 there several health benefits of. The recommended intake for healthy gummy multivitamins women com is educational use only. The best way to take vitamin c is by including the foods rich in your diet health benefits of c, also known as ascorbic acid include it a powerful antioxidant for synthesis collagen, which helps make researchers have found that high consumption fresh vegetables and fruits link i use powder supplemental food 11 jan 2015 get most nutrition from veggies, there are involved over 4,000 women aged 40 74 higher intakes even some evidence using skin cream can 'the only time we see deficiency nowadays people with very, very poor diets,' says alana. Sources with the most vitamin c are fresh, raw cantaloupes, citrus fruits, kiwis, mangos, papayas, pineapples, strawberries, raspberries, blueberries, watermelon and cranberries, according to national institutes of health (nih) learn about ascorbic acid, what best foods. According to the 2001 2002 national health and nutrition examination survey (nhanes), mean 29. Vitamin c sources & benefits live science. Pregnant women age 18 and younger 80 milligrams (mg) per day choose fresh foods as your source of vitamin c because heat can destroy this. Vitamin c is found in many different fruits and vegetables, including micronutrient supplements may be necessary for women who are unable to meet their 8 aug 2016 the right amount of vitamin safe a healthy pregnancy, but it best foods benefits nails hair both pregnant should make sure include diet excess intake can cause miscarriage, which instigates some use this vegetables contain variety vitamins other nutrients vital good health. University of maryland medical center. Vitamin c benefits what does vitamin do? benefits, sources, supplements, & more webmd diet features the of url? Q webcache. Googleusercontent search. See if you can get free pregnancy resources through your benefits plan 25 feb 2011 daily vitamin c intake by consuming these foods. Vitamin c benefits and cautions wellness mama. Vitamin c
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30 Fruits High In Vitamin C
 
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Vitamin C is an essential nutrient which needs to be obtained from external sources; in other words, we need to eat it daily. Vitamin C dissolves in water, therefore, it is washed out of food easily. Also, it is destroyed when fresh food is stored for a time and is broken down when food is cooked. According to studies, a high intake of food rich in vitamin C can considerably reduce the risk associated with H1N1 influenza virus. This vitamin is important for the production of collagen, that is the most abundant protein in the human body. Moreover, vitamin C is a potent antioxidant that helps to combat free-radical molecules that damage cells in the body through oxidation. Recent studies have also shown that this antioxidant may help to lower blood sugar levels in type 2 diabetics and promote eye health as you age. In addition, vitamin C lowers the chance of heart attack by lowering LDL cholesterol and triglycerides.  This vitamin can considerably lower the appearance of discoloration and hyperpigmentation caused by too much sun. More importantly, this vitamin is working to correct the skin and reverse signs of aging.  According to research, low levels of Vitamin C increases the chance of asthma. However, sufficient intake of vitamin C (especially from fruits and vegetables) reduces the body’s production of histamine which contributes to the level of inflammation. Eating food with vitamin C as well as food rich in non-heme iron can help to improve the human body’s absorption of iron since this vitamin helps to transform this essential mineral into a type of iron that is easier for the intestines to absorb.  Here is a lit of top 30 fruits high in vitamin C: 30) Durian – 19,7mg/100g (33%DV) 29) Rowal – 25,8mg/100g (43%DV) 28) Raspberries – 26,2mg/100g (44%DV) 27) Pitanga (surinam-cherry) – 26,3mg/100g (44%DV) 26) Tangerines – 26,7mg/100g (44%DV) 25) Mangos – 27,7mg/100g (46%DV) 24) Breadfruit – 29mg/100g (48%DV) 23) Limes – 29,1mg/100g (48%DV) 22) Passion-fruit – 30mg/100g (50%DV) 21) Carambola, (starfruit) – 34,4mg/100g (57%DV) 20) Mulberries – 36,4mg/100g (61%DV) 19) Cantaloupe – 36,7mg/100g (61%DV) 18) Grapefruit – 37mg/100g (62%DV) 17) Carissa (natal-plum) – 38mg/100g (63%DV) 16) Kumquats – 43,9mg/100g (73%DV) 15) Clementines – 48,8mg/100g (81%DV) 14) Pineapple – 56,4mg/100g (94%DV) 13) Strawberries – 58,8mg/100g (98%DV) 12) Pummelo – 61mg/100g (102%DV) 11) Papayas – 61,8mg/100g (103%DV) 10) Persimmons – 66mg/100g (110%DV) 9) Jujube – 69mg/100g (115%DV) 8) Oranges – 71mg/100g (118%DV) 7) Litchis – 71,5mg/100g (119%DV) 6) Lemons – 77mg/100g (128%DV) 5) Longans – 84mg/100g (140%DV) 4) Kiwi – 92,7mg/100g (155%DV) 3) Currants – 181mg/100g (302%DV) 2) Guavas – 228mg/100g (381%DV) 1) Acerola Cherries – 1677mg/100g (2796%DV) You may also watch: #1 12 Signs And Symptoms Of Pneumonia In Adults + Interesting Facts - https://www.youtube.com/watch?v=cTA4gUogpes #2 Top 25 Foods That Reduce Inflammation - The Arthritis Diet - https://www.youtube.com/watch?v=QOqIaweF6gg #3 Top 25 Foods Rich In Lysine To Avoid with Herpes or Shingles - https://www.youtube.com/watch?v=QOUjykXUHug Music: http://www.purple-planet.com This video was about foods high in vitamin c, Fruits rich In Vitamin C, foods with vitamin c, foods rich in vitamin c. Images - pixabay https://www.flickr.com/photos/27614859@N04/4481426425 https://commons.wikimedia.org/wiki/File:Eugenia_uniflora_Pitanga.JPG https://commons.wikimedia.org/wiki/File:Averrhoa_carambola_Fruit.JPG https://commons.wikimedia.org/wiki/File:Carissa_carandas_fruits.JPG
Просмотров: 461 Insightstate
Vitamin C Book Review with  Hair Loss Treatment Brisbane
 
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Vitamin C Book Review with Hair Loss Treatment Brisbane http://www.hair-loss-treatments.com.au/ http://www.brisbanehairloss.com.au/ http://www.hair-loss-sydney.com.au/ info@absolique.com.au Book reviewed – The Essential Guide Vitamin C written by Phillip Day and Nicholas Cockayne. Book review by Kendall Wright, team member Absolique Hair Health Clinic and Hair Loss Treatment Brisbane. While reading this informational and factual, easy to interpret book I came across a lot of information that I didn’t actually know. When I thought of Vitamin C I thought oranges… and I found out that’s just the start. Day and Cockayne cover; What Vitamin C is, How much is enough, Causing controversy, Diseases, Questions and conclusion. Vitamin C is an essential nutrient that keeps you healthy, helps to prevent illness and fights disease. There are also active properties that fight scurvy, we would fall apart without Vitamin C. As mentioned in the book the medical system is ‘dropping the ball in modern medicine’. We all need more Vitamin C in our daily diets because our human body suffers a genetic deficiency which prevents us from generating Vitamin C. Even though our bodies can’t create Vitamin C it does have a unique genetic code that compensates for the defect by having red blood cells specifically designed for increased absorption of the vitamin. Vitamin C Book Review with Hair Loss Treatment Brisbane: • Vitamin C is an essential nutrient that keeps us healthy • Helps to prevent illness and fights disease • Collagen production, we would fall apart without Vitamin C • Humans can’t create Vitamin C Our only hope to get this powerful nutrient is through our diets. It is ‘famously’ know in citrus fruits such as oranges but did people realise Vitamin C is present in foods such as leafy greens, rosehip, blackcurrants, peppers, kiwis and guavas to name a few. There are many different options to source and to create healthy meals every day. However, a good tip to remember is that cooking and heating destroys many of the active components in Vitamin C, so we have to be careful not overcook our vegetables to lose the nutrients. A did you know fact – Vitamin C content gradually decomposes which means that an orange left in the fruit bowl will lose 50% of Vitamin C content in 2 weeks! So, as Phillip Day and Nicholas Cockayne say ‘Fresh is best!’ Another incredible factor that this vitamin has is that it strengthens our cardiovascular system, a deficiency will lead to heart disease which effects 1 in 2 people. Even if we eat correctly with foods rich in Vitamin C as well as supplementing, once we get stressed or ill the Vitamin C is then compromised as it is the catalyst for the production on adrenalin in our body. People require more Vitamin C if they are injured, pregnant, diseased or unwell. So, the next time I feel unwell, instead of going for the over the counter medication I’ll be bumping up the dosage or Vitamin C enriched food sources and supplements to get myself better. Dr Klenner advocated the therapeutic usage of vitamin C is 350mg per kg per day in divided doses. Cancer is another disease that is benefited by large quantities of Vitamin C as the vitamin strengthens the immune system and provides a surprising level of pain relief as well as the ascorbic acid strengthens the collagen which holds the healthy cells together and hinders the spread of an existing tumor. In concluding the book review, I would strongly recommend this book to everyone. I have thoroughly enjoyed learning an incredible amount of new beneficial information I can use in my meal preparations to get the most Vitamin C intake as well as keeping myself healthy. Please contact Absolique Hair Health Clinic for more information about Vitamin C Book Review with Hair Loss Treatment Brisbane or information on our trusted Vitamin C supplements. Call us on 07 3229 3242 or email Trichologist Brisbane at info@absolique.com.au Copyright © 2017 Absolique Hair Health Clinic. All Rights Reserved
Просмотров: 198 Carolyn Evans
Foods and Vitamins for Skin Rashes
 
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Foods and Vitamins for Skin Rashes 00:00:13 Vitamins A 00:01:23 Vitamin K 00:02:02 Niacin 00:03:00 Riboflavin 00:03:39 Vitamin B6 00:04:05 Vitamin C
Просмотров: 2264 Home Remedies
Are Canned Fruits As Good For You As Fresh
 
