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Posts Tagged ‘Vitamin C’

I love any type of juice in the morning- grape, orange, apple, cranberry, punch. It gives me that quick energy that I need to jump start my day. Juice is naturally high in carbohydrates and calories, and also some antioxidant vitamins such as C and A which help the immune system, promote heart health, and prevent cancers. Citrus juice has B vitamins and minerals such as potassium which promote nerve and muscle health. Some juice products are fortified with calcium and vitamin D which are helpful to bones and teeth. Juices such as grape juice have other antioxidants and phytochemicals which are anti-inflammatory and can also promote healthy cardiovascular systems and prevent some cancers.

As someone who lives with type 1 diabetes, juice can also be helpful to have around in case I have a low blood sugar. With that in mind, I have to be especially mindful of serving sizes when I drink juice because it could also cause a spike in my blood sugar if I don’t take enough insulin. Most juice has about 30-40 grams of carbohydrate per 8 oz serving. 8 oz doesn’t look like much in today’s mega-glasses, many of which can easily hold 32 ounces! I normally will try to use an 8 oz glass when pouring juice. In addition to being high in carbohydrates, juice is also acidic, which is especially problematic for tooth decay. Experts recommend not brushing teeth until at least an hour after consuming acidic products.

Not all juice is created equal. Most experts recommend drinking 100% juice because vitamins and minerals are higher. However 100% juice is also high in fructose, naturally found in fruit. Many juice cocktails on the market have fewer carbohydrates since they contain added sweeteners and are still fortified with vitamins. Be sure to read labels when shopping for juice.

Fruit juice lacks an important nutrient found in whole fruit- fiber. Fiber helps the digestive system, lowers cholesterol, promotes a healthy colon, lowers blood sugar spikes, just to name a few benefits. Eating an orange or an apple will give you the fiber and also the juice!

Parents should be careful not to introduce juice too early to their children. The sugar in juice can be harmful to teeth, and too much can contribute to childhood obesity. Kids should get used to drinking water, low-fat milk, and other low-calorie products. Parents can also look for lower calories juice products.

Consider other alternatives to juice such as:

Fruit infused water or herbs

A splash of juice in a spritzer

Lemon infused water, with some honey or sweetner

Tea

Author:  Dan Remley, MSPH, PhD, Associate Professor and Field Specialist, OSU Extension

Reviewer: Alisha Barton, Family and Consumer Sciences Educator, Ohio State University Extension, Miami County, barton.345@osu.edu

Sources:

WebMD: Juices, the Best and Worst for Your Health. Retrieved on 9/8/20 from https://www.webmd.com/diet/ss/slideshow-juice-wars

WebMD: Choose Fruit Wisely. Retrieved on 9/8/20 from https://www.webmd.com/diabetes/features/fruit-diabetes-sugar

Remley, D. Nutrition and Dental Hygiene: Myths versus Facts. Retrieved on 9/8/20 from https://livehealthyosu.wordpress.com/wp-admin/post.php?post=12050&action=edit

Photo by PhotoMIX Company on Pexels.com

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Today we are reminded of the importance of a healthy immune system.  Our body’s ability to fight infection and disease depends on our immune system.  Good nutrition is important to support a healthy immune system.  Eat well by choosing nutrient rich foods, such as the following to boost your immune system:

