Tag Archives: healthy

Exercise, exercise, exercise. We all know the benefits of exercising.

Exercise, exercise, exercise. We all know the benefits of exercising. But if you say you never have time, I tell you—you are never too busy to keep moving. Get up from the couch and just start moving. Any physical activity that gets your feet moving already falls under the category of exercise. Gardening, sweeping the floor, mopping, walking up and down the stairs, walking the dog—these are wonderful ways to be active.

Daily exercise will energize your body in addition to providing many other health benefits. By increasing the circulation of your blood, oxygen is carried to all parts of your body more effectively. This increased blood flow dynamically nourishes and oxygenates your cells, making them (and you) very happy and vibrant! Exercise strengthens and tones your heart and muscles, burn fats and keep you limber and gives you energy and vitality.

There are two basic types of excerise: aerobic and anaerobic.

Aerobic exercises require high oxygen consumption which brings cardiovascular benefits to the heart, crculatrary system and all the tissues and organs of your body. Running, walking, swimming, dancing, bicycling and exercise equipment such as a stairmaster or a stationary bike provide great aerobic benefits

Aerobic exercise  health benefits

  •  Improved circulation and lower blood pressure
  •  Increased lung capacity through stronger respiratory muscles
  • A stronger heart, which boosts pumping efficiency and lowers the resting heart rate
  • Increased red blood cell count, which transports oxygen more efficiently throughout the entire body
  •  Reduced risk of cardiovascular disease

Anaerobic exercise does not required high oxygen consumption, but will tone the body and increase lean muscle mass, while descreasing body fat. Weight lifting, sprinting and jumping, carrying heavy objects and various forms of physical labor are example of anaerobic exercise.

Anaerobic exercise health benefits

  • Stronger bones
  •  Reduced muscle atrophy with age
  • Increased speed and power
  •  Increased muscle strength and mass

A main difference between aerobic and anaerobic exercise are the fuels each uses. Again, anaerobic exercise uses carbs or sugar. Aerobic workouts use some carbs but also lots of fat as fuel.  In fact, the more fit you are the more fat you use during aerobics.  Also, the gentler the activity the more fat you use. As intensity is raised, carbs are increasingly relied on to fuel activity.

For a better looking body with more vibrant and efficient cellular functioning in all your tissues and organs, combine stretching exercise with both aerobic and anaerobic –and be the best you can.

Breaking your fast during the body’s elimination cycle (4am-12pm).

At the beginning of the day, after sleep, your body is breaking a fast. During the time while you sleep, you are fasting. After waking, the first meal consumed will break the fast. Break-fast should be sensitive to the rest and cleansing that the fast provided to your body. You should not consume anything heavy at this time. Instead, the first thing that you should consume is a glass of water at room temperature with fresh squeeze lemon juice, a period of 15-30 min should be allowed so that the lemon water can do its function. This should be followed by fresh-squeezed/fresh-pressed fruit juice or fresh seasonal fruit. This is what your body needs at this time of day and what is easiest on the digestive system. The juice lubricates your system and allows it to function optimally.

Elimination cycle (4am-12pm).This is the time when your body would like to direct most of its energy to the work of cleansing toxins from your body. To not interrupt this work, light eating is the best choice now , as the best way to break your fast (BREAKFAST). This does not mean a cup of coffee (regular or decaf) and a donut . By light I mean eating the lightest, most perfect food.. Fruit and Fruit Juices  (diluted with  water is best for most) You see, fruits does not diget in your stomach. In fact, fruit goes through the stomach and directly to your small intestines. In this way, there is no diversion of energy from the body’s work of eliminating being used fordigestion of food. You see. when a heavy traditional breakfast is eaten ( eggs, potatoes, grits, bacon, toast, biscuits, waffles, pancakes, french toast, etc), it takes energy away from eliminating  toxins and uses it for digestion of foods just eaten, and proper ELIMINATION IS NEVER ACHIEVED. 