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Why does canned fruit appear to be so much less health-promoting? Get to know and See Why is Nutrition So Commercialized? Vitamin C is heat sensitive and can be destroyed in the canning process, so fresh fruit is often a much better source. But heat doesn't bother other good-for-you vitamins and minerals such as vitamin A, B vitamins and potassium. Some fruits are canned in heavy or light syrup, which adds lots of empty sugar calories Have a question about this video? Leave it in the comment section
Просмотров: 145 Insound Fitness
The Most Powerful Fruit, Filled With Antioxidants That Has 20 Times More Vitamin C Than Orange Juice
 
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Susana Home Remedies PRESENT: The Most Powerful Fruit, Filled With Antioxidants That Has 20 Times More Vitamin C Than Orange Juice Ayurveda in its numerous treatments and formulations often makes use of a tiny little fruit called amla, and is commonly known as “Indian gooseberry”. This tangy seasonal fruit has been used for more than 5000 years in India in order to rejuvenate the body and strengthen the immune system. Amla is yellow and green in color and is available during the winter months, when it can grow up to 18 meters. Antioxidants like vitamin C and polyphenols found in most berries, can provide protection against chronic diseases such as cancer, heart disease and diabetes. Amla is an excellent source vitamin C, which helprs to destroy free radicals that damage cell membrane. 100 grams of Amla can provide up to 450 milligrams of the vitamin, so its juice can have up to ten times more vitamin C than fresh orange juice. Heat or air can easily destroy vitamin C, but the large concentration of this vitamin that amla contains, protect it from being completely destroyed in the process of preparation. Amla ( Amalaki fruit) is an extraordinary potent fruit with numerous beneficial properties that serve our health: 1. Stomach ache Numerous abdominal issues can be solved with this Amalaki fruit, such as abdominal pain, diarrhea, vomiting, cramps, infections and other digestive problems. 2. Diabetes Prevention Amla improves the function of the liver, helps in pancreatitis, swelling, pain and the function of the pancreas. Its regular consumption lowers the sugar level in people with type 2 diabetes by regulating the insulin secretion. Namely, study findings proved that only 3 g of amalaki powder is more efficient than many medications used in diabetes treatments. 3. Liver detoxification It is scientifically proved that amalaki is amazing in cleaning the liver from toxins, especially from negative effects made out of drugs ( especially those against tuberculosis). 4.Cancer Treatments In the treatment of cancer, antioxidants play a major role. They can even in help in prevention of one, since they help reduce the inflammation and the damage of the cells. 5. Skin recovery This amazing fruit is used as a treatment against rashes, pimples, acne and other skin problems, including all sorts of inflammations. 6. Stimulating the hair growth Another advantage of its use is that it will help encourage growth, hydration, protection, shines and softness of your hair. Simply mix Amalaki powder with little warm water, leave it for an hour, and then apply it by massaging on your hair. Leave it for about 30 minutes to 1 hour and then rinse it off. The effects are marvelous! 7. Beautiful skin, hair, nails As claimed above, this fruit is beneficial for the hair, preventing hair loss, stimulating its growth, prevents appearance of gray hair and is used as a natural remedy against dandruff. In addition, Amalaki helps the regeneration of the tissue, thus making the body feel rejuvenated. As a result, is often found as main ingredient of many products such as shampoos, facial creams, hair masks and others. https://youtu.be/TqK7pB_26BE
Просмотров: 6001 Susana Home Remedies
DESCRIPTION OF VITAMIN C
 
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DESCRIPTION OF VITAMIN C website : http://goo.gl/R2qoqG My channel : https://goo.gl/tfswGr Vitamin C is water soluble, that is to say, it is soluble in water. While most mammals can synthesize the human body has lost the ability during evolution. It must therefore draw every day in food. Vitamin C is absorbed mainly in the small intestine and, in much smaller amount, in the mouth and stomach; it is eliminated through urine. In the body, it is mainly present in the lens of the eye, white blood cells, pituitary, adrenal glands and brain. Vitamin C participates in hundreds of processes in the body. One of its main functions is to assist the body to produce collagen, a protein essential for the formation of connective tissue of the skin, ligaments and bones. It also helps maintain immune function. It activates wound healing, participates in the formation of red blood cells and increases the absorption of iron from plants. Another important role of vitamin C is its antioxidant that protects cells against damage by free radicals. Food sources of vitamin C These are the colorful fruits and vegetables and wines that contain more vitamin C: red pepper, orange, lemon, grapefruit, cantaloupe, raspberries, strawberries, broccoli, tomato, etc. Generally, consumption of at least 5 servings of fruits and vegetables helps meet the nutritional widely recommended intake of vitamin C. Warning: the air, water and heat can destroy the vitamin C in food. To preserve vitamin C in foods, so it is advisable to cook vegetables quickly in the least amount of water (steam, microwave or Chinese) For other food sources of vitamin C, visit our Awards of Vitamin C nutrients, from which this table. Vitamin C A major deficiency of vitamin C causes scurvy, which is manifested by inflammation and bleeding gums, wounds that fail to heal and general weakness. It is rare in the West, because an intake of 10 mg per day is sufficient to prevent this disease. People who eat little fresh produce may lack vitamin C. Smokers have an increased need for vitamin C because smoking reduces vitamin C levels in the body.
Просмотров: 39 Kon Sinsin
Best Foods to Cure Scurvy
 
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Don't forget to check out our brand new website - http://bit.ly/hmvnutr Be it any condition, a healthy diet is a road to fast recovery. Watch this video to learn more about the food groups to consume to help you get rid of Scurvy! ----------------------------- Scurvy Scurvy is a disease caused due to lack of vitamin C in the diet. This vitamin is essential for the formation of collagen in the body. ----------------------------- Symptoms: • Fatigue • Diarrhoea • Nausea • Fever • Loss of appetite • Painful joints and muscles • Swollen spongy gums prone to bleeding • Loose teeth • Slow healing of wounds • Bulging eyes • Bleeding under the skin • Swelling in joints and muscles ----------------------------- Food groups to consume in scurvy: 1. Vitamin C: To recover from deficiency Foods to consume: Indian gooseberries, lemons, oranges, lemons, guavas, kiwis, tomatoes, papaya, pineapple, strawberries, bell peppers, broccoli, cabbage, spinach, capsicum, tomatoes & sweet potatoes ----------------------------- Tips: • Avoid smoking, consuming alcohol and eating junk foods • Also steer clear of crash diets since all these factors contribute to the loss of Vitamin C from the body • Also, make sure never to overcook any food rich in Vitamin C as excess heat can destroy this vitamin ----------------------------- SUBSCRIBE TO HOMEVEDA NUTRITION: http://www.youtube.com/user/homevedanutrition?sub_confirmation=1 JOIN US ON FACEBOOK: http://www.facebook.com/homeveda FOLLOW US ON TWITTER: http://twitter.com/homeveda ----------------------------- The above recipes have been developed in consultation with a nutritionist. However, these are not intended as a substitute for the medical advice of a trained health professional. All matters regarding your health require medical supervision. Consult your physician before adopting the suggestions in this video, as well as about any condition that may require diagnosis or medical attention. Refer to the terms of use on our website http://www.homeveda.com.
Просмотров: 2759 HomeVeda Nutrition
Cure Your Strep Throat In Just One Day Without Taking Any Antibiotics ! Natural Remedies
 
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Cure Your Strep Throat In Just One Day Without Taking Any Antibiotics! Natural Remedies What is Strep Throat? A bacterial infection of the throat, strep throat often makes the throat feel sore and scratchy. Common signs and symptoms of strep throat include throat pain, difficulty swallowing, red and swollen tonsils, red spots on the soft or hard palate and swollen lymph nodes in the neck. Additionally, fever, headache, rash, stomachache, vomiting and fatigue are also common. Doctors would always suggest that you take antibiotics, but this may not be your smartest solution. Certain natural remedies can provide huge relief, and you will feel better at the end of the day. Home Remedies for Strep Throat Reducing inflammation of the throat and treating the underlying infection are the two main components of treatment regarding strep throat. Honey Honey is an excellent antibacterial and anti-inflammatory agent. It soothes inflammation, infections and pain. Nutrients in honey destroy bacteria, and you will feel better within a minute. Vitamin C Lemons are packed with vitamin C. this vitamin offers a strong antibacterial effect, so consider boosting your daily dose. Make yourself a nice cup of tea, and add in a squeeze of lemon juice and honey. Essential Oils Have you ever used essential oils? We suggest that you try lemon, grapefruit, lemongrass, thyme, lavender, and cinnamon essential oil. All you have to do is add five drops of your favorite oil to a pot that you’ve already filled with water. Bring it to a boil, and turn the heat off. Inhale the steam for 10-15 minutes. Do this a few more times throughout the day. Apple Cider Vinegar It’s one of the greatest natural remedies. Add 3 tablespoons of the vinegar to 8oz of warm water. Gargle the vinegary solution, and you will experience an awesome relief. Cayenne Pepper Add a teaspoon of cayenne pepper to half a cup of coconut/olive oil. Use this to soothe your throat. Apply the spicy oil on your neck to relax the muscles, and treat the infection. How to Relieve Throat Pain The best way to relieve the pain of strep throat is old fashioned gargling. While it sounds too simple, this remedy does coat the infected throat with bacteria fighting remedies, reduces inflammation and can help to numb the area, making it easier to eat and drink and stay hydrated. Gargle Recipe: Mix together 1 teaspoon each of the following: salt (kills germs, soothes tissue, reduces phlegm). cayenne pepper powder (fights infection, reduces pain and inflammation). clove powder (fights infection, numbs the area). Preperation- Now take 1/4 teaspoon of the mix and add it to 2 Tablespoons of warm water. Put lip balm on your lips (so the cayenne won’t burn them) and gargle the solution. Spit it out when you finish. Repeat every 2 to 4 waking hours or as needed. As you can see, we didn’t mention any antibiotics. Always go all natural, and try to find an efficient home remedy for your problem. Strep throat is a serious bacterial infection. If left untreated it can develop into rheumatic fever. While it may be tempting to go to school or work when you have strep throat, you will be much better off staying home and resting (and keeping your germs away from others!).
Просмотров: 44421 Natural Remedies
Does Cooking Food Destroy Nutrients?
 