  • Choose more orange and brightly colored foods. like carrots, sweet potatoes, winter squash, mango, tomatoes, and broccoli. These foods contain the antioxidant Beta Carotene which has been shown to strengthen the body’s infection fighting methods.
  • Foods rich in vitamin C including citrus, red peppers, kiwi, broccoli, berries and tomatoes. Start the day with a grapefruit, add sliced peppers to a sandwich at lunch and enjoy a cup of berries for a snack.
  • Herbs and spices such as garlic, ginger, oregano, rosemary, and thyme. These herbs and spices contain ingredients that help fight off viruses and harmful bacteria and give your immune system a boost. Try garlic hummus or raw ginger tea, or add oregano and rosemary to salads, roasted vegetables, and tuna salad to increase your intake of herbs and spices.
  • Get your Vitamin D. Found in fatty fish, eggs, mushrooms, fortified milk and fortified orange juice. Vitamin D is essential for optimal immune function and has been shown to help address respiratory infections. Add mushrooms to salads, stir fry’s and soups to increase your Vitamin D intake.
  • Zinc is key to optimal immune function but intake tends to be lower in those who are older, vegetarians, vegans and those who take antacids. Foods containing zinc such asmeat, seafood, sunflower seeds and pumpkin seeds.
  • Probiotics  is good bacteria that promotes health.  It is found in cultured dairy products like yogurt and in fermented foods such as kimchi.
  • Protein from both animal and plant-based sources including, milk, yogurt, eggs, beef, chicken, seafood, nuts, seeds, beans, and lentils.

In addition to increasing your intake of nutrient-dense foods, you can protect your immune system by:

  • Minimize your intake of sugar, processed foods, and alcohol. Consumption of these foods may suppressthe immune system.
  • Practicing good hygiene and hand washing to help prevent the spread of germs. Remember to wash produce before eating or using in recipes. Clean glasses, dishes, forks, spoons, and knives to reduce the spread and growth of bacteria.
  • Manage stress. Physical activity, meditation, listening to music and writing are great ways to manage stress and help reduce the risk of some chronic diseases that could weaken your immune system.
  • Getting enough sleep. Lack of sleep contributes to a variety of health concerns including a weakened immune system. Seven to nine hours is recommended each day for adults and children need eight to fourteen hours depending on their age.

Take charge today of your health and add these tips daily to support a healthy immune system!

Written by:  Beth Stefura, OSU Extension Educator, Mahoning County. stefura.2@osu.edu

Reviewed by: Jenny Lobb, OSU Extension Educator, Franklin County. lobb.3@osu.edu

References:

Academy of Nutrition and Dietetics (2020). Support your health with nutrition. https://www.eatright.org/health/wellness/preventing-illness/support-your-health-with-nutrition

WebMD (2019). How can my diet affect my immune system? https://www.webmd.com/cold-and-flu/qa/how-can-my-diet-affect-my-immune-system

WebMD (2019). Super Foods for Optimal Health. https://www.webmd.com/food-recipes/antioxidants-your-immune-system-super-foods-optimal-health

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sweet corna

 

One of summer’s greatest pleasures is enjoying a fresh ear of sweet corn at a backyard barbecue.   We eagerly await the corn harvest, and now it’s here!  Fresh sweet corn is available in most communities throughout the month of August.

Corn is a nutrient-rich vegetable.  One ear of corn is a good source of fiber, vitamin C, folate, magnesium, and potassium.  Corn is also a good source of lutein and zeaxanthin; phyto-nutrients that are linked to a reduced risk for cataracts and macular degeneration.  Corn has about the same amount of calories as an apple, but with one-fourth less sugar.

To reap the full nutritional benefits of corn, cook no longer than 10 minutes in boiling water to minimize nutrient loss. While boiling is the primary way most of us prepare corn, grilling is a popular and tasty alternative. Other ways to enjoy this nutritious vegetable include mixing it into pasta dishes, corn bread, soups and/or salads.

For a different taste, try seasoning corn with lime juice instead of butter.  Or combine cooked corn kernels with chopped scallions, red pepper, hot pepper sauce and lime juice as a quick salsa for meat, poultry or fish.

So what are you waiting for?  In a few weeks corn season will be over. Make plans to visit your local farmer’s market to pick up some sweet corn this weekend!

