Fruits and Veggies Consumption Could Cut Stroke Risk

The benefits of fruits and veggies consumption are all too well known. Fruit and vegetables are full of fiber, plus a whole range of vitamins and minerals. They also make an important and healthy part of any diet because they are quite low in calories.

Many scientific studies have reported that people who eat a lot of fruit and veggies may have a lower risk of getting illnesses.By consequence, the specialists recommend an intake of at least five portions of fruit or vegetables per person per day. This is to help reduce the risk of prostate cancer and some other malignant conditions, heart disease and many other chronic disorders. By a portion they mean an amount of 80gr.

A recent study based on data on more than 257,500 people from Europe, Japan and the US has concluded that consumption of more than the recommended five portions of fruit and vegetables a day can cut risk of stroke as well.

Very important is that study observations revealed that people who ate three to five portions cut the risk by 11 percent compared to those eating fewer than three. The explanation is very simple. By increasing from three to to five servings a day, people would increase the potassium intake by about 50 percent, and this mineral is suspected to be the most important factor in preventing stroke.

Valerian D is a freelance writer interested in health affecting men and women as well such as wrinkles removal and  prostate cancer treatment. He is a freelance writer specialized in issues affecting men health

Organic Vitamin E And Vitality

Vitamin E: What is it? Eight molecules known as tocopherols are the components that make Vitamin E. The most biologically active amongst them are Alpha-Tocoperols and these molecules are indeed the most efficient in terms of the benefits they bring to the body.

Our body can absorb it with ease as it is fat soluble. It is also more stable and does not evaporates even when foods in which it is found is cooked.

The U.S. FAD (Recommended Daily Allowance) for Vitamin E is set at 8-10 milligrams per day (or about 15 IU) whilst certain experts advocate an intake of upwards of 1,000 milligrams for daily intake. (Dr William Shute for example, in The Complete Book of Vitamins recommends 800 to 1600 IU as a way to prevent devastating vascular damage and arterial degeneration in diabetes.

Vitamin E:

What is it for? VitaminE is an active player in the prevention of cell damage that often times can lead to cardiovascular disease and even cancer. It does so by preventing damaging effects of free radicals. A new survey from Yale University shows that Low levels of Vitamin E are thought to be linked with greater physical decline in older people.

Vitamin E and Diabetes:

Vitamin E as a treatment for diabetes has been found in a research lead by Swedish scientists. They recommend a daily intake of vitamin E of 200 IU spamming 2 weekly periods. The study showed that vitamin E can help decrease the requirements of insulin in patients suffering from diabetes. Breast Cancer and Vitamin E: In spite of radical advancements in various therapies, more women than ever are now being diagnosed with Breast Cancer. One method considered as a means to reduce the risk of developing this disease is the intake in proper form of vitamin E. This approach is supported by a study which shows that women with low levels of vitamin E are twice more likely to contract the disease than women who take the minimum daily requirement. The good news is that some of the food we eat is indeed a good source of vitamin E

There two classes of Vitamin E:

Tocopherol, the form usually found in supplements
Tocotrienol, found in food. For example palm oil .

Foods rich in Vitamin E are:

Oils: vegetable oils such as sunflower, palm oil, soybean, corn, and of course olive oil. Good sources of vitamin e are margarine, egg yolk, cheddar, parmesan, soya beans, chickpeas, olives, avocados, parsnips, carrots, tomatoes, red peppers, sweet corn, sweet potatoes, and watercress. Other sources can be found in goats milk, fish, whole grains,cereal germ and wheat, whole grain products,oatmeal, fruits, peanut butter, milk, vegetables and all whole raw or sprouted seeds. Whilst it is always better to try in provide your body with the "real thing" it is important to remember that there are organic nutritional supplements, which are a good source of the vitamin E not found in your foods.

Vitamin E supplements and all Dietary supplements are measured in international units (IU) .

So where does the world "Vitamin come from" anyway?

In 1887, Dr. Eijkman was in Indonesia to conduct research on the beriberi disease. He realized that there was a difference between the consumption of refined rice (which lead to more cases of the disease) as opposed to crudely milled rice (which did not). Years later(1911), Dr. Cacimir referred to his colleagues findings as "vita amine" to describe the compound that constitute the rice in its un-refined nature. Over time the two words were joined as "vitamine" and eventually the trailing "e" was removed.

About the Author: VitaMan writes about health topics in http://www.vitaspecial.com, a website completely devoted to ORGANIC VITAMINS and information.