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Cooking can make food taste great, but can it also make it less nutritious? To get the most out of your food, there are some things you should do and others you should avoid. USDA Nutrient Retention Factors http://www.ars.usda.gov/SP2UserFiles/Place/80400525/Data/retn/retn06.pdf Get email updates: http://www.sarahmorannutrition.com/ If you want to work with me one-on-one to learn how to build a healthy lifestyle that works for you and lasts long term, check out my services at http://www.sarahmorannutrition.com/services/ or send me an email at sarah@sarahmorannutrition.com. I see local and virtual clients, so don't let your location stop you from getting on the path to a healthier, happier life! Connect With Me: Blog: http://www.sarahmorannutrition.com/blog/ Twitter: https://twitter.com/SarahMoranRD Instagram: http://instagram.com/sarahmoranrd Pinterest: http://www.pinterest.com/SarahMoranRD/
Просмотров: 1465 Sarah Moran Nutrition
Vitamin C: The Wonder Vitamin
 
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The many wonders of vitamin C
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Six Cooked Vegetables for Greater Health Benefits
 
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Cook these six vegetables for even greater health benefits "To cook or not to cook?" has been a topic of heated debate among some health food advocates. Raw food junkies claim that eating foods in their most natural state is the answer to all our issues and diseases, cancer included. They believe that cooking destroys essential vitamins, live enzymes and antioxidants vital to our health. While nobody will dispute the fact that adding more raw, organic fruits and vegetables to our diet is essential for overall health and well-being, going raw all the way isn't always the best option either. A study published in the British Journal of Nutrition found that people who followed a strictly raw food diet had normal levels of vitamin A and beta-carotene, but low levels of the antioxidant lycopene. As reported by Scientific American, high lycopene levels have been associated with a lower risk of cancer and heart attacks. According to Rui Hai Liu, an associate professor of food science at Cornell University, lycopene may be an even more potent antioxidant than vitamin C. It seems that some vegetables need a little heat to release their plant goodness. Most plants have a tough cellular structure. Lightly cooking these food makes it easier for the body to break down the plant's thick cell walls, making nutrients more available for absorption. Six foods that are healthier cooked. 1. Asparagus Lightly cooking asparagus spears makes it easier for the body to absorb cancer-fighting vitamins such as vitamin A, C and E, as well as folate. Furthermore, higher levels of antioxidants, ferulic acid in particular, have been reported when this vegetable is cooked. 2. Carrots Beta-carotene is the compound that gives carrots their vibrant orange color. The body converts beta-carotene to vitamin A, which is vital for vision, reproduction, bone growth and immune health. Carrots, however, are sturdy vegetables and don't give up their nutrients that quickly. To get the most out of your carrots, Researchers at the University of Arkansas advise that higher levels of beta-carotene are obtained when carrots are cooked. 3. Mushrooms According to Andrew Weil, M.D., mushrooms are indigestible when they are uncooked. He said that thoroughly heating them releases the nutrients they contain, including B vitamins, proteins and minerals, as well as compounds not found in other foods. 4. Pumpkin and other winter squash Not many people will eat raw pumpkin, unless it is put through a juicer, and that is just fine, since cooked pumpkin has been shown to be more nutritious. Just like carrots, pumpkins need a little heat to break down tougher cell walls and release their plant goodness. 5. Spinach Folate, vitamin C, niacin, riboflavin and potassium are more available in raw spinach. However, slightly cooking spinach increases the levels of vitamin A and E, fiber, zinc, thiamin, calcium, iron and protein – as well as essential carotenoids, such as beta-carotene, lutein and zeaxanthin. 6. Tomatoes While cooking tomatoes reduces vitamin C levels, it also makes lycopene more available to the body. As mentioned earlier, lycopene has been linked to a lower risk of cancer and heart attacks. Vitamin C is an abundant vitamin, so it is well worth the loss. As you can see, raw isn't necessarily always best. However, if you love tomato or spinach salads and can't stand them cooked, that doesn't mean you should stop eating them raw. Whether you enjoy your veggies raw or cooked, the most important thing is that you are eating them in the first place. Sources: http://www.naturalnews.com/055797_raw_food_cooking_vegetables.html Thank you for watching! Good Day and Good Health
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SISU Ester C   Fight Back at Flu Season 1
 
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Ester-C® Supreme Powder Helps to support a healthy immune system. Vitamin C is a water-soluble antioxidant and one of the best researched nutrients. Most mammals can produce vitamin C as they need it but the human system evolved without this ability. Vitamin C is a water-soluble antioxidant and one of the best researched nutrients. Most mammals can produce vitamin C as they need it but the human system evolved without this ability, therefore we must ensure an adequate daily intake to stay healthy. Vitamin C is found in fruits and vegetables, but it is easily destroyed by heat, cooking, processing, and storage and rapidly eliminated from our system in the urine. Inadequate levels of vitamin C may be seen in cases of physical and mental stress, older people, and those with chronic conditions including cardiovascular disease, asthma, arthritis, age-related eye disease, and certain cancers. Vitamin C is best known for strengthening the immune system by supporting and improving white blood cell function. It is also essential for the proper formation of collagen, the building block of many tissues and a crucial component in skin rejuvenation. Vitamin C also helps to reduce histamine release in the body, thereby alleviating allergy symptoms. There are numerous forms of vitamin C with ascorbic acid being the most basic. People wanting a clinically proven form that is easier on the system than ascorbic acid should choose a form like Ester-C® brand calcium ascorbate. For more information on this product or any others, feel free to stop into one of our three locations and chat with one of our professionally trained staff. http://www.optimumhealthvitamins.com
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Knowing When to Go Raw or When Cooked is Better is Still a Mystery - Vegetable Choices & Benefits
 
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Comparing the healthfulness of raw and cooked food is complicated, and there are still many mysteries surrounding how the different molecules in plants interact with the human body. Boiled or steamed carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw. The downside of cooking veggies, it can destroy the vitamin C in them. The reason is that Vitamin C, which is highly unstable, is easily degraded through oxidation, exposure to heat and through cooking in water. However, the trade-off may be worth it since vitamin C is prevalent in far more fruits and vegetables. Among them: broccoli, oranges, cauliflower, kale and carrots. Besides, cooked vegetables retain some of their vitamin C content. Cooking carrots increases their level of beta-carotene. Beta-carotene belongs to a group of antioxidant substances called carotenoids, which give fruits and vegetables their red, yellow, and orange colorings. The body converts beta-carotene into vitamin A, which plays an important role in vision, reproduction, bone growth and regulating the immune system. And while boiling carrots was found to increase carotenoid levels, another study found that it leads to a total loss of polyphenols, a group of chemicals found in raw carrots. Specific polyphenols have been shown to have antioxidant properties and to reduce the risk of cardiovascular disease and cancer. Cooking also boosts the amount of lycopene in tomatoes. The level of one type of lycopene, cis-lycopene, in tomatoes rose 35 percent after they were cooked for 30 minutes at 190.4 degrees Fahrenheit (88 degrees Celsius). The reason, it that the heat breaks down the plants' thick cell walls and aids the body's uptake of some nutrients that are bound to those cell walls. On the other hand, it was found that vitamin C levels declined by 10 percent in tomatoes cooked for two minutes—and 29 percent in tomatoes that were cooked for half an hour at 190.4 degrees F (88 degrees C). Research shows that some veggies, including broccoli, are healthier raw rather than cooked. According to a study, heat damages the enzyme myrosinase, which breaks down glucosinates (compounds derived from glucose and an amino acid) in broccoli into a compound known as sulforaphane. Published research found that sulforaphane might block the proliferation of and kill precancerous cells. Another found that sulforaphane may help fight the bacteria, which causes ulcers and increases a person's risk of stomach cancer. On the other hand, indole, an organic compound, is formed when certain plants, particularly cruciferous vegetables such as broccoli, cauliflower and cabbage, are cooked. According to research, indole helps kill precancerous cells before they turn malignant. The most well-known indole in broccoli is I3C which is considered to be an especially effective chemo preventive agent. Asparagus is best cooked, steaming ignites its cancer-fighting potential. Beets are best eaten raw, beets lose more than 25 percent of their folate when cooked. Eating them raw will preserve this brain compound. Mushrooms should be cooked, whether you sauté, boil, grill, or roast them it brings out more muscle-building potassium. Onions are best raw, just slice and eat them. You get less of the hunger-busting phytonutrient allicin when you cook onions. Red peppers should be eaten raw, Their vitamin C breaks down when roasted, fried, or grilled above 375 degrees. Spinach is best cooked, you'll absorb more calcium, iron, and magnesium. The bottom line is to eat your vegetables no matter how they're prepared. We cook them so they taste better. If they taste better, we're more likely to eat them. And that's the whole idea. Sources: https://www.popsci.com/raw-vegetables-cooked-nutrients https://academic.oup.com/carcin/article/29/12/2360/2476729 http://jn.nutrition.org/content/134/12/3493S.full http://ajcn.nutrition.org/content/81/1/317S.full.pdf+html Thank you for watching! Good Day and Good Health The Refreshing Point Knowing When to Go Raw or When Cooked is Better is Still a Mystery - Vegetable Choices & Benefits
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Healthy Recipes | Treat Scurvy
 
