Ascorbic Acid: Ascorbic Acid is a sugar acid with antioxidant properties, also known as Vitamin C. We get vitamin C from a variety of fruits and vegetables, including citrus fruits, cantaloupe, tomatoes and strawberries. It has a number of important functions in the body, including enhancement of iron absorption.
Bioflavonoids: Bioflavonoids or flavenoids are somtimes known collectively as vitamin P and are, amongst other things, the pigmens that make citrus fruits orange of yellow. Vitamin C and bioflavonoids are often found together in nature such as in citrus fruits; in fact recent research has shown that some of the benefits attributed to vitamin C may in fact come from the bioflavonoids they work so closely with. For this reason they are sometimes included together in vitamin C supplements.
Calcium: Calcium is one of seven minerals required by the body. Most calcium is stored in salt form within bones. It is absorbed in the intestine with vitamin D. Calcium is required for teeth and bone hardness, and is also part of healthy body funtion. Calcium can be found in milk products, leafly green vegetables, egg yolk and shellfish.
Dietary Fibre: Dietary Fibre is also known as roughage. It is the portion of plant foods that is indigestible but aids in digestion and defecation by absorbing water. It promotes regularity and can when consumed as part of a healthy diet, lower the risk for many diseases.
Essential Amino Acids: Essential amino acids are the eight amino acids needed by adults for protein synthesis (where the body creates protein). Amonio acids are the building blocks of proteins. The essential amino acids are tryptophan, methionine, valine, threonine, phenylalanine, leucine, isoleucine and lysine. All of these amino acids need to be present and in sufficient qualitity for cell acitivity. If there is even one amino acid missing a protein cannot be made.
Free Radicals: An atom or molecule missing an electron is called a free radical. Free radicals damage or destroy healthy cells. Cells that are damaged or destroyed can cause, amongst other things, aging skin.
Glycemic Index (GI): The Glycemic Index measures the effect of carbohydtrates on blood sugar. Foods that break down, are digested quickly, and enter the bloodstream faster have a high GI; whilst foods that are digested more slowly and enter the blood stream slower have a lower GI. Red peppers, onions and bran cereals are some of the low GI foods. High GI food include white bread, white rice and prunes.
Herbs: Medical research is only just discovering the immense power of herbs. They have been used to provide remedies for thousands of years and their health prpperties are written about in journals dating back to 3000 bc. Like fruit and vegetables they contain vitamins, minerals and antioxidants as well as more speficif health properties. Echinacea can aid your natural immune defenses, whilst garlic has certain properties akin to blood thinners.
Iron: Iron (Fe -ferous gluconate) is one of the trace minerals found in the body. As a componenet of blood, it aids the oxygen transport throughout the bloodsteam. Roughtly 60-70 percent of iron found in the body is found in the blood, with the remaining portions found in the skeletal muscle, liver, spleen and bone marrow. The best sources of iron include meat, liver, shellfish, egg yolk, dried fruit, nuts and legumes.
Juice: The health benefits of fresh juice were covered in our last issue of Vitality, but just in case you missed it, here’s a quick recap. Fruit and vegetables are an abundant source of natural vitamins and minerals. When we eat them cooded many, if not all of the health benefits are lost. Eaten raw your body is able to absorb most of the nutrients, but some are lost in the digestive process. Drinking fresh juice (not pre-bottled, no matter how fresh they insist it is) gives your body the best chance of absorbing all the benefits possible.
K, Vitamin: Vitamin K is found in green leafy vegetables such as broccoli and spinach, and in vegetable oils and cereals. Small amounts can also be found in meat (such as pork), and dairy foods (such as cheese). As well as getting vitamin K from food, we also get it from our own bodies because it’s produced by bacteria in our intestines. Vitamin K has a number of important functions. For example it aids the body’s blood clotting process which heals wounds. There is also increasing evidence that vitamin K assists with buidling strong bones; much like calcium.
Magnesium: Magnesium (Mg) is a mineral found in all body cells. It is especially abundant in bones. Your ability to absorb magnesium is assisted by a good calcium level in the body. It is required for normal muscle and nerve movement. Good sources of magnesium include milk, dairy products, whole-grain cereals, nuts, legumes, and green leafy vegateables.
This excellent article is from our Vitality Magazine, go to www.gandgvitamins.com and subscribe if you want to receive this magazine.