Selenium: Balancing an Essential Nutrient for Health

Selenium is an essential trace element that the human body requires in small amounts to maintain good health. It plays a key role in antioxidant defense, helping to protect cells from damage caused by free radicals. Selenium is also vital for thyroid hormone metabolism, immune system function, and DNA synthesis. Because of these functions, maintaining an adequate selenium intake is important for overall well-being.

Dietary selenium comes primarily from plant-based foods such as grains, nuts, and vegetables, although its concentration depends heavily on the selenium content of the soil where the crops are grown. Animal products like fish, meat, and eggs also contribute significantly to dietary intake. Most people can meet their daily needs through a balanced diet without the need for supplements. The recommended dietary allowance (RDA) for adults is about 55 micrograms per day, though requirements can vary slightly depending on age, sex, and life stage.

However, while selenium is essential, more is not necessarily better. Excessive selenium intake can lead to a condition known as selenosis. Chronic high levels—often resulting from over-supplementation or consumption of selenium-rich foods in excess—can cause symptoms such as gastrointestinal discomfort, hair loss, white blotchy nails, and mild nerve damage. In severe cases, toxicity can result in respiratory distress, kidney failure, or even death.

To maintain optimal health, it is best to obtain selenium naturally from a varied diet and to avoid unnecessary supplementation unless recommended by a healthcare professional. Striking the right balance is key—adequate selenium supports important biological processes, but too much can have harmful consequences. By understanding the importance of moderation, individuals can safely benefit from this vital trace mineral while minimizing the risk of toxicity.
Selenium: Balancing an Essential Nutrient for Health

Selenium: Essential Trace Element for Optimal Health

Selenium, an essential trace element, plays a crucial role in various bodily functions, including antioxidant defense and thyroid hormone metabolism. Plant foods serve as the primary dietary sources of selenium worldwide, with their selenium content determined by the soil in which they are grown. This soil selenium content varies significantly by region, influencing local dietary intake levels.

In the United States, the high plains of northern Nebraska and the Dakotas are notable for their selenium-rich soils. Consequently, residents of these areas have the highest selenium intakes in the country. In stark contrast, regions in China and Russia have soils with very low selenium levels, leading to frequent dietary deficiencies. These deficiencies are linked to various health issues, including Keshan disease, a potentially fatal condition affecting the heart.

Beyond plant foods, selenium is also present in certain meats and seafood. Animals consuming grains or plants grown in selenium-rich soils tend to have higher selenium levels in their muscles. In the United States, meats and bread are significant sources of selenium, reflecting the country’s agricultural practices. Nuts, particularly Brazil nuts and walnuts, are exceptional sources of selenium, often providing more than the daily recommended intake in just a few servings. Recent studies have highlighted the importance of these nuts in preventing selenium deficiency and supporting overall health.

The health benefits of adequate selenium intake are extensive. Selenium is crucial for maintaining a healthy immune system and has been shown to reduce the risk of certain cancers, including prostate, lung, and colorectal cancers. Additionally, selenium supports cardiovascular health by reducing inflammation and oxidative stress. However, while selenium deficiency poses serious health risks, excessive intake, primarily through supplements, can lead to toxicity. Therefore, a balanced diet that includes a variety of selenium-rich foods is crucial for maintaining optimal health and preventing both deficiency and toxicity.
Selenium: Essential Trace Element for Optimal Health

The Importance of Selenium for Health and Immunity

Selenium is an essential trace mineral vital for various physiological functions in the human body. This nutrient plays a crucial role in the formation of antioxidant enzymes, which protect cells from damage caused by free radicals produced during normal oxygen metabolism. Free radicals can harm cells and contribute to the development of chronic diseases such as cancer and heart disease. Therefore, the body has developed defenses like antioxidants to manage free radical levels.

Selenium is indispensable for the proper functioning of the immune system and the thyroid gland. It helps maintain the immune system’s ability to combat infections and supports the production of thyroid hormones, which regulate metabolism.

