Home
Search results “Heat destroys vitamin c”
Does Cooking Affect Vitamins in Food?- Thomas DeLauer
 
05:09
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
Views: 18320 Thomas DeLauer
How Does Cooking Affect Nutrients in Veggies?
 
04:32
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.
Views: 33237 Reactions
Does Cooking Vegetables Kill Vitamins? | Healthy Food
 
01:44
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.
Views: 8140 Howcast
Is vitamin C destroyed by heat
 
02:02
Is vitamin C destroyed by heat - Find out more explanation for : 'Is vitamin C destroyed by heat' only from this channel. Information Source: google
Views: 5 Arif HD
Does Cooking Vegetables Destroy Nutrients? How to Cook Veggies Properly
 
06:29
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/
Views: 81385 Thomas DeLauer
Is Store Bought Lemon Juice Rich in Vitamin C? Not Quite
 
01:49
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.
Views: 22206 Dr. Eric Berg DC
This drink will never let your stomach heat up
 
02:35
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,
Views: 741 Natural Cure Tips
5 Signs your Body Shows too Much Acid and How You Can Fix it (body too acidic symptoms)
 
02:37
Please watch: "5 Things to Eat and Drink After a Junk Binge (An Easy Way To Recover From A Junk Binge Disorder)" https://www.youtube.com/watch?v=Jdho7NMBrMo --~-- Please do get in touch with our main sponsors for more information on our latest marketing and future segments. :https://www.tryviews.com 5 signs your body shows too much acid and how you can fix it (body too acidic symptoms) Maintaining the correct pH balance in your body is very important to overall health. If your body's pH is highly acidic most of the time, you can increase your risk for a variety of diseases. A pH balance of 0 to 6 is acid, a pH balance of 7 is neutral, and a pH balance of 8 to 14 is alkaline. If you have been eating a lot of acidic foods, you can adjust the balance by learning how to correct high acid pH with high alkali foods. Monitor your stress level If you made dietary changes and included less acidic foods in your diet and still notice a high acid pH balance, stress could be the culprit. Utilize stress reduction techniques to help reduce acidity. Change your diet Acidic foods may include meat (animal protein), dairy, white rice, wheat and white flour, including pasta. Amaranth, millet, and quinoa are good grains. All meats are acidic though beef, pork and shellfish are the worst. Soy milk is alkaline, green tea and tisanes are alkaline, but black tea and alcohol are acidic. Raw spinach is great, but cooked spinach not so much (though it’s not the worst). Check your medications as certain medications can cause your pH balance to be acidic If you are not sure, speak to your doctor. If the medication is necessary and you cannot avoid it, you may help combat the acidic pH by eating alkaline foods. Use a pH testing strip to test your pH balance. You can either test your urine or saliva. Test 60 minutes before eating a meal and 2 hours after eating. This will give you the best range of pH. Test twice a week. Monitor your alcohol consumption If you have problems with stomach acid, you may need to reduce or even stop drinking alcohol. The biggest culprits are beverages with a low ethanol concentration 5%, such as beer and wine. Fermented alcoholic beverages (beer, wine, champagne, sherry, etc.) are considered powerful stimulators of stomach acid production. No direct link has been discovered between alcohol and stomach ulcers, but people who have ulcers are also more likely to have cirrhosis of the liver, a condition often caused by heavy alcohol consumption. Thanks for watching, and make sure to subscribe for more videos. _Thanks For Watching!!!! _Please Subscribe For More Motivational Videos Share | Like | Subscribe ➨Support Us On Patreon: https://www.patreon.com/24physic Video URL : https://youtu.be/gQgsSYrzZxM Channel URL : https://goo.gl/2oxsfF Subscribe : http://goo.gl/i8ji7c =================================================== Blog : http://24physic.blogspot.com/ =================================================== Stay connected with us: Twitter : https://twitter.com/24physic Google Plus : https://goo.gl/NKyziY Subscribe For More : http://goo.gl/i8ji7c =================================================== Best Social Media Marketing Site In South Africa for kick start your social accounts and influence others to follow and like your posts and videos, for more visit: https://digitals.co.za ===================================================
Views: 568989 24 Physic
After Eating Garlic on Empty Stomach, This Is What Happens With Your Body
 
04:56
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
Views: 266045 Fast Remedy
8 Impressive Benefits of Ghee (Clarified Butter)
 
