Vitamin C and diet

Vitamin C is also known as ascorbic acid and has several important functions.

For example, it:

• helps to protect cells and keeps them healthy
• is necessary for the maintenance of healthy connective tissue, which gives support and structure for other tissue and organs
• helps wound healing

A lack of vitamin C can lead to scurvy.

Good sources of vitamin C

Vitamin C is found in a wide variety of fruit and vegetables. Good sources include:

• oranges and orange juice
• red and green peppers
• strawberries
• blackcurrants
• broccoli
• brussels sprouts
• potatoes

How much vitamin C do I need?

Adults need 40mg of vitamin C a day.

Vitamin C cannot be stored in the body, so you need it in your diet every day.

You should be able to get all the vitamin C you need from your daily diet.

What happens if I take too much vitamin C?

Taking large amounts (more than 1,000mg per day) of vitamin C can cause:

• stomach pain
• diarrhoea 
• flatulence 

These symptoms should disappear once you stop taking vitamin C supplements.

What does the Department of Health advise?

You should be able to get all the vitamin C you need by eating a varied and balanced diet. If you take vitamin C supplements, do not take too much, because this could be harmful.

Taking less than 1,000mg of vitamin C supplements is unlikely to cause any harm.

Source:nhs.uk/Conditions/vitamins-minerals/Pages/Vitamin-C.aspx

How to get vitamin D from sunlight

Vitamin D is essential for healthy bones, and in the UK from around late March/early April to the end of September we get most of our vitamin D from sunlight exposure. Find out how to get enough without risking sun damage.

We need vitamin D to help the body absorb calcium and phosphate from our diet. These minerals are important for healthy bones, teeth and muscles.

A lack of vitamin D – known as vitamin D deficiency – can cause bones to become soft and weak, which can lead to bone deformities. In children, for example, a lack of vitamin D can lead to rickets. In adults, it can lead to osteomalacia, which causes bone pain and tenderness.

How do we get vitamin D?

Our body creates vitamin D from direct sunlight on our skin when we are outdoors. From about late March/early April to the end of September, most of us should be able to get all the vitamin D we need from sunlight.

We also get some vitamin D from a small number of foods, including oily fish such as salmon, mackerel, herring and sardines, as well as red meat and eggs. 

Vitamin D is also added to all infant formula milk, as well as some breakfast cereals, fat spreads and non-dairy milk alternatives. 

The amounts added to these products can vary and may only be added in small amounts. Manufacturers must by law add vitamin D to infant formula milk.

Another source of vitamin D is dietary supplements.

How long should we spend in the sun?

Most people can make enough vitamin D from being out in the sun daily for short periods with their forearms, hands or lower legs uncovered and without sunscreen from late March or early April to the end of September, especially from 11am to 3pm.

It's not known exactly how much time is needed in the sun to make enough vitamin D to meet the body's requirements. This is because there are a number of factors that can affect how vitamin D is made, such as your skin colour or how much skin you have exposed. But you should be careful not to burn in the sun, so take care to cover up, or protect your skin with sunscreen, before your skin starts to turn red or burn.

People with dark skin, such as those of African, African-Caribbean or south Asian origin, will need to spend longer in the sun to produce the same amount of vitamin D as someone with lighter skin.  

How long it takes for your skin to go red or burn varies from person to person. Cancer Research UK has a useful tool where you can find out your skin type, to see when you might be at risk of burning.

Your body can't make vitamin D if you are sitting indoors by a sunny window because ultraviolet B (UVB) rays (the ones your body needs to make vitamin D) can't get through the glass.

The longer you stay in the sun, especially for prolonged periods without sun protection, the greater your risk of skin cancer.

If you plan to be out in the sun for long, cover up with suitable clothing, wrap-around sunglasses, seeking shade and applying at least SPF15 sunscreen.

Winter sunlight

In the UK, sunlight doesn't contain enough UVB radiation in winter (October to early March) for our skin to be able to make vitamin D.

During these months, we rely on getting our vitamin D from food sources (including fortified foods) and supplements.   

Using sunbeds is not a recommended way of making vitamin D.

Babies and children

Children aged under six months should be kept out of direct strong sunlight.

From March to October in the UK, children should:

• cover up with suitable clothing, including wearing a hat and wearing wrap-around sunglasses
• spend time in the shade (particularly from 11am to 3pm)
• wear at least SPF15 sunscreen

Source:.nhs.uk/Livewell/Summerhealth/Pages/vitamin-D-sunlight.aspx

The new guidelines on vitamin D

"Experts recommend everyone consider vitamin D supplements over winter," says a headline in today's Daily Mail, while The Guardian urges "Tuck into tuna, salmon and eggs or take vitamin D pills – official health advice".