Dietary sources of selenium are diverse. Selenium is found in meats and seafood, with levels varying based on the selenium content of the animals' diet. Animals consuming grains or plants grown in selenium-rich soil tend to have higher selenium levels in their muscles. In the United States, common sources of dietary selenium include meats, bread, and certain nuts, notably Brazil nuts and walnuts, which are exceptionally rich in this mineral.

Recent studies have highlighted selenium's potential in reducing the severity of viral infections, including COVID-19, by boosting the immune response. Ensuring adequate selenium intake through diet or supplements can support overall health and enhance the body’s defense mechanisms against oxidative stress and infection.
The Importance of Selenium for Health and Immunity

Embracing Health: The Significance of a Sugar Restrictive Diet

A Sugar Restrictive Diet entails limiting the consumption of added sugars to enhance overall health and well-being. Acknowledging the significance of restricting sugar for health is crucial in addressing the escalating prevalence of diet-related diseases. This essay provides a synopsis of the adverse effects stemming from excessive sugar intake, underscoring the necessity for a judicious and mindful stance towards sugar consumption.

The ingestion of excessive sugar is associated with various health risks, such as obesity, weight gain, the development of Type 2 Diabetes, cardiovascular diseases, dental problems, and heightened inflammation leading to chronic ailments. Recognizing these risks emphasizes the imperative nature of embracing a sugar restrictive diet.

A sugar restrictive diet presents numerous advantages, encompassing weight management, regulation of blood sugar levels, enhanced heart health, diminished risk of Type 2 Diabetes, and improved dental well-being. These benefits underscore the positive influence that conscientious sugar consumption can exert on overall health.

Recognizing and refraining from high-sugar offenders is pivotal for successfully adopting a sugar restrictive diet. Curbing the intake of processed and packaged foods, sugary beverages, desserts, and concealed sugars in condiments and sauces is essential to alleviate health risks associated with surplus sugar consumption.

To foster a balanced and healthy lifestyle, integrating nutrient-rich foods is paramount. Whole fruits, vegetables, lean proteins, whole grains, and healthy fats deliver essential nutrients while facilitating the maintenance of a sugar restrictive diet.

In conclusion, the significance of sugar restriction cannot be overstated in the pursuit of a healthier lifestyle. By comprehending the health risks linked to excessive sugar intake and embracing the benefits of a sugar restrictive diet, individuals can proactively work towards sustained health and well-being. Encouraging the adoption of a prudent and balanced approach to sugar intake ensures a lasting and affirmative impact on overall health.
Embracing Health: The Significance of a Sugar Restrictive Diet

The importance of vitamin E for human health

Vitamin E is a fat-soluble organic micronutrient that helps to preserve human health. Vitamin E is an antioxidant also known as tocopherol. It plays a role in the formation of red blood cells and helps the body use vitamin K.

Vitamin E also protects against DNA damage: A sufficient intake of vitamin E (alpha-tocopherol) is important as it functions as an antioxidant, protecting cells, tissues, and organs from damaging effects caused by ‘free radicals’, which are responsible for the aging process and can lead to various health conditions such as heart disease, cancer, and inflammatory conditions

People are also exposed to free radicals in the environment from cigarette smoke, air pollution, and ultraviolet light from the sun.

The body also needs vitamin E to boost its immune system so that it can fight off invading bacteria and viruses. It helps to widen blood vessels and keep blood from clotting within them.

Since researchers believe oxidative stress contributes to the development of Alzheimer’s disease, antioxidants like vitamin E could potentially help prevent this condition. The fat-soluble vitamin can readily enter the brain and exert its antioxidative properties.

Vitamin E is found in various foods and oils. Nuts, seeds and vegetable oils contain high amounts of alpha-tocopherol, and significant amounts are also available in green leafy vegetables and fortified cereals.
The importance of vitamin E for human health

What are phytonutrients?

