- Provide Vitamin C. Vitamin C cannot be synthesized by the human body so we must ingest it in our food and drink. Drinking two glasses of orange juice each day can increase the Vitamin C concentration in your body by 40 to 64 percent. The vitamin C we get from orange juice protects our bodies from the harmful effects of free radicals that cause early aging, and aids in the absorption of essential minerals like calcium.
- Reduce Inflammation. Eating meals with a lot of fat or glucose can lead to the development of inflammatory reactions. Inflammatory reactions lead to the resistance of insulin, which is a common cause of type II diabetes and atherosclerosis. Atherosclerosis is a very serious condition where the blood vessel walls harden due to fatty deposits. Drinking orange juice when ingesting a high-carbohydrate and high-fat meal will prevent the occurrence of this inflammation, making it a good preventative measure against insulin resistance and atherosclerosis.
- Balance Blood Pressure. You can improve your diastolic blood pressure by adding a glass of orange juice into your diet. Studies have found that orange juice contains hesperidin, a very healthy, water-soluble plant pigment. It improves the activity of small blood vessels bringing your overall blood pressure into balance and helping to decrease cardiovascular risks.
- Lower Bad Cholesterol. Drinking orange juice regularly is thought to decrease levels of low-density lipoprotein, or LDL, cholesterol. LDL cholesterol is commonly known as the “bad” cholesterol and it collects in your arteries and blood vessels, causing heart problems, cardiovascular issues, and problems with healthy blood and blood oxygen flow. The mechanism in drinking orange juice that is behind the improvement in LDL cholesterol levels is still unknown. More studies and clinical trials will need to be performed in order to hammer this out as concrete fact.
- Promote Skin Condition. Drinking orange juice is said to bring a radiant glow to your skin and provide other skin benefits as well. Drinking this juice will help to hydrate skin and keep it firm. Using this juice as a topical treatment does wonders for the skin as well. It cleans out and tightens clogged pores and is believed to prevent wrinkles and fine lines. Orange juice is also a great natural remedy for treating sunburns.
- Prevent Neural Tube Defects. Folate deficiency is one of the main causes of low birth weight and neural tube defects, which are congenital problems in the brain and spinal cord. It also one of the most preventable causes of these birth defects. Drinking ⅓ cup of orange juice each day provides 40 mcg of folates to expectant mothers. Folates are important micronutrients that are known to prevent a wide variety of birth defects. The ⅓ cup serving mentioned provides 10% of the recommended daily value of folates.
- Produce Collagen. Vitamin C is the key ingredient for healthy production of collagen, which is the structural component of bones, tendons, ligaments and blood vessels. When the body is deficient in vitamin C it can lead to scurvy, a disease characterized by bruising, bleeding, tooth loss and immense joint pain. In order to prevent occurrences of scurvy it is recommended for an adult to take in at least 90 mg of vitamin C each day. Those who smoke may need to take in as much as 125 mg per day. Taking in these amounts should be easy as one 6 oz. glass of orange can provide up to 93 mg of vitamin C.
- Other Benefits. The Vitamin B6 found in orange juice aids in the production of hemoglobin. Beta carotene from orange juice can help prevent cell damage. Orange juice has quite a bit of calcium in it, too. This helps promote bone health and strengthen teeth. Folic acids in orange juice help boost brain, spinal cord and neural system health. It has also been found that orange juice is highly beneficial to weight loss.
Orange juice is made from unfermented fresh oranges and provides many benefits for the body. Fresh orange juice is the richest source of vitamin C and fulfills an entire day’s worth of vitamin C in just one serving. Chock full of useful minerals like potassium and magnesium, orange juice is also very low in fat and contains no cholesterol whatsoever.
A Rose hip is the fruit of a rose. The wild dog rose is the type of rose most often cultivated for their hips. This plant grows up to ten feet tall and bears a white, very fragrant flower. Once the flower has bloomed, and all the petals have fallen off, the hip is picked and used in a wide variety of preparations. Rose hips are the best source of vitamin C; they contain 50% more vitamin C than oranges. A single tablespoon of the pulp gives an adult more than the recommended daily allowance of 60 mg. They can be eaten raw, after being put through a blender, or soaked in water overnight and then cooked in the water for about half an hour. Because of the high vitamin C content they are an excellent immune system booster, and are often used as a supplement to prevent or treat a cold. The pulp from rose hips may be used in sauces or made into jelly.