The headlines were prompted by new advice on vitamin D from Public Health England (PHE), which says that children and adults over the age of one should have 10 micrograms (mcg) of vitamin D every day. This means that some people may want to consider taking a supplement.

The advice is based on recommendations from the government'sScientific Advisory Committee on Nutrition (SACN) following its review of the evidence on vitamin D and health (PDF, 4.2Mb).

How has the new vitamin D advice been reported?

In general the new government advice on vitamin D has been reported accurately.

However, the Guardian's headline, "Tuck into tuna, salmon and eggs or take vitamin D pills – official health advice" is misleading. While it's important to eat these foods as good sources of vitamin D, the advice is to consider taking vitamin D supplements because it is difficult to get enough from food alone.

Meanwhile, the Express headline, "Everyone should take vitamin D: Health chiefs warn millions are at risk of deficiency," overstates the advice. Most people are simply being asked to consider taking supplements.

And, although roughly one in five people has low vitamin D levels, this is not the same as a vitamin D deficiency. It is not accurate to say that millions of people are at risk of deficiency.

What is vitamin D?

Vitamin D helps to control the amount of calcium and phosphate in our bodies. Both are needed for healthy bones, teeth and muscles.

Vitamin D is found naturally in a small number of foods, including oily fish, red meat, liver and egg yolks. It's also found in fortified foods like breakfast cereals and fat spreads.

However, it's difficult for us to get the recommended amount of vitamin D from food alone.

Our main source of vitamin D is from the action of sunlight on our skin. 

What is the new vitamin D advice?

The new advice from PHE is that adults and children over the age of one should consider taking a daily supplement containing 10mcg of vitamin D, particularly during autumn and winter.

People who have a higher risk of vitamin D deficiency are being advised to take a supplement all year round.

SACN's review concluded that these at-risk groups include people whose skin has little or no exposure to the sun, like those in care homes, or people who cover their skin when they are outside.

People with dark skin, from African, African-Caribbean and South Asian backgrounds, may also not get enough vitamin D from sunlight in the summer. They should consider taking a supplement all year round as well.

Is there new vitamin D advice for children too?

Yes. It's recommended that children aged one to four years should have a daily 10mcg vitamin D supplement all year round.

As a precaution, all babies under one year should have a daily 8.5-10mcg vitamin D supplement to make sure they get enough.

However, babies who have more than 500ml (about a pint) of infant formula a day don't need a vitamin D supplement as formula is already fortified.

The government recommends that babies are exclusively breastfed until around six months of age.

Why are we being advised to take vitamin D supplements?

The government says it has issued new vitamin D recommendations "to ensure that the majority of the UK population has satisfactory vitamin D blood levels throughout the year, in order to protect musculoskeletal health".

The recommendations refer to average intake over a period of time, such as one week, and take account of day-to-day variations in vitamin D intake.

SACN also looked at possible links between vitamin D and non-musculoskeletal conditions, including cancer, multiple sclerosis and cardiovascular disease. They didn't find enough evidence to draw any firm conclusions.

In spring and summer, most of us get enough vitamin D from sunlight on our skin and a healthy, balanced diet.

However, SACN couldn't make any recommendations about how much sunlight people would need to get enough vitamin D because there are a number of factors that can affect how much vitamin D is produced in the skin. So the recommendations assume "minimal sunshine exposure".

During autumn and winter (from October until the end of March) the sun isn't strong enough in the UK to produce vitamin D. That means we have to rely on getting it just from the food we eat. 

Because it's difficult to get enough vitamin D from food alone, many of us risk not getting enough. Taking a supplement helps to keep levels of the vitamin topped up during the colder months.

Where can I get vitamin D supplements?

Vitamin D supplements are widely available from supermarkets and chemists.

Vitamin drops are available for babies. Your health visitor can tell you where to get them. These are available free to low-income families through the Healthy Start scheme.


You can no follow. See my next post on Vitamin D and sunlight









Source: nhs.uk/news/2016/07July/Pages/The-new-guidelines-on-vitamin-D-what-you-need-to-know.aspx

Smoothie Goodness

From breakfast to supper, a homemade smoothie can boost energy levels, keep you feeling fuller for longer and make it easy to digest all the natural vitamins, minerals and antioxidants you need. Preferable to fruit juices (they’re a better source of fibre), they even appeal to kids, who will happily drink up all kinds of fruit and veg whizzed up with yoghurt and honey!

