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Tag: Vitamin C

All the latest breaking news on Vitamin C. Browse THEGAYUK’s complete collection of news, articles and commentary on Vitamin C.

  • RECIPE: Vegetable Soup With Parsley And Turmeric

    Vegetable soup with parsley & turmeric

    Serves 4 (or 2 people & 2 lunches worth)

    Prep 10 mins

    Cook 40 mins

    Vegetarian

    Can be frozen

    You are certainly on your way to 7-a day  if you incorporate this super healthy soup into your day.

    PARSLEY – I tend to put parsley on everything. It’s versatile, tastes great, it’s cheap and it’s health benefits are amazing. The vitamin C content is higher than oranges. It’s packed full of antioxidants and can help neutralise carcinogens. It’s also great at neutralising garlic breath!

    TURMERIC- The turmeric gives the soup great warmth so would be perfect for taking to work in a flask to keep you toasty! There has been much press coverage around turmeric and it’s benefits of late. Turmeric can rapidly increase the antioxidant capacity in your body, which will really work along side the sweet potato, carrots, and parsley in the dish.

    Turmeric contains curcumin which has been linked to prevention and possible treatment of cancer. For anyone that suffers with depression, curcumin was also found to be as effective as Prozac.

    RICE BRAN OIL – A great cooking oil alternative. Containing no cholesterol, including plant sterols, and antioxidant rich vitamin E.

     

    Ingredient

    3 cloves garlic

    3 carrots

    3 celery

    3 onion

    3 tbsp parsley

    1 ½ tbsp turmeric

    1 sweet potato

    1 leek

    1 bay leaf

    1 vegetable stock melt / cube (made up with 1ltr water)

    1 tbsp rice bran oil

    1 tsp herbes de provence

     

    Instructions

    1. Prepare your vegetables by chopping them finely. Keep your carrots, celery, and onions together as we will begin by frying these first in rice bran oil on a medium to low heat for 10 minutes.
    2. Add all the remaining ingredients except for the parsley. Increase the heat so the soup reaches boiling point, then reduce and simmer for 20 minutes.
    3. Take off the heat, remove the bay leaf, and leave to cool for 5 minutes.
    4. At this point I then use my hand blender, but you really could use a blender or food processor if you do not have a hand blender. I got mine for a fiver from my supermarket. Blend until smooth. Stir in the parsley, and serve.

     

    Time Saver – The base of this soup uses 3 stable ingredients that should always be stocked in your kitchen. Onion, celery and carrots form the base for many sauces, ragus, gravy and soups. To reduce your chopping time, most supermarkets offer a frozen bag combined of these 3 useful ingredients.

    Experiment – If you have a surplus of veggies that you need to use up, go ahead and chuck them in this versatile soup. It may change the colour and consistency, but will enrich this already super healthy soup even further.

     

  • RECIPE | Black Quinoa with Beetroot & Pistachios

    Serves 2 | Prep 5 mins | Cook 15-20 mins

    Side Dish / Gluten Free / Iron Packed / Digestion Helper

    This is a recipe that manifested out of me suddenly realising I had forgotten an essential ingredient whilst at the shop for the original side dish I had planned! My forgetfulness and inability to stick to a list has often landed me in prime opportunities for a creative quickie in the kitchen. The crunchy quinoa and pistachios are tossed with silky earthy beetroot and fresh parsley. The natural flavours of this dish are essentially earthy & mellow, so this would be best suited with the main part of the meal having a sharp distinctive flavour. Why not try it with Lemon & Garlic Roasted Halloumi.

