And that’s true. Unfortunately, over the years I’ve come to believe that an amazing diet may not prevent the need for supplements, either. Here’s why:
“Since 1975, USDA handbooks document a 50% drop in the amount of calcium in broccoli, a 88% decrease in iron content of watercress, and a 40% reduction in vitamin C in cauliflower. Another alarming result of topsoil erosion and poor land management is the relationship between soil health and the nutrient density of the fruits and vegetables that we love. When soil is depleted of its natural matrix of microorganisms, our food is depleted of vitamins and minerals. ” (source, find the original handbooks here)
Personally, I think it would be quite a challenge to eat 40% more cauliflower and 88% more watercress to make up the difference, so I focus on nutrient-dense foods and targeted supplementation.
These vitamin C gummies, which are a cross between creamsicle gelatin cups and sour gummy stars, pack at least 240-250 mg of whole food vitamin C (with bioflavonoids and other co-factors included) per serving. And, um, they’re DELICIOUS.
Vitamin C, along with proline an glycine (also included in this recipe) and protein and zinc, are essential for collagen synthesis. (source) In addition, vitamin C also . . .
It may also support heart health and help the body recycle vitamin E. (source)
Several studies indicate that high doses of isolated vitamin C – which has been separated from its natural cofactors – may have some negative effects.
In this study, researchers concluded that supplementing with vitamin C lowered endurance in athletes, impaired mitochondrial function and reduced the body’s levels of antioxidant enzymes superoxide dismutase and glutathione peroxidase.
And this study conducted at the University of Leicester found that just 500 mg of synthetic vitamin C per day may cause genetic damage. According to Dr. Herbert, who was interviewed in the article, vitamin C that is naturally present in food has no oxidizing effect. (Here’s a link to the original abstract)
It is for that reason, and many others, I prefer to consume whole food-based vitamin C with all of its bioflavonoids and other co-factors intact.
Vitamin C supplements you see on store shelves aren’t what they seem. According to Ron Schmid, N.D., “Almost all of the vitamin C in supplements is made in a laboratory, despite labeling that implies otherwise. For example, the label might say, ‘ascorbic acid from sago palm.’ Dextrose, a form of sugar that contains no vitamin C at all, is extracted from sago palm and used as the base molecular material for a complex laboratory process that synthesizes vitamin C. Or the label might say ‘vitamin C derived from the finest natural sources.’ True, but the vitamin C was synthesized. It might also say ‘with rose hips and acerola,’ which are then used as the base material for the tablet or capsule. But a tablet of rose hips or acerola can contain only about forty milligrams of truly natural vitamin C; the rest is synthesized.” (source)
I’ve linked to two truly whole food-based vitamin C powders below. Now let’s get to the recipe!
(Makes 16 gummy men. Serving size = 4 gummies)
The post Orange Creamsicle Vitamin C Gummy Snacks appeared first on Mommypotamus.