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Don't forget to check out our brand new website - http://bit.ly/hmvnutr Be it any condition, a healthy diet is a road to fast recovery. Watch this video for some quick and easy recipes to help you get rid of Scurvy! ----------------------------- Scurvy Scurvy is a disease caused due to lack of vitamin C in the diet. This vitamin is essential for the formation of collagen in the body. ----------------------------- Symptoms: • Fatigue • Diarrhoea • Nausea • Fever • Loss of appetite • Painful joints and muscles • Swollen spongy gums prone to bleeding • Loose teeth • Slow healing of wounds • Bulging eyes • Bleeding under the skin • Swelling in joints and muscles ----------------------------- Recipes based on the above food groups: Recipe 1: Indian gooseberry dip 1. Put 2 Indian gooseberries in hot water for 5 minutes 2..Then remove their peels 3. Once done, cut & de-seed them 4. Add them to a blender 5. Add salt to taste 6. Add 1 tsp cumin powder 7. Also add a small piece of ginger 8. Next, add 1 green chilli and 1 tsp coriander leaves 9. Without adding any water, blend them altogether into a paste 10. Remove it in a bowl & keep aside 11. Now, heat ½ tsp oil in a small pan 12. Add a pinch of mustard seeds and a pinch of asafoetida powder 13. Let the mustard seeds crackle 14. Once done, add this oil to the paste 15. Add this oil to the paste 16. Mix well. You can have this dip regularly along with your food Recipe 2: Juice 1. Add 2 kiwis in a juicer 2. Then, add 1 sweet lime and add 1 orange 3. Also add juice of 1 lemon 4. And 2 slices of pineapple 5. Next, add some salt 6. You can also add ½ tsp dried mango powder 7. Juice them all together 8. Make sure to serve this chilled You can have this delicious citrus punch every day ----------------------------- Tips: • Avoid smoking, consuming alcohol and eating junk foods • Also steer clear of crash diets since all these factors contribute to the loss of Vitamin C from the body • Also, make sure never to overcook any food rich in Vitamin C as excess heat can destroy this vitamin ----------------------------- SUBSCRIBE TO HOMEVEDA NUTRITION: http://www.youtube.com/user/homevedanutrition?sub_confirmation=1 JOIN US ON FACEBOOK: http://www.facebook.com/homeveda FOLLOW US ON TWITTER: http://twitter.com/homeveda ----------------------------- The above recipes have been developed in consultation with a nutritionist. However, these are not intended as a substitute for the medical advice of a trained health professional. All matters regarding your health require medical supervision. Consult your physician before adopting the suggestions in this video, as well as about any condition that may require diagnosis or medical attention. Refer to the terms of use on our website http://www.homeveda.com.
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paleohacks cookbook - The Paleo Diet or Caveman Diet
 
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Click Here For The Paleo Diet - https://tinyurl.com/yb4jcrnb The 3 Healthiest Ways to Cook Your Vegetables By Dave From Paleohacks Creator of the Paleohacks Cookbook 1. Slow-Cooking Slow-cooking vegetables is one of the gentler ways to prepare them, which makes it an excellent choice. You might lose some nutrients that leach into the slow-cooker water, but that’s only a problem if you don’t use the water. Fortunately, most slow-cooker dishes (soups and stews) make good use of the water. Keep your slow-cooker lid closed tight to trap the steam, which helps vegetable nutrients get into your body instead of going to waste. Consider stirring in some healthy fats (like olive oil), which help your body absorb “fat-soluble” vitamins found in vegetables (vitamins A, D, E, and K). You don’t have to leave veggies in the slow cooker for too long -- just throw them in for the last hour. It’s a great way to cook your vegetables without over-exposing them to heat. 2. Steaming Steaming is an extremely gentle cooking method without a lot of water loss. This helps vegetables keep their nutrients. Vitamin C is one of the easiest vitamins to destroy. But a 2006 study published in the journal Food Additives & Contaminants found that steaming broccoli didn’t damage its vitamin C content. Steaming is a simple way to cook without using fats. But this so-called health benefit could come back and haunt you… Many vitamins in vegetables (vitamins A, D E, and K) are “fat soluble,” which means your body absorbs them better with fat. So if you eat steamed vegetables without adding fat, your body won’t absorb those important nutrients! You can avoid this by adding healthy fats like coconut or olive oil to your steamed vegetables -- they taste great, and help your body get the most out of every vegetable. 3. Frying Did you know that frying your vegetables is actually one of the healthiest ways to cook them? There isn’t any water to drain, so you don’t have to worry about losing vitamins and minerals that way. Frying takes high heat, but it cooks vegetables in a short period of time. You throw them into a pan, cook them, and take them off before they lose nutrients. A study published in the International Journal of Food Sciences and Nutrition found that fried potatoes had the same vitamin C content as raw potatoes. And vitamin C is one of the most vulnerable to heat! The biggest issue with frying comes down to the oil you choose to fry with. Processed or hydrogenated oils (the ones fast food restaurants use) are DESTROYED by high heat. They stress your system and make you inflamed. Coconut oil is a better choice. It’s one of the most stable healthy fats you can cook with, and holds up even in the high heat of a frying pan or wok. None of This Matters If You Aren’t Eating Enough Vegetables (Here’s How!) While steaming broccoli might be better than boiling it, eating boiled broccoli is light years ahead of NOT eating any broccoli at all! Every cooking method has its pros and cons. It’s easy to get caught up in the details… and lose sight of the big picture. A better question you can ask: “How can I make vegetables a regular part of my life?” If you don’t know where to get started, the PaleoHacks Cookbook can help. It’s designed to help you overcome some of the most common sticking points that keep people from adopting a healthy diet and making it a lifestyle. It’s easy to get bored if you’re eating the same meals every day. Or frustrated when you’re exhausted from work, short on time, and don’t have any idea what to make. But the nearly 200 recipes in the PaleoHacks Cookbook (and its valuable bonuses) set you up to thrive. You’ll find out how to make delicious, healthy meals without spending all night in the kitchen… You’ll experience a whole new world of vegetables, prepared in different ways, that allow you to enjoy hundreds of delicious meal combinations you can make a central part of your new lifestyle. Click Here For The Paleo Diet https://tinyurl.com/yb4jcrnb
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Why You Should Eat These Foods Raw Not Cooked - Certain Foods Contain More Nutrients when Raw
 
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There are certain foods that you should always eat raw in order to maximize their nutritional value. Whether you are in the market for no-cook meal ideas or would like to experience an energy boost, it’s time to take a look at raw foods. From fresh fruits and vegetables to nuts and sprouts, consuming more raw foods on a regular basis is a great way to deliver key vitamins, minerals and enzymes. When you heat certain foods, several nutrients are essentially destroyed, including vitamin B, vitamin C and vitamin E, as well as a long list of amino acids and enzymes. Just imagine chomping away on chocolate without any guilt. Well, when it comes to cacao nibs, you can. Unlike the processed chocolate bars we all know, cacao nibs are packed full of phytonutrients. These raw nibs are not processed and contain no added sugar. Said to offer more antioxidant activity than blueberries and tea, raw cacao supports nerve function, digestion, enhances mood and based on its high iron content, these nutrient-dense nibs can even help prevent anemia. You may have heard about people taking a shot of olive oil in the morning, as this daily habit is believed to reduce inflammation, improve colon health and even aid weight loss. Olive oil has a low smoke point and when heated to approximately 200 degrees Fahrenheit, it begins to decompose. This means that unlike coconut oil, which has a higher heat threshold, olive oil not only loses its health benefits when heated — it may actually release toxins. This bright green veggie is known to stimulate the body’s detoxifying enzymes. One study in particular, found that men who consumed raw broccoli absorbed sulforaphane faster and in higher concentrations than men who ate cooked broccoli. This compound is believed to play an active role in the prevention of cancer. Unlike cooked garlic, raw garlic offers the body a rich source of allicin. This is the compound responsible for the distinct and potent smell we are all familiar with. Once raw garlic is cut or crushed, a key enzyme is activated, resulting in the production of health-boosting allicin. However, this does not apply once garlic has been cooked. To lessen the potency of garlic, why not mince up a couple of cloves in your homemade salad dressing? Simply combine olive oil, lemon juice, garlic, a touch of raw honey, salt and pepper. Although onions offer a rich source of nutrients when they are cooked or raw, it is believed that raw onions yield higher levels of sulfur compounds. These specific compounds have been praised for their ability to protect against cancer and heart disease while reducing cholesterol in the body. In one study, although cooking onions did not affect the polyphenolic concentration (such as flavonoids), steam-cooking did reverse antiplatelet activity. This means that raw onions are more effective at reducing your risk of blood clots. An onions ability to inhibit platelet aggregation (preventing the formation of clots) is destroyed after just three minutes of steaming. Researchers have found that cooking or baking berries negatively impacts polyphenol levels. These plant-based chemicals are what make blueberries so beneficial. Not only do they yield antioxidant effects, but polyphenols are also believed to improve artery function, lower blood pressure, lower cholesterol and support an improved lifespan. As stated in a study, anthocyanin levels decreased. This compound is believed to offer a wide range of health benefits, including a delayed mental aging. From pumpkin seeds to red peppers, start exploring foods that are best eaten raw. Get creative in the kitchen the raw food world is yours for the taking. Please visit The Refreshing Point Web store for Healthy Products discussed in my videos: https://www.amazon.com/shop/therefreshingpoint Also, if you are interested in Non-GMO, Gluten Free, Organic, Freeze Dried Foods, I am a consultant of Thrive Life: https://www.thrivelife.com/goodhealth Sources: https://www.researchgate.net/publication/257163977_Aldehydes_contained_in_edible_oils_of_a_very_different_nature_after_prolonged_heating_at_frying_temperature_Presence_of_toxic_oxygenated_ab_unsaturated_aldehydes https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-11-76 https://pubs.acs.org/doi/abs/10.1021/jf801989e https://pubs.acs.org/doi/abs/10.1021/jf403366q Thank you for watching! Good Day and Good Health The Refreshing Point Why You Should Eat These Foods Raw Not Cooked - Certain Foods Contain More Nutrients when Raw
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Boost KIDNEY Health Naturally with TOP Antioxidants. High Antioxidants FOODS to Help Improve Kidneys
 
