Fruits and vegetables are healthy foods. We all know that’s true, but it’s important for us to know how and why, as well. It not only help us to feel good about our dietary choices, it also helps us choose healthy foods more carefully, according to our own specific needs. Especially as we age, some may be concerned about specific conditions which may be preventable. Heart disease and stroke are high on the list of issues that people take more seriously as they mature in life.
Eating foods that contain vitamin C may reduce your risk of the most common type of hemorrhagic stroke, according to a study released today that will be presented at the American Academy of Neurology’s 66th Annual Meeting in Philadelphia, April 26 to May 3, 2014.
Vitamin C is found in fruits and vegetables such as oranges, papaya, peppers, broccoli and strawberries. Hemorrhagic stroke is less common than ischemic stroke, but is more often deadly.
The study involved 65 people who had experienced an intracerebral hemorrhagic stroke, or a blood vessel rupture inside the brain. They were compared to 65 healthy people. Participants were tested for the levels of vitamin C in their blood. Forty-one percent of cases had normal levels of vitamin C, 45 percent showed depleted levels of vitamin C and 14 percent were considered deficient of the vitamin.
On average, the people who had a stroke had depleted levels of vitamin C, while those who had not had a stroke had normal levels of the vitamin.
“Our results show that vitamin C deficiency should be considered a risk factor for this severe type of stroke, as were high blood pressure, drinking alcohol and being overweight in our study,” said study author Stéphane Vannier, MD, with Pontchaillou University Hospital in Rennes, France. “More research is needed to explore specifically how vitamin C may help to reduce stroke risk. For example, the vitamin may regulate blood pressure.”
Vannier adds that vitamin C appears to have other benefits like creating collagen, a protein found in bones, skin and tissues. Vitamin C deficiency has also been linked to heart disease.
This is the kind of study FoodFacts.com really embraces. It’s exciting to see a connection drawn between consuming specific foods and reduced risk of health problems. It’s great to have a clear understanding of the advantages those foods bring us so that we can make a conscious decision to adjust our dietary habits accordingly. Everyone feels better being proactive about their health. Adding fruits and vegetables rich in Vitamin C to our diet is another way for us to take additional steps to help ourselves stay healthy throughout our lives.
FoodFacts.com understands that everyone in our community and, for that matter, just about everyone in the nation, is more concerned than usual this year about flu season. This year, the influenza virus is widespread and especially virulent. The Center for Disease and Prevention (CDC) has recommended that everyone over the age of 6 months receives the flu vaccine. Unfortunately, many people are not happy about the vaccine and refuse it. Generally, the efficacy of the flu vaccine is a constant question. Often, it does not prevent influenza in the folks that have been vaccinated and some even speculate as to whether or not it may, in fact, cause the virus sometimes.
There is evidence that implies that Vitamin C in high doses can prevent or even cure the influenza virus. Studies suggest that the dosage would need to be up to 5 grams per day for flu prevention and 1 gram each hour for treatment of those experiencing flu symptoms. An analysis was published back in 2007 during a major worldwide flu outbreak that covered Vitamin C and its influence on the virus.
The study suggests that Vitamin C can prevent and treat, not only the flu, but all types of viral infections. Because Vitamin C is actually a nutrient that the body cannot make itself, it must be obtained through food and supplements. Ascorbic acid (Vitamin C) improves the body’s overall immune function, thus helping it to stave off and/or rid itself of influenza virus.
While there are many foods that are rich in Vitamin C, it is felt that consumption of these foods will not provide the dosages necessary to fight the flu. In order to achieve the high dosages recommended, supplementation is the way to ensure correct amounts. If you feel that turning to the effects of Vitamin C on the virus this flu season, FoodFacts.com suggests making sure the quality of the supplements you choose be as high as possible, especially considering the dosage needed to benefit from the Vitamin’s effects. You may want to consider the FoodFacts TRI Nutritionals brand of Vitamin C that can assure you of its purity and quality: https://www.foodfactstri.com/shop-by-health-concern/immune-system/c-1000-mg-caps
Tonight we have a tremendous announcement to make here at FoodFacts.com. We are launching FoodFacts TRI Nutritionals. We’ve been around a long time – well over 15 years. One of the things we’ve been exceptionally aware of throughout those years is how poorly most vitamin and supplement products rate on our Health Score.
