A spring avitaminosis. How to cope with it?

Winter with its cold weather and frost behind, replaced the spring. The air filled with the aromas of first flowers. Nature wakes up, and we Wake up together with her. And I want to start living like a newborn. And the sun is smiling at us and we smile at the sun. People generally being Sunny, so winter is so bad for many of us affected. Lack of vitamins and sunlight leads to the fact that our body is weakened. And for spring gave us only joy, with the advent of better to come to grips with their health.

In the spring we often hear that dreadful word: "beriberi". What is it? Lack of vitamins in the body - so. The deficiency leads to unpleasant consequences: rapid aging and weakening of the immune system. The latter, in turn, increases the risk of diseases, the most different. Fortunately, in "pure" form of the vitamin deficiency is quite rare. Speaking about it, we, rather, implied a lack of vitamins in the body. And it is very easy to prevent. If you follow some simple rules, you can successfully get rid of all signs of deficiency: fatigue, fatigue, extreme irritability, weakness, drowsiness, reduced performance, frequent colds.

The very first remedy for beriberi is a vitamin that naturally. They need us all year round. In the spring we need more vitamins than ever. Let's talk more about them, learn more about the most important for us, those whose deficiency in the body can lead to vitamin deficiency. So.

What vitamins we need in spring time, and what products they are?

Vitamin C ascorbic acid, the most important vitamin of spring", is responsible for the resistance of our body to various infections. Large quantity contained in the following products: citrus fruits, black currants, herbs, peppers, apples, sea buckthorn, strawberry and strawberries, sorrel, potatoes, cauliflower and cabbage, legumes. It is important to remember that in the process of boiling the vitamin C is destroyed, practically he is not saved and after drying. For another it is bad hardware.

Vitamin D, calciferol, "sunshine vitamin", is responsible for the absorption of calcium in the body. It is produced in the skin by exposure to sunlight. Contains the following ingredients: fish oil, eggs, yolk, red fish, liver, butter, cream, milk. This vitamin is resistant to high temperatures.

Vitamin A, retinol acetate (palmitate), vitamin of view", is responsible also for the formation of the skeleton. Contained in large quantities in the following products: carrots, beets, nettle, pumpkin, tomatoes, red pepper, corn, apricots. When boiling is not destroyed, although long-term temperature influence, it is better not to expose.

Vitamin B1, thiamin, is responsible for the functioning of the nervous system and is involved in metabolism. Itself is produced by the intestinal microflora. However, insufficient for us degree. Found in large amounts in the following products: wheat flour, bakery products, buckwheat, rice, oats, rye, yeast, egg yolk, nuts, legumes, pork and beef.

Vitamin B2, Riboflavin, vitamin growth", is responsible for the formation of hemoglobin in the blood, accelerates the healing of wounds. Contained in large quantities in the following products: yeast, cereals, fresh vegetables, eggs, milk, meat, fish. Note that alkaline environment destroys this vitamin. Also bad effect on him and ultraviolet rays.

Vitamin E, tocopherol, vitamin of youth", is responsible for the functioning of the muscular system, gonads. A lot of this vitamin contains the following products: vegetable oil, rose hip, egg yolk, green leaves of plants. Him damaging alkaline environment.

In order to preserve the vitamins in the products, you should follow some simple rules:
1. Store products in a cool dark place.


2. Not to keep vegetables, fruits and herbs for a long time in the water.


3. Do not expose the products are too strong sunlight or artificial lighting during cooking.


4. In advance not to cut food, do so only in the cooking process.


5. If meat and fish baked in foil, they will retain more vitamins.


6. The water that was soaked legumes, also contains many vitamins, so during cooking it is better to use it.


7. Sauerkraut, pickles stored in brine, under the load.


8. Sauerkraut before use in any case not be washed in water. Only squeeze from the brine.


9. Thaw meat at room temperature, without placing it in the water.


10. Vegetables for cooking immerse in already boiling water and close the lid.


11. Too often do not stir preparing the dish.


12. For cooking, use vegetable broths. Ideal for the food waste that we often throw: cabbage stalk.


13. The finished dish to eat immediately, trying not to keep it.


14. To minimize the period of heat treatment of food you are preparing.

Our daily menu in the spring time should be varied: vegetables, fruits, greens, cereals, foodstuffs of animal origin. Diversity is necessary because in the world simply does not exist a universal product, which contains all the required vitamins.

When buying fruits and vegetables should pay attention to their appearance. The fruit should be firm, fresh herbs not faded. Lain a long time fruits and many vegetables lose vitamins. Moreover, we do not know in what conditions they were kept. So it is best not to buy anything for the future, all to buy as needed. Exceptions can be all kinds of cereals and products long-term storage.

In the process of cooking many vitamins can be lost, try to avoid this, following our rules.

For example, fresh greens is good to eat immediately while it is still "juicy". Because vitamin C at boiling destroyed, chopped parsley, dill, green onions, it is better to add portions directly into a bowl with soup or soup but do not boil them in a saucepan. Very nice to put on the table, well-washed fresh herbs as vitamin added to different dishes.

All sorts of salads, as vegetable and fruit, it is better to prepare before use. If this is not possible, for example, is expected guests, and the table for their arrival should be covered, try at least not to salad dressing no salt, no spices, no butter or mayonnaise. Chopped vegetables are best to cover top lid and keep in the fridge, but at the highest temperature. Or, preferably, in a dark and cool place - not cool.

Also if for some reason the house has been preserved iron knife, get rid of him immediately, because iron is the first enemy of vitamin C.

It is important to remember that one of the main vitamins, vitamin a, is poorly absorbed by the body without its Supplement, vitamin E. for Example, in many families as a source of vitamin And eat grated carrots. Sometimes with sugar. Consider that it was all in vain, until added a little vegetable oil or sour cream or mayonnaise.

We have now found that in the spring, in the period of exacerbation of deficiency, it is very important to eat fresh vegetables, fruits and herbs. Good fresh fruit or vegetable juices, such as orange juice, carrots, tomatoes, pumpkins.

In some juices, particularly carrot, nice to add a little honey.

Very rich in vitamin C so beloved by us sauerkraut. It is advisable to use it within two to three hours after she was removed from the brine. Generally in cabbage vitamin C the same as in orange.
The richest source of vitamins recognized sprouted grains: wheat, peas, beans. Their content in the shoots increased in several times.

Excellent prevention of beriberi is a decoction of rose hips. Rose is not only a medicinal plant, it is also one of the richest vitamin sources. It contains vitamins a, B2, E, C, P, K. the three last in such great numbers that only two rosehip berries provide daily human need in these vitamins. Well prepare honey infusion as follows. In the flask are placed dry berries, well washed, and filled with boiling water. Berries should be taken very little, focusing on the size of a thermos. For example, several pieces in a glass of water would be sufficient.

I hope that these tips will help many to restore vital functions of the organism in the spring beriberi. Because in the spring we should enjoy life together with blossoming towards the sun by nature.

Laura Sidorsky

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