Smoothie combinations

For each combination, simply peel or prepare the ingredients then blend together for a smooth, thick drink. If you can’t find some of the more exotic ingredients, don’t be put off, just give the recipes a go with what you have that tastes good!

1. Green smoothie

Leafy, fresh greens are incredibly healthy and packed with vitamins, minerals and antioxidants. This green smoothie will help you to detoxify, alkalise and gain energy. It will also boost your immune system.

•Combine Apple, cucumber, spinach, lemon, lemon peel, ginger, celery, pear, avocado, banana, apple juice and parsley.

•Tip Use green tea or freshly juiced beetroot as a base ingredient. Green tea helps to boost the metabolism, while beetroot helps to purge bile and detoxify the liver.

2. Cleansing smoothie

This smoothie can be enjoyed on a warm spring morning to rehydrate the body and flush out toxins.

•Combine Watermelon or sweet melon, cucumber, grated ginger, mint, lemon rind and honey. As an optional extra you can add plain yoghurt for a creamier texture.

•Tip Melon is a very good diuretic. It also cleanses the lymphatic system, liver and kidneys. The cucumber contains a high amount of potassium, which helps the body to rehydrate.

3. Tropical smoothie

The tropical flavours in this smoothie make it particularly refreshing. It’s a good one to have after a workout because coconut water is rich in electrolytes and can help to replace lost fluids and minerals after exercising.

•Combine Coconut water, mango, banana, pineapple, granadilla (a member of the passion fruit family) and yoghurt. As an optional extra, add fresh turmeric or half a teaspoon of turmeric powder or ginger. These spices have anti-inflammatory properties and work well in mango and yoghurt-based smoothies.

•Tip Mango is a good source of beta-carotene, while the fibre in bananas will help the good bacteria in your gut to flourish. Bananas are also a source of tryptophan, which aids relaxation and sleep. Pineapple adds a lovely sweet flavour and assists digestion.

4. Two delicious chocolate smoothies

Cocoa powder contains powerful antioxidants, as well as compounds that help control your appetite. It also oxygenates the body to create a sense of energy and alertness, and naturally boosts the feel good hormones in the brain.

•Combine For chocolate smoothie 1 – cocoa powder, banana, peanut butter, cinnamon, vanilla, honey, milk or a milk alternative. For chocolate smoothie 2 – cocoa powder, almond milk, dates, avocado, frozen banana, spring water and a vanilla pod.

•Tip Use cocoa in its natural, unsweetened form. Sprinkle either of the above smoothies with cocoa nibs for extra chocolate flavour. Use raw honey or dates to add sweetness.

5. Summer fruit smoothie

Cherries add colour, fibre and important minerals to this delicious fruit smoothie. Berries are in a nutritional league of their own: they’re very low in sugar and absolutely loaded with powerful, health-boosting antioxidants.

•Combine Cherries, mixed frozen berries, orange peel, orange, honey, yoghurt and banana. You could also try adding star anise, ginger, cinnamon powder or angelica.

•Tip Cherries, with their high fibre content, stimulate and cleanse the digestive system. These delicious fruits are also a natural source of melatonin, which helps to establish a healthy sleep cycle. Choose the darker cherries for their valuable mineral content (iron, magnesium and silicon).

6. Cashew nut smoothie

This smoothie can be enjoyed as a drink, but it also makes a delicious topping for fruit salad or sliced papaya.

•Combine Cashew nuts, fresh orange juice, fresh grapefruit juice, honey, cinnamon and banana.

•Tip The grapefruit in this smoothie helps to break down old toxins and this aids the elimination of cellulite, while the cinnamon helps to stabilise blood-sugar levels.

7. Papaya and melon smoothie

If you frequently suffer from sluggish digestion, this fruity smoothie is for you. Papaya helps to cleanse the digestive tract and, thanks to the papain in the fruit, assists in the breakdown of food, particularly protein.

•Combine Papaya, melon, sesame seeds or tahini paste, yoghurt or a milk alternative, honey and cinnamon.

•Tip Add a few papaya seeds to your smoothie as they’re great for digestion. The calcium rich tahini paste or sesame seeds add healthy fats.

8. Immune-boosting smoothie

Feeling a tad under the weather? Boost your immunity with this vitamin C-rich smoothie.

•Combine Lemon juice, lemon, orange, honey, yoghurt, spinach, banana, guava and ginger.