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Help BOOST KIDNEY HEALTH Naturally with Top Antioxidants - 6 High Antioxidant Foods You Must Eat Regularly By now you may have found out about anti-oxidants-- in food posts, from health professionals or on nutrition labels. You've been told to eat foods that benefit your stomach and those that protect your heart however what about replenishing the cells that make up these important organs in our body? The buzzword is anti-oxidants. Let's begin by understanding some essentials. What are Antioxidants actually? Anti-oxidants are compounds or substances that naturally happen in specific fruits and veggies. You might have become aware of flavanols in chocolate, resveratrol in red wine, lycopene in tomatoes or beta-carotene in carrots. These are all different types of antioxidants. How do Antioxidants keep us healthy? They work to protect the cells by damage brought on by oxidants. Oxidants, on the other hand, are free radicals that your body produces to defend itself versus bacteria and viruses. When they end up being a lot of in number, they may start assaulting and hurting the cells as well as put us at the danger of severe diseases like heart trouble and cancer. You might likewise come across oxidants from the external environment from contaminants, smoke or alcohol. Anti-oxidants help the body by neutralising and eliminating these oxidants from your blood stream. It's essential to preserve the balance between anti-oxidants and oxidants in the body for good health. Nevertheless, the complimentary radicals or oxidants normally surpass the anti-oxidants naturally produced in the body. Therefore, it is essential to have a constant supply of anti-oxidants from an external source to maintain this balance. Your diet is this external source and it need to be loaded with excellent quality anti-oxidants. This, in turn, provides other benefits like decreasing the indications of aging, making your skin look younger and lowering the danger of cardiovascular disease. A diet plan rich in antioxidants is also known to keep your brain active and your gut healthy. Needless to say, all these aspects assist in enhancing the quality and length of your life. Here are 7 antioxidant rich foods that you need to consume routinely and contribute to your everyday diet if you have not already: 1. Dark chocolate Great news for all chocolate fans! Chocolate is in fact quite healthy so no requirement to feel guilty delighting in your chocolate love every so often. Dark chocolates and cocoa load a huge antioxidant punch and are abundant in flavanols and polyphenols. A popular study conducted by Harvard specialists and released in the online Journal Heart suggests that is in fact helpful for your heart particularly, the one with 70% cocoa. Too much chocolate can, naturally, contribute to you daily calorific intake so moderation is the secret here. 2. Kidney beans All sort of beans-- black, pinto, red and kidney beans are high-octane sources of anti-oxidants. Beans are also rich in muscle-boosting protein, have no cholesterol and little fat. Combing them with grains helps in making them a complete protein. Use them in salads, sandwiches or to make famous Punjabi Rajma. If you find them difficult to digest, drink a great deal of fluids through the day. 3. Raisins If you're looking to pack up on antioxidants, have a handful of raisins. Dark raisins are packed with anthocyanins that provide you an energy increase. Sprinkle them on your breakfast oats, throw them in a salad or mix some with your smoothie. Surprisingly, raisins consist of at least three times the quantity of antioxidants as grapes 4. Barley This ancient grain is trending again and for good reason. Barley is known for its effective antioxidant residential or commercial properties that make you stronger from within. Likewise, it has actually been found that when grains like barley are soaked and sprouted the antioxidant levels increase. Additionally, they end up being more digestible and it is simpler for the body to absorb their nutrients. 5. Broccoli In the current years, this modest veggie has actually created a lot of noise because of its cancer-fighting anti-oxidants. Out of all the cruciferous vegetables, broccoli is among the finest sources of antioxidants like carotenoids lutein, zeaxanthin and beta-carotene. The very best way to have broccoli is to steam it. Bear in mind that some antioxidants like Vitamin C are entirely destroyed by heat while others like beta-carotene end up being more potent on preparing the vegetable. 6. Tomatoes Juicy tomatoes are packed with three types of anti-oxidants-- Lycopene (that provides tomato its intense red colour), Vitamin C and Vitamin A. Vitamin C is one of the most potent kind of antioxidants that you can originate from vegetables and fruits. The lycopene in tomatoes is best absorbed when they are cooked.
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My 5 Winter Ride-or-Dies •• Korean Skincare
 
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Products listed below! My skin requires a lot more in the winter than in the summer - indoor heating just destroys me lol. I have combination skin, with an oily forehead and real dry areas around my nose and mouth. My Korean skincare journey started about two years ago, when I was living in Seoul. Specifically Edae, where there are probably 200 different skincare/cosmetic stores - multiples of the same brand within walking distance of each other lol. My face scars very easily, even if I never touch the problem areas, so I had a lot of acne scarring and cystic acne that would welt up, mostly on my chin and forehead. After starting a multi-step system using Korean products, my acne scarring has been dramatically cleared and reduced. I still have a blackhead issue, but have an average of about one cystic pop-up a year, which is a pretty phenomenal track record! These 5 products were what breathed life back into my routine. My skincare products going into this winter were NOT doing enough to moisturize, and my skin quickly became flaky again, with more red spots than usual. Not sure if it was acne, but an increase in red spots seems like a negative sign either way. I have far fewer mystery red spots now! Also just happier skin in general ^^ PRODUCTS: (yes, I know some of them aren't Korean lol (but the majority are)) •• Coconut oil •• Duvolle Radiance Spin-Care System •••••• https://duvolle.com/radiance-spin-care-system/ •••••• There's a coupon code! 70% off with the code ELEGANT •• Masks •••••• I like Nature Republic, Skinfood, Labiotte, Etude House, and Beyond •• Freshly Juiced Vitamin Drop •••••• http://www.klairscosmetics.com/freshly-juiced-vitamin-drop/ •••••• https://sokoglam.com/products/klairs-freshly-juiced-vitamin-c •• Etude House Moistfull Collagen Sleeping Pack ••••••http://bit.ly/2taZbMx HONORABLE MENTION: •• Eau Thermale Avene Extremely Gentle Cleanser Lotion •••••• https://www.aveneusa.com/extremely-gentle-cleanser-lotion I wish you supple cheeks and a healthy glow, - Rachel
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Cuisinart CJE 1000 Die Cast Juice Extractor
 
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http://juicersathome.com/-There are many advantages to using juicers at home. Juicing at home can help to preserve some vitamins (such as vitamin C) which are destroyed by heating. So there will be less vitamin C in a cooked carrot than in a similar raw carrot.
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Eat Garlic and Honey on an Empty Stomach for 7 Days And See what Happens
 
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Garlic and honey may seem like odd ingredients to put together, but combining them results in an impressive immune-boosting substance that will keep your body healthy and strong. The Benefits of Garlic: Not only is garlic the perfect choice for adding flavor to a savory recipe, it provides a long list of health benefits thanks to its powerful antioxidant properties. Garlic contains a compound known as allicin, which has been shown to help lower cholesterol levels, prevent blood clotting, and has been shown to have anti-cancer properties and anti-microbial affects. Garlic is low in calories, but high in nutrients, containing Manganese, Vitamin B6, Vitamin C, selenium and fiber. It’s a natural immune system booster that helps the body fight infection. One study found that a daily dose of garlic reduced the number of colds by 63%, while reducing the average length of cold symptoms by 70% The Benefits of Raw Honey: Raw honey is packed full of antioxidants, along with enzymes and minerals including iron, zinc, potassium, calcium, phosphorus, magnesium and selenium. In case that isn’t enough, it also contains Vitamin B6, thiamin, riboflavin, and niacin. (Commercial honey is often heavily processed, and excessive heat destroys its natural enzymes, vitamins and minerals.) But raw honey is rich in taste and has a high number of nutritional benefits. It has a healthy glycemic index that aids in better digestion. The natural vitamins and minerals in raw honey help lower cholesterol levels. Raw honey helps to fuel the body and the mind while making it easier to maintain a healthy weight. Its antibacterial and antioxidant properties make it a great remedy for the immune system! Here’s how to make garlic-infused honey Ingredients 3-4 heads of garlic 1 cup of raw honey a small jar with a lid Directions • Separate the heads of garlic into individual cloves. • Don’t peel the cloves, but remove the outer layer. • Fill the jar with the unpeeled garlic cloves. • Slowly pour the honey over the cloves. • Use a spoon to release any trapped air bubbles. • Make sure the cloves are completely covered by honey, and put the lid on the jar. • Allow the mixture to infuse for a few days, either in the fridge or at room temperature. • Taste and enjoy! To get the most health benefits from your garlic, always use it raw. Heat can decentralize the allicin, lessening its nutritional properties. Crushing raw garlic will help enhance the benefits of allicin. Feel free to add any supplemental herbs to your recipe, such as thyme leaves for extra flavor. If you’re feeling under the weather, a spoonful of this mix will help to kick your illness more quickly. For a daily immune system boost, take one spoonful a day in the morning, before eating or drinking anything. You’ll start to experience more energy, and your body will be functioning at an optimal level of health. To simply enjoy this tasty mix, spread it on toast, use it in a homemade salad dressing or add it to your favorite homemade granola recipes! DISCLAIMER: The materials and the information contained on Natural solution channel are provided for general and educational purposes only and do not constitute any legal, medical or other professional advice on any subject matter. None of the information on our videos is a substitute for a diagnosis and treatment by your health professional. Always seek the advice of your physician or other qualified health provider prior to starting any new diet or treatment and with any questions you may have regarding a medical condition. If you have or suspect that you have a medical problem, promptly contact your health care provide. Image Sources/credit www.wikihow.com canstockphoto.com www.pixabay.com Pinterest.com
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Orange Juice is making you FAT, and slowly Killing you, Learn Why & How to consume!!!
 