One of the most potent components of food that effects gene expression on the molecular level is phytonutrients.

What is a phytonutrients? Phytonutrients, also called phytochemicals, are organic component of plants and promote optimal human health.  Technically there are including carbohydrates, proteins, vitamins, minerals and fiber.

People who eat more fruits and vegetables have about one-half the risk of cancer mortality than those people who are not plant eaters.

Plant-sourced diets are very high in phytonutrients, which include a variety of antioxidants, carotenes, vitamin E, vitamin C, phenolic compounds and terpenoids.

Some phytonutrients, such as the lycopene that makes tomatoes crimsons and watermelon bright pink, are pigments that provide plants with their bright hue; other have less obvious functions, such as defending plants against pesky germs, which may translate into protecting humans form cell damage.

In general, phytonutrients enhance immunity and cellular communications, alter estrogen metabolism, metabolize other nutrients, help ward off allergic response, fight cancer and serve as antioxidants and repair DNA damage from toxins like smoking.
What are phytonutrients?

Essential fatty acid Omega-3

Omega-3 fatty acids are found in foods, such as fish and flaxseed, and in dietary supplements, such as fish oil.

α-linolenic acid (ALA, 18:3, n-3), eicosapentaenoic acid (EPA, 20:5, n-3), and docosahexaenoic acid (DHA, 22:6, n-3) are the prominent representatives of the omega-3 family.

ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. DHA and EPA are found in fish and other seafood. ALA is a precursor of the omega-3 family and also the only omega-3 that must be derived from the diet, since it cannot be produced by the human body.

EPA and DHA are found in cold water fishes, which possess a greater quantity of body fat, although their content in EPA and DHA depends on some variables such as climate, the environment, and a fish diet.

Omega-3s are important components of the membranes that surround each cell in human body. DHA levels are especially high in retina (eye), brain, and sperm cells. Omega-3 fatty acids are needed for brain and ye development of the growing fetus during pregnancy and for maintaining and promoting health throughout life.

Omega-3s also provide calories to give body energy and have many functions in heart, blood vessels, lungs, immune system, and endocrine system (the network of hormone-producing glands). Observational studies have found fish intake to be associated with lower risks of cognitive deterioration and Alzheimer’s disease.

It has been shown that omega-3 fatty acids may play a beneficial role in several human pathologies, such as obesity and diabetes mellitus type 2, and are also associated with a reduced incidence of stroke and atherosclerosis, and decreased incidence of cardiovascular diseases.
Essential fatty acid Omega-3

Fruits and vegetables

A fruit is the mature ovary of a plant or the succulent edible part of woody plants, while vegetables are the edible portions of a plant that can be eaten such as the leaves, stem, tubers, roots and bulbs, the sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food.

Fruits and vegetables are an important part of an overall healthy eating plan because they’re typically high in vitamins, minerals and fiber and low in calories and saturated fat. Most fruits and vegetables also have no or little sodium.

No matter what the people health concerns – preventing cancer, heart disease, diabetes, obesity, high blood pressure, whatever – the bottom-line massage from every health organization (including the American Heart Association; the American Cancer Society; the National Heart, Lung and Blood Institute; and the USDA) is to eat more fruits and vegetarians.

In the 2005 Dietary Guidelines for Americans guidelines recommend two cups of fruit and two-and-a-half cups of vegetables per day.

Yet more than 90 percent of Americans fail to consume the recommended amount. Ideally, they should include a hefty portion of fruit and veggies in every meal and snack.

