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Well protected and fit with vitamin C
27
Jun
Jun
No time to read? Driving to Work? No Problem, you can now listen from “Alan” our new AI assistant.
Does the supposed immunostimulating action of vitamin C rest on scientific grounds?
The protective effect of vitamin C against infectious diseases is still controversial. On the other hand, it is clear that the deficiency of this vitamin, whose scientific name is ascorbic acid, is associated with a greater predisposition to infections, a symptom that was once found in people suffering from scurvy.
Various factors also increase the need for vitamin C, with a consequent risk of deficiency: stress, smoking, pollution, taking various medications (including some frequently used such as aspirin and oral contraceptives), alcohol and caffeine abuse, intense physical activity etc.
While the preventive action of ascorbic acid sometimes arouses some diffidence, its effectiveness in the treatment of infections has been demonstrated by more than twenty clinical studies.
Equipped with an antibacterial and antiviral action, this substance acts by stimulating not only the synthesis of white blood cells (responsible for the production of antibodies), but also that of interferon, which prevents the penetration of viruses into the cell.
It goes without saying that when it comes to prophylaxis or therapy with a nutrient, it is necessary to resort to doses far greater than those of the average requirement.
It is mostly recommended to take one gram of vitamin C as a preventive measure, more grams per day in case of full-blown infection, if possible from the onset of the first symptoms.
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Some of you might think
I don’t understand how our body can benefit from supplementation with a vitamin which, in case of excess, is eliminated with urine …
It is true that water-soluble vitamin C is not stored by the body. However, it is equally true that fabrics can become impregnated with them like a sponge that soaks in water, without rejecting the slightest part of it until they have retained everything necessary to satisfy their needs which, as we have seen, increases in different situations.
Does Vitamin C Have Other Properties?
Absolutely Yes, many. To name just a few, it counteracts fatigue and stress, improves the assimilation of calcium and iron, strengthens blood vessels, accelerates wound healing, is effective against allergies, prevents premature aging and degenerative diseases (arthrosis, arteriosclerosis, cataract etc.).
Since 2016 I have been working as a private nutritionist. The preparation of the optimal diet is always personalized in order to allow obtaining the best possible result with the minimum variation of your eating habits.
In my work I firmly believe in professional / patient collaboration and for this reason I immediately want to establish a relationship of mutual trust and sincerity.
Without the right dose of vitamin C, nothing works the right way!
Adults need at least 40 mg of vitamin C per day.
Good nutrition, but above all healthy eating, is the basis of a correct and healthy life.
Malnutrition, and specifically the deficiency of vitamins, decreases man’s immune defenses making him more exposed to infectious diseases and pathogens with consequences for general worsening of health conditions.
It is a very powerful natural antioxidant, it strengthens bones and joints, it also contributes to the absorption of iron.
It should be noted that vitamin C is present only in the plant kingdom, it is not synthesized by man who is therefore forced to research it in external foods. It is found mainly in fruit, in citrus fruits specifically, in the roots and leaves of green plants, in potatoes, tomatoes etc.
Contrary to popular belief, the dose contained in citrus fruits is very low, for example 100 ml of orange juice contains only 44 mg. It is found in larger quantities in foods such as grapes, kiwis, peppers, parsley, strawberries, rocket, Brussels sprouts.
To preserve the qualities and properties of this substance, it is suggested to ingest the foods that contain it raw, or in any case subjecting them to a cooking treatment that does not reach certain temperatures.
Very true. In fact, is higher the amount of vitamin C contained in raw and fresh foods. Cooking, food storage and exposure to air or light cause the loss of the substance in food. For this reason it is recommended to ingest fresh and raw food.