    BLACK QUINOA – Quinoa is a fantastic source of protein, especially for those that avoid eating meats. Quinoa is classed as a complete protein, meaning that it contains all 10 essential amino acids which you can normally only find within animal product. As well as providing a good supply of dietary fibre, (1 cup of) black quinoa will also supply 20% of your daily intake of folate (a B-vitamin essential for skin, liver, eyes, and hair), and 15% of Iron (red blood cells need this to carry oxygen around in the body). (SOURCE: http://www.livestrong.com/article/497045-benefits-of-black-quinoa/ )

    BEETROOT- Beetroot are high in potassium, magnesium, iron, vitamin A, B6, C, folic acid and anti-oxidants. (SOURCE http://www.webmd.boots.com/healthy-eating/guide/beetroot-benefits ) The nitrates in beetroot help lower blood pressure and may help heart disease. (SOURCE http://www.undergroundhealth.com/12-healthiest-foods-on-earth/ )

    PISTACHIOS – Rich in mono-unsaturated fats like oleic acid make the pistachio nut a good source of anti-oxidants. Pistachio nuts also contain carotenes, vitamin E, polyphenolic anti-oxidant compounds which help remove free-radicals from the body. They are also rich in the essentials for boosting our immune system; copper, manganese, iron, zinc and selenium. (SOURCE: http://www.nutrition-and-you.com/pistachio.html )

    Pistachios also contain potassium which will work alongside the fibre in the quinoa to aid healthy digestion.

    PARSLEY – The vitamin C content is higher than oranges (53% of your recommended daily intake in 30g of fresh parsley). Within the same 30g you will get 553% of your daily intake for vitamin K (healthy bones). It’s packed full of antioxidants, vitamin A, folate, iron. and can help neutralize carcinogens. It’s also great at neutralizing garlic breath! (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100 )

    Containing a high amount of enzymes, parsley benefits healthy digestive activity .

     

    Ingredients.

    150g black quinoa

    150g beetroot, cooked in natural juices, cubed

    30g pistachios, bashed

    Bunch fresh parsley, finely chopped

    Olive oil

    Pinch of pepper

     

    Method.

     

    1. Cook the quinoa according to packet instructions in simmering water (15-20 mins).
    2. Drain the quinoa and rinse under the cold tap in a sieve.
    3. Mix together all the ingredients in a bowl along with a tablespoon of olive oil. Serve.

  • RECIPE | Slow Beau Tomatoes

    There’s always a batch of these in my fridge every week- whether simply paired with a piece of toast, added to a salad, or even in a bolognese- these versatile tender tomatoes are sure to become a regular must in your kitchen.

    The slow three-hour roast enables the tomatoes and oil (remaining oil makes an epic dressing spooned over salads) to take on all the flavour of the herbs and is perfect for wholesome Sunday tinkering in the kitchen, when you may well be feeling a little slow yourself!

    TOMATOES – The beautiful red colour of tomatoes denotes that they are full of beta-carotenes which is really beneficial to our skin. Tomatoes contain high vitamin C, and also vitamins A & K. They are helpful when needing to boost your immune system and also have anti-cancer properties.

     

    Ingredients.

    1kg plum tomatoes, halved lengthways with seeds scooped out

    2 tsp dried oregano

    2 fat garlic cloves, finely chopped

    1 tsp basil

    1 tsp sugar

    small bunch fresh parsley, finely chopped

    240ml extra virgin olive oil

    Method.

    Preheat your oven to 120c / 100c (Fan) / Gas Mark ½

     

    1. In a small bowl combine the oregano, basil, sugar and a couple of scrunches of salt.
    2. In a large baking dish pour in half of the olive oil.
    3. Place the tomatoes in the oily dish with the cut side facing up and sprinkle over your combined herbs/sugar mix.
    4. Drizzle over the remaining oil and place into the oven for 1 hour.
    5. Remove from the oven and turn the tomatoes over carefully, and back in the oven for another hour.
    6. Remove from the oven and turn tomatoes for the last time, and back in to roast for the next & final hour.
    7. Transfer half of the tomatoes to a bowl or serving dish. Pour over the majority of the oil, and scatter half the parsley and garlic.
    8. Place the rest of the tomatoes on top to form a layer, and drizzle with remaining oil, parsley and garlic.
    9. Set aside for an hour or so before covering and chilling in the fridge. These will keep for up to 5 days. Remove from the fridge half an hour before serving if eating cold.

  • RECIPE | Griddled Romaine Lettuce Hearts

    Serves 2  | Prep 5 mins | Cook 5 mins

     

    Simplicity at it’s very best. I actually now prefer these lettuce hearts cooked as opposed to in a cold salad. Slightly charred matched with a sharp, creamy dressing this simple side could match any main, or you may even want to serve it as an unusual starting course.