 

The ideal elimination pattern. Three to five bowel eliminations daily — once upon rising, one after each meal, one before retiring. When this pattern is not the norm ( and for most, it i not), then over time, it can take its tool on the body. Eating fruit and drinking fruit juices in the morning (especially the ripe, juicy ones), can provide an easily absorbed food, high in vitamins and minerals. You have also employed the greatest cleanser for your body, as they help to dissolve the often old accumulation of mucus and waste that is along the intestinal walls ( this include small intestines and colon). For some, eating fruits only  in the morning may take a while to get used to. Do the best you can. Eat the amount of fruit and/or juice to make you comfortably full. If  you feel hungry later in the morning, you can have bananas, granola, bran muffins (made with natural sweeteners), or whole grain toast. Keep in mind your objective is to adjust to ONLY FRUIT AND/OR DILUTED FRUIT JUICES IN THE MORNING.

*Fresh squeezed or pressed fruit and vegetable juices are meals in themselves and one of the quickest and most expedient means of consuming the whole nutrient the body needs. Bottled and canned juices are not fresh. Many of them have been pasteurized (subjected to extreme heat), diluted, reconstituted and/or have additives, artificial colors, artificial flavors and preservatives added. They are completely devoid of the digestive enzymes that are vital to your body needs.

Recipe: Coconut Curry Callaloo (Vegan)

Callaloo

INGREDIENTS:

4 cups chopped or sliced callaloo (rinsed)

1/4 cup water

1 small or medium onion chopped

1 medium tomato, chopped

3 large clove garlic, chopped

1/3 red or green pepper chopped

1/4 tsp fresh or dried thyme 

3 dashes of cayenne pepper

1/8 tsp salt (optional)

1 Tbs curry powder

1 Tbs palm oil

1 Tbs coconut oil


The Recipe
Remove all loose rough pieces, pieces with dark spots, or hard stems from callaloo. Rinse in a large bowl of cold water. Pour out dirty water then slice callalou into slices or cubes. In a medium pot add oil and water. Next, add callaloo to a pot and add enough cold water to cover the callaloo. Add seasonings. Cover pot. Steam callaloo on a medium heat and simmer for about ten minutes or just until callaloo is tender. The callaloo should be green, even while cooking it. Any discoloration means the callaloo is overcooked. Serve while hot but take your time and enjoy!

Serves: 2- 3

Great served as a side dish or with plantain or breadfruit for lovely vegetarian breakfast.

Dulse (Palmaria palmata): The sea vegetables that is one of the best food sources of vitamins and minerals

Dulse (Palmaria palmata), also called  dillisk, dilsk, red dulse, sea lettuce flakes or creathnach, is a red alga (Rhodophyta) previously referred to as Rhodymenia palmata (Linnaeus) Greville. It grows on the northern coasts of the Atlantic and Pacific oceans.  It is a red seaweed that grows attached to rocks by a “holdfast” in the North Atlantic and Northwest Pacific. It is commonly used in Ireland , Atlantic Canada both as food and medicinally and is now shipped around the globe. Dulse is found in many health food stores or fish markets or can be ordered directly from local distributors.

Dulse grows from the mid tide portion of the intertidal zone (the area between the high tide and low tide) and into deep water. Fronds may vary from rose to reddish-purple, and range from about 20 to 40 cm (8″ to 16″).  From June through September, it is picked by hand at low water, brought to drying fields (or spreading grounds) and put through a shaker to remove shells pieces, etc. The fronds are spread thinly on netting and left to dry, turned once and rolled into large bales to be packaged or ground later.

Dulse is a type of seaweed, one that is popular in many countries including Northern Europe, not just in Asia and Japan. In Ireland, many people use dulse to make sandwiches.

Dulse is red seaweed that has a somewhat spicy and salty flavor. It often comes dehydrated so you need to soak it in a broth or in water. Often people add dulse to soups or to salads. You can also add it to your favorite stir fry. It is packed with many vitamins and nutrients which is one reason for its popularity.

