Kale as a Superfood

July 25, 2018

Kale is a leafy vegetable from the cabbage (Brassica oleracea) family, that is related to other vegetables such as broccoli, cauliflower, and brussels sprouts. It can come in many different colours and varieties, with one of the most common being curly kale, or Scots kale, which is distinguished by green, curly leaves, and a hard, fibrous stem. Kale grows best in cooler climates, especially Mediterranean regions, but is also found in many other areas of the world. Kale leaves can be flat or curly, and grow up to 6 feet in height, with colours including green, purple, white, and lavender. It is an extremely nutrient dense food, full of important vitamins and minerals that the body requires to function on a cellular level. It also contains very low amounts of calories and fats, with a large portion of the fat amount being the healthy omega-3 fatty acid known as alpha linoleic acid.   When it comes to buying

December 29, 2016

VITAMIN C

Vitamin C, also known as ascorbic acid, is essential for the growth, repair, and development of all body tissues. It plays a key role in many bodily functions including the formation of collagen, absorption of iron, functions of the immune system, and the maintenance of bone health. Its antioxidant properties allow this Vitamin to protect the body against damage caused by free radicals*, toxic chemicals, and pollution. Unlike most other mammals, the human body is not capable of making Vitamin C itself, and so must be ingested via food or supplements in the form of tablets, capsules, drink mixes, and crystalline powders. Because Vitamin C is not stored in the body and excess amounts are secreted, there is no danger of overdose, making it one of the safest supplements to take. If too much Vitamin C intake happens to occur, symptoms such as stomach irritation, nausea, and diarrhea may be present. Vitamin C deficiency is rare and can lead to scurvy in extreme cases, which is a condition characterized by dry skin, weakness, anemia, bleeding, bruising, gum disease, and loose teeth.

September 12, 2016

Anaemia is defined as a deficiency in either the number of red blood cells or the level of haemoglobin protein. This could be due to: the body not making enough blood cells, body loses blood cells at a rate faster than that of which it makes them, or the red blood cells are destroyed faster than they can be replaced. The main function of red blood cells is to carry oxygen from the lungs to the rest of the body. These cells contain the protein Haemoglobin, a respiratory pigment, which binds to either oxygen or carbon dioxide. Haemoglobin is mainly composed of Iron, which gives blood its red colour when combined with oxygen.   There are 8 main types of anaemia. These are:

  • Iron deficiency Anaemia: This is where the lack of iron in the body prevents it from being able to make enough red blood cells. This is the most common form of anaemia. The causes of this condition include: insufficient iron intake (via diet), sudden blood loss, chronic blood loss (due to heavy menstruation), increased use of iron (in pregnancy due to the growth of the foetus and in children undergoing rapid growth spurts), internal bleeding, and inability to absorb iron (certain diseases such as Celiac disease or some surgeries such as partial removal of the stomach can interfere with the body’s ability to absorb iron).
  • Sickle Cell Anaemia: This is an i