Vitamins For Skin- Preparing Food

Preserving Vitamin Content In Food:

How To Be Healthy

A very important and often overlooked aspect of our lives are the vitamins we take in e

very day. When we come to think about it, they are everything! To enjoy beautiful, glowing, wrinkle free skin as long as possible, be sure to eat fresh fruits and vegetables prepared to provide the maximum benefit.

Without vitamins body builders could never lift the weights that they press every day to develop huge muscles, beauty queens would not have beautiful figures, and Acne free, glowing skin, and Mitt Romney would never have been able to muster up the brain power to accumulate a lifetime of success.
Unfortunately, vitamins are lost during food processing. In most cases, food producers can replace these vitamins with synthetic vitamins,making processed food nutritionally equal to the unprocessed food. Foods in which vitamins have been replaced are considered restored foods.
Because some vitamins are easily destroyed by light, air, and water, it is wise to understand how to preserve the vitamin content of food during its preparation and cooking. Vitamin loss can be avoided by:

• Buying the freshest, unbruised vegetables and fruits and using them raw whenever possible

• Preparing fresh vegetables and fruits just before serving

• Using as little water as possible when cooking, and having it boiling before adding vegetables, or, steaming them

• Saving the cooking liquid for later use in soups, stews and gravies

• Storing fresh vegetables and most fruits in a cool, dark place

Classification of Vitamins

Vitamins are grouped according to solubility. A,D,E, and K are fat-soluble
B and C complex are water-soluble.
D is considered a hormone

Fat Soluble Vitamins

Fat soluble vitamins are not lost easily in cooking, and excess amounts can be stores in the liver. Because of the body's ability to sore this vitamin, deficiencies take longer to appear, High doses of these vitamins should be avoided because they may reach toxic levels.

Vitamin A

Food Sources	Functions	Deficiency
Liver	maintenance of vision	Night blindness
Whole milk	maintenance of bone	respiratory infections
Dark green leafy vegetables	Healthy immune system	Anorexia

Vitamin D

Food Sources	Functions	Deficiency
Liver	Building bones/teeth	Osteomalacia
Fortified margarine	Prevention of tetany	Poorly developed teeth
Eggs	Phosphorus regulation	Rickets

Vitamin K

Food Sources	Functions	Deficiency
Liver	Blood clotting	Prolonged bleeding/hemorrhaging
Green leafy vege	tables assists clotting	anemia
Cabbage	Blood clotting	Anemia

Vitamin B-12

Food Sources	Function	Deficiency
Seafood	Maintenance of myalin sheaths	Degeneration of myelin
Poultry	Fighting Anemia	Anemia
Kidney	Folate metabo

Vitamin C

Food Sources	Functions	Deficiency
Citrus Fruit	Release of stress hormones	Bleeding gums
Broccoli	Absorption of iron	Bruising
Strawberries	Resistance to infection	Raised uric acid level