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Health benefits of vitamin C and Study suggests that consuming foods high in vitamin C (such as oranges, strawberries, papaya and broccoli) could reduce the risk of strokes

Vitamin C is a water soluble vitamin found in raw (or slightly cooked) fresh fruits and vegetables like citrus fruits, papaya, pineapple, bell peppers, berries, greens like broccoli and kale and tomatoes. Our bodies cannot store vitamin C, so ideally, every 4 hours one should take 'real' (absorbable) vitamin C supplements or eat fruits and vegetables high in vitamin C.

health-benefit-of-vitaminC-consuming-foods-high-in-vitaminC-can-reduce-risk-of-stroke

Studies have suggested that people should take 250-500 mg of vitamin C twice a day. For the moment a tolerable upper limit of vitamin C is set at 2000 milligrams. Some doctors however suggest that their patients were treated with 10,000 milligrams throughout the day to fight off and beat some cancers.

Higher doses (1000-2000 milligrams) than the RDA recommended of 70-90 is being prescribed by some doctors (as vitamin supplements) to cure stress, trauma, colds/flu, pollution, and even to protect the body against frantic pace of life, work related anger management, and low nutritional diets (eating fast foods, processed foods or microwave foods).

The new study suggests that vitamin C deficiency could be one of the main risk factors (among high blood pressure, smoking, drinking alcohol and obesity) contributing to severe types of strokes:

According to researchers at Centers for Disease Control and Prevention (CDC), stroke is the fourth leading cause of death in US and every year, 795,000 Americans suffer from a stroke, while 13,000 of them die from it.  

The study was conducted on two groups of 65 individuals; the first groups were people who had experienced a hemorrhagic stroke and the second groups were healthy individuals. The researchers found out that those who had experience a stroke were the ones who had depleted levels of vitamin C.

The result of this study is yet to be published in a peer-reviewed journal, but the American Academy of Neurology has released the details of this study to the media in advance. The leading author of the study, Dr. Vannier suggests that vitamin C could lower the risk of strokes by reducing blood pressure. He also says that vitamin C has other benefits, like helping to make collagen (a protein that gives structure to skin, bones and tissue).

There are other foods including raw cacao beans that could be beneficial for cardio care. In fact, several studies have concluded that consuming raw organic cacao beans (real chocolate, not the conventional ones) could promote cardiovascular health by lowering blood pressure and reducing cholesterol. Click here to find more about the health benefits of raw organic cacao beans: http://www.seattleorganicrestaurants.com/vegan-whole-food/health-benefits-raw-cacao-beans-dark-chocolate.php

Other health benefits of vitamin C:

Powerful antioxidants: Scientists have released studies that suggest anywhere from 10,000 to 100,000 (depending on diet, food preparation, and the amount of oily foods consumed per day) “free radicals” are attacking our living cells and tissues per each day. Although vitamin C on its own is a powerful antioxidant, scientists have discovered that a group of antioxidants (including vitamin C, vitamin E, beta-carotene, Glutathione, Bioflavanoids, Lutein, Lycopene, Coenzyme Q10, Zinc, Copper, Managese, and Vitamin A) can work better together, and are so much more effective in fighting cancer and beating free radicals. Find out how these antioxidants work together: http://www.seattleorganicrestaurants.com/vegan-whole-food/stay-younger-live-longer.php

study-suggests-consuming-foods-high-in-vitaminC-can-reduce-risk-of-strokesHigh blood pressure: Studies suggest that people who consume foods high in vitamin C are at lower risk of high blood pressure and heart problems. That’s why a diet high in fruits and vegetables, loaded with antioxidants is super beneficial for different ages and health problems.

Cancer: In the last few decades, many cancer patients have decided to go through alternative cancer therapies including intravenous vitamin C to fight cancer. In 1935, a pioneer in medical research and a Professor of Bacteriology at Columbia University, Claus Washington Jungeblut, M.D. (1898-1976) first published a comprehensive study on high dose vitamin C as prevention and treatment for polio. He went on to produce approximately 2000 research papers which mostly addressed the benefits of high dose vitamin C, ranging from cure for diphtheria toxins to bacteria infections.

Since Dr. Jungeblut’s published this study, other medical doctors and medical researchers have conducted tests and released a range of publications on the use of high dose vitamin C to successfully fight against chest and lung diseases, viral, kidney stones, cardiovascular disease, and even hepatitis.

Recent research including a new one published in the journal Nature Medicine shows that healthy cells damaged by chemotherapy release more of a protein known as WNT16B, which can promote and prolong cancer cell survival: http://www.seattleorganicrestaurants.com/vegan-whole-food/artemisinin-sweet-wormwood-chinese-herb-iron-can-kill-cancer-cells.php

With toxic side effects of conventional medical treatments, more and more people are looking for alternative cancer therapies including intravenous vitamin C, nutritional and herbal remedies to beat the cancer.

Osteoarthritis: People who eat a diet high in vitamin C from fruits and vegetables are less likely to be diagnosed with arthritis. Studies have also shown that vitamin C is essential for making collagen. During osteoarthritis (OA), cartilage is destroyed, putting lots of pressure on joints and bones.  

Asthma: Although there could be different reasons behind developing asthma, studies have shown that low levels of vitamin C can trigger symptoms of asthma.

Other benefits of Vitamin C are treating cold and flu, boosting immune system, treating allergies, reducing blood sugar (in people with diabetes), improving eye vision, reducing sun exposure and promoting mood and gum health.

Dietary sources of vitamin C:

Keep in mind that not all supplements (including vitamin C supplements) are made equal and from real food sources. In fact, much of the vitamin C in ordinary tablets, capsules, powders and liquids is destroyed during processing or after digestion or just passes through your body without being absorbed. (However, click here to find out why spending money on Real Multivitamins isn’t a waste for elderly and people who have mineral or vitamin deficiency and people who cannot absorb certain minerals or vitamins because of a medical condition: http://seattleorganicrestaurants.com/vegan-whole-food/is-spending-money-on-multivitamins-mineral-supplements-a-waste-and-vitamin-D-deficiency-can-cause-brain-organ-damage.php#multivitamins)

Instead of vitamin C supplements, you could add these fruits and vegetables high in vitamin C – ideally every 4 hours, to your diet:

  • Papaya (raw): 180mg vitamin C, and high in vitamin A.
  • Kiwi (raw): 160mg vitamin C, and high in vitamin K.
  • Herbs, cilantro, chives, parsley, thyme, basil (raw): 120mg of vitamin C.
  • Kale, mustard greens, turnip greens, watercress, chard, spinach (raw): 120mg of vitamin C.
  • Bell peppers, sweet, green, yellow, red (raw): 120mg vitamin C
  • Mango (raw): 98mg vitamin C, and high in vitamin A
  • Strawberries (raw): 95mg vitamin C, and high fiber and antioxidant.
  • Broccoli (raw): 90mg vitamin C, and multi-nutrient and detox fibrous benefits.
  • Tomatoes (raw, cooked, or sundried): 90mg vitamin C.
  • Oranges (raw): 90mg vitamin C
  • Grapefruits, pink and red (raw): 70mg vitamin C, and
  • Cauliflower (raw): 50mg vitamin C, and plenty of vitamin K, folate and dietary fiber.
  • Cranberries, blueberries, raspberries

(You get most of vitamin C when you eat fruits or vegetables that are raw or slightly steamed/cooked)

Sources:

http://www.medicalnewstoday.com/articles/272741.php

https://umm.edu/health/medical/altmed/supplement/vitamin-c-ascorbic-acid

 

 

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