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Food Sources of Vitamin C, Vitamin C Supplements Benefits

By: John Adison

While the grapefruit diet was a popular fad diet of the 80s and 90s, recent research shows that vitamin C ingredients of grapefruits, in addition to a myriad of other fruits and vegetables, provides consumers with incredible fat burning benefits. When consumed in natural or juice states, or even if consumed in a supplemental form, dieters taking in a steady and appropriate dose will experience greater weight loss benefits.

Vitamin C is a water-soluble vitamin, which means it dissolves in water. This in turn means that when we take it, for example from an orange juice, our bodies will readily absorb it. And what we don't need will also be easily eliminated.

As it is a water-soluble vitamin, the body is not capable of storing it nor can it produce the vitamin on its own. That's why it is important to replenish the body's vitamin C supplies through food sources and supplements. Some food sources of Vitamin C are citrus fruits, berries (raspberries, blueberries, cranberries, etc), watermelon, red and green peppers, cauliflower, tomatoes, green leafy vegetables, white potatoes and pineapples. Vitamin C works with bioflavonoids, which are included in the best supplements. Ester C is another good supplement source of vitamin C.

Vitamin C can also help to treat bronchitis, bruising, burns, support fragile capillaries, colds and sore throats. Gingivitis, glaucoma, and heart attacks can also be aided by the supplementation of Vitamin C. Other conditions that can benefit from supplementation include high cholesterol, infections, autism, atherosclerosis, cataracts, diabetes, gastritis, and immune functioning. Lead poisoning and schizophrenia can be helped with this vitamin. It acts as an anti-inflammatory and helps to relieve arthritis and fibromyalgia.

Some of the best food sources for vitamin C are: parsley, broccoli, bell pepper, oranges, lemon juice, kiwi, strawberries, guava, brussell sprouts, papaya, grapefruit, cabbage, kale, cauliflower, mustard greens, and tangerines. The University of Ohio Fact Sheet explains what is meant by a good source of vitamin C: "A 'good source' of vitamin C contains a substantial amount of vitamin C in relation to its calorie content and contributes at least 10 percent of the U.S. Adequate Intake (AI) for vitamin C in a selected serving size."

Other than through medical supplements, some excellent Vitamin C Sources include parsley, broccoli, bell pepper, strawberries, oranges, lemon juice, papaya, cauliflower, kale, mustard greens, and Brussels sprouts. This particular vitamin is naturally excreted by the body when in excess. Some mammals can use their own body cells to create it. The vitamin content in food varies significantly. It is highest when a fruit is ripe and younger at the time of harvest. In order to retain the vitamin in foods during preparation, cooking or storage, fruits and vegetable must be served raw whenever possible.

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