05:55
While it’s gaining in popularity in recent years, not everyone has heard of ghee; it’s a powerhouse of vitamins and acids which promote good health. Ghee is its own unique class of butter. When butter is boiled, milk solids caramelize and are removed. Ghee is the concentrated residue of pure fats that remains. It has a distinct nutty taste, and contains no trace of milk proteins, sugars or water. It is one of the highest food sources of butyric acid and is bursting with vitamins and fatty acids, both unsaturated and saturated. It also loaded with omega 3 and 9. Similar to butter, ghee must be consumed in moderation - no more than 3 or 4 teaspoons daily. Too much ghee can produce harmful effects. In today’s video, we will describe eight health benefits of including ghee in your diet. 1. Builds Strong Bones Ghee is one of the few foods that is rich in vitamin K, especially vitamin K2. Vitamin K2 is essential in helping the body utilize minerals, including calcium. In fact, this potent vitamin builds bones more efficiently than calcium. Maintaining a proper level can also protect against tooth decay. Another function of ghee is to keep joints and connective tissues lubricated, increasing flexibility. 2. Immune System Booster Ghee is brimming with vitamin A, which helps eliminate free radicals in the body. Vitamin A is also tasked with keeping the immune system functioning properly. That’s not all; vitamin A is a powerful antioxidant that may help prevent certain types of cancer, especially ulcerative colitis that could otherwise lead to colon cancer. 3. Boosts Energy Level Since experts recommend that athletes use ghee as a consistent energy source, perhaps we should take the same advice. The fatty acids in ghee are quickly processed by the liver and burned as energy. Besides boosting metabolism and energy levels, ghee aids in the body’s absorption of fat-soluble vitamins like A, D, E and K, which enhance stamina. 4. High Smoking Point While being processed, ghee can endure a higher “smoking point” compared to coconut oil or extra virgin olive oil. This means when the temperature rises to the stratosphere – or 482 Fahrenheit – it won’t break into free radicals. These villainous free radicals are unstable molecules that create havoc on our health, from premature aging to cancer. So when you consume ghee, your risk level of ingesting those villains are extremely low. 5. Improves the Digestive Tract A 2000 study revealed that people with unhealthy digestive tracts don’t naturally produce butyric acid. Since good digestion is a key to good health, it’s essential to incorporate foods rich in butyric acid into your diet to aid digestion. 6. Reduces Inflammation Butyric acid is one of the major fatty acids that the body needs to fight inflammation, especially in the gastrointestinal tract. Patients suffering from ulcerative colitis, Crohn’s disease or other inflammatory bowel diseases would be wise to include ghee in their diet. 7. Improves Eye Health Vitamin A makes the list because of its ability to improve eye health and protect against several eye-related health problems. This powerful antioxidant aids in eliminating and neutralizing free radicals that attack the macular cells. 8. Healthier Skin Ghee’s natural properties can keep skin moisturized over a long period of time. It penetrates deep into the skin to keep it hydrated; dry skin accelerates premature aging, including wrinkles, fine lines and saggy skin. Here’s how to apply ghee: Warm a small amount of ghee until it’s at a comfortable temperature and generously apply to your skin. Massage thoroughly for five minutes. Wait ten minutes before showering. Following this procedure daily will create lasting, glowing skin. To treat chapped lips, apply a thin film and leave on overnight. You can store ghee without refrigeration for years and it will still remain fresh. Since the milk solids have been removed during the processing, ghee can be safely consumed by people who are lactose intolerant. Ghee is also an alternative for those who looking for a butter substitute. 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 Some images downloaded from shutterstock.com.
Views: 338165 Natural Cures
Is Beet Root Heat For The Body?
 
00:53
Ways in which beetroot are carrots and heat to our body. It helps flash toxins from different parts of our bodies. Warm carrots a root vegetable that promotes heat in the digestive process. The healing effects of beetroot healthiack 20 sep 2013 cucumbers and tomatoes are other foods that cool the body down. My body is already heat 10 reasons to have a glass of beet juice every day. Value than consuming cooked beats because the heat reduces nutrient content. 1) beetroot is very low in calories and contain zero cholesterol. With the most warming vegetables that support your body are root like carrot, potato, onions, garlic, radish, yams, sweet potatoes, beets, turnips, etc, beets very alkalizing to whole which is a beneficial avoid over cooking beet roots as heat destroys all essential nutrients and enzymes 13 may 2011 discover 5 top health benefits of beetroot raw juice, plus simple, both vitamin c iron, great news for. Amazing benefits of beetroot in the pink health ndtv food. Beetroot has been eaten since roman times and by the mid nineteenth century it had become a very popular vegetable. Top health benefits of beetroot and juice. Beetroot juice boosts performance & detoxifies drbeetroot health benefits and nutritional information medical news. 11 reasons why you should drink beetroot juice ifocushealth. Which foods are helpful in increasing body heat? Doctorndtv beet nutrition medicinal qualities holistic medicine works!. 10 cooling foods to eat in the summer heat (with recipes). Start eating beetroot to reap its 11 amazing health benefits beet juice vs. My body is already heat and i'm trying to conceive from past 6 months. Its nutrition benefits come particularly from fibre, vitamins, minerals, and unique plant derived as it was mentioned earlier beetroot juice has powerful detoxifying properties. 10 serious side effects of beetroot stylecraze. In addition, the nitric oxide that is produced in body when you eat 2 feb 2015 purple root not only a good addition to your food, it protects heart, bones, and improves sex life. Both are nutrients in any green vegetable or fruit heat is the destroyer. Cooked beets 10 foods to cool you in summer heat health wikinut. Cucumbers and tomatoes are other foods that cool the body down. The healing effects of beetroot healthiack. Beet the cold with these 3 body warming drinks that improve beetroot best in season. From inside my body heating me up after consuming beetroot juice 19 jan 2017 beet the cold with these 3 warming drinks that improve blood three main ingredients are roots or ground vegetable make. Beets a root that can be used in variety of casseroles, stews and borscht drinking beetroot juice will lower your body temperature very fast. To achieve best cleansing from the middle ages, beetroot juice treated illnesses relating to digestion and blood. One 7 skin care benefits of beetroot & juice are carrots and heat to our body. Beets a root that can be used in variety of casseroles, stews and borscht
Views: 337 ASK bulbul
Does Microwaving Food Destroy Its Vitamins?
 
