The National Institutes of Health (NIH) just launched a new trial of a common vitamin being used in some hospitals to treat the coronavirus, COVID-19. One of the potentially deadly complications of this coronavirus is severe acute respiratory infection, or pneumonia. NIH is looking to find out if intravenous vitamin C may play a significant role in fighting it.
High-dose IV vitamin C was being tested in China as a possible treatment for COVID-19. The findings of the study have not been released. However, we might assume that something positive has come from the early part of the study Continue reading “Use of Intravenous Vitamin C to Fight COVID-19”
Soup isn’t the first food I think of in the summer, but this cheerful yellow soup is delicious served hot or cold. This recipe is also vegan and gluten free! Yellow peppers, like all peppers, are chock-full of vitamin C… four times more than a medium orange. Peppers also supply plenty of vitamin A, fiber and potassium.
Roasted Yellow Pepper Soup
• 6 large, firm yellow bell peppers
• 1 Tbsp extra-virgin olive oil
• 1 sweet onion, peeled and diced Continue reading “Dinner Tonight: Roasted Yellow Pepper Soup”
In our series about vitamins and minerals, we have looked at vitamin A and all the B vitamins. Today, it’s vitamin C’s turn. Vitamin C is one of the most commonly taken vitamins and it is also one of the easiest to get in your diet… if you eat lots of fruits and vegetables. Unfortunately, that is not the case for many because of diets rich in processed foods and low on whole foods.
According to a report published in Critical Reviews in Food Science and Nutrition, the recommended daily allowance (RDA) of vitamin C should be raised, and we should all consume more foods rich in vitamin C. In fact, the scientists believe that the RDA of vitamin C should be more than doubled. Continue reading “All About C”
Looking for a holiday treat to share with family and friends? Try an entrée packed with vitamin C, which helps support a strong immune system and adds vibrant color.
These vegetarian stuffed red peppers supply the healthy basics: vegetables, ancient grains, and legumes, and are topped with just a handful of pepitas – iron-rich pumpkin seeds.
Nutrition fact: one medium red pepper contains just 37 calories and more than 150% of the daily recommended intake for vitamin C.
If you have leftover rice and cooked black beans on hand, this recipe can be made in just a few minutes. Or you can slice up the red peppers, add some shredded lettuce, and make a salad out of it. Continue reading “Dinner Tonight: Vegetarian Stuffed Red Peppers With Squash, Black Beans and Rice”
I love strawberry season around here. My kids enjoy the whole process – the wagon ride, the picking, the eating, and then the countless things we make from the baskets and baskets we bring home. Strawberries are a perfect afternoon pick-me-up, a tasty after-dinner dessert, or an ideal way to add a slice of color to salads. As with most berries, picking or buying organic is best.
One cup of sliced strawberries is less than 50 calories and contains almost 150% of our recommended daily allowance of vitamin C.
High in folate, potassium and manganese, and stuffed with antioxidants such as flavonoids, strawberries are a superfood in their own right. As a matter of fact, strawberries – just like any antioxidant-rich food – are great at counteracting the cell damage that free radicals trigger in our bodies. Antioxidants protect these cells, and may reduce the risk of serious diseases, such as certain cancers and heart disease. Continue reading “Strawberry Season is Here!”