•Tip Lemons, guavas and oranges are all fantastic sources of immune-boosting vitamin C. The ginger in this smoothie is great for circulation and acts as an antiseptic, while the yoghurt is rich in probiotics (these healthy bacteria play a key immune boosting role).

5 top tips to serve the perfect smoothie

1. Choose your ingredients based on what’s in season. Seasonal produce contains all the nutrients you need for the specific time of year.
2. Go for pure, whole ingredients, e.g. fruit, vegetables, nuts and seeds.
3. Avoid using sweetened fruit juice, flavoured yoghurt and ice cream as your base. Instead opt for 100% or freshly squeezed juice, medicinal teas, elixirs, aloe vera, pure spring water, coconut water, a milk alternative, or plain, unsweetened yoghurt.
4. Sweeten your smoothies naturally with fruit. If necessary, you can add some honey, xylitol, stevia, fruit juice or dates, but ideally, get used to enjoying smoothies that aren’t so sweet.
5. If you need extra sustenance add a complex carbohydrate (e.g. cooked quinoa or oats), a protein (e.g. egg, almond powder, chia, spirulina or a good-quality protein powder such as brown rice protein, pea or whey isolate) and/or a fat (e.g. avocado, coconut oil, flaxseeds, coconut milk, peanut butter, tahini, almond butter or nuts). Brilliant when you want to whizz up a smoothie that will keep you going until lunchtime.

Source:supersavvyme.co.uk/food/recipes/article/healthy-smoothie-recipes?utm_source=outbrain&utm_medium=cpc&utm_campaign=food&utm_content=2239

10 Foods To Boost Your Brain Power

Eating well is good for your mental as well as your physical health. The brain requires nutrients just like your heart, lungs or muscles do. But which foods are particularly important to keep our grey matter happy?

1. Opt for wholegrains

Like everything else in your body, the brain cannot work without energy. The ability to concentrate and focus comes from the adequate, steady supply of energy - in the form of glucose in our blood to the brain. Achieve this by choosing wholegrains with a low-GI, which release glucose slowly into the bloodstream, keeping you mentally alert throughout the day. Opt for 'brown' cereals, wheatbran, granary bread and brown pasta.

2. Eat oily fish

Essential fatty acids (EFAs) cannot be made by the body and must be obtained through diet. The most effective omega-3 fats occur naturally in oily fish as EPA and DHA. Good sources include linseed (flaxseed) oil, soya bean oil, pumpkin seeds, walnut oil and soya beans. They are good for healthy brain function, the heart, joints and general wellbeing. Oily fish contains EPA and DHA in a ready-made form, which enables the body to use it easily. The main sources of oily fish include salmon, trout, mackerel, herring, sardines, pilchards and kippers. Low DHA levels have been linked to a higher risk of developing Alzheimer's disease and memory loss.

3. Binge on blueberries

Evidence accumulated at Tufts University in the United States suggests that the consumption of blueberries may be effective in improving or delaying short term memory loss. Widely available, so there's no excuse.

4. Eat more tomatoes

There is good evidence to suggest that lycopene, a powerful antioxidant found in tomatoes, could help protect against the kind of free radical damage to cells which occurs in the development of dementia, particularly Alzheimer's.

5. Add vitality with vitamins

Certain B vitamins - B6, B12 and folic acid - are known to reduce levels of homocysteine in the blood. Elevated levels of homocysteine are associated with increased risk of stroke, cognitive impairment and Alzheimer's disease. A study of a group of elderly patients with mild cognitive impairment found that after two years of intervention with high doses of B6, B12 and folic acid there was significantly less brain shrinkage compared to a subset given placebo treatment.

6. Get a blackcurrant boost

Vitamin C has long been thought to have the power to increase mental agility. One of the best sources of this vital vitamin are blackcurrants.

7. Pick up pumpkin seeds

Just a handful of pumpkin seeds a day is all you need to get your recommended daily amount of zinc, vital for enhancing memory and thinking skills.

8. Bet on broccoli

A great source of vitamin K, which is known to enhance cognitive function and improve brainpower.

9. Sprinkle on sage

Sage has long had a reputation for improving memory and although most studies focus on sage as an essential oil, it could be worth adding fresh sage to your diet too.

10. Go nuts

A study published in the American Journal of Epidemiology suggests that a good intake of vitamin E might help to prevent cognitive decline, particularly in the elderly. Nuts are a great source of vitamin E along with leafy green vegetables, asparagus, olives, seeds, eggs, brown rice and wholegrains.