03:05
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
Views: 263002 SciShow
DR JOE BROWN -Follow up HEAT DENATURES HEALTHY ENZYMES AND FOODS
 
03:19
Visit: Dr. Joe Brown at http://www.DoctorJoeBrown.com -CLICK SUBSCRIBE TO RECEIVE DR. JOE BROWN'S DAILY INFORMATIONAL VIDEOS DR. JOE BROWN - CANCER SURVIVOR HIMSELF....NOW HELPING PATIENTS........FOR MANY YEARS... -How to combine your Naturopathic Doctor with your Conventional Doctor and mend the treatment so you the patient receive the best therapy for your case. -Dr. Brown gives exact steps of what to do, what you will need, and lays out the exact plan from the diagnosis to treatment to getting you 100% well. :-) -Vitamin C, Vitamin D, Vaccine therapies, Immune Injections, Detox regimens, Diet Plans, Acupuncture, Nutrition, B12 Injections, Buy Dr. Brown's supplements right from his office or they will mail them to you, weight loss, HCG, Garcinia Cambogia... blending these and many more therapies with your conventional regimen -CONTACT DR. JOE BROWN TODAY!!! 602-421-2613 ph 480-456-8600 Back Line www.DoctorJoeBrown.com
Views: 159 DrJoe Brown
If You Drink Turmeric Water Everyday Then This Will Happen To Your Body - Turmeric Health Benefits
 
05:41
If you drink turmeric water everyday then this will happen to your body - turmeric health benefits Link: https://www.youtube.com/watch?v=SUxKlAVpt5s Please subscribe our channel: https://www.youtube.com/c/livehealthylifeofficial Like us on Facebook: https://www.facebook.com/Live-Healthy-Life-1645151002425115 Follow us on Twitter : https://twitter.com/livehealthylif1 Follow us on Google+ : https://plus.google.com/+LiveHealthyLifeofficial 10 Reasons Everyone Should Drink Warm Turmeric Water Every Morning Turmeric, also known as Curcuma longa, is a very common herb. Often known as the "Queen of Spices", its main characteristics are a peppery aroma, strong flavor, and golden color. People from all over the world use this herb in their kitchen. It is also loaded with many healthy nutrients such as protein, dietary fiber, vitamin C, vitamin E, vitamin K, potassium, calcium, copper, iron, magnesium, and zinc. Because of all these factors, turmeric is often used to treat a wide variety of health problems. 1. Prevents Cancer Turmeric can help prevent prostate cancer, stop the growth of existing prostate cancer and even destroy cancer cells. Several researchers have found that the active components in turmeric make it one of the best protectors against radiation-induced tumors. 2.Relieves arthritis The anti-inflammatory properties of turmeric are great for the treatment of osteoarthritis and rheumatoid arthritis. In addition, the antioxidant property of turmeric destroys free radicals in the body that damage the body's cells. It has been found that those suffering from rheumatoid arthritis who consume turmeric on a regular basis experience much relief from mild to moderate joint pain as well as inflammation of the joints. 3. Immunity Booster Turmeric contains a substance known as lipopolysaccharide, which helps stimulate the body's immune system. Its antibacterial, antiviral and antifungal agents also help strengthen the immune system. A strong immune system decreases the chances of colds, flu, and cough. 4. Control Diabetes Turmeric can be used in the treatment of diabetes by helping to moderate insulin levels. It also improves glucose control and increases the effect of medications used to treat diabetes. Another significant benefit is the effectiveness of turmeric in helping to reduce insulin resistance, which can prevent the onset of type 2 diabetes. 5. Heals the wound Turmeric is a natural antiseptic and antibacterial agent and can be used as an effective disinfectant. If you have a cut or burn, you can spray turmeric powder into the affected area to speed up the healing process. 6. Reduce cholesterol level Research has shown that simply using turmeric as a food condiment can lower serum cholesterol levels. It is a known fact that high cholesterol can lead to other serious health problems. Maintaining an adequate level of cholesterol can prevent many cardiovascular diseases. 7. Weight control Turmeric powder can be very useful in maintaining an ideal weight. A component present in turmeric helps to increase the flow of bile, an important component in the breakdown of fat in the diet. Those who wish to lose weight or treat obesity and other associated diseases can benefit from having a teaspoon of turmeric powder with each meal. 8. Prevent Alzheimer's Disease It is suspected that inflammation of the brain is a major cause of cognitive disorders such as Alzheimer's disease. Turmeric supports the general health of the brain helping in eliminating plaque buildup in the brain and improving oxygen flow. This can also prevent or slow the progression of Alzheimer's disease. 9. Prevents Liver Disease Turmeric is a kind of natural liver detoxifier. The liver detoxifies the blood through the production of enzymes and turmeric increases the production of these vital enzymes. These vital enzymes break down and reduce toxins in the body. Turmeric is also believed to invigorate and improve blood circulation. All of these factors support good liver health. 10. 9. Improves digestion Many key components in turmeric stimulate the gallbladder to produce bile, which then improves digestion and reduces the symptoms of swelling and gas. In addition, turmeric is useful in the treatment of most forms of inflammatory bowel disease, including ulcerative colitis. To get the optimum benefits of turmeric water, try this recipe: Ingredients: 8 ounces of filtered water Half teaspoon turmeric 1 teaspoon honey (optional) Preparation: Heat the water just below the boiling point. Put turmeric in a cup. Slowly stir warm water until thoroughly mixed.
Views: 8945765 Live Healthy Life
The Most Powerful Fruit, Filled With Antioxidants That Has 20 Times More Vitamin C Than Orange Juice
 
04:10
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
Views: 5158 Susana Home Remedies
Health Benefits Of Vitamin C For Women- Which Fruits, Vegetables To Use- How To Take
 
00:52
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
Views: 32 health tips
Messi ❌ Sergio Ramos 🔥
 
04:21
Messi vs Sergio Ramos, incompatible duo, Great Battle. Most of the times Messi destroys Ramos and he gets red cards.
Views: 4277694 FEEL MY STYLE
Жирные Кислоты Омега 3 и Высокое Давление.#Жирные Кислоты Омега 3.
 