Below are some tips to help boost the intake of these carbohydrate-rich foods that not only fuel the muscles but also protect the body good health:
*Breakfast: Eat melon, grapefruit or other fruit. Add bananas, raisins or berries to the cereal.
*Whip together a fruit smoothie for breakfast: orange juice, banana, frozen berries
*To egg (white) omelet, add diced pepper, tomato, mushrooms
*Add blueberries or sliced banana to pancakes; top with applesauce
*If fresh fruit is not available, use canned peaches, raisins or frozen berries
*Put leftover dinner veggies into lunchtime salad or soup
*Keep within easy reach grab-and-go snack, such as small boxes of raisins, trail mix dried fruit, frozen 100 percent juice bars, cherry tomatoes, baby carrots and celery sticks.
*Add shredded carrots to casseroles, chili, lasagna, meatloaf or soup
* Snacks: Keep raw veggie sticks handy, such as green or red bell peppers, green beans, celery or carrots.
Fruits and vegetables

Nutrition aspect of peanut

Peanuts, Arachis hypogaea, are one of the most widely consumed legumes globally due to its nutrition, taste, and affordability. Peanuts are protein and energy-rich and have been utilized worldwide to address the nutritional needs in developing countries.

Peanut seeds are approximately 22 to 30% crude protein and are a great vegetarian source of protein and healthy fats.

Raw peanuts and peanuts prepared without salt are naturally low in sodium, having 18 mg of sodium per 100 g. This equates to only 5.4 mg of salt in a 30 g serving.

Peanuts are full of healthful macronutrients in addition to micronutrients that are of concern to many populations.

The basic composition of peanuts per 100 g of nuts is as below:
Water 1.55 g
Carbohydrates 21.51 g
Fiber 8.0 g
Lipids (Fats) 49.66 g
Proteins 23.68 g
Energy (Total Calories) 2448 kJ (585 kcal)

Peanut had higher quality diets and levels of vitamin A, vitamin E, folate, magnesium, zinc, iron, calcium, and dietary fiber.

The components in peanuts are easily digested, contributing to their acceptability as a commonly consumed food as well as the fact that they are well liked with an enjoyable flavor.

They are usually consumed after roasting or boiling, and also processed into different forms such as peanut butter, candy, chocolates, cakes, and others. Peanut butter and jelly sandwiches are popular in the American culture, with raw, roasted, shelled or unshelled forms of peanuts being available in United States throughout the year.

A study published in the New England Journal of Medicine reported that eating nuts daily can reduce death from heart disease by 29%, and even eating peanuts just twice a week can reduce risk by 24%.

In 2003, the US food and drug administration reported that scientific evidence suggests that eating 1.5 ounces (43 g) per day of most nuts (including peanuts), as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

The Adventist Health Study demonstrated that subjects who consumed nuts more than four times a week experienced significantly fewer coronary heart disease-related events and fewer definite fatal coronary heart disease-related events.
Nutrition aspect of peanut

Phenolic compounds in turnip

Turnip (Brassica rapa var. rapa L.) is one of the oldest cultivated vegetables that has been used for human consumption since prehistoric times.

Turnip (Brassica rapa ssp. rapa) is an important vegetable crop producing phenolic compounds. Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom.

Phenolic compounds are characterized by having at least one aromatic ring with one or more hydroxyl groups attached. Phenolics are produced in plants as secondary metabolites via the shikimic acid pathway. Phenylalanine ammonialyase is the key enzyme catalyzing the biosynthesis of phenolics from the aromatic amino acid phenylalanine.

Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. The phenolic compounds and organic acids are considered to regulate enzymes and the cell cycle, and are responsible for the organoleptic characteristics. Colored flavonoids, anthocyanins are the most important group of plant pigments due to their antioxidant activity and other useful biological characteristics.

Flavonoids are another major type of compounds in turnip, and are always present as glycosides. Flavonoids and phenolics with high free radical scavenging activity should be corresponding to the antioxidant effects. Flavonoids may reduce the potential risk of cardiovascular, cancer and inflammatory ailments in humans.

