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Can I have too much Vitamin C? | Ask Dr. Gundry
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Vitamin C is probably one of the first things you reach for when you feel a cold or flu coming on. And for good reason – this vitamin is famous for its immune-boosting properties.
Vitamin C also boasts a whole host of other benefits for the body – which might tempt you to load up on this nutrient even when you’re not sniffling and sneezing.
But have you wondered if there’s such a thing as too much vitamin C? It’s a question worth considering. After all, your body is an intricate system that requires a healthy balance of nutrients to operate to the best of its potential. And when those nutrients get out of balance? Your body can pay the price.
VITAMIN C FOODS
Many people can get adequate sources of vitamin C through their diets. Here are some great Gundry-approved foods to try:
Cooked broccoli: 54 mg per ½ cup
Cooked bok choy: 23 mg per ½ cup
Raw red cabbage: 42 mg per cup
Cooked brussels sprouts: 38-52 mg per 4 sprouts
Cooked kale: 28 mg per ½ cup
Cooked or raw cauliflower: 27-29 mg per ½ cup
Cooked asparagus: 22 mg per 6 spears
Sweet potatoes: 22 mg per potato
Avocado: 52 mg per avocado
Strawberries (in season): 52 mg per ½ cup
Use Discount Code YOUTUBE25 for 25% off all regular priced products
Follow Gundry MD on:
#VitaminC #GundryApproved #GundryMD
Vitamin C also boasts a whole host of other benefits for the body – which might tempt you to load up on this nutrient even when you’re not sniffling and sneezing.
But have you wondered if there’s such a thing as too much vitamin C? It’s a question worth considering. After all, your body is an intricate system that requires a healthy balance of nutrients to operate to the best of its potential. And when those nutrients get out of balance? Your body can pay the price.
VITAMIN C FOODS
Many people can get adequate sources of vitamin C through their diets. Here are some great Gundry-approved foods to try:
Cooked broccoli: 54 mg per ½ cup
Cooked bok choy: 23 mg per ½ cup
Raw red cabbage: 42 mg per cup
Cooked brussels sprouts: 38-52 mg per 4 sprouts
Cooked kale: 28 mg per ½ cup
Cooked or raw cauliflower: 27-29 mg per ½ cup
Cooked asparagus: 22 mg per 6 spears
Sweet potatoes: 22 mg per potato
Avocado: 52 mg per avocado
Strawberries (in season): 52 mg per ½ cup
Use Discount Code YOUTUBE25 for 25% off all regular priced products
Follow Gundry MD on:
#VitaminC #GundryApproved #GundryMD
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