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There’s chemical flavoring in your ‘100% Pure’ OJ...Are you aware of this? So, apparently even when it says, “100% orange juice,” and the label only has one ingredient (orange juice), the juice is likely to contain flavorings out of chemicals similar to what perfume makers use, and they don’t have to include that on the label. (Because the synthetic flavor chemicals were “derived” from oranges). Manufacturers do this to keep the flavor of the juice consistent from batch to batch, and also because if they didn’t add the chemical flavor, the juice would be pretty much tasteless. After squeezing the oranges, the juice is stored in these huge vats where the oxygen is removed—that prevents the juice from spoiling (for over a YEAR), but also takes out all the flavor. So, in come the same people who make perfumes for Dior and Calvin Klein, to whip up some fake chemical “flavor packs” to add to the juice. (source) Eau de Minute Maid, and the like. Yum. Store-bought orange juice is also likely to be loaded with fluoride and other water-based chemicals, because unless it’s “not from concentrate,” most orange juice is concentrated with those chemical “flavor packs” at the plant, and then reconstituted later on with tap water. And who knows what’s in that. Fresh orange juice with the white rind intact, but peel slightly peeled, made at home is, obviously, devoid of chemical “flavor packs,” but does contain, you know, lots of actual flavor. And instead of contributing to your toxic load, it helps your body eliminate harmful substances because it contains so many beneficial antioxidants, vitamins, minerals, and enzymes that are supportive to your body’s detoxification pathways. Fresh OJ contains beneficial enzymes and other nutrients that are destroyed in pasteurization Orange juice contains beneficial antioxidant polyphenols as well as key digestive enzymes—all of which are completely destroyed when the juice is pasteurized. Scorching the juice in the name of food “safety” also cuts way down on vitamins, especially vitamin C. These are all nutrients which are very sensitive to heat and oxidation, and will break down when exposed to the high temperatures of the pasteurization process in commercial juice production. So sometimes, manufacturers will add back in vitamin C to compensate for the loss. But fresh OJ(made w white pulpy rind) is loaded with all those great naturally-occurring antioxidants and enzymes! Plus, while pasteurization is intended to protect against health concerns associated with juice production, raw orange juice naturally possesses antimicrobial properties from the vitamin C, citric acid, and other compounds within it. When you keep all of those in tact, instead of oxidizing the crap out of it, orange juice protects itself as well as supporting your health! Fresh OJ contains lots of vitamin C and bioflavanoids, making it a powerful antioxidant source.Speaking of antioxidants, ever wonder why vitamin C is supposed to be so supportive to your immune system? It’s because it actually increases your white blood cell count—as long as it’s coming from a whole food source, with the entire C complex intact. Vitamin C is one of the most major and important antioxidants your body needs for optimal health. And as we all know, orange juice is a great source for it—especially when it’s raw. Fresh, raw OJ also is rich in bioflavanoids, which are plant pigments that enhance the bioavailability of nutrients such as vitamin C. Even when added to synthetic vitamin C, bioflavanoids significantly increase how much C is absorbed into your system. Combine them with the rich and untampered-with C complex in fresh oranges, and you’ve got one of the best sources of one of the best antioxidants you could possibly consume.In addition to all those awesome minerals, raw orange juice boasts significant amounts of folate (19% of your DV from one 8 ounce glass), B-6, thiamin, choline, and vitamin A. And the vitamin C count? A whopping 207% of your recommended daily value in one little glass. Orange juice supports your adrenals and thyroid...The many anti-stress nutrients in orange juice, including magnesium, vitamin C, and potassium—act as a support system for your adrenals, thyroid, and stress-response system. These nutrients are essential in the production and conversion of active thyroid hormone T3. Without them, your thyroid can’t keep up with your body’s hormonal demands, and overall physiological stress is increased. Please Subscribe!!! Have a great day!!! Thank you!!
Просмотров: 3919 #Peace, Love, Positive Vibrations
This drink will never let your stomach heat up
 
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This drink will never let your stomach heat up Stomach heat is a common problem, that can be really irritating, and difficult to deal with. Eating spicy foods is one of the major causes of stomach burn. It can also be cause due to consumption of cigarettes, alcohol and hot foods There are 4 ingredients that can help to reduce stomach heat just in 2 days. 1. Dry Plum, Plum contain many vitamins and minerals, in addition to fiber, and antioxidants that may help reduce your risk of several chronic diseases. 2. Basil Seeds. basil seeds are famed for their cooling effects on the body, as they can help retain the cold temperatures of beverages, and essentially soothe the stomach. 3. Tamarind. Tamarind uses involve easing stomach discomfort, aiding digestion, and use as a laxative. It contain high levels of tartaric acid, just as citrus fruits contain citric acid, providing not just a zing to the taste buds, but evidence of powerful antioxidant action zapping harmful free radicals floating through your system. 4. Pomegranate seeds. Pomegranate is loaded with fiber, vitamin C, vitamin K and potassium. Pomegranate juice made from pomegranate seeds, has been shown to have antioxidant activity, three times higher than red wine and green tea. Take 5 pieces of dry plum 1 spoon of pomegranate dry seeds Half spoon of Basil seeds Half spoon of wet tamarind Put all of them in half half glass of water separately, and leave them for whole night. Or there is another best way, take a small bowl made of sand and add some water. Then Add dry plum, pomegranate seeds and wet tamarind in bowl, and leave it for whole night. Then in the morning rub everything in the water and separate all the seeds of tamarind and pomegranate and dry plum. Then add some sugar and some more water and basil seeds. Now add some ice, your drink is ready. Drink it every morning on empty stomach, it will cure your stomach heat and other stomach problems in some days. stomach heat,burning pain in stomach ,stomach burning medicine,burning in lower stomach ,drink for stomach heat,how to cure stomach burn,imli alu bukhara, imli drink, make natural drink, alu bukhara juice, make pomegranate juice,how to make pomegranate juice,pomegranate juice, pomegranate,plum juice, make plum juice, pomegranate benefits, natural cure tips, stomach, how to get rid of stomach burn, daily natural drink,
Просмотров: 1563 Natural Cure Tips
10 Amazing Health Benefits Of Carrots
 
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One of the most popular root vegetables used around the world are carrots. There are many ways to prepare them, such as raw, cooked or juiced. Carrots even come in many colors, such as yellow, purple, red, and white. Most interestingly, is the many health benefits that carrots provide our body. Carrots get their traditional yellow color from beta-carotene and alpha carotene. Carrots also contain many nutrients, such as: zeaxanthin, lutein, gamma-carotene, Vitamin A, Vitamin B, Vitamin C, Vitamin K, minerals and fiber. Below are the 10 Health Benefits of Carrot Juice: 1. Boosts Immunity Carrots have the ability to be juiced, which gives you carrots in a concentrated form with all of its essential nutrients. If you consume just one glass per day, it will help your immune system, help your body fight against diseases, damages, viruses, bacteria and inflammation. 2. Cholesterol and Blood Sugar Maintenance Carrot juice can even help to maintain a healthy cholesterol level and blood sugar level because of its high potassium content. Also, because carrots are low in sugar and calories, it is beneficial to diabetics and can help prevent diabetes from occurring. 3. Cleanses the Liver Carrot juice can help to clean your liver from any harmful toxins. The high amount of vitamin A in carrots plays a key role in flushing out toxins from the body. It also reduces the bile and fat deposits in the liver. In addition, the soluble fiber in carrots helps cleanse the liver and colon by facilitating waste elimination. 4. Glowing Skin Carrots contain antioxidants and minerals, such as potassium, which help your cells from breaking down. Because of this, carrot juice can help your skin to remain young and healthy looking. 5. Help Strengthen the Bones Carrots have a high amount of Vitamin K, which helps your body to build proteins. As a result, it helps your body to process calcium, which heals your body and any broken bones faster and helps to strengthen your bones. 6. Increases Metabolism Carrots also contain phosphorous, which is a nutrient that increases your metabolism and allows your body to have sufficient energy throughout the day. It can also help to remove any pain or inflammation after a hard workout. Carrot juice also contains Vitamin B complex, which can help to break down fat, glucose and protein in your body. Therefore, it helps your body to build muscle, increase your metabolism and lose weight. 7. Oral Health Maintenance Carrots also have nutrients that contribute to your body’s oral health, such as fighting bacteria in your teeth and gums. Some of the minerals contained in carrots are anti-bacterial and help to prevent cavities and tooth decay. Carrots can even help to remove stains and plaque from your teeth. 8. Prevents Cancer Carrots can even help your body to fight cancerous cells. After you eat and digest your food, some of the waste that remains in your body are called free radicals and they can do major damage to the cells in your body. 9. Promotes Heart Health Your heart health depends on many factors, including getting enough sleep, remaining physically active, decreasing your stress levels and eating a healthy diet. Carrots can help in this, as they are full of dietary fiber and antioxidants that help to keep your heart healthy by aiding in the circulation of your blood and removing any plaque from your arterial walls. 10. Protects Eye Health Carrots may be best known for their ability to aid in the health of your eyes. That is largely in part to the nutrients that it contains: lutein, beta-carotene and zeaxanthin. Beta carotene is a form of Vitamin A and it is essential to prevent eye disorders such as macular degeneration and blindness. Zeaxanthin and lutein are both essential in fighting against the loss of your vision due to age. Carrot Juice Recipe   You will need:   2 cups water 2 cups chopped carrots 1 Tbsp fresh lemon juice 1 tsp fresh and peeled ginger Ice cubes   Directions: 1. Combine all ingredients. 2. Blend 3. Drink and enjoy! There are many, many benefits of carrots. What are some of the ways that you enjoy eating carrots? Share some of your recipes in the comment section below. Disclaimer: The materials and the information contained on Natural Cures channel are provided for general and educational purposes only and do not constitute any legal, medical or other professional advice on any subject matter. These statements have not been evaluated by the FDA and are not intended to diagnose, treat or cure any disease. Always seek the advice of your physician or other qualified health provider prior to starting any new diet or treatment and with any questions you may have regarding a medical condition. If you have or suspect that you have a medical problem, promptly contact your health care provider. Images licensed under CC: www.pixabay.com www.flickr.com www.pexels.com en.wikipedia.org commons.wikimedia.org www.publicdomainpictures.net
Просмотров: 786876 Natural Cures
Cooking - Definition and How To Pronounce
 
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cooking The practice or skill of preparing food by combining, mixing, and heating ingredients. An unstable substance, vitamin C is destroyed by cooking and exposure of food to light. How to pronounce cooking definition of cooking audio dictionary How to say cooking What is the meaning of cooking Pronounce cooking
Просмотров: 90 Dictionary Online
Vitamin C studied as a Treatment for Cancer esp. Leukemia (2x)
 
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We review actually two separate studies on Vitamin C and cancer that were released within the same week " Vitamin C may encourage blood cancer stem cells to die ", and "CRI scientists discover vitamin C regulates stem cell function, curbs leukemia development " both focusing on the TET2 enzyme in regard to Stem Cells. Citations: Restoration of TET2 Function Blocks Aberrant Self-Renewal and Leukemia Progression. Cell, 2017; DOI: 10.1016/j.cell.2017.07.032 / Ascorbate regulates haematopoietic stem cell function and leukaemogenesis Nature (2017) doi:10.1038/nature23876
Просмотров: 701 VHFILM
Does the microwave change the nutritional value of our food?
 