The fruit acids and pectin in rose hip tea is a mild diuretic and laxative. It is used to improve, and relieve the symptoms of kidney disorders, or to help in the case of mild constipation. To make the tea simply pour a cup boiling water over a tablespoon of crushed, dried hips and let steep. After straining out any pieces of the hips you can add honey and drink.
So what do vegans eat?
Lots and lots! You'll soon find a whole new world of exciting foods and flavours opening up to you. A vegan diet is richly diverse and comprises all kinds of fruits, vegetables, nuts, grains, seeds, beans and pulses - all of which can be prepared in endless combinations that will ensure you're never bored. From curry to cake, pasties to pizzas, all your favourite things can be suitable for a vegan diet if they're made with plant-based ingredients.
Iron makes up a major part of hemoglobin. Hemoglobin is the oxygen-carrying pigment and main protein in the red blood cells; it carries oxygen throughout the body. Iron also delivers oxygen to the muscles, so that they can function properly. Also, iron increases our resistance to stress and disease.
A woman's body absorbs iron more efficiently when she is pregnant, so she has to consume more of it to make sure that both she and her baby have an adequate oxygen supply. During pregnancy, the amount of blood in the mother's body increases by almost 50% - she needs more iron to make more hemoglobin for all that extra blood, as well as for the growing placenta and the developing baby. Healthy levels of iron will also help prevent depression, weakness, tiredness, and irritability during pregnancy.
Most women start their pregnancy without adequate stores of iron to meet the increasing demands of their bodies, particularly after the third or fourth month. If iron stores are inadequate, the mother may become anemic.
According to the United Nations, approximately 47% of non-pregnant females and 60% of pregnant females have anemia globally. If iron deficient women without anemia are included, the figure is 60% of non-pregnant and 90% for pregnant women. In rich nations, approximately 18% of non-pregnant and 30% of pregnant women are iron-deficient. In industrial nations, figures are higher among those with lower incomes.
If the pregnant mother is iron-deficient, there is a higher risk of:
Following an iron-rich diet can help prevent the problems and complications related to anemia during pregnancy.
The following foods are rich sources of iron:
Some teas, such as commercial black tea or pekoe teas have chemicals that bind to iron and make it much harder for the body to absorb the iron.
A pregnant woman needs to ensure that her diet provides enough nutrients and energy for her baby to develop and grow properly, and also to make sure that her body is healthy enough to deal with the changes that are occurring.
For a healthy pregnancy, the mother's diet needs to be balanced and nutritious - this involves the right balance of proteins, carbohydrates and fats, and consuming a wide variety of vegetables and fruits. If you are pregnant and your diet may be impacted by ethical beliefs, religious requirements, or health conditions, you should check with your doctor.
A pregnant woman's calorie intake grows during pregnancy. However, this does not mean she should eat for two, i.e. her calorie consumption does not double, it just goes up. Weight gain, if the mother is carrying just one baby, varies considerably. According to the Institute of Medicine, USA, a woman whose body mass index (BMI) is between 18.5 and 24.9 should gain from 25 to 35 pounds (11.4-15.9 kilograms) during the nine months. A woman who is overweight at the start of pregnancy should gain between 15 to 25 pounds (6.8 to 11.4 kg).
Weight gain recommendations may also vary, depending on the woman's age, fetal development, and her current health.
Excessive or insufficient weight gain can undermine the health of both the fetus and the mother. (Up to the eighth week of pregnancy the baby is called an embryo, after that, when its major structures have formed, it is called a fetus)
How can I tell whether my baby's getting enough breast milk?
This is a common question among new breastfeeding moms. After all, you want to make sure that your baby's getting all the nourishment she needs and, well, you can't actually see how much milk your baby's drinking when you're nursing!
While most moms are able to provide their babies with all the milk they need, there are times when babies don't get enough. And when this situation isn't addressed, a baby can suffer from dehydration and failure to thrive, both of which are uncommon but serious.