Some people bake dulse into various grains or breads. One reason dulse is so popular is because it is packed full of vitamins and so versatile, meaning you can use it in so many different ways. It contains a ton of protein, so it is an excellent food for raw food fans, because it is a non-animal product. Among it’s strong points include its plentiful B6, B12, potassium, fluoride and iron content.  Dulse also contains vitamins C, E, A and plenty of fiber,  calcium, potassium, fluoride, magnesium and zinc.

Health Benefits of Dulse

Dulse is a high-protein and a super source of iron. Like all sea vegetable, it has a very high mineral content, containing  high quantities of organic iodine, potassium, phosphorus and organic sodium. It is recommend to correct mineral deficiencies, anemia (due to its high iron content), for poor digestion, enlargement of the thyroid (because of its high iodine content) and for proper gland function. Dulse is said to be beneficial for impotence and under-weight.  Purple dulse seaweed’s fluorine content boosts the body’s defence systems and strengthens teeth and bones. It is also helpful against the herpes virus. Fluorine is lost in cooking, which is why it is ideal in its raw state when eating. Dulse has also been an age-old remedy to get rid of parasitic worms in the body.

As a rich source of fiber, dulse adds bulk to the diet and also aids in the process of digestion. It helps in keeping a person fuller and satisfied till next meal and this makes way for an effective weight loss program. Stomach disorders including constipation can be treated with the regular use of dulse.

One of the important dulse benefits is its store of vitamins, as mentioned above. Its content of vitamin C helps in preventing conditions like scurvy, which might arise from vitamin C deficiency. It also adds appreciable amount of vitamin A to the diet and this helps in keeping ailments such as night blindness, diseases related to the bone marrow and white blood cells and many others. Its high amount of vitamin B enhances brain function and health of the nervous system.

Dulse  also help to beautify the skin and other sea vegetable’s  are no exception. You can add ground powder to a face mask, but also eating it on a regular basis will help to clear skin issues and improve skin health overall. Used in skin care products and as a cosmetic ingredient in the beauty industry, it provides minerals and nutrients that can be easily absorbed through the skin.

Nutritional Facts

Here is a table presenting the nutritional facts of this sea weed for a serving size of 1/3 cup (7g).

Nutrients Amount
Total Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 122 mg (5%)
Total carbohydrate 3 g (1%)
Dietary fiber 2 g (8%)
Sugars 0 g
Protein 2 g (4%)
Vitamin A 2%
Vitamin C 0%
Vitamin B2 (Riboflavin) 10%
Vitamin B3 (Niacin) 10%
Vitamin B6 (Pyridoxine) 42%
Vitamin B12 (Cobalamin) 23%
Calcium 2%
Iron 19%
Magnesium 6%
Zinc (2%)
Chromiumr 9%
Potassium 547 mg (16%)

Source :

Aspartic acid : The amino acid that increases stamina, good for fatigue and depression, and plays a vital role in metabolism.

Aspartic acid was first isolated in 1868 from legumin in plant seed.  Aspartic acid, also called asparaginic acid, is one of the nonessential amino acids. “Nonessential” means that our bodies produce it even if we don’t get this amino acid from the food we eat.

Aspartic acid is one of two amino acids (the other is glutamic acid) that has a negatively charged carboxylate group on the side chain. This gives aspartic acid an overall negative charge at physiological hydrogen ion concentrations (approximately pH 7.3).  Although aspartic acid is considered a non-essential amino acid, it plays a paramount role in metabolism during construction of other amino acids and biochemicals in the citric acid cycle. Among the biochemicals that are synthesized from aspartic acid are asparagine, arginine, lysine, methionine, threonine, isoleucine, and several nucleotides.