Sinapic, ferulic and caffeic acids, kaempferol 3-O-sophoroside-7-O sophoroside, kaempferol 3,7-O-diglucoside, isorhamnetin 3,7-O-diglucoside, kaempferol 3 O-(feruloyl/caffeoyl)-sophoroside-7-O-glucoside, kaempferol 3-O-sophoroside, 1,20 disinapoyl-2-feruloyl gentiobiose, kaempferol 3-O-sophoro-side-7-O-glucoside, 3-p coumaroylquinic, 1,2-disin-apoylgentiobiose, isorhamnetin 3-O-glucoside and kaempferol 3-O-glucoside are the phenolic compounds found in the stem, leaves and flower buds of the turnip.
Phenolic compounds in turnip

Diet With Low Sodium Food

Most of the sodium in foods comes from salt. High sodium intake in human diet makes human body holds on to too much fluid. The fluid can accumulate where it should not such as in hands, legs, ankles, belly, and lungs. It will cause problems for people who have heart disease, or kidney disease.

Usually, American adults consume more than 3,400 milligrams (mg) of sodium each day, which is significantly higher than the recommended limit. Proposal by 2015–2020 Dietary Guidelines for Americans recommend for Americans to consume less than 2,300 mg of sodium each day as part of a healthy eating pattern. More than 70% of sodium consumed by majority of Americans are found in processed foods and restaurants dishes.

Selecting and preparing foods that are lower in salt and sodium may help prevent hypertension. Hypertension or high blood pressure can raise the risk of having a heart attack or stroke.

There are foods such as sandwiches, tacos, burger, pizza that have many ingredients in it and they tend to have higher content of salt. However, there are also dishes with limited ingredients that are often high in sodium including:
•Processed meats, poultry, and seafood — such as deli meats, sausages, pepperoni, and sardines
•Sauces, condiments and dressings
•Instant products like flavored rice, instant noodles, and ready-made pasta

Depending on the selection of food, it doesn’t take much to consume more sodium than recommended.
*A slice of bread can contain anywhere from 80 to230 mg of sodium
*A slice of frozen pizza can contain between 370 and 730 mg of sodium
*Certain breakfast cereals (processed cereals) contain 150 to 300 mg of sodium before milk is added.
Diet with low sodium food

Fat soluble vitamin: Vitamin A

Vitamin A is an essential micronutrient for humans, meaning that it cannot be biosynthesized in the body and thus must be obtained from dietary sources.

Vitamin A is a fat-soluble vitamin and also comprises of a group of unsaturated nutritional organic compounds. These compounds include preformed vitamin A that exist in the form of retinol (alcohol), retinal (aldehyde), retinoic acid (irreversibly oxidized form of retinol) and several pro-vitamin A carotenoids (mainly β–caro-tene). The preformed vitamin A can only be obtained from the diet in food of animal origin and is the most abundant form of vitamin A in the human body.

Vitamin A is mainly found in human tissues in the form of retinyl esters, which explains why the vitamin is commercially produced and administered as esters of retinyl acetate or palmitate.

Retinoic acid (RA) is the active form of the retinol isoform of vitamin A, which functions as a hormone-like growth factor for epithelial cells and many other cell types of different tissues in the human body. In the absence of dietary fat-soluble vitamin A, epithelial cells of the renal system can undergo typical changes that predispose to the formation of concretions (urinary calculi) in the urinary tract.

A sufficient vitamin A (retinol) intake is essential for:
• the process of vision (especially night vision)
• growth and development, it is involved in the genetic regulation of cell and tissue formation, programming, and communication needed for reproduction and for the proper development of the embryo in the womb
• immune function it helps to protect against infections by ensuring the effectiveness of  mechanical barriers (e.g., skin, mucosa), and increasing the production and efficacy of protective cells (e.g., lymphocytes)
• male and female reproductive organs.
Fat soluble vitamin: Vitamin A

Carbonated soft drinks and health impact

Carbonated soft drinks (CSDs) are widely consumed worldwide. Given the high consumption of this beverage, the scientific community has increased its focus on their health impact. The main source of Non-Milk Extrinsic Sugars intake is carbonated soft drinks which account for almost a quarter of NMES in older boys and girls. A switch to low or no sugar soft drinks could have a significant impact, not least on the incidence of dental caries.