06:33
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
14 Foods That Will Save Your Eyesight  More Vision Improving Tips
 
14:20
14 Foods That Will Save Your Eyesight + More Vision Improving Tips 1. Dark Leafy Greens Nutrient-dense greens like spinach, kale, turnip greens and collard greens should be top of the menu when it comes to protecting our vision and eye health. They all contain two important nutrients – lutein and zeaxanthin – which have powerful antioxidant functions in the body, helping to prevent cell damage. A major study has even shown that consuming Lutein and zeaxanthin can slow the progression of macular degeneration (AMD) if already affected by it. 2. Bright Orange Vegetables Bright orange vegetables get their color from the natural yellow/orange pigment beta-carotene, which the body then converts into Vitamin A. The advantage of meeting our Vitamin A needs through whole foods, rather than supplements, is that the body only converts as much beta-carotene as it needs to, so we don’t run the risk of overdosing on Vitamin A, which can be toxic in excess. 3. Citrus Fruit Oranges, grapefruits, tangerines and lemons are all rich in Vitamin C, which is critical to eye health. The antioxidants in these fruits can delay or even prevent cataracts and AMD. Vitamin C can be destroyed by heat and light so it’s best to enjoy these fruits uncooked and freshly cut/juiced. Try a freshly made carrot and orange juice (double the goodness for your eyes!) or drizzle a lemon juice and olive oil dressing over a leafy green salad. These fruits also contain flavonoids – antioxidants that work with Vitamin C in the body to reduce cancers and certain effects of aging as well as protecting against cataracts and macular degeneration. 4. Berries All berries – from blueberries to strawberries – are powerhouses of Vitamin C, which of course reduce the risk of developing macular degeneration and cataracts. Of all the berries, blackcurrants contain some of the highest levels of the antioxidant anthocyanins found in nature, with bilberries also boasting impressive amounts. Red colored berries also contain beta-carotene – another fantastic eye-friendly nutrient. There is no limit to what you can do with in-season fresh berries – from milkshakes or juices to jams and fruit salads. Out of season, you could always supplement with some black currant seed oil or bilberry extract. 5. Broccoli Probably one of the most well-known vegetables out there when it comes to its nutritional qualities, broccoli is a must-eat if you are looking after your eyesight. Not only does it contain that fantastic duo, – lutein and zeaxanthin, along with eye-boosting beta-carotene but it is also extremely high in Vitamin C – giving broccoli the perfect combination of nutrients for maintaining eye health. Add steamed broccoli to salads and pasta dishes, sneak some into pesto or try roasting it in a little olive oil. 6. Legumes The humble legume, from lentils to black-eyed peas, is a great sources of flavonoids and zinc. While important for all round immune-health, zinc is necessary to enable Vitamin A to travel from the liver to the eye so that it can be used to protect the retina. In addition, a zinc deficiency may contribute to symptoms of night blindness. Snacking on homemade chickpea hummus, adding beans to salads and sneaking lentils into curries, stews and soups are all ways you can increase your zinc intake and keep your vision as sharp as ever. 7. Organic Salmon Oily fish like salmon, sardines, tuna and mackerel all contain omega-3 fatty acids which help protect from both age-related macular degeneration and dry-eye syndrome. Salmon also contains astaxanthin – a powerful antioxidant that is far more potent than Vitamin C, Vitamin E or beta-carotene when it comes to destroying free radicals. 8. Corn Another great source of lutein and zeaxanthin, corn should always be served cooked and with a source of dietary fat to increase absorption of these eye-healthy nutrients. Pop a corn on the cob on the barbeque on a summer’s evening, warm up in the winter with a bowl of creamy corn chowder or add it to a fiery vegetable chilli. 9. Tomatoes As well as containing Vitamins A and C, along with lutein and zeaxanthin, tomatoes contain a nutrient called lycopene which may contribute to good eye health. Source - http://www.naturallivingideas.com - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ➜ Please Share This With Your Friends And Family. ➜ Subscribe : https://goo.gl/8qbbjV ➜ Facebook : https://www.facebook.com/EverydaySimpleHealthTips/ ➜ YouTube : https://www.youtube.com/c/EverydaySimpleHealthTips ➜ twitter : https://twitter.com/HealthTipssssss ➜ Google Plus : https://plus.google.com/u/0/+EverydaySimpleHealthTips ➜ Blogspot : http://everydaysimplehealthtips.blogspot.com
Excessive Heat Denatures Nutrients Why Raw Food Part 1
 
06:24
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
Views: 783 healthysuperfood
Are Canned Fruits As Good For You As Fresh
 
04:34
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
Views: 135 Insound Fitness
Six Cooked Vegetables for Greater Health Benefits
 
05:33
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
Does Cooking Food Destroy Nutrients?
 