Written by:  Beth Stefura M Ed, RD, LD, Family and Consumer Sciences Educator, Ohio State University Extension, Mahoning County, stefura.2@osu.edu

Reviewed by:  Donna Green, Family and Consumer Sciences Educator, Ohio State University Extension, Erie County, green.308@osu.edu
Resources:  Summer Corn – More Than Delicious, Web MD

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raspberry-995344_640

Did you know that today is National Raspberry Cream Pie Day?  Raspberries are abundant at this time of year.  Raspberries- like many other fruits- are an excellent source of Vitamin C, manganese and fiber. They also contain the phytonutrient ellagic acid, a potential anti-cancer agent.   They are an excellent source of soluble fiber and may help lower blood pressure and cholesterol levels. Raspberries also provide a slow release of carbohydrates into the blood stream.  This fruit is very low in calories, providing just 64 calories per cup serving. Raspberries also provide 8 grams of fiber and 54% of the daily need for Vitamin C.

If you are looking for raspberries on this eventful day you may be surprised to find that a variety of colors from red to black to purple to yellow are all available. Raspberries should be bright, shiny, and uniform in color. Avoid ones that are dull and appear to have surface moisture, as moisture promotes decay.  Handle this produce very gently to avoid bruising. Bruising shortens the life of the fruit and contributes to low quality. Berries are highly perishable; therefore, store fresh raspberries uncovered in the refrigerator as soon as possible. Gently rinse berries in cold water prior to use.  Never soak berries in water.  Be aware that raspberry shelf life is short so only buy what you can use. Plan to eat your berries within one to two days after purchase.

Try this quick and easy Raspberry Cream Pie Recipe:raspberry-925190_640

Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 5 tablespoons lemon juice
  • 2 pints fresh raspberries
  • 1 (9 inch) prepared reduced fat graham cracker pie crust

Directions

  1. Whisk sweetened condensed milk and lemon juice together in a bowl; gently fold 1 pint of raspberries.
  2. Spread filling evenly within the crust.
  3. Refrigerate until set, at least 3 hours.
  4. Top pie with remaining fresh raspberries when ready to serve and enjoy!

Recipe adapted from allrecipes http://allrecipes.com/recipe/229009/fresh-red-raspberry-cream-pie/print/?recipeType=Recipe&servings=16

 

Not enough time to make a pie today? Try these quick and easy ways to add raspberries to your National Raspberry Cream Pie Day:

  • Add fresh raspberries to hot and cold cereals
  • Top nonfat yogurt with fresh raspberries and some granola for a great breakfast, snack or dessert.
  • Combine raspberries into a fresh lettuce salad and top with a low fat vinaigrette dressing
  • Lastly, just enjoy fresh berries as a snack. They are delicious, sweet and juicy!

WRITTEN BY: Susan Zies, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Wood County and Marcia Jess, Program Coordinator, Wood County.

REVIEWED BY: Shawna Hite, Healthy People Program Specialist, Ohio State University Extension, Family & Consumer Sciences

Sources:

http://ohioline.osu.edu/factsheet/HYG-5511

http://extension.illinois.edu/raspberries/

Click to access RaspberryFFS.pdf

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As we work our way into the warmer summer months, I have one thing on my mind…fresh local berries! Local berries have a completely different flavor profile than the ones often found in the grocery store. They are ripe, juicy, and very sweet. Not only do these berries add some sweetness to your diet, they also pack a punch nutritionally. Some important components of berries include anthocyanins, antioxidants, dietary fiber, phytochemicals, and Vitamin C.

Anthocyanins are power antioxidants from the blue, purple, and red color pigments that are found in berries. They have been associated with:

  • reduced risk of cancer
  • improved urinary tract health
  • improved memory
  • helping with aging

Antioxidants neutralize free radicals in the body to keep our cells healthy.  Dietary fiber 1) helps to keep our GI system healthy 2) lowers our risk for heart disease 3) reduces our blood cholesterol levels and 4) may prevent some cancers. Phytochemicals are naturally occurring antioxidants that have a disease-fighting, cell-protecting antioxidant capacity. Vitamin C is a powerful antioxidant and a water soluble vitamin.

  • One cup of strawberries provides over 150% of your daily value for Vitamin C, contains folate, fiber, and antioxidants.
  • Blueberries contain about 85 calories per cup, and are loaded with antioxidants.berry
  • Blackberries contain less than 50 calories per cup, have a high antioxidant content, and contain anthocyanins.
  • Raspberries contain about 50 calories per cup, are rich in some flavonoids, and also play a role to keep cells healthy.

