Vitamin C

Health Tips

Vitamin C – ascorbic acid – is still recognized by scientists as the most important: it supports the activity of immune cells, and therefore, the overall resistance to disease; promotes the excretion of cholesterol from the body, i.e., the prevention of atherosclerosis; cleanses our cells of free radicals and other foreign substances that accumulate in the body.

In addition, vitamin C is our main protector against cancer-causing carcinogens and helps us absorb the iron we need from food.

It is an indispensable participant in the formation of collagen fibers, that is, a “building material” for the skin, blood vessels, tissues of internal organs, as well as teeth, bones and gums.

Signs of vitamin C deficiency

  • general weakness. With a lack of vitamin C, the so-called chronic fatigue syndrome develops, working capacity and mood fall, gradually pulling to sleep, and frequent colds do not give rest.

  • increased capillary fragility with the formation of bruises, bleeding from the gums, hemorrhagic effusions in the joints and pleura

  • dryness and pallor of the skin, a violation of its color. Nails peel off. Sometimes acne also indicates hypovitaminosis C.

  • dystrophic changes in the mucous membranes

  • decreased vision

Where is vitamin C found

It is found in grapefruits, lemons, oranges, rose hips, gooseberries, currants, apples, kiwi, green vegetables, tomatoes, cabbage (including sauerkraut) – but only if these products have not been cooked.

Many vegetable dishes quickly lose vitamin C even at low temperatures. For example, stewed cabbage loses 90 percent of this vitamin in a day, and boiled and chopped potatoes lose 40 percent of vitamin C after 4 hours.

The most valuable winter source of vitamin C, sauerkraut, requires very careful handling. Taken out of the brine, after 3 hours it loses a third of vitamin C, and after 12 hours – half. Therefore, if it is not possible to store sauerkraut in brine, it must be immediately either used for food or subjected to heat treatment (boil, stew, etc.). Freezing sauerkraut reduces the vitamin C content by 20-40 percent.

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