For anybody not a secret that to raise protective forces of an organism and to lower probability of many diseases, in food it is necessary to use vitamin C, or as is more often we hear in the people, ascorbic acid. These yellow balls with sourish taste, I think, are familiar to everyone since the childhood. Vitamin C has already strongly located in our life. And we at times do not reflect at all on its advantage.
In fact, he has a beneficial effect on the function of the central nervous system, stimulates the activity of the endocrine glands, promotes better assimilation of iron and normal hematopoiesis.
The big doses of a dragee are useful to chain smokers, the women using contraceptive preparations, for older persons and sportsmen. It is necessary to notice that vitamin C – also a powerful antioxidant.
If you quickly get tired, at you gums bleed, often be ill, then your organism precisely lacks in «asorbic». However be cautious, be not overzealous: at overdose infringements of function of a liver and a pancreas are possible.
And in general, lean on fruit, vegetables and berries is better. Then are not terrible to you overdoses, supervitaminoses.
Vitamin C contains in a dogrose, a black currant, a mountain ash, sea-buckthorn berries, citron fruits, red pepper, a horse-radish, parsley, a green onions, fennel, kress-salad, scotch cabbage, a potato, a swede, cabbage.
Optimum requirement for vitamin C for the adult person of 55-108 mg, to pregnant and feeding women do not recommend to accept more than 70-80 mg, for children of the first year of a life an optimum dose – 30-40 mg.
However recently contradictions are even more often heard and concerning that, how many it is necessary to use disputes of vitamin C.
So, the doctor the Anderson from university in Toronto advises in mass colds to accept all without an exception on 200 mg of vitamin C a day, and in case of a sharp infection and after recover even 1000 mg of vitamin C a day. It is known that drugstores sell vitamin C in the winter twice more, and during epidemics – even it is four times more. At any illnesses people resort to this means. Probably, the organism prompts, and can, and the intuition well works for the blessing of favourite.
That who prefers «asorbic» in a live kind, it is necessary to remember that vitamin C very unstable. It collapses at a heat, and also at contact to oxygen of air and some metals, at a long soaking of vegetables passes in water. If you the admirer of the frozen vegetables and fruit, consider that in 2-3 months of storage in the majority of vegetative products vitamin C half collapses. During the winter period there is more than vitamin C you will find in fresh and a sauerkraut.
Mistress, wishing to feed the family with healthy food, should remember that when frying and cooking of the products containing vitamin C, its quantity decreases on 90 %. For example, at cooking of the cleared potato shipped in cold water, 30-50 % of the vitamin shipped in hot – 25-30 % are lost, at cooking in soup – 50 %. For more vegetables should be immersed preservations of vitamin C only in boiling water. And it is even better to cook a potato in a peel. It cuts vitamin C loss by half.
In an organism this vitamin does not collect. We receive it with a daily diet. Vitamin C from natural sources operates much more effectively, than synthetic. So, eat more than natural products and good luck.