Carbonated soft drinks are by far the most popular beverages among young people, with full sugar products consumed by three quarters of the survey sample, though market figures show that juice drinks are gaining significant 'share of throat'.

Carbonated soft drinks are often suspected to cause certain gastrointestinal disorders, consequently, some researchers have hypothesized their involvement in gastrointestinal cancers.

The main component in carbonated-soft drinks is caffeine which triggers the excitation of the reticular system within the brain. Excess excitation of the system leads to insomnia, psychomotor agitation and headaches.

Sugar-sweetened soft drinks are also a prevalent source of readily absorbable sugars and can be associated with an increased risk of obesity and diabetes. Diabetes mellitus and a diet high in glycemic load are both potential risk factors for pancreatic cancer.

Soft drink-induced demineralization of dental enamel has increased sharply over the last decades and is a major cause of tooth decay in the younger age group. During demineralization, calcium and phosphorus are mobilized from the enamel which eventually leads to collapse of the surface structure and loss of outermost layers of the enamel.

Carbonated soft drinks and health impact

What are flavonoids?

Flavonoids are a large family of widely distributed plant substances formerly designated as vitamin F. They are a subgroup of a larger class of molecules called phenols. These compounds are often pigments and occur in high concentrations in all fruits, especially citrus fruits; purple berries and apples; as well as in vegetables, including onions; tea; and whole grains.

Many flavonoids occur as glycosides in foods, and both flavonoids structure and the type of sugar moiety determine their primary site of absorption.

Flavonoids are found to inhibit oxidation and decrease platelet aggregation in vitro. This observation has stimulated a number of epidemiologic studies to examine the relationship between dietary intake of flavones and risk of CHD.

Many experts suspect that the French are less vulnerable to heart disease because they consume more red wine. Presumably the protective effect is the result of the flavonoids in red wine, which protect against oxidative damage from LDL cholesterol.

In a freshly squeeze cranberry juice, 400 mg of total flavonoid and phenolics per liter of sample was found, 56% of which were flavonoids.
What are flavonoids?

The benefits of flavonoid in food

The term ‘flavonoid’ is generally used to describe a broad collection of natural products that include a C6-C3-C6 carbon framework, or more specifically a phenylbenzopran functionality.

Flavonoids known for their health promoting qualities and disease preventing dietary supplements, are found in whole grain, soy, vegetables, fruits, herbs, spices, teas, chocolate, nuts, olive oils and red wine. Many flavonoids act as antioxidant and may protect against cancers.

Epidemiological, in vitro and animal studies indicate that flavonoids exert protection against cardiovascular diseases.

The cardio-protective effect of flavonoids can be attributed to its antioxidant, anti-thrombogenic and lipid lowering properties and also its effect on promoting endothelial function.

Because flavonoids often impart a bitter taste to foods, food producers may refine away natural flavonoids to please consumers who generally prefer milder flavors.

The type and the concentration of individual flavonoids change during ripening and within the different fruit tissue, thus demonstrating the spatial and temporal dynamics of flavonoids occurrence in tomato fruits.

The benefits of flavonoid in food

Strawberries for your health

A good quality strawberry is bright red in color that has a natural sheen with fresh looking green caps. All 40 species promote heart health and lower cancer risk. They help combat rheumatoid arthritis and memory loss. A Nutrition and Health Research Center study found strawberries lower systolic blood pressure readings – that’s the first number in the reading.

Many studies in United States showed that strawberry eaters had higher intake and serum levels of folate, higher intake of fiber and vitamin C, lower homocysteine levels, and lower blood pressure than non-strawberry eaters. Homocysteine is an amino acid in the blood that is considered to be an independent marker for heart disease risk.