    – Just 94g of romaine lettuce provides you with 107% vitamin K, 45% vitamin A, and 31% of folate, of your recommended daily intake, to name a few!

    (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=61 ). Make the romaine your new romance with lettuce. Compared to the standard iceberg lettuce, the romaine has; less sugars and salt, twice the amount of protein and calcium, three times the vitamin K, four times the amount of iron, eight times the vitamin C, and seventeen times the amount of vitamin A. It’s a no-brainer. SOURCE: (http://www.care2.com/greenliving/10-powerful-advantages-of-eating-lettuce.html )

    Ingredients.

    For the dressing:

    1 ½ tbsp olive oil

    1 tbsp mayonnaise

    1 tbsp worcestershire sauce

    1 lemon, juice of

    1 garlic clove, crushed

    Salt & pepper, to tase

    1 Romaine lettuce heart, halved

     

    Method.

     

    1. Mix all the ingredients for the dressing together in a small bowl with a whisk. Set aside.
    2. Lightly oil the lettuce halves on their cut sides with a brush, and heat a griddle pan to a medium-high heat.
    3. Griddle the lettuce halves cut side down for 2-3 mins.
    4. Remove from pan and serve drizzled in dressing.

  • RECIPE | Rustic Smoked Bacon, Goats Cheese, & Beetroot Tart

    Serves 4 (as a starter) | Prep 1 hour (you can reduce by buying pre-cooked beetroot in natural juices) | Cook 30 mins

    Starter / Vegetarian (without bacon)

    By calling this rustic, it means I’m able to be slap dash with the presentation of the pastry and not be sorry ’bout it. Scarred by how pedantic the process can be to create the flakiest puff in my chef’s course, I now opt for a ready made, ready rolled pastry. The smoked bacon in this tart makes it something different from the normal goats cheese & beetroot combo. For vegetarians that are fond of this combination, just omit the bacon, it’s a lovely dish either way.

    This would go nicely with Griddled Romaine Lettuce Hearts

    BEETROOT- Beetroot are high in potassium, magnesium, iron, vitamin A, B6, C, folic acid and anti-oxidants. (SOURCE http://www.webmd.boots.com/healthy-eating/guide/beetroot-benefits ) The nitrates in beetroot help lower blood pressure and may help heart disease. Also, beets contain boron which is good for sexual stamina and all-round energy levels! (SOURCE http://www.undergroundhealth.com/12-healthiest-foods-on-earth/ )

    Ingredients.

    1 sheet ready made / rolled puff pastry

    2-3 small beetroot

    1 egg

    100ml cream

    150g soft goats cheese

    nutmeg, a small grating

    1 tsp thyme leaves, finely chopped

    80g smoked bacon lardons (optional)

     

    Method.

    Preheat your oven to 210c / 190c (fan) / Gas Mark 6

     

    1. Peel the beetroot and drizzle in oil, wrapping in individual foil wraps and roasting in the oven for an hour or until tender when pierced with a knife.
    2. Dry fry the bacon pieces until crisp and set aside on kitchen towel to soak up any excess oils.
    3. Make the filling by whisking together the egg, goats cheese, nutmeg and thyme leaves.
    4. Slowly incorporate the cream a little at a time whilst whisking.
    5. With your ready rolled pastry sheet, keeping the pastry on the grease proof paper, transfer to a large baking sheet.
    6. Begin to roll up the edges so that you are creating a tall enough wall to accommodate your filling. Seal down edges with a little water.
    7. Pour the filling into the pastry case. Slice the beetroot thinly and lay on top of the filling. Be careful not to make the filling flow over the pastry wall. Scatter the bacon lardons on top.
    8. Bake in the oven for anything up to 30 minutes (depends on your oven) . Your filling should be set, and the edges of the pastry golden.
    9. Remove and leave to stand for a few minutes before slicing and serving.
  • FOOD: The Power Of Plant, Healing HIV

    FOOD: The Power Of Plant, Healing HIV

    The Power Of Plant, Healing HIV

    By no means am I suggesting medication be swapped in favour of natural remedies, and whenever incorporating a supplement or out of the ordinary addition to your diet, you should always seek medical advice in the first instance.

