Homemade Vitamin C
Vitamin C—the immunity booster—the armer that of which nature has lovingly given us in such complexity and richness to support and strengthen our wonderful bodies. Vitamin c offers an armer to the body which gives have a fighting chance against outside invaders, like the cold and flu, and infections. As temperatures drop I begin to prepare this tasty—flavonoid and probiotic rich vitamin C concoction. I use a wide variety of different fruits and vegetables in this recipe because every fruit and vegetables have unique properties and the body greatly benefits from that. Eating a variety of fruits and vegetables ensures the body gets a wide range of essential vitamins, minerals, antioxidants, and phytonutrients that support overall health, boost immunity, and help reduce disease risk. Different colors and types provide unique benefits, so diversity maximizes nutritional intake. The more complex, the better.
What are bioflavonoids or flavonoids?
Flavonoids, also known as bioflavonoids—these two words can be used interchangeably. These are a class of polyphenolic (polyphenols are a large and diverse group of natural compounds found in plants) compounds found in plants. Flavonoids are found in many fruits, vegetables, and herbs, and are often associated with the colors red, yellow, blue, orange, and purple.
Flavonoids are essential co-factors for nutrients like vitamin C. They are powerful antioxidants, helping build a strong immune system, especially in changing seasons. Fruits and herbs rich in flavonoids enhance tissue integrity, strengthen blood vessels, improve lung flexibility and breathing, and boost immune resistance against illnesses and infections. Flavonoids also have anti - inflammatory and neuroprotective properties.
The different parts of the Vitamin C Complex.
STOPPED HERE ON EDITING….I have learned that the vitamin c in nature comes with a bunch of associated parts, is it whole, and it is complex.
Number 1: “Ascorbic Acid.” The ascorbic acid in the vitamin c complex in nature usually does not exceed more than 100mg. The ascorbic acid part is more like a shield for the other parts within the vitamin c complex. I have learned that if a vitamin c tablet exceed more than 100mg, like 100,000mg or more, chances are is it made synthetically, which often comes from corn starch and sulfuric acid mixed together. Taking high amounts of ascorbic acid can have a negative effect on the body, it can cause a deficiency in the other parts within the vitamin c complex, and leads to a vitamin c deficiency to the point of causing scurvy. A vitamin c deficiency can lead towards extreme tiredness, increased of spider/varicose veins, hemorrhoids and joint pain. Taking a some what high dosage of ascorbic acid can help kill invasive bacteria because of the acidifying effect, the high acid can help eradicate harmful bacteria when fallen sick. But, taking a high amount for long term can do more harm than good. Ascorbic acid is not the main active ingredient in the vitamin c complex but acts more like the shield to the other parts of the vitamin c complex.
Number 2: “Vitamin P.” Vitamin P is the bioflavonoids or flavonoids. This supports the connective tissues around the arteries and the veins. These color rich plant constituents contains strong antioxidants, this increases tissue integrity, especially in the cardiovascular system, making the blood vessels stronger, the lungs more elastic, and the immune system more resistant to infection.
Number 3: “Vitamin J.” Vitamin J is the anti pneumonia vitamin, it helps the lungs increase oxygen. It is what help strenghten the lungs to help us get up the stairs and climb high elevations.
Number 4: “Copper.” Each vitamin complex comes with a different mineral. In the vitamin c complex copper is in as an enzyme form called tyrosinase, tyrosinase is there to help as a precursor to build the adrenal hormones. Vitamin c is essential to build the adrenal hormones. The adrenal glands are part of the endocrine system, small triangular-shaped glands located on top of both kidneys. Adrenal glands produce hormones that help regulate metabolism, immune system, blood pressure, response to stress and many other essential functions.
Number 5: “Vitamin K”, vitamin K is like the clotting factor, this helps with minimizing bruising.
How to and when to take this vitamin c concoction.
I recommend taking 2-3 tablespoons every day for prevention of seasonal illnesses and for vitamin c intake. This can either be taken in the morning before meal—which helps kick-start digestion. Acid in the stomach stimulates digestive mobility.
I don’t recommend adding it to hot water because heat does degrade vitamin C (ascorbic acid). Vitamin C is a water-soluble and heat-sensitive vitamin. When exposed to high temperatures, especially during cooking methods vitamin C can break down and lose its potency.
During active illness, to speed up recovery time, take 3 tablespoons every two hours.
Incase you are concern about having too much vinegar—we know that too much vinegar can harm the teeth, throat, and stomach lining. But in this case I find this vitamin C beverage to be quite pleasant and not harsh to the system.
I love this recipe and prefer to make my own vitamin C because I know what exactly is in it and I can trust it. Extracting it straight from food using the fermentation method offers more complexity to it.
In conclusion, vitamin C supports muscle, cartilage, and collagen formation, acts as an antioxidant, and helps protect the heart and immune system.
Ingredients
1/2 orange, clean and chop
1 lemon (not lime, this will change the flavor and may give a bitter taste), clean and chop
2 oz strawberries, heads removed, clean and slice
2 oz raspberries, clean and keep whole
2 oz pomegranate seeds
1 kiwi, clean and chop. Peel if you like
1/2 of a red bell pepper (or any other color), clean, core, and chop
3 oz fresh ginger, (or 2 Tbsp ginger powder) peel and mince
3 oz fresh turmeric, (or 2 Tbsp turmeric powder) peel and mince
1/2 oz fresh (or dried) rosemary, wash, stripe off stem, and rough chop
4 fresh cayenne pepper, (or 1 Tbsp powder) remove head and rough chop
3 oz Hawthorn berries, fresh or dried
3 oz Elderberries, fresh or dried
3 oz Pomegranate seeds
3 oz Rosehips, fresh or dried. Keep whole or crush
3 oz Aronia berries, fresh or dried. Optional
1 oz dried hibiscus flower
1 oz goji berries
Kombucha
Apple cider vinegar
Magnesium Fizz Powder, optional
Directions
Choose a large enough vessel to hold all ingredients including liquids. Something with a nice mouth opening. I like to use a half gallon mason jar. Clean and sanitize the jar.
After washing and breaking down all ingredients, throw all ingredients into the container.
Add the Magnesium Fizz Powder on top, if using.
Start by adding equal parts of the vinegar and kombucha. Make sure all the ingredients are covered with liquid but not filled to the top, leave a little room for the ingredients to expand and to allow easy mixing when shaking the jar.
Cover and secure the lid tightly. Wipe off any access liquid and or fruit bits off the jar. Give the jar a mighty shake!
For the labeling you will write: Made: the day it was made and Strain: the date it needs to be strained. It needs to sit for 2-3 three weeks on the kitchen counter or in a place you will not forget about it. Do not refrigerate when fermenting. I recommend not leaving this sit for no less than two weeks, and no more than three weeks. Shorter time equals a weak product, and longer time will get funky.
Shake the jar every day for seven days straight. This allows the ingredients to rotate and creates a better product. After the seven days of shaking, let the jar sit for the remaining time to ferment. A shake occasionally during the second and third week is nice, but not necessary. Keep an eye on it.
You should notice some activity by day 7. Activity of course varies depending on the temperature of the environment. Cooler temperature equals slower start, and warmer temperature speeds up the activity.
Hooray! You have reached the final stage. Strain your concoction through a fine strainer. Bottle it up. Put a label and the date it was strained and put it in the fridge.
This can last up to 3 months in the fridge without going bad. Give the bottle a shake before use. You can use this concoction to make a tasty vinaigrette!
Enjoy and happy immune boosting!