Source:bbcgoodfood.com/howto/guide/10-foods-boost-your-brainpower

How To Cook Greens

Types of Greens

I think of greens as divided into three groups, depending on how much cooking they require.

Salad Greens

Obviously, salad greens are usually eaten raw, and are usually in a category called "lettuce" (herbs and a few other greens such as spinach can also be salad greens). In general, the darker the color, the more nutritious. Iceberg lettuce, for example, is extremely low in nutrients compared with its more colourful relatives - romaine lettuce has 17 times the vitamin A and 6 times the vitamin C as iceberg lettuce.

When you have a choice, a variety of greens is always best, as each has its own constellation of nutrients.

The best salad dressings have healthful oils such as olive oil (olive oil is probably the best, because it has many nutritional benefits). Soy and corn oil have a lot of omega-6 oil, and it is best to steer away from them for the most part, as many nutrition experts feel we consume too much omega-6 fat. Mayonnaise is made mainly from oil, so check the type of oil before you buy, as most are soy oil based. For most cooking uses, try to buy oils which are mostly monounsaturated fat rather than polyunsaturated (check the labels). More About Healthy Salad Dressings

It's easy to make your own dressing right in the bowl. Start with vinegar, lemon juice, or lime juice - add salt, pepper and seasonings as desired, and whisk in some oil (about three times the oil as vinegar). Example: Sweet and Sour Lime Dressing Then add the salad greens and toss to coat.

Quick-Cooking Greens

These greens can either be eaten raw or lightly cooked. Spinach is the most obvious example of this category. It takes only seconds to cook a young tender spinach leaf. A benefit to cooked greens is that they shrink so much that you can more easily get lots of nutrition from them.

Six cups of raw greens become approximately one cup of cooked greens.

Most quick-cooking greens take just a few minutes to cook. Chard (Swiss chard) is a quick-cooking green, and also can be eaten raw, though it isn't usually. Chard is now available in many colours, which are often milder-tasting than the more traditional Swiss chard. The stems can be cooked along with the leaves, or eaten raw, for example, you can put them in tuna salad instead of celery. If you haven't tried chard, you really should - you may be surprised! Chard and the more familiar spinach are good places to start with cooked greens, as they are so easy, and not as bitter as some others.

Beet greens are also quick-cooking (and delicious), and are actually related to chard and spinach. Escarole, dandelion greens, and sorrel are also relatively quick-cooking greens.

Cabbage isn't very leafy, but I think of it in this category as well, even though it is related to the heartier greens kale and collards.

Hearty Greens

People have been getting over their resistance to hearty greens such as kale and collard greens, and that's a very good thing! I encourage you to give them a try, as they have the most nutritional benefits of all. Over time, they may even become favourites.

Kale and collard greens are the most common examples of hearty greens. They do require cooking, although not as much as many people think. Yes, you can cook collards for an hour, but if you cut the greens from the fibrous stems they can be tender in 10-15 minutes. I also like kale cooked about that amount of time.

How to Wash Greens

The easiest way to wash greens is to put them into a lot of water and swish them around. The dirt sinks to the bottom that way. I use a large pot with an insert to drain pasta. I swish the greens, remove the insert and shake, and then let dry for a few minutes before storing.

How to Store Greens

Ideally, the greens should be dry or almost dry, and stored in a bag with as much of the air pushed out as you easily can. I like to put a barely damp paper towel in for just the right amount of moisture. Then, put them in the vegetable drawer of your fridge.

How to Cook Greens

Greens can be braised (cooked fairly slowly in a small amount of liquid, usually a flavourful stock) or sautéed (cooked quickly in a small amount of oil). They can also be steamed or boiled, but most people like to add some other flavours which go well with greens (see below), and this is easier with braising or sautéing.

Another way to make greens is to bake them with cheese gratin-style or with eggs and cheese, such as this Spinach Casserole.

Greens can also be thrown into almost any soup or skillet dish, especially the milder-tasting greens such as chard.

Flavours Which Go Well With Greens

When you read recipes for greens, certain ingredients emerge again and again, because they go so well with greens. Any combination of these will usually be a winner:

• Smoked meats, including bacon, sausage, prosciutto, and smoked turkey (smoked paprika or chipotle can also provide the smokey flavours)
• Garlic
• Lemon or vinegar
• Hot chillies in some form (dried pepper flakes, hot sauce, etc.)
• Anchovies (I'm not kidding, you can't taste fish, but they really make a difference)
• Worcestershire Sauce
• Dairy - Cream and/or cheese

Source:verywell.com/how-to-cook-greens-2241875