Benefits of Vitamin C
Essential nutrient found in 1928 and also known as ascorbic acid is an antioxidant that protects the body, vitamin C causes scurvy.
* Helps eliminate pollutants that attack the body: those from pollution such as lead, nitrates and nitrites in meats.
* Increase the level of defenses to help prevent some diseases related to the eye, nerves, hair and skin, including helping to prevent wrinkles.
* It is a natural antihistamine that prevents or reduces sneezing, mucus, inflammation of the bronchi, asthma, etc..
* Has antibacterial properties.
* Help to establish vitamins and minerals such as calcium.
* Assists the absorption of vitamins and minerals such as iron from food, taking vitamin C in three doses of 500mg each in the main meals.
* Helps metabolize fats.
* Has laxative properties, if taken 3 doses of 1000 mg per day each.
* Necessary for the production of collagen (scarring), hormones (estrogens that decrease more hot flashes of menopause), also regulates hormone production (regulating thyroid) and neurotransmitters (regulating depression).
* Take supplements of vitamin C helps reduce the symptoms of autism.
* Improved morphology and sperm motility and sperm count.
* Doses greater than 2000 mg daily of vitamin C are harmful to the body because it fails to remove excess, causing headaches, diarrhea, insomnia, and kidney stones.
Where to find Vitamin C
Naturally is found mainly in fruits, vegetables, you get more when eaten raw. Other foods where there is also this vitamin, although in less concentration are: banana, cantaloupe, carrot, pineapple, pear, papaya, garlic, blackberries, celery, strawberries, currants, figs, beans, mango, custard apple, etc..
Preservation of Vitamin C
* The heat destroys vitamin C, more time to warm up, most will deteriorate the vitamin (about 50%), so it is recommended that the cooking is quick and the lowest possible temperature.
* The microwave is the best option because it is much faster than any other type of cooking, second is the pressure cooker after steam cooking food without submerging in water and then saute in hot oil.
* Contact with oxygen, vitamin C causes rust and no longer useful
* Frozen and canned foods keep well vitamin C
* It should prepare foods with vitamin C with minimal water because water gets vitamin C from food, if possible include the cooking water to prepare the same dish or another.
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