Signs that your breastfeeding baby is getting enough nourishment:
How much formula: Where to start
In general, babies eat when they're hungry and stop when they're full. But formula-fed babies tend to be heavier than breastfed babies, appetites vary among babies, and each baby's nutritional needs change from day to day and month to month.
That may sound complicated, but if you follow the basic guidelines below and check in regularly with your baby's doctor, your baby will likely be on track.
Watch the video: See real parents at a doctor's appointment with their newborn, getting advice about how to tell whether their baby is getting the right amount of formula.
Our guidelines are for babies who are exclusively formula fed for the first four to six months, and then fed a combination of formula and solids up to age 1.
Don't give your baby more than 32 ounces of formula in a day, and once he starts eating solids, you'll probably need to cut back on the amount of formula you feed him. Your baby's doctor can tell you where your baby falls on the growth charts and help make sure he's growing steadily and getting a healthy amount of formula.
Note: If your baby is getting a combination of breast milk and formula, talk to his doctor for more detailed advice.
To be vegan and lost 10kg needs a lot of preparation
First I stoped to eat beef, I kept this stage during 2 months. Then I stoped to eat chicken and kept the stage during 2 months. I stoped to dring soft drinks, so just water, tea and coffee what I had. Then I was eating eggs and fish a lot. Then now fish, just eggs during 2 months. Then no eggs, but lots of diary products. One day I reduced my diary consumption, maximum some sour cream. After more then half year I could start the raw diet, so no meat, no diary products, no alcohol, nosoft drinks, no sweets, max once a week some cake, yes I still have this cheating... but on the other days I do not have breads, just eating these stuff what you can see above the pictures. I could lost 10kg during one month after several months preparation. I am happy and keep continue the raw diet.
Nutritional breakdown of grapes
The average serving size for grapes is about one cup, or 32 grapes. As a useful measure, you can use the size of your fist to estimate the proper portion size for grapes.
One cup of red or green grapes contains 104 calories, 1.09 grams of protein, 0.24 grams of fat, 1.4 grams of fiber, 4.8 milligrams of vitamin C, 10 micrograms of vitamin A, 288 milligrams of potassium, 0.54 milligrams of iron and 3 micrograms of folate.3
Grapes are high in water content and good for hydration. High water-content fruits and vegetables are nutrient dense, meaning they provide a large amount of essential nutrients while containing few calories. Grapes contain 70 milliliters of fluid per cup.2
Grapes are high in antioxidants important for eye health such as lutein and zeaxanthin, and red grapes contain the phytochemical resveratrol in their skins, the antioxidant synonymous with wine known to lend protection from several chronic diseases and conditions. Grapes also boast the power of the flavonoids myricetin and quercetin which help the body to counter-act harmful free radical formation.
Possible health benefits of consuming grapes
Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of heart disease, diabetes, cancer and other conditions. Many studies have shown that increasing consumption of plant foods like grapes decreases the risk of obesity and overall mortality. Grapes also have some special components that make them even more essential to our health, giving them "super food" status and reducing the risk of the following conditions:
Cancer: Grapes contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate and colon.1
The resveratrol found in red wine famous for heart health is a type of polyphenol found in the skins of red grapes.
Heart Disease: The flavonoid quercetin is a natural anti-inflammatory that appears to reduce the risk of atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol in animal studies. Quercetin may have the additional bonus of anti-cancer effects; however more studies are needed using human subjects before these results can be confirmed.6
The high polyphenol content in grapes may also reduce the risk of cardiovascular disease (CVD) by preventing platelet build-up and reducing blood pressure via anti-inflammatory mechanisms.
The fiber and potassium in grapes also support heart health. An increase in potassium intake along with a decrease in sodium intake is the most important dietary change that a person can make to reduce their risk of cardiovascular disease, according to Mark Houston, MD, MS, an associate clinical professor of medicine at Vanderbilt Medical School and director of the Hypertension Institute at St Thomas Hospital in Tennessee.5
In one study, those who consumed 4069 mg of potassium per day had a 49% lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day).5
High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.5
High Blood Pressure: As noted above, potassium has many benefits for the body. It may be that a low potassium intake is just as big of a risk factor in developing high blood pressure as a high sodium intake.4 Because of their high potassium content, grapes are recommended to those with high blood pressure to help negate the effects of sodium in the body.