Function and Benefits of Aspartic Acid

  • Combines with other amino acids to form compounds that absorb and remove toxins from the bloodstream.
  • It has also found to play an important role in the neuroendocrine system for example in anterior pituitary it stimulates the following hormonal secretions of prolactin, growth hormone and luteinizing hormone
  • Because aspartic acid increases stamina, it is good for fatigue and depression, and plays a vital role in metabolism. Chronic fatigue may result from low levels of aspartic acid, because this leads to lowered cellular energy.
  •  It is good for athletes and helps to protect the liver by aiding in the removal of excess ammonia.
  • It helps to move certain minerals across the intestinal lining and into the blood and cells, aids cell function, and aids the function of RNA and DNA, which are the carriers of genetic wormation.
  • It enhances the production of immunoglobulins and antibodies (immune system proteins). Plant protein, especially that found in sprouting seeds, contains an abundance of aspartic acid.
  • It also aids in the detoxification of liver from various drugs and chemicals.

Deficiency Symptoms of Aspartic Acid

Deficiency symptoms of Aspartic Acid may include fatigue and depression.

Rich Food Sources of Aspartic Acid
  • Animal source: Aspartic acid is present in different types of meat like luncheon or sausage meat.
  • Plant sources: Aspartic acid is found in sugar cane, avocado, asparagus,  sugar beets, oat flakes, molasses, sprouting seeds etc
  • Supplements of asparatic acid are also selling in the market in the form of magnesium aspartate and in the sweeteners.

Guide To Cows Milk Alternatives


There are many reasons to stop drinking cow’s milk: You’re lactose intolerant, you’re protesting on behalf of animals, there’s too much fat in it… the list goes on.It’s surprising to some, but we can actually get the nutrient fixes that milk gives us from alternative sources. It makes sense — we’re the only ones on the planet who drink another species’ milk, so it’s not like we naturally depend on it.

Soy milk — It’s the classic alternative and for good reason: It’s high in protein and B vitamins, low in fat, lactose-free and most are fortified with even more helpful minerals. Additionally, if you’re used to skim milk, the taste change is minimal. Take heed with more than a glass a day, though: It has components that stimulate estrogen production, which can encourage imbalances that create health issues.

Taste: Faintly sweet. Some varieties have a slight tofu flavor.

Pros: It has almost as much protein as cow’s milk, plus plant chemicals that may help inhibit absorption of cholesterol. It’s often fortified, so shake the carton well—added calcium tends to settle at the bottom, says Zied.

Cons: Some studies suggest that overconsuming soy promotes breast cancer. “A good guideline is about 25 grams of soy protein per day,” says Zied.

Best in: Creamy soups and salad dressings, sauces, casseroles, and other savory dishes. Vanilla-flavored varieties are great in coffee or tea (or by the glass!).

Almond milk — This one’s been climbing the charts lately because both companies and consumers have discovered that almond milk is delicious. Some swear by it and say it tastes even better than soy. It has all the same benefits as soy (although it’s generally slightly less fortified with other minerals) and tends to stay fresh longer. The only caution to take with almond milk is with children: Some doctors say the early introduction of nuts into a child’s diet can predispose them to a nut allergy.

Taste: Creamy, rich, and slightly nutty with a hint of sweetness

Pros: The least caloric of the bunch, it’s fortified with vitamin E, a powerful antioxidant that fights UV damage, as well as calcium and vitamins A and D.

Cons: While almonds themselves are a good source of fiber and protein, the milk contains skimpy amounts of these nutrients (that’s because the milk is made by grinding the nuts and mixing with water). Almond milk is also higher in sodium than other alternatives.

Best in: Smoothies, coffee, and cereal

Hemp Milk — This is a newer alternative that’s yet to gain steam. It offers nutritious benefits similar to the above milks, although the protein content isn’t as high as it is in soy or almond. It’s creamier than most alternative milks, so it’s more than suitable for most cooking. For vegetarians or vegans wanting to vary the types of protein they consume, this is also a great choice.


Taste: Nutty and earthy

Pros: It’s naturally rich in omega-3 fatty acids—wonder nutrients for your heart, brain, and mood. Hemp milk is made with cannabis seeds, but it won’t get you high, because it lacks significant THC (the psychoactive ingredient in marijuana).

