How sugar inhibits Vitamin C
We need Vitamin C from our diet, we can’t make it ourselves like some animals can.
It’s important for our immune system – our white blood cells need enough Vitamins C to destroy viruses that we encounter, especially during the winter.
Sugar and Vitamin C get into all our cells through the same gateway because they have a similar chemical make-up.
Glucose can be taken into the cell at the expense of Vitamin C if there is an imbalance in the blood, and because glucose is prioritised as part of our evolutionary ‘fight or flight’ mechanism which enables us to run from danger.
Supplementing with Vitamin C is less effective fighting colds in those people who eat a lot of sugar as well.
Sugar also feeds pathogenic bacteria in the gut which gives rise to more inflammation across the body, placing more strain on the immune system.
Every cell membrane is made up of fats, and when we eat healthy omega-3 fatty acids, such as those found in flax seed and fish oils, more nutrients can pass into cells as the membranes are more effective.
As cell membranes become permeable, blood glucose will reduce, making vitamin C more bioavailable.
Vitamin C rich foods
Foods rich in Vitamin C are red peppers, parsley, broccoli, cauliflower, spinach, kale, guavas, oranges, kiwi fruit, spring onions & tomatoes.
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