According to the National Health and Nutrition Examination Survey, fewer than 2% of US adults meet the daily 4700 mg recommendation for potassium.5
Also of note, a high potassium intake is associated with a 20% decreased risk of dying from all causes.5
Constipation: Eating foods that are high in water content like grapes, watermelon and cantaloupe can help to keep you hydrated and your bowel movements regular. Grapes also contain fiber, which is essential for minimizing constipation.
Allergies: Because of the anti-inflammatory effects of quercetin, consuming grapes may help to alleviate symptoms of allergies including runny nose, watery eyes and hives. There have been no human studies done to prove this theory.6
Diabetic neuropathy and retinopathy: A few studies have shown promise that resveratrol can protect against diabetic neuropathy and retinopathy, conditions caused by poorly controlled diabetes where vision is severely affected. One study in which diabetic rats were treated with resveratrol for two weeks found that it reduced the effects of neural changes and damage associated with diabetic neuropathy.
Researchers have also found resveratrol to be beneficial for treating Alzheimer's disease, relieving hot flashes and mood swings associated with menopause and improving blood glucose control, however large studies using human subjects are still needed to confirm these findings.
Nutritional breakdown of tomatoes
One medium tomato (approximately 123 grams) provides 22 calories, 0 grams of fat, 5 grams of carbohydrate (including 1 gram of fiber and 3 grams of sugar) and 1 gram of protein. Tomatoes are a rich source of vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein.Alpha-lipoic acid helps the body to convert glucose into energy. Some evidence suggests that alpha-lipoic acid can aid in blood glucose control, improve vasodilation and protect against retinopathy in diabetic patients and may even help preserve brain and nerve tissue.
Lycopene is the antioxidant that gives tomatoes their rich red color. Tomatoes account for 80 percent of lycopene consumption.
Choline is an important nutrient found in tomatoes that helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.
Possible health benefits of consuming tomatoes
The benefits of consuming fruits and vegetables of all kinds, including tomatoes, are infinite. As plant food consumption goes up, the risk of heart disease, diabetes, and cancer goes down. High fruit and vegetable intake is also associated with healthy skin and hair, increased energy and lower weight. Increasing consumption of fruits and vegetables significantly decreases the risk of obesity and overall mortality.
Cancer: As an excellent source of the strong antioxidant vitamin C and other antioxidants, tomatoes can help combat the formation of free radicals known to cause cancer.
Prostate Cancer: Lycopene has been linked with prostate cancer prevention in several studies.7 According to John Erdman, Ph.D., Professor Emeritus of the department of food science and human nutrition at the University of Illinois, "There's very good, strong, epidemiological support for increased consumption of tomato products and lower incidence of prostate cancer."7
Among younger men, diets rich in beta-carotene may play a protective role against prostate cancer, according to a study conducted by the Harvard School of Public Health's Department of Nutrition.
Colorectal Cancer: Beta-carotene consumption has been shown to have an inverse association with the development of colon cancer in the Japanese population. High fiber intakes from fruits and vegetables are associated with a lowered risk of colorectal cancer.
According to the American Cancer Society, some studies have shown that people who have diets rich in tomatoes may have a lower risk of certain types of cancer, especially cancers of the prostate, lung, and stomach. Further human-based research is needed to find out what role lycopene might play in the prevention or treatment of cancer.
Blood pressure: Maintaining a low sodium intake is essential to lowering blood pressure, however increasing potassium intake may be just as important because of its vasodilation effects. According to the National Health and Nutrition Examination Survey, fewer than 2 percent of U.S. adults meet the daily 4700 mg recommendation.3
Also of note, a high potassium intake is associated with a 20 percent decreased risk of dying from all causes.3
Heart health: The fiber, potassium, vitamin C and choline content in tomatoes all support heart health. An increase in potassium intake along with a decrease in sodium intake is the most important dietary change that a person can make to reduce their risk of cardiovascular disease, according to Mark Houston, M.D., M.S., an associate clinical professor of medicine at Vanderbilt Medical School and director of the Hypertension Institute at St. Thomas Hospital in Tennessee.