Cons: Depending on the brand, you may gulp only 10 percent of your daily calcium needs. It’s not a great source of protein either.

Best in: Mashed potatoes, muffins, and quick breads. Unobtrusive in flavor, it’s a good stand-in for cow’s milk in baked foods.

Rice Milk — Rice milk has all the usual benefits, except it exchanges high protein content for a high carbohydrate count. The taste can be suspect and it’s hard to cook with, but you certainly won’t find many people allergic to this product.

Taste: Light, watery, and sweet

Pros: The carbs. “Have a glass before or after a workout—it offers carbs to fuel and fluid to hydrate, and like a sports drink, it’s a good source of electrolytes,” says Nancy Clark, R.D., author of Nancy Clark’s Sports Nutrition Guidebook.

Cons: The carbs. If you’re trying to drop a few pounds, it’s best to eat whole-grain carbs, which contain filling fiber; rice milk has zero.

Best in: Desserts, baked goods, pancakes, and French toast. Its natural sweetness complements indulgent foods.

Coconut milk – While coconut milk is high in saturated fat, it is much healthier than other saturated fat products, and the fat is easily metabolized by the body. Coconut milk also offers some particular health benefits. It is anti-carcinogenic, anti-microbial, anti-bacterial, and anti-viral. The main saturated fat that it contains, lauric acid, is also found in mother’s milk and has been shown to promote brain development and bone health.

Taste: Thick, creamy, and, well, coconut-y

Pros: It has the least amount of sodium and can be fairly low-cal—even some flavored kinds will cost you only 90 calories per serving. Plus, most brands are fortified with half a day’s worth of vitamin B12, a brain-boosting nutrient.

Cons: “The majority of fat is saturated,” says Lauren Slayton, R.D., founder of Foodtrainers in New York City. But at five grams per serving, it constitutes less than 8 percent of your total daily value for fat.

Best in: Coffee, tea, pudding, smoothies, and oatmeal—it’s a go-to thickener.

All milk alternatives have added vitamins and minerals in order to make them similar to cow’s milk. To determine which one is the best is a bit tricky, but it would greatly depend on what your nutrition goals are.

It may come down to taste, so determine which of these milk alternatives you enjoy drinking the most while still fitting in with your dietary guidelines. My only recommendation would be to avoid the products with added sugar as the calories greatly increase in those.

Which of the above milk alternatives do you prefer?

 

English: Raw Almond Milk
Image via Wikipedia

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: Rahsaan Kimbrow

Vitamin U : This vitamin promotes healing activity in peptic ulcers, particularly in duodenal ulcers. It also targets acid reflux, colitis and gastritis.

Vitamin U is not a vitaminin real term, but mostly it is used to describe the enzyme methylmethionine.  Its chemical names include Methylmethioninesulfonium Chloride, Cabagin-U and Smethylmethionine. This vitamin was discovered by Cheney an American scientist in the years of late forty’s. This vitamin can be artificially synthesized and in this form it is a white crystal. This vitamin U is highly soluble in water. This synthetic form can be utilized in treatment of ulcers but it is not so effective.

Vitamin U is sometimes called the “anti-ulcer” vitamin. This vitamin promotes healing activity in peptic ulcers, particularly in duodenal ulcers. It also targets acid reflux, colitis and gastritis. Vitamin U is notably found in raw cabbage. That’s right, raw cabbage. If you want to go further and reap the maximum rewards of taking vitamin U, then eat sauerkraut. This fermented food is a cancer inhibitor – reducing your risk of lung, colon, prostate and liver cancer. Sauerkraut is one of the few foods that contain the bacterium Lactobacilli plantarum. L. planatarum is a very dominant strain of healthful bacteria that helps inhibit pathogenic organisms like E.coli and salmonella.