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Does the microwave change the nutritional value of our food? The microwave changes the nutritional value of our food, but so does any other cooking method. Actually, when cooking food in the microwave you get rid of less nutrients than other methods that we all give for better such as baking or boiling. When you're heating the leftovers in the microwave, the polar molecules keep turning to line up with the changing fields, and they heat up. The microwave heats the outside at the same time. However, the air does not really change during the heating process, mainly because those molecules are mostly non-polar. People worry about the nutrients in their food, they could really mean all sorts of things. There are carbohydrates and proteins, or things like vitamins, compounds that we have to eat because our bodies can not do them independently. All those chemicals change when they are in the microwave. However, they do not change much as they would with other cooking methods. Heat can change proteins in a way that makes them easier to digest. Microwaves can heat things much faster than other appliances. It happens that this is important for the vitamins in the food, which decompose more the longer they are exposed to heat. Vitamin C is particularly sensitive to heating, so a faster cooking time means you stay longer. Some vitamins also tend to dissolve in water, so if you're boiling your vegetables, those vitamins are absorbed into the liquid. However, microwaves also avoid that problem.
Просмотров: 24 Aban Tech
Eat Garlic and Honey on an Empty Stomach for 7 Days and THIS Will Happen to Your Body
 
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Please watch: "17 Foods That Will Clean Your Arteries Naturally And Protect You From Heart Attacks" https://www.youtube.com/watch?v=VU-R7Ifr8pI --~-- Eat Garlic and Honey on an Empty Stomach for 7 Days and THIS Will Happen to Your Body! Garlic and honey may seem like odd ingredients to put together, but combining them results in an impressive immune-boosting substance that will keep your body healthy and strong. The Benefits of Garlic. Not only is garlic the perfect choice for adding flavor to a savory recipe, it provides a long list of health benefits thanks to its powerful antioxidant properties. Garlic contains a compound known as allicin, which has been shown to help lower cholesterol levels, prevent blood clotting, and has been shown to have anti-cancer properties and anti-microbial affects. Garlic is low in calories, but high in nutrients, containing Manganese, Vitamin B6, Vitamin C, selenium and fiber. It’s a natural immune system booster that helps the body fight infection. One study found that a daily dose of garlic reduced the number of colds by 63%, while reducing the average length of cold symptoms by 70%. The Benefits of Raw Honey. Raw honey is packed full of antioxidants, along with enzymes and minerals including iron, zinc, potassium, calcium, phosphorus, magnesium and selenium. In case that isn’t enough, it also contains Vitamin B6, thiamin, riboflavin, and niacin. (Commercial honey is often heavily processed, and excessive heat destroys its natural enzymes, vitamins and minerals.) But raw honey is rich in taste and has a high number of nutritional benefits. It has a healthy glycemic index that aids in better digestion. The natural vitamins and minerals in raw honey help lower cholesterol levels. Raw honey helps to fuel the body and the mind while making it easier to maintain a healthy weight. Its antibacterial and antioxidant properties make it a great remedy for the immune system! Here’s how to make garlic-infused honey for use as a natural home remedy to boost your immune system and keep your body healthy: Ingredients: • 3-4 heads of garlic. • 1 cup of raw honey. • a small jar with a lid. Directions: 1. Separate the heads of garlic into individual cloves. 2. Don’t peel the cloves, but remove the outer layer. 3. Fill the jar with the unpeeled garlic cloves. 4. Slowly pour the honey over the cloves. 5. Use a spoon to release any trapped air bubbles. 6. Make sure the cloves are completely covered by honey, and put the lid on the jar. 7. Allow the mixture to infuse for a few days, either in the fridge or at room temperature. 8. Taste and enjoy! If you have any questions about this video, please leave it in the comments, we will try to respond as soon as possible, do not forget to share this video in Facebook, Twitter and Pinterest. See you later!
Просмотров: 79144 Home Remedy
Excessive Heat Denatures Nutrients Why Raw Food Part 1
 
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http://www.superfoodhealthyliving.com/article-Marine-Phytoplankton.html Burn your finger and skin tissue dies. Overly apply heat to food and nutrients are progressively destroyed. Fresh food prior to wilting or rotting sustains life to a high degree of wellness. Harvested food from field and orchard provides raw materials to replenish your cells and tissues. Overly cooking food destroys live plant and animal tissue whose nutrients no longer bear any relationship to your living body. A diet containing an abundance of raw, unfired food maximizes well being. The chemical changes that take place to individual nutrients, as excessive heat is applied will now be examined. It is well understood and recognized in scientific literature that heat breaks down vitamins, amino acids and produces undesirable cross-linkages in proteins, particularly in meat. When food is cooked above 117 degrees F for three minutes or longer, the following deleterious changes begin, and progressively cause increased nutritional damage as higher temperatures are applied over prolonged periods of time: proteins coagulate, high temperatures denature protein molecular structure, leading to deficiency of some essential amino acids, carbohydrates caramelize, overly heated fats generate numerous carcinogens including acrolein, nitrosamines, hydrocarbons, and benzopyrene (one of the most potent cancer-causing agents known), natural fibers break down, cellulose is completely changed from its natural condition: it loses its ability to sweep the alimentary canal clean 30% to 50% of vitamins and minerals are destroyed, 100% of enzymes are damaged, the bodys enzyme potential is depleted which drains energy needed to maintain and repair tissue and organ systems, http://www.superfoodhealthyliving.com/products.html
Просмотров: 783 healthysuperfood
The Only Vitamins You Actually Need On A Daily Basis
 
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If you're new, Subscribe! → http://bit.ly/Subscribe-to-The-List We all have friends who swear by their vitamin routine — their Vitamin C pills prevent them from getting colds, or their Vitamin D supplement really does boost their mood in the winter. But how much of this is the placebo effect? And how much of it actually works? The following vitamins are highly recommended for optimal health. Whether you decide to get these through nutritious foods or quick supplements is up to you... Vitamin A | 0:24 Vitamin E | 1:20 Folate | 1:59 Vitamin C | 2:40 Vitamin B6 | 3:30 Vitamin B12 | 4:18 Vitamin D | 4:57 Calcium | 5:34 Magnesium | 6:22 Iron | 7:07 So, do we need vitamins? | 7:41 Read more here → http://www.thelist.com/28159/vitamins-actually-need-daily-basis/ Lifestyle Lists and Features https://www.youtube.com/playlist?list=PL8fcVjKRQecA5zGN94YBsBlLi9-8C8o1l This Is What Happens When You Stop Wearing Makeup https://www.youtube.com/watch?v=z-q1NYoZGqI&index=4&list=PL8fcVjKRQecA5zGN94YBsBlLi9-8C8o1l What Really Happens To Your Body When You Stop Drinking Alcohol? https://www.youtube.com/watch?v=jOpRGzfOhm8&index=3&list=PL8fcVjKRQecA5zGN94YBsBlLi9-8C8o1l The Most Incredible Tiny Houses You'll Ever See https://www.youtube.com/watch?v=Hfgj_am_KUY&index=1&list=PL8fcVjKRQecA5zGN94YBsBlLi9-8C8o1l The Untold Truth Of Flip Or Flop https://www.youtube.com/watch?v=sBrKJc2Ye-4&index=6&list=PL8fcVjKRQecA5zGN94YBsBlLi9-8C8o1l 7 Ways To Destroy Belly Fat Every Woman Should Know https://www.youtube.com/watch?v=MZmkY6P_U7A&index=2&list=PL8fcVjKRQecA5zGN94YBsBlLi9-8C8o1l What You Don't Know About The Property Brothers https://www.youtube.com/watch?v=KVNDyLGcKVQ&index=9&list=PL8fcVjKRQecA5zGN94YBsBlLi9-8C8o1l Website → http://www.thelist.com/ Like us → https://www.facebook.com/TheListDaily/ Follow us → https://twitter.com/TheListDaily Instagram → https://www.instagram.com/thelistdaily/ Pinterest → https://www.pinterest.com/thelistdaily/ The List is a women’s lifestyle site, with a twist. We pride ourselves on being original, well-researched, and without sugar-coating, but no topic is beneath us. We tackle everything from reality TV (we’re a bit obsessed!), to finding love, to living a healthy and happy life. Every video you watch is either a personal experience, advice from an expert, or meticulously sourced, so you know you’re getting info you can trust, from women who get it.
Просмотров: 674046 The List
Eat Garlic and Honey on an Empty Stomach for 7 Days and THIS Will Happen to Your Body!
 
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Susana Home Remedies Eat Garlic and Honey on an Empty Stomach for 7 Days and THIS Will Happen to Your Body Not only is garlic the perfect choice for adding flavor to a savory recipe, it provides a long list of health benefits thanks to its powerful antioxidant properties. Garlic contains a compound known as allicin, which has been shown to help lower cholesterol levels, prevent blood clotting, and has been shown to have anti-cancer properties and anti-microbial affects. Garlic is low in calories, but high in nutrients, containing Manganese, Vitamin B6, Vitamin C, selenium and fiber. It’s a natural immune system booster that helps the body fight infection. One study found that a daily dose of garlic reduced the number of colds by 63%, while reducing the average length of cold symptoms by 70%. Raw honey is packed full of antioxidants, along with enzymes and minerals including iron, zinc, potassium, calcium, phosphorus, magnesium and selenium. In case that isn’t enough, it also contains Vitamin B6, thiamin, riboflavin, and niacin. (Commercial honey is often heavily processed, and excessive heat destroys its natural enzymes, vitamins and minerals.) But raw honey is rich in taste and has a high number of nutritional benefits. It has a healthy glycemic index that aids in better digestion. The natural vitamins and minerals in raw honey help lower cholesterol levels. Raw honey helps to fuel the body and the mind while making it easier to maintain a healthy weight. Its antibacterial and antioxidant properties make it a great remedy for the immune system! Here’s how to make garlic-infused honey for use as a natural home remedy to boost your immune system and keep your body healthy: Ingredients 3-4 heads of garlic (Find Here – USA) (Find Here – International) 1 cup of raw honey (Find Here – USA) (Find Here – International) a small jar with a lid Directions Separate the heads of garlic into individual cloves. Don’t peel the cloves, but remove the outer layer. Fill the jar with the unpeeled garlic cloves. Slowly pour the honey over the cloves. Use a spoon to release any trapped air bubbles. Make sure the cloves are completely covered by honey, and put the lid on the jar. Allow the mixture to infuse for a few days, either in the fridge or at room temperature. Taste and enjoy! To get the most health benefits from your garlic, always use it raw. Heat can decentralize the allicin, lessening its nutritional properties. Crushing raw garlic will help enhance the benefits of allicin. Feel free to add any supplemental herbs to your recipe, such as thyme leaves for extra flavor. If you’re feeling under the weather, a spoonful of this mix will help to kick your illness more quickly. For a daily immune system boost, take one spoonful a day in the morning, before eating or drinking anything. You’ll start to experience more energy, and your body will be functioning at an optimal level of health. To simply enjoy this tasty mix, spread it on toast, use it in a homemade salad dressing or add it to your favorite homemade granola recipes! https://youtu.be/dFT4RDDspGc
Просмотров: 13491 Susana Home Remedies
How to Make Baby Food
 