    After recently being diagnosed HIV myself, and try as I might, as I’m sure some HIV-positive people may be able to relate to when they first found out, I could not find the wonder drug online to cure me! I’m assuming this was my denial stage. After re-assessing and implementing a new diet, I started delving into plants and herbs that had undergone testing and scientific research that provided some promising results.

    The more I looked, the more evidence I came across not only from clinical trials but professional herbalists, ancient practices of medicine, even biblical references. It would seem that the plant world does have some interesting attributes in helping to strengthen our immune system, and dis-encouraging the growth of the HIV-1 virus within the body. A lot of the evidence found to support anti-HIV activity also shows anti-cancer activity too.

    The following plants/herbs/spices are readily available and would not only benefit people that are HIV positive but could be used within any diet/regime for general and specific health issues. It is not suggested that you take it upon yourself to incorporate any of the following before seeking advice/approval from your GP / Nurse / or nutritionist (especially if you are on any medication as certain plants have been known to interfere or react with meds). Some of the studies carried out have been done so via test tube so it is unclear how reactive the plant is in the human body.

    If you are considering discussing the possibility of incorporating supplements with a professional, then it’s best to ensure you initially bring it back to basics and ensure you have a healthy diet and are eating the right foods for your body. Spirulina and pomegranates will do nothing for you if you’re a chicken nugget and chocolate fiend.

    Herbalists can help treat a huge range of health issues; immune system issues, allergies, autoimmune conditions, energy, stamina, fatigue, emotional health, hormonal health, fertility, digestion, nutrition, skin, heart & circulation, and joints & bones. To find a herbalist near you, click here.

    MANGOSTEEN

    (Queen of the tropical fruits) Historically used in folk medicine, this fruit is thought to have come from South East Asia. The entire fruit (rind, flesh, leaves, bark) contain Xanthones, which have; anti-inflammatory, antioxidant, anti-tumor, antibacterial, and antifungal properties, to name a few. A study which took place showed that xanthone mangostin, derived from the mangosteen inhibited the replication cycle of HIV. (SOURCEhttp://www.gayprideband.com/Mangosteen%20Studies%20PDF.pdf

    BITTER MELON (wild cucumber)

    An unusual vegetable-fruit used as a healing aid for intestinal or stomach disorders (ulcers, colitis, constipation, worms). Bitter melon has also proved successful for people suffering with; psoriasis, liver disease, kidney stones, and diabetes. MAP-30, a plant protein within the veggie-fruit has been found to fight against the HIV virus. (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/7665070

    HYSSOP

    In Greek, this word means ‘Holy Herb’. In fact, it is so holy it’s mentioned ten times in the Old Testament, being used to purify sacred areas and cleanse leprosy sufferers. Hyssop is an immune system strengthener and blood nourisher. The crude extracts of dried out Hyssop Officinalis leaves showed potent antiviral qualities and anti-HIV activity. (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/7665070)

    OLIVE LEAF EXTRACTION

    Olive leaf is simply the leaves from an olive tree. With an antioxidant level doubling that of green tea extract, and 400% higher than vitamin C, no wonder the olive tree was referred to as “the tree of life” in the Bible. The real treasure within the extract lies within its Oleuropein, that contains; anti-fungal, antibacterial, and antiviral properties. The extract is used for blood pressure, cholesterol, heart disease, ulcers, diabetes, cancer, HIV, and much more. Studies found that the Oleuropein prevents acute infection and replication of the HIV virus.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/12878215
    BLACK SEED EXTRACT (Nigella Sativa)
    I recognised this immediately as an avid Nigella Lawson fan, she uses these seeds in one of her recipes. The seed has been used in medicines for thousands of years and was also reported to have been found in King Tut’s tomb. Used to encourage healing headaches, toothaches, digestive issues, haemorrhoids, respitorary issues, lowering blood pressure, treating cancer, and boosting the immune system. I read somewhere that the only thing black seeds cannot cure is death.
    Interestingly, one of the studies that were carried out on an HIV patient induced a sero-reversion (tested negative for HIV), and remained at healthy CD4 counts 24 months after the experiment.(SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/24311845

    SPIRULINA

    For some reason, I don’t have the capacity to say this word correctly the first time I go to say it. Spirulina is a high-protein “super food” which is formed from a blue-green alga. Rich in vitamins; A, B1, B6, B12, C, along with proteins and minerals. Spirulina has been found to inhibit the replication of HIV in the blood. Available in most health food stores, I have personally started to incorporate this into my diet.

