Consumers are increasingly consuming food supplements and fortified foods offered at health-food stores, in pharmacies and supermarkets. But what are food supplements and fortified foods and what are they good?

Tests have shown that vitamin C is not the only thing protects our body. To keep the body young and healthy, you should eat more oranges than vitamin C tablets. Fruit that contains vitamin C is a strongantioxidant that protects cell DNA from damage.

Regular consumption of fruit and vegetables protects against diabetes. Eating live bacterial cultures protects against bladder cancer. According to the study, foods rich in vitamin C reduce the risk of disease to diabetes.

Artificial enrichment of foods with folic acid may reduce the number of deaths from heart attack and stroke by three to four percent per year. Researchers analyzed death caused by heart attack and stroke in people older than forty years. The research covered the period before the introduction of compulsory artificial enrichment of foods with folic acid - fortification in the U.S. and Canada, namely the period from 1990 to 1997, and years after its introduction - from 1988 to 2002.

Chicken eggs are the most popular foods in the world. Every day they consume around 1.4 billion. It is characterized by very good digestibility, the yolk to one hundred percent. But, says Tamara Starnovská Forum of healthy nutrition, it does not always pay. One egg contains 15% of the daily dose of protein that the body needs.

Fruits and vegetables are especially valued because of the high content of vitamins, minerals and fiber. Vitamins, especially vitamin C, may be lost by leaching, due to light or heat. In the preparation and storage of fruits and vegetables, therefore we should follow several principles. Improper treatment beneficial vegetables lose vitamins.

Thanks to new studies have egg has had its well-deserved rehabilitation. Was, is and will undoubtedly continue to remain the most popular food, as nature has offered to mankind. The entire globe to them every day consumes nearly half a billion. Eggs represent a significant intake of vitamins and minerals.

The vitamins, they tell that it is very unstable substance when preparing food is easily degraded. Not entirely so. It is true that the vitamins are much more volatile than the major minerals, or nutrients, ie protein, fats and carbohydrates. Therefore, when preparing food, but also in food storage, we have to give ..

Researchers have successfully increased the level of vitamin A and iron in genetically modified rice. Once completed the authorization process, these new species will be made freely available for local rice farmers for planting. Particularly in developing countries where rice is often the only major dietary deficiency of vitamin A and iron contribute to high maternal mortality and child.

American researchers from Loma Linda University found that consumption of almonds significantly increases vitamin E levels in plasma and red blood cells and simultaneously lowers cholesterol levels. This is the first study to show that almonds have an impact on increasing levels of vitamin E inclusion of almonds in the daily diet, patients can achieve recommended daily dose of vitamin E, without having to resort to the enjoyment of nutritional supplements.

The importance of vitamins for the body is well known fact, often we do not know all of the consequences. For example, white flour not only robs us of the fiber, but also a large part of vitamins and important trace elements contained mainly in cereal bran. In comparison with white flour, wheat contains 10 times more vitamin B1, 0.5 times more vitamin B2, 0.7 times more niacin, 1.5-times more vitamin E.

If you just started after holiday diet, do not forget the daily portion of vitamins. Natural resources that work well in winter? Do not bet on the weight loss of ill health.

Should one eat fruit and vegetables five times a day to celebrate his old age? ask the Spanish newspaper El Mundo. "Vegetables are punishment," declares the oldest John. "I have always tried to avoid it."

The article provides an overview of vitamin C per 100g of most common food. Mean values obtained from Booth et al. (1993.1995), Koiwu et al. (1997) Piironen et al. (1997) and Shaerer et al. (1996). Values were used in cooked and fresh foods.