FoodFacts.com has brought its tremendous knowledge to bear in this product category and is debuting FoodFacts TRI Nutritionals – vitamins and supplements you can feel good about. Take a look at our new site: FoodFactsTri… for the most part we are free of everything you want to avoid – Gluten, Sugar, Salt, Yeast, Dairy, Artificial Flavors, Artificial Colors. Our brand – FoodFacts Tri – has been run through our own scoring system.
We’re so excited – just take a look … These days your expenditures are so important. We really believe that our new brand of vitamins and supplements are really above the bar that’s been set. And we want you to know that this launch for FoodFacts TRI Nutritionals has taken us well over twelve months to formulate and decide on so that we can present to you the best formulations we can honestly bring to market.
We are happy with our work. Please visit our site: www.foodfactstri.com. Please let us know what you think! We hope that you’ll be happy with the research and development we’ve put behind this new brand!
FoodFacts.com will continue our research and hopes to add to our brand with products you can feel good about. We want to bring you the products you can trust for purity and quality. We hope you’ll feel the same way!
FoodFacts.com found great news coming out of Germany today. In a new study published in the Journal of Alzheimer’s Disease, new research from the University of Ulm has found that the amount of vitamin C and beta-carotene present in patients suffering from mild dementia was much less than in patients without symptoms. It is actually possible that a person’s diet (and their intake of specific antioxidants) may have an impact on the development of Alzheimer’s Disease.
We know that Alzheimer’s is a progressive disease. Forgetfulness and disorientation lead to a patient’s cognitive decline. In this new study, 74 patients with Alzheimer’s were studied along with 158 healthy patients who showed no sign of Alzheimer’s symptoms. It is known that plaques forming in the brain, along with the degeneration of synapses are what cause the disease. The medical community has connected the constraint of oxygen in the body may actually be linked with the development of the disease. And that’s where the idea of antioxidants providing protection came into the picture. So the researchers investigated if there could be differences in the levels of vitamin C, vitamin E, beta-carotene, lycopene and coenzyme Q10 in folks with mild symptoms of dementia and a population with no symptoms at all.
Results of the study showed definite differences. In fact, it was found that the concentration of vitamin C and beta-carotene in Alzheimer’s patients as much lower than in the population of healthy patients. The levels of vitamin E, lycopene and coenzyme Q10 showed no differences at all between the two populations. The researchers did feel, interestingly, that food storage and preparation and stress levels may have played a part in their findings. They are, therefore, recommending further studies to find out more about how these two antioxidants provide protection for this debilitating disease.
FoodFacts.com encourages our community to continue their quest for good health by including foods rich in Vitamin C and beta-carotene in their diets. Citrus fruits, carrots and spinach are a great place to start. As always, research like this is an exciting insight into how our diets affect our health and may provide the information that can help us fight diseases through nutrition.
FoodFacts.com is happy to see that finally, science is looking into the fertility concerns surrounding men of a certain age AND finding that nutrition appears to play a part in the improvement of sperm quality in men over the age of 44.
That’s right, there seems to be a link between micro-nutrients and healthy sperm. Vitamin C, Vitamin E, Folate and Zinc help turn back the biological clock for men. In a new study 80 healthy men between the ages of 22 and 80 were studied for sperm quality. Those participating in the study who were over the age of 44 and consumed the greatest amount of Vitamin C had 20 percent less DNA damage in their sperm than the control group of the same age who consumed the least amount of Vitamin C. This same finding was also true for Vitamin E, Zinc and Folate.
Through this study it was determined that men may be at an increased risk for sperm DNA damage as they get older, but that they can actively do something about this through the use of supplements.
Year after year, there are greater numbers of men and women who are putting off child birth until they are over 35 years of age. There are greater health concerns associated with conceiving in this age group. A recent study, for example, linked an increased risk for autism and schizophrenia to infants of older men. In addition it was been discovered that older men are less fertile than their younger counterparts and have an increased number of chromosomally defective pregnancies. While this information has been known about older women attempting and achieving conception for years, the studies for men are relatively newer.
The new information linking Vitamin C, Vitamin E, Zinc and Folate to an increase in sperm quality is good news for men in this age group and suggests the need for additional studies on the affect of antioxidants on fertility as well as the risk for genetically defective pregnancies across the board. Can an increase in micronutrients result in healthier offspring with a decrease in genetic problems? The results are yet to be seen … but FoodFacts.com thinks that it can’t hurt any man over 40 who’s looking to embrace fatherhood to up their intake of C, E, Zinc and Folate. The answer to men beating their biological clocks may just be waiting for them at their local health food store! That would certainly be worth the trip!