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Va Va Vitamins: Focus on vitamin C and colds
See what C is all about.
I think we have all heard about vitamin C's power in fighting colds and flu’s. It is said to be quite the little warrior when it comes to zapping bugs. As always though, there is more to the story. So, let's examine what it does and where to get it.
Vitamin C:
There is a mixed bag of research on vitamin C; with some saying it’s the “be-all-end-all” while other research says it makes no difference to the chances of you getting a cold or a flu. However, since vitamin C is an anti-oxidant, it is still a good thing to give a try. An antioxidant is a vitamin that basically helps your body deal with oxidants. Oxidants are substances that inflame and damage the body internally. So, antioxidants are like your little soldiers, fighting toxins internally.
It has long been known that glucose interferes with vitamin C in the body. So, basically if there are high levels of glucose in the body, the cells will accept the glucose and not use the vitamin C. Yet another reason to avoid sugar and junk food, as, over the years these will raise your blood sugar. Not a good thing! Mega high doses of vitamin C (or any vitamin) are not advisable, but the safe dosage range will be indicated on the bottle.
Food sources of vitamin C: Peppers, broccoli, strawberries, kiwi fruit, cauliflower and oranges.
You can buy good quality vitamins and minerals in your local healthfood shop or in reputable online stores. When it comes to Vitamin D in particular, the best brands of the highest quality can often be found online.
The foundation of good health is diet, but sometimes nature needs a little help!
High C Recipe:
Roast Peppers and Chickpeas with Fresh Goat’s Cheese
A mild and soft fresh goat’s cheese, jban, is one of the rare cheeses produced in Morocco. If you are not keen on raw garlic, you can leave that out.
Serves 4-6
4 fleshy red bell peppers
1 x 14oz (400g) tin of chickpeas
4 tablespoons extra virgin olive oil
juice of 1 lemon
salt and black pepper
3 garlic cloves, crushed
3 sprigs of oregano, chopped, or 1 tablespoon dried
11oz (300g) fresh goat’s cheese
Place the peppers on a sheet of foil on an oven tray under a pre-heated grill, 6-9cm from the grill. Turn them until their skins are black and blistered all over. Alternatively - and more easily - roast them in the hottest oven for about 30 minutes or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
To loosen the skins further, put them in a plastic frozen food bag, twist it shut and leave for 10-15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them and remove the stems and seeds. Now cut them into thin ribbons through the stem end.
Drain the chickpeas. Dress them with a mixture of 3 tablespoons of olive oil, the lemon juice, salt and pepper, 2 crushed garlic cloves, and about one-third of the oregano; mix well, then gently mix with the peppers.
Mash the goat’s cheese with the remaining garlic clove, the last tablespoon of olive oil and the remaining oregano, and shape it into a mound on a serving plate. Arrange the peppers and chickpeas in a ring around it.
By: Lynn Dunning
