Here Are Various Sources Of Natural Vitamins

There are a lot of people who do not have enough natural vitamin sources in their diet and therefore suffer from a deficiency of one or more vitamins.

Obviously, it is possible to buy vitamin supplements to help overcome any deficiencies but for the majority of people it should be possible for them to obtain the majority of their recommended daily allowance of vitamins from natural vitamin sources.

The key to gaining the correct amount of vitamins from natural vitamin sources is to eat a healthy and balanced diet.

There are certain diets, such as vegetarian, that provide a limited number of natural vitamin supplements and therefore a supplement may be necessary.

Also, the intake required of these natural vitamin sources at certain periods may need to be increased and a supplement may be the best option.

It is important to be aware of each of the different types of vitamins and their best natural vitamin sources so that a person can incorporate as many of these as possible into their regular diet.

Water soluble vitamins cannot be stored in the body and need to be replenished on a daily basis so it is natural vitamin sources for these vitamins that are the most essential to know.

•    Natural vitamin B1 sources are brewer’s yeast, whole grains, blackstrap molasses, brown rice, organ meats, egg yolk

•    Natural vitamin B2 sources are brewer’s yeast, whole grains, legumes, nuts, organ meats, blackstrap molasses

•    Natural vitamin B3 sources are lean meats, poultry & fish, brewer’s yeast, peanuts, milk, rice bran, potatoes

•    Natural vitamin B4 sources are egg yolks, organ meats, brewer’s yeast, wheat germ, soybeans, fish, legumes

•    Natural vitamin B5 sources are organ meats, egg yolks, legumes, whole grains, wheat germ, salmon, brewer’s yeast

•    Natural vitamin B6 sources are meats, whole grains, organ meats brewer’s yeast, blackstrap molasses, wheat germ

•    Natural vitamin B7 sources are egg yolks, liver, unpolished rice, brewer’s yeast, sardines, legumes, whole grains

•    Natural vitamin B8 sources are who1e grains, citrus fruits, molasses, meat, milk, nuts, vegetables, brewer’s yeast

•    Natural vitamin B9 sources are dark-green leafy vegetables, organ meats, root vegetables, oysters, salmon, milk

•    Natural vitamin B12 sources are organ meats, fish, pork, eggs, cheese, milk, lamb, bananas, kelp, peanuts

•    Natural vitamin B13 sources are root vegetables, liquid whey

•    Natural vitamin B15 sources are brewer’s yeast, rare steaks, brown rice, sunflower, pumpkin & sesame seeds

•    Natural vitamin B17 sources are whole kernels of apricots, apples, cherries, peaches, plums

•    Natural vitamin C sources are citrus, cabbage family, chilli peppers, berries, melons, asparagus, rose hips

19 Helpful Cooking Tips

1. Never over mix muffins and quick breads. Fold dough with large spoon until flour is barely mixed and dough is lumpy.

2. Sprinkle your cutting board with salt before chopping fresh herbs. It will keep them on the cutting board.

3. Store sharp knives in a knife block – or stick wine corks on their tips before placing in drawers.

4. If you need to finely chop bacon, put it in the freezer for 20 min. This will make it easy to chop without being stringy.

 5. To test if your oil is hot enough for frying, use a thermometer or stick the end of a wooden spoon in the oil. (Bubbles=ready!)
  
6. Always let meat “rest” for at least 10 minutes when you take it out of crockpot, pan or oven. It will cut much more easily.
 
7. Get to know parchment paper. Great for lining baking pans or preventing pastry from sticking to your roller.
  
8. When rising dough containing yeast, cover loosely with plastic wrap instead of the traditional tea towel.
  
9. Run out of baking powder? Combine 3/4 of a teaspoon of baking soda with 1 tablespoon of vinegar.
  
10. Never slice cake more than 15 minutes before serving. It will not taste fresh and may dry out.

11. Never open the oven door while cooking soufflé. And when you take your soufflé out of the oven, never bang the oven door.

12. For perfect Baked Alaska, make sure your cake is not warm and your ice-cream is the hard-brick type – not the creamy type.

13. Learn “base” recipes and then experiment by adding different seasonings or ingredients – basic sauces, muffins, cakes and bread.

14. Don’t just bring your butter to room temperature when preparing to bake: Do it to the eggs you’re planning to use also.

 15. Cool your cakes on a wire rack, upside down. (Place rack on cake; then flip over, holding both sides of pan and rack firmly.)

 16. Make ordinary cake, cookies or pancakes special by using heart-shaped Valentine’s Day pans.

 17. Make a Valentine’s Day trifle in a heart-shaped bowl (large or individual-sized) for extra visual impact.

18. When camping, fully prepare soups, stews and other one-dish items ahead of time. Just reheat while you’re in the woods.

19. There is no right or wrong cheese for a pizza. Go with what you like and what you have on hand.

Have a great week ahead.