Did that convince you to add these nutritious little berries to your diet? The price of berries will go down as the season is approaching.

Another way to get your hands on some berries (besides the grocery store) is to pick them yourself! Pick-your-own is a great way to support local farmers and have fresh produce. Make it a family outing to maximize the amount you can pick! Look at http://www.pickyourown.org/OH.htm to find a pick-your-own farm near you. These berries are great eaten plain, added to a yogurt parfait, blended into a smoothie, baked into a fresh fruit pie, added into a refreshing drink, or can even be frozen to enjoy year round! What sounds delicious to you?

Author: Ashley Parsons, BGSU Dietetic Intern with Wood County Extension and Susan Zies, Extension Educator, Family and Consumer Sciences

Reviewer:  Cheryl Barber Spires, RD, LD, SNAP-Ed Program Assistant, Ohio State University Extension, spires.53@osu.edu

References:

Strawberry Nutrition.” Driscoll’s. Driscolls, n.d. Web. 03 May 2016.

http://www.driscolls.com/nutrition-health/berry-nutrition-facts/strawberry-nutrition

“Blueberry Nutrition Facts And Health Benefits.” Driscoll’s. Driscolls, n.d. Web. 03 May 2016.

http://www.driscolls.com/nutrition-health/berry-nutrition-facts/blueberry-nutrition

“Blackberry Nutrition.” Driscoll’s. Driscolls, n.d. Web. 03 May 2016.

http://www.driscolls.com/nutrition-health/berry-nutrition-facts/blackberry-nutrition

“Raspberry Nutrition.” Driscoll’s. Driscolls, n.d. Web. 03 May 2016.

http://www.driscolls.com/nutrition-health/berry-nutrition-facts/raspberry-nutrition

“Fact Sheets.” For Blackbe_wp_link_placeholderrries, Blueberries, Raspberries, and Strawberries ~ Connecting Berry Health Benefit Researchers. Oregon Raspberry & Blackberry Commission, n.d. Web. 03 May 2016.

http://berryhealth.fst.oregonstate.edu/health_healing/fact_sheets/

Photo Credit: Ashley Parsons, Photographs taken at Schooner Farms; Weston, Ohio and Red Wagon Farm, Columbia Station, Ohio

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power up your salad

Choose colorful vegetables and greens for a nutritious meal.  Lettuce and greens vary in levels of nutrients.  Although paler lettuces, such as iceberg, have some nutritional value, it’s best to choose the deeper, brighter ones – these contain the cancer-fighting antioxidants. Mix and match a variety of colors and textures, such as crunchy romaine tossed with soft, nutrient rich spinach leaves or peppery arugula leaves and add red leaf lettuce.   Spinach contains almost twice the amount of iron of most other greens and is an essential source of nitric oxide which helps dilate the arteries and deliver oxygen.  Arugula is rich in cancer fighting phytochemicals.

Add in tomatoes which are loaded with lycopene- great for your skin and bones.  Black beans, chickpeas or a hard-boiled egg all are good sources of lean protein.  Toss in carrots (great source of beta-carotene and Vitamin C) and artichokes, which aids in digestion.

Add fruits in season, mixed berries, oranges, apples or pears.  Toss with a healthy option salad dressing that is high in monounsaturated fats and low in saturated fat.  Olive oil and vinegar may be a simple tasteful choice.

Written by:  Beth Stefura, M Ed, RD, LD,  Extension Educator, Family & Consumer Sciences, Ohio State University Extension,  stefura.2@osu.edu

Reviewed by:  Cheryl Barber Spires RD, LD, SNAP-Ed Program Specialist, Ohio State University Extension, West Region, spires.53@osu.edu

Sources:

http://www.choosemyplate.gov/food-groups/fruits-why.html

http://www.ars.usda.gov/News/docs.htm?docid=23199

 

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