Research has found that Vitamin U helps to remove the allergic reaction to tobacco smoke. If you are a non-smoker and cannot tolerate smoke, it could indicate a Vitamin U deficiency, which would also cause a person to be more affected by pollution in the air. Solve your problem by upping your intake of Vitamin U

Functions and benefits of vitamin U

  • Promotes healing in peptic ulcers, duodenal ulcers.
  • Helps in healing of skin ulcers and ulcers in the digestive tract.
  • Strength detoxicalions of the organism.
  • Helps in the diabetes.
  • Cures hamorrhoides.
  • Vitamin U also possesses detoxification actions and causes detoxification of harmful substance.
  • It provides lipotrophic effects on lipid metabolism and therefore provides protection to the liver from damaging effects caused by fat degeneration. This thing also provides good effects on the cerebral blood flow, coronary flow and prevent atherosclerosis.  It also results in marked improvement in the metabolism of cholesterol.
  • It enhances our immune system and protects us from infections. It creates resistance against infections.
  • Vitamin U has also found to possess some antihistamine like effects. It reduces the severity and complaints caused by allergies either of food allergy or nose allergy the hay fever, asthma etc.

Deficiency of Vitamin U

Since it is needed in very small amount, its deficiency cannot render dangerous signs and symptoms to our body.

Best food sources of vitamin U

  • It is found in both animals as well as plant kingdom. 
  • vegetables such as cabbage either raw or fresh, its juice, celery, parsley, carrot, onion, beets, peppers, alfalfa asparagus, tomatoes, spinach and the turnips.  It is also present in the green tea as well as the juices made from raw potatoes
  • Sauerkraut

Vitamin F (Essential fatty acid): The vitamin that supports healthy blood cholesterol levels, nervous system, cardiovascular health and circulatory function.

Vitamin F is a fat-soluble vitamin consisting of the unsaturated fatty acids. These usually come in the form of liquid vegetable oils, while saturated fatty acids are found in animal fat. This vitamin is important for respiration of vital organs, and helps lubricate the cells. It is essential for normal glandular activity and helps regulate blood coagulation, it also helps break up cholesterol deposits on the arterial walls.


Vitamin F works in tandem with vitamin D in the body in making calcium available to the tissues, assisting in the assimilation of phosphorus, and stimulating the conversion of carotene into vitamin A. It is essential for the normal functioning of the reproductive system, it nourishes skin cells and is needed for healthy mucous membranes and nerves.

Vitamin F or Fatty Acids are the acids occurring in natural triglycerides and are monocaroboxylc acids ranging in chain length from 4 to usually 24 carbon atoms. They are yielded by fats on hydrolysis along with glycerol. Fatty acids are divides into

  • Saturated fatty acids such as lauric, palmitic and stearic acid
  • Unsaturated fatty acids are further divvied into monosaturated and polysaturated fatty acids.
  • Monounsaturated fatty acids: These fatty acids lower the total plasma cholesterol level but have no affect in high density lipoprotein (HDL)
  • Polyunsaturated fatty acids: The nutritionally important poly unsaturated fatty acids may either be omega-3 or omeg-6 fatty acids. Both of them cause lowering of cholesterol level but omega 6 has disadvantage of lowering HDL also.

The polyunsaturated fatty acids are mostly found in vegetables oils while the saturated ones are found in animal fats.
Essential fatty acid are those that cannot be synthesized in our body so they have to be derived only from the foods. They are the linoleic acid and the α-linolenic acid and these are polyunsaturated fatty acids. Arachidonic is semi essential fatty acid. Among these most important essential fatty acid is the linoleic acid which serves as a basis for the production of other essential fatty acids.

Functions of Essential Fatty Acids

  • Lowers blood cholesterol.
  • Help slower risk of heart disease.
  • Helps adrenal glands.
  • To the skin, it brings suppleness and a youthful appearance and hair becomes more shiny and healthy
  • Beneficial in intestinal bacteria.
  • Aids in blood coagulation and calcium transport to cells.
  • May assist in the reduction of weight and it provides the body with a fatty substance that can easily be metabolized
  • Supports healthy blood cholesterol levels, nervous system, cardiovascular health and circulatory function.
  • Helps to nourish your immune system, skin and hair. Enhances joint function, making movement easier
  •  Supports glandular activity, especially the thyroid and adrenal glands. Aids in blood coagulation and calcium transport to cells.