03:50
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/
Views: 1368 Sarah Moran Nutrition
Does the microwave change the nutritional value of our food?
 
01:37
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.
Views: 11 Aban Tech
8 Foods And Vegetables That Can Be Eaten Raw
 
06:00
8 Foods And Vegetables That Can Be Eaten Raw The debate is still on about whether raw food is better or cooked, but most nutritionists suggest a mix of both. Some foods, when eaten raw, helps preserve their nutrients and also allows your body to absorb them better. While there’s a long list of foods you can cook and eat, this list tells you about 8 foods which are rich in nutrients that benefit you the most when had in their natural form. The debate is still on about whether raw food is better or cooked, but most nutritionists suggest a mix of both. Some foods, when eaten raw, helps preserve their nutrients and also allows your body to absorb them better. While there’s a long list of foods you can cook and eat, this list tells you about 8 foods which are rich in nutrients that benefit you the most when had in their natural form. 2. Red Peppers Like spinach, red peppers are also rich in vitamin C but are low on calories which makes them a great heath food. A medium sized red pepper has only about 32 calories but contains about 95% of the recommended daily value of vitamin C. The National Institutes of Health says that when red peppers are cooked, the vitamin C, which is in the form of ascorbic acid, breaks down.Having red peppers raw preserves its antioxidant properties and helps cure anemia 3. Blueberries When compared to other fruits, blueberries have the most amount of antioxidants.They also contain healthy fiber and polyphenols which offer several health benefits. However, research by the Journal of Food Science showed that processing of blueberries left only 36 to 39% of polyphenols when compared to the raw fruit.That’s why it’s best to have blueberries raw and preferably, fresh. 4. Coconut Coconuts provide the best hydration when compared to any other natural food and can compete against even sports drinks for their hydration properties. The natural electrolytes present in coconut water not only hydrate the body but also are the closest natural substitute to what your body produces. Coconuts also contain several other nutrients and healthy fats which can lower cholesterol levels. Coconuts are best had raw as many of these benefits are lost when coconuts are dried and processed. 5. Seaweed Seaweeds like wakame, arame, and nori are one of the greatest sources of chlorophyll available. They are also high on protein ranging from 20% in green algae to 70% in spirulina. They contain many essential minerals like calcium, iodine, magnesium, and iron along with being rich in vitamin C. Having seaweed raw preserves the natural nutrient content. 6. Onions Onions are a major source of flavanoids which have strong anti-inflammatory and antioxidant properties. Eating onions raw lowers the production of bad cholesterol (LDL), thus reducing the risk of heart disease. Onions also contain a powerful cancer fighting compound called quercetin. Due to the fact that onions contain several organic sulphur compounds which are partly destroyed by heat, it’s best to eat them raw. 7. Broccoli Sulforaphane, one of the many beneficial compounds in Broccoli, is known for its cancer fighting properties. However, boiling and stir frying greatly diminishes the amount of this nutrient along with destroying chlorophyll and vitamin C. When compared to other cruciferous vegetables, broccoli also has the highest level of another cancer fighting compound known as carotenoid. Scientists have found that if you have to cook broccoli, the ideal method is to steam as it doesn’t significantly reduce the nutrient value 8. Kale While Kale has gained a lot of popularity in America recently, it used to be a common green vegetable in Europe. Kale has fiber, potassium, and vitamin C and B6 which are great to maintain heart health. High potassium intakes are also associated with protection against loss of muscle mass, reduced risk of stroke, reduction in the formation of kidney stones, and preservation of bone mineral density. Get all the benefits of kale by adding it in your salads and dips. Source - https://india.curejoy.com - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ➜ Please Share This With Your Friends And Family. ➜ Subscribe : https://goo.gl/8qbbjV ➜ Facebook : https://www.facebook.com/EverydaySimpleHealthTips/ ➜ YouTube : https://www.youtube.com/c/EverydaySimpleHealthTips ➜ twitter : https://twitter.com/HealthTipssssss ➜ Google Plus : https://plus.google.com/u/0/+EverydaySimpleHealthTips ➜ Blogspot : http://everydaysimplehealthtips.blogspot.com
Knowing When to Go Raw or When Cooked is Better is Still a Mystery - Vegetable Choices & Benefits
 
04:32
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
How to Cure Persistent Cough Using Steamed Orange with Salt
 
02:26
► 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 ;)
Views: 4280 2HealthyLife
Water Soluble Vitamins  Vs Fat Soluble - Difference Between Water Soluble Vitamins And Fat Soluble
 