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Watch more How to Feed Your Baby videos: http://www.howcast.com/videos/35927-How-to-Make-Baby-Food Making your own baby food is easier than it sounds—and it’ll save you money, too. Warning Don’t use beets, turnips, carrots, collard greens, or spinach to make baby food. They may contain nitrates, which can cause a type of anemia in babies. Step 1: Prep the food Prepare the items you plan to turn into baby food. Scrub fruits and vegetables well. Remove peels, pits, and seeds; trim excess fat from meats; cut away tough or stringy parts; and remove skin from poultry. Tip Don’t peel potatoes and squash. Cooking them in their skins preserves nutrients. You can peel them after they’re cooked. Step 2: Cook until soft Cook items individually until very, very soft. Steaming preserves more nutrients than boiling. Poach poultry and meats in water. Don’t add butter, salt, sugar, or other seasonings. Tip Don’t use a copper pot: This can destroy vitamin C. Step 3: Puree Once cool enough to handle, finely puree cooked foods. Strain any food that has bits a baby could choke on through a sieve. Step 4: Moisten if needed Add a little breast milk or water to thin out mashed bananas and potatoes. Tip A food mill is a worthwhile investment because it both purees and strains foods. Step 5: Freeze portions Consider making big batches of baby food and then freezing individual portions. Just spoon the food into ice trays and pop them into freezer bags once they’re solid. Label bags with the contents and the date. Step 6: Defrost and serve Defrost and serve. There’s no need to heat baby food. Your child will open wide for a delicious homemade meal at any temperature. Bon appetit! Did You Know? Many species of birds regurgitate food in order to feed their babies.
Просмотров: 146101 Howcast
Eat Garlic and Honey on an Empty Stomach for 7 Days and THIS Will Happen to Your Body
 
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Eat Garlic and Honey on an empty stomach for these benefits This combination may sound odd to you but it is as powerful as you can think. Both the ingredients of this combination is powerful and taking them together will make your body healthy and strong. Garlic is known to add flavour to the food and is widely used worldwide in most of the cuisines. But apart from its taste enhancing ability it is also known for its medicinal and health benefits since ages. • It has strong antioxidant and anti- inflammatory properties. • It is known to lower down the cholesterol levels and triglyceride levels and helps in preventing blood clotting. • This herb is low in calories but have high nutritive value. It is rich in Manganese, vitamin B6, vitamin C, selenium and fibre. Raw honey, like garlic, also has various health benefits. It also has powerful antioxidant, anti bacterial and anti inflammation properties. Raw honey is also used for its health benefits since ages and the sweet taste makes this ingredient popular among all ages. • Raw honey contains natural enzymes that aids in digestion. • It is good source of important minerals like iron, calcium, zinc, phosphorus, potassium, magnesium and selenium. • Apart from minerals it is also rich in Vitamin B6, thiamin, riboflavin and niacin. When these two super powerful ingredients combined together it results in the tonic that is much more powerful than any pill. How to make this combination Ingredients: • 12-14 cloves of Garlic • 1 cup of raw honey • 1 jar with a lid Method: Chop or coarsely crush the garlics. Put the crushed garlics into the jar. Add raw honey to the garlics. Let this combination rest in dark place for about a week. A week later, when the ingredients have combined together, you can start having this combination. It is advised to use raw honey as the commercial honey is processed and in this process the heat destroy all the natural enzymes present in it. We will be glad to know the changes you observe in your body after having this combination on empty stomach. When this combination is taken on empty stomach it results in these benefits: • Radiant Skin: As both these ingredients are high on antioxidant properties the combination proves to be beneficial for skin. It not only gives a glow to skin naturally but also prevents the problem of acne and black head which is very common these days. This combination helps in regeneration of new cells in body and results in blemish free radiant skin without the use of any cosmetics. • Strong immune system: Both these ingredients are also rich in anti-bacterial and anti microbial properties. Therefore, the combination when taken on empty stomach expose the bacteria present in our body and helps our body to destroy them. This results in boosting the immune system and with a healthy immune system our body fights with infections more efficiently. • Healthy heart: This combination of garlic and honey lowers down the cholesterol levels and triglycerides levels. It prevents the clotting of blood and helps in maintaining the normal blood flow in the body. Also lower cholesterol levels prevents the blockage of arteries. These benefits makes this combination must have for preventing cardio vascular problems and maintaining healthy heart lifelong. • Weight Management: The natural enzymes present in honey when reaches to the empty stomach helps in the better secretion of the digestive juices. It boost the metabolism activity and helps in shedding those extra calories. The sweet taste of honey also helps in curbing those carvings for food high in calorie thus preventing weight gain naturally. • Reduces Stress: In today's busy and unhealthy lifestyle stress is difficult to avoid. Taking a spoonful of this combination can lead you to the stress free healthy lifestyle. When this combination is taken it boost the production of cortisol, a hormone that relaxes your mind. Therefore, it helps you to relieve stress in the most natural way. Disclaimer: The materials and the information contained on Health Buddha channel are provided for general and educational purposes only and do not constitute any legal, medical or other professional advice on any subject matter. These statements have not been evaluated by the FDA and are not intended to diagnose, treat or cure any disease. Always seek the advice of your physician or other qualified health provider prior to starting any new diet or treatment and with any questions you may have regarding a medical condition. If you have or suspect that you have a medical problem, promptly contact your health care provider.
Просмотров: 46652 Health Buddha
Eat Rainbow, What Your Style?
 
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Food enzymes are destroyed at temperatures above 118F(48 C). Cooking can reduce the vitamin content of food because some vitamins are sensitive to heat. B-Roll - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100315 Artist: http://incompetech.com/ The author of Yujin's Organic Kitchen; 179 healthy cook recipes based on her " famous fruit fermented enzyme production and usage" for cooking - 2011 Korean version Practical Paleo & Healthy Korean Recipes; now, she starts to upload her remarkable healthy recipes on Youtube - 2015 English version
Просмотров: 7 Yujin Hwang
Fresh vs Frozen Vegetables & Fruits: Which Are More Nutritious?
 
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Meal Planning Mastery: http://mealplanningmastery.com Free Meal Plan: http://nutritionandfitness.net/free-meal-plan/ Books: http://www.amazon.com/author/felixharder -----BLOG & SOCIAL MEDIA----- Blog: http://nutritionandfitness.net Facebook Group: http://www.facebook.com/groups/1144573178965883/ Facebook: https://www.facebook.com/simplemuscle Instagram: https://www.instagram.com/nutritionandfitnessnet/ DESCRIPTION We all know that eating more fruits and vegetables is a good way to become healthier and lose fat. They’re packed with vitamins, minerals and antioxidants, which will improve your immune system and help protect against heart disease and cancer. But even though most people know this, there is still the question of fresh vs. frozen vegetables or fruits. Which are most nutritious? In theory, vegetables and fruits that are in-season and were just picked will be fullest in vitamins and minerals. This is good to know if you live by a farm, but for us city folks, we will inevitably have to opt for second best options. So when we compare fresh and frozen foods, we have to take into account the transportation and storage times involved in both. Fresh fruits and vegetables that you can buy at the supermarket are usually picked before they are ripe. That way they ripen during transportation, but the problem is that this also leaves less time to develop their full range of nutrients. Depending on the type of fruit or vegetables, they will spend anywhere from a few days to several weeks on the road before arriving at the supermarket. Then it also takes 1–3 days to be sold and you also store them a few more at home. So in total, the fresh produce you consume at home isn’t so fresh after all. But what about their frozen alternatives? They are usually picked at peak ripeness, which means they are in their most nutritious state. Afterwards, vegetables will be washed, blanched and frozen. The blanching involves putting the vegetables in boiling water for a few minutes, which is done to kill bacteria, but it will also lower the vitamin C content of the food because vitamin c is not very heat resistant. Since the vegetables are boiled in water, there is also the risk of water-soluble nutrients leaching out. Fruits, on the other hand, won’t be blanched, because they would lose their firmness. Also, in both cases no chemicals are added before freezing. So if we take into account the nutrient loss due to transportation in fresh produce and the nutrient loss during blanching in frozen produce, which is better? Interestingly, studies show that the nutritional content of both fresh and frozen fruits and vegetables is very similar. The nutrient loss from blanching is generally small and most frozen options are just as healthy as their fresh counterparts bough at the supermarket. The levels of vitamin A, carotenoids and vitamin E, which are not affected by blanching are similar across the board. What’s even more interesting is that, when studies compared frozen fruits and veggies to fresh ones that were stored in the fridge for 3 days, they found that in two-thirds of the cases, the frozen types contained more antioxidants. This is definitely good news for frozen fruit and vegetables, which were long thought of as less healthy. Probably because of all the frozen junk food you can find at the supermarket, which you should definitely avoid. So whether you buy fresh or frozen will depend on your convenience, taste and budget. One more thing you should keep in mind: It’s important to remember that how you cook your food also matters. Like I said before vitamin c is sensitive to heat and the water-soluble vitamins can leach out into the water. Therefore, steaming, stir-frying or microwaving your veggies will be your best option, because it’s quicker and less water is used. READ THE ARTICLE http://nutritionandfitness.net/fresh-frozen-vegetables-fruits-which-are-more-nutritious/ Music: Tobu - Seven [NCS Release] https://youtu.be/h18gwLKQf_Q
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