Deficiency symptoms of Vitamin F

  • Hair loss.
  • Eczema.
  • Damage to the kidneys, heart and liver.
  • Slow healing.

Best food sources of vitamin F

Omega-6 fatty acids: almonds, avocado, bee pollen, fruits, garlic, ginger, licorice root, nuts, olive oil, oranges, parsley, peanuts, pecans, root vegetables, seeds, spinach, spirulina, all kinds of sprouts, sunflower seeds, vegetable oil, wheatgerm, wheat, wheatgrass and grains.

Omega-3 fatty acids: these are hard to find in the diet . . . deep-green vegetables flax seed, hemp seed, pumpkin seed, soybean, walnuts, wheatgerm, chia, kukui (candlenut)

Source: http://whfoods.org/genpage.php?tname=nutrient&dbid=84,  http://en.wikipedia.org/wiki/Essential_fatty_acid

Vitamin B4 (Adenine) : The vitamin that is an key component of DNA and RNA, nucleic acids that carry very valuable and unique genetic information about everyone of us.

Vitamin B4 also known as Adenine is the member of the Vitamin B-Complex family. Vitamin B4 is also one of the water-soluble vitamins.  Adenine act as a  compound that acts as a co-enzyme with other compounds such as vitamins and is mostly known for its function  speed up the processes of producing energy in our body. That is why it is essential to provide our body with this important vitamin that can be done by adding sufficient amounts of food sources of Vitamin B4 to our daily diet.

 

 

 

 

 

Vitamin B4(Adenine) is also considered a purine derivative, which is a necessary element for proper protein synthesis and related chemical processes. Besides, vitamin B4 is an key component of DNA and RNA, nucleic acids that carry very valuable and unique genetic information about everyone of us. Along with proteins, these acids are principal for normal development and functioning of any human body or other living organisms and all forms of life on earth.

 

 

 

 

 

 

Adenine is the one of the nitrogenous bases of DNA also helpful in making code for DNA and is very important component of the DNA. It is a purine. Adenine forms a bond with thiamine in the DNA.  This vitamin B4 also forms a part of adenosine triphosphate (ATP) which is important in the transport of energy between many reactions and also forms adenosine which plays an important role in various biochemical processes. It enables the change of phosphate group which then provide energy which is very necessary for various cellular reactions and for cells’ life.

 

 

 

 

Also, adenine plays a very important role in biochemical processes linked to cell metabolism. In combination with sugar ribose, adenine forms such compound as adenosine, which further participates in formation of adenosine triphosphate, adenosine diphosphate, and adenosine monophosphate. These nucleotides are supposed to take part in the propagation of many hormonal stimuli. Vitamin B4 can be found as an element of various coenzymes in human body, which combine with vitamins to produce good amounts of energy. As it was said before, it is one of the main benefits of Vitamin B4.

 

 

 

 

 

 

 

Functions of Vitamin B4 Adenine

  • Since it acts as a co-enzyme with other vitamins so it therefore enhances metabolism.
  • It increases formation of antibodies which are helpful in counteracting various infections.
  • It plays a role as a precursor of assimilation of other B-vitamins.
  • Its helps to remove fatigue, weakness and debility.
  • It plays a role as a precursor of assimilation of other B-vitamins.
  • It causes promotion of cell formation as well as normal growth.
  • It Increases the transit time of the intestinal tract of the body.
  • It also helps to maintain balance of blood sugar levels in our body.
  • It strengthens our immune system and its response.
  • It causes promotion of cell formation as well as normal growth.
  • It causes prevention of cellular mutation and formation of free radical

Deficiency Symptoms:
The following symptoms would be most likely associated with
Vitamin B-4 (Adenine) deficiency: Retarded growth rate, blood and skin disorders, constipation, nausea, gastrointestinal disturbances, muscle weakness, hypoglycemia (low blood sugar), sensitivity to insulin, physical and mental depression, anemia, fatigue, vertigo (dizziness), allergies, prone to infections, weakened immune system response