00:52
Sources water soluble vitamins are heat labile and normally destroyed during cooking. As a class, compare the nutrient differences between raw chart that shows nutritive values of cooked vs. Raw vegetables fat soluble vitamins will not be lost when the foods that contain them are cooked. The vitamins are mainly classified into two fat soluble a, d, e and k. These can be divided into two categories fat soluble and water. It starts with understanding the difference between water soluble and fat vitamins. How to understand the difference between water soluble and fat vitamins what's vs medicalgeek what is & soluble? . Fat soluble vitamins vs water verywell. Of the variety of vitamins and supplements on store shelves, your body whether a vitamin is classified as 'fat soluble' or 'water has to do with mph, rd, ld, know difference between fat water soluble nutrients correlation chemicals factors cures for deficiencies; Many discovered during late are not readily excreted stored in cells; Water from rae's (retinol activity equivalents) versus iu's; Men 900 ug rae day, women 700 day jul 9, 1997 transported through by being absorbed. Fat soluble vs water feb 21, 2013 did you know there's a big difference between certain common supplements shop for and fat vitamin the nutrients 'excesses of all nutrients, from water, to iron, b vitamins, can potentially cause may 15, 2016 understand why it is important vitamins. Difference between fat soluble & water vitamins vs medicinenet vswhat is the difference and vitamins? . Jin april 23 fat soluble vs water vitamins. Fat soluble vitamins a, d, e, and k 9. Vitamins are divided into two groups water soluble (b complex vitamins and c many studies show a link between regularly eating an antioxidant rich diet. Do you know the key differences between two types? . There are many misconceptions about apr 23, 2016 difference between fat soluble and water vitamins. Difference between fat soluble & water vitamins. A url? Q medicinenet script main art. Vitamins are classified as either fat soluble (vitamins a, d, e and k) or water b c). When looked at from a chemical aspect, the differences between fat soluble vitamins or water are fairly complicated these 13 divided into two categories and. Excretion fat mar 30, 2016 all vitamins can be split into two categories soluble and water. These fat soluble vitamins, especially vitamins a and e, are then stored in body tissues jun 1, 2016 there 13 essential our bodies need. It determines how each vitamin acts within the body. And water soluble nutrients webmd. Water soluble vitamins are dissolved in water and transported through the body. T is the difference between fat soluble & water vitamins and nutrients vitacost. Difference between fat soluble and water vitamins versus what does this mean for are is meant by. This difference between the two groups is very important. What's the difference dec 11, 2015 unlike water soluble vitamins (b complex and vitamin c) in which excess can be excreted from body safely, unused fat (vitamins a, d, e k) are stored your body's cells accumulate to detrimental levels feb 23, 2016 learn about how used by why people with cf need more what's between vitamins, what is its classified into two groups. Water soluble vitamins, which include all of the b are easily absorbed into vitamins. You need plenty of vitamins from each category, but they don't all function the sep 17, 2016. Basic vitamins water soluble and fat. Water soluble vitamins are b complex and c.
Views: 368 MAD differences
DESCRIPTION OF VITAMIN C
 
01:37
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.
Views: 39 Kon Sinsin
Why You Should Eat These Foods Raw Not Cooked - Certain Foods Contain More Nutrients when Raw
 
04:14
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
What Is The Best Way To Cook Vegetables To Retain The Greatest Amounts Of Vitamins?
 
00:47
Many of the vitamins and nutrients in vegetables are fat soluble, to retain these vitamins, cook as little water possible for a minimal amount time (unless you're planning consume water, soup) which storage or preparation technique will best preserve nutrients? To prevent heat destruction it is quickly, some people ingest massive doses vitamin c, hoping that cure cold soluble if cooking juices not used. In short, boiling takes out a great deal of what is good about broccoli, with all the there are two ways that vegetables lose vitamins and minerals, says anna best way to cook vegetable steam it in very small amount water. Microwave cooking is also good because it uses minimal water, and the time maximum amount of nutrients in your fruits vegetables bottom line there no perfect way to cook food preserve every last nutrient but suggest may just be one best ways veggies). Nutrition chapter 7 (exam 2) flashcards 12 fruits and vegetables the healthiest ways to cook veggies boost nutrition cnn. Avoid microwaving cauliflower to preseve vitamins and phytonutrients that 14 apr 2011 want keep the most nutrients in your cooked vegetables? We show you how, step by jun 2012 that's because many are sensitive heat air exposure. Eating nutritious foods can improve your health and energy levels. The right way to cook vegetables finecooking. Article vegetables contain enzymes that both synthesize and degrade vitamins. Best way to cook vegetables maximize their nutritional 13 apr 2015 lose some value in transportation, so when possible, of the best methods preserve easily damaged nutrients, such as vitamin c on other hand, boiling and pressure cooking led greatest will or frying destroy valuable phytonutrients? For example, reduces levels antioxidants broccoli, but it results loss everything, that's not actually all bad. Saying then that cooking at a lower temperature for shorter amount of 1 feb 2013 news flash there are plenty ways to cook up juicy and flavorful claiming uncooked food maintains all it's nutritional value veggies; Microwaving broccoli is the best way preserve its vitamin c, example stir frying boiling, two most popular methods homemade (brassica oleracea var. Effects of different cooking methods on health promoting. Capacity, microwaves reign supreme in prepping vegetables to retain their nutrients. Cooking methods to preserve nutrients in fruits & vegetables the healthiest cooking explained ask well does boiling or baking destroy their vitamins what's best way cook maximize how affects nutrient content of foods healthline. The greatest loss of vitamin c was observed in broccoli after stir frying boiling and 21 may 2007 bryony gordon offers some tips on retaining their goodness. There are 3 good ways to cook vegetables and retain most of their nutrients. Cooking methods cause the greatest losses of water soluble vitamins, they short cooking times and reduced exposure to heat preserve nutrients in microwaved food (9, 10) 3 oct 2012 (so by this mea
Views: 15 Cash for Question
BOOST KIDNEY HEALTH Naturally with Top Antioxidants. 10 Best Antioxidants Will Help Improve Kidney
 
06:44
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.
Views: 10186 Healthy Eating Tips
SISU Ester C   Fight Back at Flu Season 1
 
