Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 I am looking for whole food antioxidants (formulas, extracts, combos etc.) that are certified organic or wild-crafted/harvested. So far I've found: -Fruits of Life http://primaldefense.net -Flavay http://flavay.com (don't know if it's organic) -Pure Radiance C http://synergy-co.com I would really appreciate some recommendations on supplements as I spent a lot of time finding just these and I hope they'll help you all. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 hello, you will find surprisingly large numbers of whole food antioxidants in...whole foods. my recommendation is to take...food. mike parker On Thu, 19 Jun 2003, peace4tx wrote: > I am looking for whole food antioxidants (formulas, extracts, combos > etc.) that are certified organic or wild-crafted/harvested. > > So far I've found: > > -Fruits of Life > http://primaldefense.net > -Flavay > http://flavay.com (don't know if it's organic) > -Pure Radiance C > http://synergy-co.com > > I would really appreciate some recommendations on supplements as I > spent a lot of time finding just these and I hope they'll help you > all. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 In a message dated 6/18/2003 11:53:25 PM Eastern Standard Time, peace4tx@... writes: > I would really appreciate some recommendations on supplements as I > spent a lot of time finding just these and I hope they'll > help you > all. I have to say by far the most cost-effective way to get whole food vitamin C is to by 12 bottles of NOW acerola powder from www.discountnaturalvitamins.com You can buy however many you want for roughly a third what they usually go for, but if you buy 12 or more you get free shipping. chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 Chris- >I have to say by far the most cost-effective way to get whole food vitamin >C is to by 12 bottles of NOW acerola powder from >www.discountnaturalvitamins.com You can buy however many you want for >roughly a third what they usually go for, but if you buy 12 or more you >get free shipping. Is that pure acerola powder with no fillers or additives? And if so, do you know how much sugar there is in acerola powder? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 In a message dated 6/19/03 10:29:33 AM Eastern Daylight Time, Idol@... writes: > Is that pure acerola powder with no fillers or additives? And if so, do > you know how much sugar there is in acerola powder? Unless they don't list it, it is. I think it is the one Radiant Life sells too. They sell it at the retail value. While I'd prefer to support RL, in the absence of money I'll choose to take the 66% off price ;-) I don't know how much sugar is in it. It is mildly sweet. It is a cherry, and I believe is a 4:1 extract, which I would *guess* would mean it has about 1/4 the sugar of a comparable amount of acerola cherry, so might have a gram or two a teaspoon, for 180 mg worth of ascorbic acid (plus its cofactors). But I just don't know. chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 I'd recommend camu-camu which is a berry from the Amazon with a high Vitamin C content. It can be bought in dried powder form from www.wholeworldbotanicals.com where there is more information -- I just recently got some and noticed an immediate effect. It also has anti-depression properties. Just passing on what I found. The Maca they sell is also pretty good but it is of course a stimulant and not antioxident. -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Chris- >While I'd prefer to support RL, in the >absence of money I'll choose to take the 66% off price ;-) I know exactly what you mean! <g> >It is a cherry, >and I believe is a 4:1 extract, which I would *guess* would mean it has about >1/4 the sugar of a comparable amount of acerola cherry, so might have a >gram or >two a teaspoon, for 180 mg worth of ascorbic acid (plus its cofactors). But >I just don't know. I just had a (probably stupid) idea. How do you think using a little of it in pemmican would work, instead of plain dried cherries? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Hey , What about adding acerola powder to something that will be fermented before it is fermented, to eliminate the sugar? Since lacto-fermentation increases vitamin C, I can't imagine the vitamin C could be harmed in any way. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 In a message dated 6/20/03 10:34:29 AM Eastern Daylight Time, Idol@... writes: > I just had a (probably stupid) idea. How do you think using a little of it > > in pemmican would work, instead of plain dried cherries? Try it in a small batch, it might not be too bad. I've never had pemmican yet, but the taste is slightly fruity, and I think it goes great in smoothies, which is something I generally put berries in. So, while it does not taste quite the same as eating berries, I'd imagine it would go with pemmican if berries go with pemmican. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 , >I just had a (probably stupid) idea. How do you think using a little of it >in pemmican would work, instead of plain dried cherries? Not stupid, . Ascorbic acid is all Fruit Fresh is that keeps peaches and apples from turning brown in canning and freezing. You'd get the cherry flavor, extra vitamins (C would be in cranberries if used, also in raw meat but drying removes it) and a natural preservative besides the fat. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Wanita- That's what I was thinking, but at the same time I was wondering whether the acerola powder, being a quasi-refined product, would have some kind of negative effect on the taste or anything else. >Ascorbic acid is all Fruit Fresh is that keeps peaches and >apples from turning brown in canning and freezing. You'd get the cherry >flavor, >extra vitamins (C would be in cranberries if used, also in raw meat but drying >removes it) and a natural preservative besides the fat. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 , Is it possible to just buy dried acerola berries and grind them with the jerky? Wanita >That's what I was thinking, but at the same time I was wondering whether >the acerola powder, being a quasi-refined product, would have some kind of >negative effect on the taste or anything else. > >>Ascorbic acid is all Fruit Fresh is that keeps peaches and >>apples from turning brown in canning and freezing. You'd get the cherry >>flavor, >>extra vitamins (C would be in cranberries if used, also in raw meat but drying >>removes it) and a natural preservative besides the fat. > > > >- > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Wanita Sears wrote: > extra vitamins (C would be in cranberries if used, also in raw meat but drying > removes it) Why does drying remove vitamin C from raw meat? Roman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2003 Report Share Posted June 21, 2003 Chris- >So, while it does not taste >quite the same as eating berries, I'd imagine it would go with pemmican if >berries go with pemmican. Cherries are a traditional ingredient of pemmican, so maybe I'll try it. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2003 Report Share Posted June 21, 2003 Chris- >What about adding acerola powder to something that will be fermented before >it is fermented, to eliminate the sugar? I thought about that too, but too much vitamin C will shut a fermentation right down. I'll have to get some and experiment. Is acerola powder tart? That might help with certain foods. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2003 Report Share Posted June 21, 2003 Wanita- >Is it possible to just buy dried acerola berries and grind them with the >jerky? I've never heard of them, but that doesn't mean they don't exist somewhere. I'll have to experiment with acerola powder; it's not like I have such a great track record with pemmican anyway! <g> - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2003 Report Share Posted June 21, 2003 - >I just >recently got some and noticed an immediate effect. Could you describe the effect? I've never noticed any effect of any kind from any vitamin C supplement, so I'm a little curious. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2003 Report Share Posted June 21, 2003 In a message dated 6/20/03 7:52:00 PM Eastern Daylight Time, Idol@... writes: > I'll have to get some and experiment. Is acerola powder tart? That might > help with certain foods. It's a little bit tart, but not like cranberries. chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2003 Report Share Posted June 21, 2003 > Think it was Marla that said here before that Steffanson found raw meat to > be > the Eskimos only source for vitamin C. Had always wondered where they got > it. > May be mistaken in thinking drying would produce the same nutrient loss > cooking > does. I would think so, since acerola powder is dehydrated. Could be less. Also standard berries in pemmican were cranberries and > chokecherries, both high in C. Trying to put together the nutrition of the > combination besides the meat and berries being plentiful for drying and > winter > eating. Pemmican was too widely used for it not to be known as an ideal > survival and endurance food. Pemmican comes from the Cree word for fat, > pimiyi. Tell that to the makers of low-fat pemmican!!! chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2003 Report Share Posted June 21, 2003 At 05:46 PM 6/20/03 -0500, you wrote: >Wanita Sears wrote: > >> extra vitamins (C would be in cranberries if used, also in raw meat but drying >> removes it) > >Why does drying remove vitamin C from raw meat? > >Roman Think it was Marla that said here before that Steffanson found raw meat to be the Eskimos only source for vitamin C. Had always wondered where they got it. May be mistaken in thinking drying would produce the same nutrient loss cooking does. Could be less. Also standard berries in pemmican were cranberries and chokecherries, both high in C. Trying to put together the nutrition of the combination besides the meat and berries being plentiful for drying and winter eating. Pemmican was too widely used for it not to be known as an ideal survival and endurance food. Pemmican comes from the Cree word for fat, pimiyi. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2003 Report Share Posted June 21, 2003 According to a pamphlet I have on pastuerization, pasteurization destroys a considerable amount of C, about 40% iirc. I'd imagine cooking a potatoe would destroy quite a bit. I doubt steaming broccoli destroys much, as it only needs to be steamed for 5 minutes or so, and even the *water* is only 212F, the actual temperature of the broccoli is probably considerably lower. Your best bet for potatoes would be to boil them instead of fry or bake them I would bet, since they take so long to cook at such high temps without boiling them. Mostly speculation though. Chris In a message dated 6/21/03 7:19:34 PM Eastern Daylight Time, biophile410@... writes: > Something I've wondered for awhile: does anyone have info on the > extent to which vitamin c degrades with cooking? Is it a function of > temperature and/or duration? > > Potatoes are touted as a source of C. How much is really in them > after they're cooked various ways? How about lightly steamed brocolli? > " To announce that there must be no criticism of the president, or that we are to stand by the president, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public. " --Theodore Roosevelt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2003 Report Share Posted June 21, 2003 In a message dated 6/21/03 10:28:33 PM Eastern Daylight Time, ChrisMasterjohn writes: > I'd imagine cooking a potatoe would destroy quite a bit. damn! just call me quayle! chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2003 Report Share Posted June 22, 2003 Something I've wondered for awhile: does anyone have info on the extent to which vitamin c degrades with cooking? Is it a function of temperature and/or duration? Potatoes are touted as a source of C. How much is really in them after they're cooked various ways? How about lightly steamed brocolli? > > > Think it was Marla that said here before that Steffanson found raw meat to > > be > > the Eskimos only source for vitamin C. Had always wondered where they got > > it. > > May be mistaken in thinking drying would produce the same nutrient loss > > cooking > > does. > > I would think so, since acerola powder is dehydrated. > > Could be less. Also standard berries in pemmican were cranberries and > > chokecherries, both high in C. Trying to put together the nutrition of the > > combination besides the meat and berries being plentiful for drying and > > winter > > eating. Pemmican was too widely used for it not to be known as an ideal > > survival and endurance food. Pemmican comes from the Cree word for fat, > > pimiyi. > > Tell that to the makers of low-fat pemmican!!! > > chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2003 Report Share Posted June 22, 2003 wrote: >>Your best bet for potatoes would be to boil them instead of fry or bake them I would bet, since they take so long to cook at such high temps without boiling them. Mostly speculation though. We steam our potatoes for approx. 20-30 min. Our family loves them this way and won't even let me boil and mash anymore. Hopefully this protects much of their nutrient content. Anyone know?? Creation's Best on-line store www.creationsbest.net creation@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2003 Report Share Posted June 22, 2003 On Sat, 21 Jun 2003, biophile410 wrote: > Something I've wondered for awhile: does anyone have info on the > extent to which vitamin c degrades with cooking? Is it a function of > temperature and/or duration? > > Potatoes are touted as a source of C. How much is really in them > after they're cooked various ways? How about lightly steamed brocolli? the USDA data is unfortunately lacking in detail about exactly what is meant by " baked " , " boiled " , etc, but we should still be able to get a pretty good estimate of this from it. if we compare " potatoes, red, flesh and skin, raw " to " potatoes, red, flesh and skin, baked " there is a drop from 13.9 mg vit C/100 cal to 10.1 mg vit C/100 cal. for " potatoes, white, flesh and skin " we get a drop from 12.9 to 10.6 for " raw " vs. " baked " . comparing " potatoes,baked, flesh, without salt " to " potatoes, boiled, cooked without skin, flesh, without salt " we get 13.8 and 8.6 respectively, suggesting greater loss for boiling, unless the difference can be attributed to the presence or absence of the skin. since vit C is water-soluble, this is not surprising. out of curiosity, i looked at sweetpotatoes too, but there aren't any nice raw vs. cooked minimal pairs in the data. nevertheless, we can get pretty close with " sweetpotato, raw " and " sweetpotato, cooked, baked in skin, with salt " : 24.1 --> 21.6. comparing the latter and " sweetpotato, cooked, boiled, without skin, with salt " gives 21.6 and 16.3 respectively for a baked vs. boiled comparison. of course, as far as potatoes themselves are concerned, these numbers are useless because those are pretty small amounts of vit C compared to other common foods; if there's any reason to eat potatoes (poverty?), then it's certainly not for vit C! after all, look at the following (again, all measured in mg vit C/100 cal): green sweet peppers 330.7 red sweet peppers 703.7 yellow sweet peppers 679.6 strawberries 189.0 mulberries 84.7 raspberries 51.0 raw kale 240.0 boiled kale 146.4 raw turnip greens 222.2 boiled turnip greens 137.0 coriander leaves 117.4 oranges 113.2 limes 99.0 lemons 182.8 papayas 158.5 guavas 359.8 kiwis 160.7 acerola 5242.5!!!! mung bean sprouts 44.0 raw broccoli 332.9 boiled broccoli 266.4 a few random comments from looking at the data: all the other berries listed in the usda data (except for acerola) had much lower vit C than strawberries--decent amounts, but not large amounts. i was surprised that cherries (20.0) and cranberries (27.6) were so low. also, i noticed that livers have about the same amount of vit C as potatoes, not a lot, but enough to keep off scurvy i imagine. finally, keep in mind the limitations of the usda data. mike parker Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.