In one study, those who consumed 4069 mg of potassium per day had a 49 percent lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day).3
High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.
Diabetes: Studies have shown that type 1 diabetics who consume high-fiber diets have lower blood glucose levels and type 2 diabetics may have improved blood sugar, lipids and insulin levels. One cup of cherry tomatoes provides about 2 grams of fiber.
The Dietary Guidelines for Americans recommends 21-25 g/day for women and 30-38 g/day for men.
Skin: Collagen, the skins support system, is reliant on vitamin C as an essential nutrient that works in our bodies as an antioxidant to help prevent damage caused by the sun, pollution and smoke, smooth wrinkles and improve overall skin texture.
Constipation: Eating foods that are high in water content and fiber like tomatoes can help to keep you hydrated and your bowel movements regular. Fiber is essential for minimizing constipation and adding bulk to the stool.
Pregnancy: Adequate folic acid intake is essential for pregnant women to protect against neural tube defects in infants.
Depression: The folic acid in tomatoes may also help with depression by preventing an excess of homocysteine from forming in the body, which can prevent blood and other nutrients from reaching the brain. Excess homocysteine interferes with the production of the feel-good hormones serotonin, dopamine, and norepinephrine, which regulate not only mood, but sleep and appetite as well.
Nutritional Breakdown of Carrots
According to the United States Department of Agriculture, one medium carrot or ½ cup of chopped carrots is considered a serving size. One serving size of carrots provides 25 calories, 6 grams of carbohydrate, 3 grams of sugars and 1 gram of protein.Carrots are an excellent source of vitamin A, providing 210% of the average adult's needs for the day. They also provide 6% of vitamin C needs, 2% of calcium needs and 2% of iron needs per serving.
It is the antioxidant beta-carotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion.
Carrots also contain fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E and zinc.
Farmer's markets and some specialty stores carry carrots in a range of colors - like purple, yellow, and red - that contain a variety of antioxidants lending them their color (such as anthocyanin in purple carrots and lycopene in red carrots).
Possible Health Benefits of Carrots
An overwhelming body of evidence exists suggesting that increased intake of antioxidant-rich fruits and vegetables reduce cancer and cardiovascular disease risks, carrots included.
Cancer: A variety of dietary carotenoids have been shown to have anti-cancer effects due to their antioxidant power in reducing free radicals in the body.
Lung Cancer: One study found that current smokers who did not consume carrots had three times the risk of developing lung cancer compared with those who ate carrots more than once a week.2
Colorectal Cancer: Beta-carotene consumption has been shown to have an inverse association with the development of colon cancer in the Japanese population.3
Leukemia: Carrot juice extract was shown to kill leukemia cells and inhibit their progression in a 2011 study.4
Prostate Cancer: Among younger men, diets rich in beta-carotene may play a protective role against prostate cancer, according to a study conducted by the Harvard School of Public Health's Department of Nutrition.5
Vision: According to Duke ophthalmologist Jill Koury, MD, vitamin A deficiency causes the outer segments of the eye's photoreceptors to deteriorate, damaging normal vision. Correcting vitamin A deficiencies with foods high in beta-carotene will restore vision.6
Studies have shown that it is unlikely that most people will experience any significant positive changes in their vision from eating carrots unless they have an existing vitamin A deficiency, which is common in developing countries.
So where did all the hype surrounding carrots and vision come from? During World War II, the British Royal Air Force started an advertising campaign claiming that the secret to their fighter pilots clear, sharp vision was carrots. Realistically, the fighter pilot's accuracy was due to a new radar system the British wanted to keep secret from the Germans, but the rumor spread and remains popular today.
Other possible benefits: The antioxidants and phytochemicals in carrots may also help with blood sugar regulation, delay the effects of aging, and improve immune function.
Cotton Root Bark
Ginger (in large amounts)
Ginseng (Siberian Ginseng aka Eleuthero is fine, except for those with high blood pressure)
Kava Kava Root
Oregon Grape Rt.
Pau 'd Arco
Rue (Ruta graveolens)
St. John’s Wort
Wild Cherry Bark
Any herb used as a laxative