00:31
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
Best Foods to Cure Scurvy
 
00:59
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.
Views: 2438 HomeVeda Nutrition
Eat Garlic and Honey on an Empty Stomach for 7 Days And See what Happens
 
03:05
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
Views: 898 Natural Solution
Vitamin C inhibits cancer stem cell proliferation
 
01:21
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.
Views: 32 Sincere TV
Vitamin C Book Review with  Hair Loss Treatment Brisbane
 
02:35
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
Views: 171 Carolyn Evans
Vitamins || chemical name || diseases ||रट लो
 
08:24
Vitamins || chemical name || diseases ||रट लो VITAMINS DISCOVERED BY- FUNK 1. WATER SOLUBLE VITAMINS A)VITAMIN B1- THYAMINE (BERI BERI) IF WE EAT POLISHED RICE THEN WE SUFFER FROM THIS DISEASE. B)VITAMIN B2- RIBOFLAVIN (KELOSIS) DISEASE OF EYE VITAMIN B3- PENTOTHENIC ACID OR NIACIN (PARALYSIS) VITAMIN B5 - NICOTINAMIDE (PARALYSIS) VITAMIN B6- PYRIDOXIN (ANEMIA) ALSO HELPS TO MEMORIZE THE DREAMS FOR LONGER TIME VITAMIN B11- FOLLIC ACID (ANEMIA) VITAMIN B12- CYNOCOBAL AMINE (PERNECIOUS ANEMIA) ALSO RESPONSIBLE FOR DRY LIPS VITAMIN C- ASCORBIC ACID (SCURVY) HELPS IN HEALING OF WOUNDS NOT PRESENT IN MILK BEST SOURCE- AMLA DESTROYS ON EXCESSIVE HEATING. 2. FAT SOLUBLE VITAMINS VITAMIN A - RETINOL (XEROPTHALAMIA AND NIGHT BLINDNESS) VITAMIN D- CALCIFEROL (RICKETS and OSTEOMALACIA) OMEGA OR HORMONAL VITAMIN COD LIVER OIL OF FISH VITAMIN E- TOCOFEROL(REDUCES THE REPRODUCTION RATE IN FEMALE) BEAUTY VITAMIN VITAMIN K- PHYLLOQUINONE (DELAY IN CLOTTING OF BLOOD)
Rogan argues with Russel about gender and race
 
18:49
Joe Rogan Experience Episode #952 Joe Rogan and Thaddeus Russell get in a heated debate on the social construct of genders. Whether a man is born a male or not. What do you guys think.
Do You Lose Nutrients When Cooking Vegetables?
 
00:45
A March 2007 study looked at the effects of boiling, steaming, microwaving and pressure cooking on the nutrients in broccoli. Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. Microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C. And 3 cups of vegetables a day, depending on if you plan to cook your veggies, it's useful know what cooking methods best 18 oct 2013 extent does heating (boiling, baking) foods like many people believe that raw are packed with more nutrition than cooked vegetables, but, canned peas carrots lose 85 95 percent their natural since the ones will actually eat, decreasing amount water use when boiling can drastically decrease loss nutrients. Keeping the vitamins and nutrients in cooked veggies nutrition does cooking destroy vegetables? Microwave harvard healthcooked it matter for nutrition's sake? . Most vegetables do not require much water to there's no doubt have lots of good nutrition offer, but how you purchase, store, and prepare them can dramatically affect their value does cooking destroy nutrients? What's the practically still feel warmth sunshine radiating up from your cutting board. 11 feb 2016 surprisingly, the way you cook your food has a major effect on the amount of this article will explore how the different cooking methods affect the nutrient cook vegetables in smaller amounts of water to reduce loss of 13 apr 2015 if you boil your vegetables or microwave using too much water, you'll end up with cooking isn't the only way vegetables can lose nutrients 3 oct 2012 anytime you cook a vegetable (regardless of the method) there is usually some nutrient loss, but the belief held by some is that microwaves 15 jun 2016 did you know that some vegetables are actually healthier cooked than raw? Can actually break down tough cell walls and make nutrients easier to absorb. How well will you chew the raw vegetables before swallowing them? . How to keep your veggies vitamin packed webmd. You smile it results in the greatest loss of everything, but that's not actually all bad while you're typically looking at a slight decrease nutrition with heat and water, for some vegetables, cooking can make them healthier. Adults should eat between 2. Lose up to 25 pounds in 2 months and look more radiant than 14 apr 2011 want keep the most nutrients your cooked vegetables? We show you how, step by because microwave cooking is so rapid, there very little loss of if do boil vegetables, make sure save water for use soups or stocks 17 jun 2013 how does affect nutritive value Away after steaming boiling vegetables then lose them 1 aug 2017 kill nutrients? Some break even better? In some respects 4 short answer whichever will eat veggies right it loses from exposure light, air temperature. Healthy how to prevent vitamin loss when cooking vegetables. Veggies are healthier than cooked ones. General center do i have to eat my vegetables raw attain the full nutritional how cooking affects nutrien
Views: 26 Christen Vaca Tipz
How to lose weight fast without exercise and by eating these foods  ||  Jeevandayak
 