    (SOURCE:http://journals.lww.com/jaids/Abstract/1998/05010/Inhibition_of_HIV_1_Replication_by_an_Aqueous.2.aspx

    NEEM LEAF EXTRACT

    The neem plant is native to India and it’s surrounding regions. The entire plant can be used in medicine and has been done so, especially within traditional medicines such as Ayurveda, to treat malaria, cancer, skin diseases, and diabetes to name a few. With research into it’s benefits to people with HIV, the results concluded a significant influence on CD4 cells.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/17667213

    LICORICE

    No introduction necessary. Personally, I cannot stand the stuff! However, as a supplement for someone with HIV, it could potentially slow the activation of any dormant immune cells, which would prevent the virus from replicating within the blood. Liquorice root contains the compound glycyrrhizin, which is the part that helps prevent replication. Liquorice root is also full of many anti-depressant qualities and could be used as an alternative to St. John’s Wort. Large quantities are not advised (no more than 7g a day) as it may have implications with testosterone in the body.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/12679601

    SUMAC (Rhus chinensis)

    Sumac fruits are ground into a red powder, used widely to spice dishes in the Middle East. It has a lemony flavour to it and is often used in hummus. Research has shown that compounds within sumac have anti-HIV activity and would be a useful medicinal plant for HIV patients. Sumac is also a wonderful antioxidant.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/16368204

    SCHISANDRA

    From East Asia, this “five flavour fruit”, would traditionally be used in Chinese medicine to fight infection, help sufferers of insomnia, and promote healthy skin. Schisandra contains anti-aging properties and has also been used to normalise blood sugar/pressure, whilst boosting your immune system. The fruit has had great results for treating liver disease/hepatitis. China developed a liver-protecting drug titled DBD which is made from compounds within the fruit. The fruit contains lingnans, and it is these that have demonstrated anti-HIV virus activity.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/19413342

    ROOIBOS LEAVES (redbush)

    I love this tea. I probably drink about 10 cups a day. A study shows a polysaccharide within rooibois leaves has strong anti-HIV properties. They concluded the polysaccharide plays a big part in the mechanism for the virus binding itself to T Cells, and the prevention of that. It is unclear whether this can be achieved by just drinking the tea, however. On the plus side the polyphenols within the tea help to ease headaches, allergies, bone weakness, asthma, eczema, stomach cramps, and also boost your immune system!

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/9058964

    ELDERBERRY

    Massive antioxidant qualities within the elderberry. Its juice was actually used to combat a flu epidemic in Panama, 1995. Elderberries help the immune system’s response to when it is under attack or low and is also rich in vitamins A,B,C. The experiment that took place showed that flavanoid compounds in elderberries blocked HIV-1 entry.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/19641233

    ASTRAGALUS

    The root of this herb is used to treat anaemia, kidney disease, chronic fatigue syndrome, allergies and HIV. Researchers claim that the herb increases the T-cell count within the body, making this a good immunity booster. Herbalists have used this herb in their medicines for years. Andrew Weil, author of “Spontaneous Healing”- which is an amazing book by the way- has used astragalus with his clients that are HIV positive.

    (SOURCE:http://www.aidsmeds.com/articles/hiv_astragalus_telomere_1667_15595.shtml
    Annoyingly, I cannot stand any of the following as they are all type of mushroom. If you are like me, then they are available in tinctures, capsules, and other complexes. But again, consult your doctor first. Certain types of mushroom have had amazing coverage on their antioxidant and health promoting properties. A lot of research has gone into their impact on cancer, along with HIV.