The fiber in strawberries is the soluble kind, which means it helps to lower cholesterol in the body. Eight medium strawberries provide 3 grams of fiber.

A 144 gm serving of strawberry provides about 239 mg of potassium, 1.5 mg of sodium, 14 mg of magnesium, is super rich in vitamin C and beta carotene and iron but slightly high in sugar and calories.
Strawberries for your health

Health benefits and nutrients of peanuts

A peanut is one of the most widely used legumes due to its nutritional value and taste. Peanuts originated in South America where they have existed for thousands of years.

As for the ever popular peanut, it is associated with reducing the risk of heart disease due to it contains of monounsaturated fats and is high in protein.

Peanuts are also a good source of other famous heart-healthy nutrients, including vitamin E, niacin, folate, magnesium, manages and more protein than any other true nut. Plus, peanuts are cholesterol-free and gluten-free.

As a good source of niacin, peanuts contribute to brain health and blood flow, giving protection against Alzheimer’s disease and age-related cognitive decline.

Peanuts are also a source of resveratol, which has been shown to reduce the risk of heart disease, increase energy levels and endurance, and holds promise and as an effective anticancer agent and anti-inflammatory.

Recently, interest has grown in the potential value of including nuts in the diets of individuals with diabetes.
Health benefits and nutrients of peanuts  

Health benefits of lemon

Lemons are in the family of Rutaceae and grow on a small evergreen tree. Botanically it is a berry, known through the world, and is used in numerous food and cuisines.

They are grown primarily for the fresh market with their juice as flavoring in beverages. A squeeze of lemon juice adds a fresh citrusy flavor that can enhance the flavor of many foods.

The combination of lemon juice and warm water improves digestion. The lemon water also helps to stimulate digestive system, encouraging the liver to produce bile while is needed for digestion.

The high amount of vitamin C in the lemon juice helps to give immune systems a boost. Saponins, found in lemons, have antimicrobial properties that may help prevent colds and the flu.

In order to manage high blood pressure, it is suggested to drink 7 to 8 glasses of water every day, in which have been squeezed half a lemon.
Health benefits of lemon

Orange juice for breakfast

Human need orange juice every day, because human body can’t store vitamin C, it must be replaced daily with generous glass of orange juice.

Orange juice offers a strong dose of vitamin C, potassium, foliate and other health protective nutrients that accompany the natural sugar. Children easily absorb iron from either apple juice or orange juice.

In a group of healthy infants, carbohydrate absorption from orange juice is greater than from apple juice.

Freshly squeezed orange juice contains about 19 milligrams of calcium per 100 mL, sufficient for the daily requirement of a growing child.

The main energy yielding nutrients in orange juice are simple carbohydrates: fructose, glucose and sucrose, as well as citric and malic acids, which can also provide a small amount of energy.

Orange juice is also considered a good source of important essential nutrients such as ascorbic acid, flavonoids, carotenoids, folate and potassium.

Nanodispersion of phytosterols, embedded in a lecithin liposome, into orange juice enables more people to benefit from the cholesterol-lowering effects of the plant nutraceutical.
Orange juice for breakfast

Banana and longevity

The banana is of great value. It has a rare combination of energy value, tissue-building elements protein, vitamin and minerals.

The banana is probably the best form of food there is in the world. Folk physicians of ancient Persia and India regarded this golden fruit as nature’s secret of perpetual youth.

Even today, banana is known to promote healthy digestion and create a feeling of youthfulness. It enhances calcium, phosphorous and nitrogen retention which in turn helps in the regeneration of healthy tissues.

Graying hair, balding, nervous outburst and dark circles under the eyes all these will not happened if the people take fruits on an empty stomach. If he mastered the correct way of eating fruits such as banana, he had the secret of beauty, longevity, health, energy, happiness and normal weight.

A slice of bread or fruit an hour before bed time will do nicely. It can be alternatively taking banana before bed time.
Banana and longevity