 

 

 

 

 

 

 

Natural Sources of Vitamin B4

  • The following herbs:  Blessed thistle, blue cohosh, burdock, capsicum (cayenne), caraway, cascara sagrada, catnip, cloves, couch grass, ginger,golden seal, hawthorn, hops, jojoba, kelp, lady’s slipper, mullein, rose hips, sage, sarsaparilla, spearmint, strawberry, thyme, yucca.
  • Other source include raw unadulterated honey, bee pollen, royal jelly, propolis, most fresh vegetables, most fresh fruits. It is believed that all complex carbohydrates contain varying amounts of Vitamin B-4 (Adenine).

 

 

Source: http://www.rspharmchem.com/vitamin-b4.htm

 

 

 

Vitamin B-15 (Pangamic Acid): The vitamin that helps in the formation of amino acids in our bodies and may assist in the oxidation of glucose and cell reproduction.

Apricot Kernels

Vitamin B15 (Pangamic acid) is water-soluble but its essential requirement in the diet has not yet been proven.  Studies have shown that it does increase oxygen to the muscles and organs and may assist in lowering cholesterol. Vitamin B15 helps in the formation of amino acids in our bodies and may assist in the oxidation of glucose and cell reproduction .In addition, it can also act as a stimulant to the endocrine system which ultimately encourages liver function to help with body detoxification. There is also evidence that it is essential to the formation of some hormones as well as keeping the adrenal gland healthy and functioning properly.

English: Pepitas - roasted and salted
Image via Wikipedia

In the United States, the FDA has not approved use of the vitamin and in fact, it has been banned for nearly two decades.  While some countries outside the United States have conducted studies and determined that vitamin B15 may have some health advantages, no such studies have been done in the United States, and there is no available vitamin B15 supplement at this time. However, in the U.S., Dimethyl glycine (DMG) is used as a substitute for B15. Doctors prescribe DMG with vitamin E and A as way to improve energy levels.

 

 

 

 

 

 

In Russia, for example, scientists have shown that vitamin B15 can reduce the buildup of lactic acid in athletes which reduces muscle fatigue and even increases endurance. Russia has also used vitamin B15 to treat alcohol related problems. It is also used in Russia as a supplement to treat fatigue, asthma and allergies.

In Europe, vitamin B15 has been used to treat premature aging because of both its circulatory stimulus and its antioxidant effects. It helps protect the body from pollutants, especially carbon monoxide.

Sunflower seeds
Image via Wikipedia

Benefits of vitamin B15

  • Increases tolerance to hypoxia (insufficient oxygen to tissues and cells).
  • Vitamin B15 has been used to treat cancer, schizophrenia and heart disease.
  • Vitamin B15 has been found helpful in the treatment of number of diseases such as hypertension, rheumatic arthritis, asthma, heart disease such as angina. Emphysema arteriosclerosis, liver cirrhosis, hepatitis can also be get benefited by this vitamin 15
  • It decreases the severity of symptoms of rheumatoid arthritis such as pain and morning stiffness in the patients of this disease.
  • It causes relieve of discomfort and pain in patients of osteoarthritis as well.
  • It causes Improvement in the capacity of the body to use energy from food and therefore provides extra energy for physical as well as mental works and for self healing and repair.
  • It is found to be beneficial in premature aging prevention.
  • Stimulates the carriage of oxygen to the blood from the lungs, and from the blood to the muscles and vital organs of the body
  • Lowers cholesterol levels

Deficiency of Vitamin B15 Pangamic acid

Deficiency of this vitamin can impair its important function of formation of amino acids and antioxidants effects. Level of cholesterol may become high. Cancer causing substances may also increase in the body. Impairment occurs in the oxidation of glucose and in the cellular respiration.


Food Sources of Vitamin B15 (Pangamic Acid)