    MAITAKE (the dancing mushroom) Maitake, or “the miracle mushroom” have been eaten in Asia for years. As a medicine, it has been used for in the treatment of cancer, hepatitis, diabetes, high cholesterol and HIV. Polysaccharides and beta glucans within the mushroom aid the immune system and promote T-Cells.

    (SOURCE: http://doctorschar.com/archives/maitake-and-hiv-infection/

    CHAGA

    This mushroom is one of the highest antioxidants in the world. It has also been publicised previously about its health benefits with cancer. Chaga mushrooms have been useful in treating over 40 conditions. For extensive information on the Chaga mushroom read here:http://www.chagamountain.com/health-benefits.html

    REISHI

    You probably won’t ever see this kind of mushroom in a kitchen. They are bitter and hard. In medicine, they like the Chaga mushrooms are an amazing antioxidant and free radical fighter. Reishi mushrooms are also considered to be beneficial to those suffering from cancer, as they may suppress tumour growth. Reishi mushrooms have also been used with respiratory issues, such as asthma, as they appear to have a healing effect on the lungs. (SOURCE:http://www.herbwisdom.com/herb-reishi-mushrooms.html )

    An experiment showed that the reishi mushroom did, in fact, contain compounds that would help inhibit the HIV virus (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/22347784 )

    SHIITAKE

    We may recognise this mushroom the most from our love and knowledge of eastern food. This mushroom is a fantastic source of iron. The shiitake has been documented to provide immune support, protection against rheumatoid arthritis (RA), have cardiovascular and anti-cancer benefits, (SOURCEhttp://www.whfoods.com/genpage.php?dbid=122&tname=foodspice ) and test tube studies showed that lignins within the shiitake prevented HIV cells from attacking the needed T-cells. (SOURCEhttp://www.fungihealth.com/shiitake-mushroom-against-aids )

    POMEGRANATE

    Obviously, we are going to see a lot of vitamin C in the pomegranate, with that a high level of anti-oxidants, in fact, more so than the almighty acai berry or green tea. Pomegranates do wonders for your skin. Not only can pomegranates help a dry type skin, but they can also help soothe outbreaks on more oily/combo type skin. This vibrant fruit promotes skin regeneration and can help slow the ageing process on our skin. For the rest of our body pomegranates can help; cardiovascular health, bone quality (from the vitamin K), aid digestion, treat anaemia (pomegranates are also high in iron) and have found to contain a property that helps lose weight. Research with pomegranates and cancer has suggested that they could help treat prostate and breast cancer. (source:http://www.med-health.net/Benefits-Of-Pomegranate.html )

    An experiment that took place using pomegranate juice showed that it may help in blocking the HIV virus from binding to T-cells. (SOURCEhttp://www.ncbi.nlm.nih.gov/pubmed/16387698 )

    NATIONAL HIV TESTING WEEK IS 22nd-30th NOVEMBER

  • RECIPE | Sparkling Lavender Lemonade

    Homemade lemonade is so simple to make and when you use real lemons, it is bursting with vitamin C. Now that summer is here, it is a great time to have stock syrup in your larder.

    Below, I have included the recipe I use for a basic stock syrup which may be infused with many alternatives including; Elderflower, Rosemary, Star Anise, Mint – the list is endless but my favourite is lavendar which turns the lemonade a light shade of pink. Stock syrup will keep for many weeks in an air-tight kilner jar in your larder but lemonade is best consumed on the day it is made.

    Makes 1 Litre

    Ingredients.

    Stock Syrup:

    – 250g Caster Sugar
    – 250g Still Water
    – 2-3 Tbsp Dried Lavender

    Lemonade:

    – Juice of 3 Lemons
    – 750ml S. Pellegrino Sparkling Water

    Method.

    1. Place the sugar and still water in a saucepan over a gentle heat and bring to the boil. Place off the heat, add in the lavender and allow to infuse for a number of hours or preferably over-night in a small kilner jar.

    2. Strain the syrup, mix the lemon juice with the stock syrup in a large jug and gently pure over the sparkling water. Serve poured over ice-cubes.