07:18
Hi Friends is video me mene fast tareeke se weight lose karne ka secret tips diya hai ummed karta hoon yeh apko pasand ayegi.... App Sabhi Viewers ko Calender Year 2018 ki Bahut Bahut Subh Kamnaye....... Happy New year 2018 to All. How to lose weight fast without exercise and by eating these foods || Jeevandayak Please Subscribe our channel: https://www.youtube.com/channel/UCrVLcqY7VoXp2uZc1NbstIA?sub_confirmation=1 FAIR-USE DISCLAIMER This video is meant for Educational/Inspirational purpose only. The usage is non-commercial and we do not make money from it. The sole purpose of this video is to inspire, empower and educate the viewers. Cooked foods, in general, are better than their raw counterparts. In fact, it is not right to go on a completely raw food diet. But there are some foods which are actually healthier if you eat them raw. In case of milk or meat, it is always suggested to boil or cook respectively as it will kill the germs. However, in case of some foods, when you boil, steam or stir-fry them, the nutrients present in them are affected. Nutritionists suggest that it is better to eat the following foods raw, take a look: Bell peppers The amount of vitamin C in bell peppers is much more than that of oranges. However, if bell peppers are cooked at more than 375 degrees, it destroys the nutritional value completely. Vitamin C present in the bell pepper actually gets destroyed as it is heat sensitive. Coconut Coconut in its raw state it is one of the most hydrating foods, a rich source of healthy fats and has high levels of electrolytes. It does not contain the same amount of health benefits when it is dried or desiccated. Nuts Raw nuts are the best for health. If you like having roasted nuts, it will give you fibre and protein for sure, but you'll lose three micro-nutrients- iron, magnesium and phosphorous. Moreover, it is not too healthy to have roasted nuts as it will give you extra fat. So, have the nuts raw or soak them overnight, as it makes it easier for the body to absorb all the nutrients present in the nuts. Broccoli Broccoli is rich in calcium and vitamin C. The dark green vegetable also contains a compound known as sulforaphane that helps in lowering blood pressure and keeps the heart healthy. When you cook the vegetable the sulforaphane level goes down by 70 percent. So, it is better to add the vegetable in your salad instead of cooking it or boiling it. From bell peppers to broccoli: 5 foods that you should always eat raw THANK YOU FOR WATCHING AND SUBSCRIBING About: In this Youtube channel "Jeevandayak" you will get all health tips and ayurveda nuskhe which will help you to live healthy and happy life . This channel bring Ayurveda knowledge at one place .Ayurveda is ancient knowledge that indicates the very measure of life, advising on the appropriate and inappropriate, happy and sorrowful conditions of living, and recommending practices auspicious for longevity.
Views: 35 Jeevandayak India
Cooking - Definition and How To Pronounce
 
00:29
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
Views: 25 Dictionary Online
Healthy Recipes | Treat Scurvy
 
02:27
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.
Views: 983 HomeVeda Nutrition
Is Your Food Living or Dead?
 
06:01
Raw and fresh fruits and vegetables, sprouted grains, nuts and seeds are described as living foods because they have all the vitamins, minerals, enzymes, and phyto- nutrients. Cooking, canning and processing destroy or change or denature them and are described as dead foods. At 116 to 120 degree F most enzymes, and other nutrients are destroyed. Do you know what happens when you heat your food? The enzymes are lost, proteins denatured, oils and fats convert to trans fatty-acids which are carcinogenic, sugars are caramelised, vitamins and minerals are depleted, water is reduced and fibre is refined which makes it less beneficial to the body. Cooking our foods can cause a loss of up to 97 percent of some water soluble vitamins like vitamin C and up to 40 percent of the fat soluble vitamins.
Orange Juice is making you FAT, and slowly Killing you, Learn Why & How to consume!!!
 
09:33
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!!
B.5 Vitamins (SL)
 
02:18
Understandings: Vitamins are organic micronutrients which (mostly) cannot be synthesized by the body but must be obtained from suitable food sources. The solubility (water or fat) of a vitamin can be predicted from its structure. Most vitamins are sensitive to heat. Vitamin deficiencies in the diet cause particular diseases and affect millions of people worldwide. Applications and skills: Comparison of the structures of vitamins A, C and D. Guidance: The structures of vitamins A, C and D are provided in the data booklet section 35. Specific food sources of vitamins or names of deficiency diseases do not have to be learned.
Views: 5943 Mike Sugiyama Jones
Health Tips in Telugu
 
03:10
Vegetables play a vital role in our diets, as they support the normal functioning of the different body systems. They do so by providing our cells with vitamins, minerals, fiber, essential oils and phytonutrients. While eating cooked vegetables is healthy for you, in certain instances it is advantageous to eat raw vegetables. This is because cooking destroys essential nutrients such as vitamin C and also kills vital enzymes that help your body to digest such foods. The nutrients in vegetables are vital for health and maintenance of your body. Eating a diet rich in vegetables may reduce risk for stroke, cancer, heart diseases and type-2 diabetes. One to four cups of vegetables are recommended each day, depending on how many calories you need.
Views: 41828 The Telugu TV
Super Food: Spinach has many vitamins & nutrients
 
01:33
Spinach is considered a "Super Food" because of the many nutrients it contains, including vitamins B, C & E, as well as Omega-3 and Co Q 10. Taken from a presentation by Advocate Heart Institute cardiologist, Dr. Dory Jarzabkowski at Advocate Eureka Hospital in Central Illinois.
Views: 781 AdvocateHealthCare
Подсластители - рак и ожирение!? Стевия, аспартам, цикламат, сукралоза...
 
01:00:11
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