Skin-Nourishment

Skin-Nourishment ~ Super Food Remedies

Your skin is the outer reflection of your inner health.

Clear, glowing skin is a sign of good diet, while dry, pale, scaly or oily skin may result when your diet is not up to par.

Fortunately, the eating habits that work best for staying healthy, are also the next best thing for skin-nourishment.

Just about every nutrient known, has a role in maintaining healthy skin.

Vitamin-C helps build collagen, the binding between all the tissues of our body.

Poor intake of this vitamin can cause bruising, loss of skin strength and elasticity, and poor healing of cuts and scrapes.

Just one daily glass of fresh squeezed orange juice or a bowl of fresh or frozen strawberries supplies all the vitamin-C you need.

Healthy skin also needs the B vitamins found in such things as whole grains, milk and wheat germ to help speed wound healing and prevent dry, flaky or oily skin.

Vitamin-A found in dark orange or green vegetables, plus fruits, egg yokes, and liver, maintains epithelial tissues such as skin, thus helping to prevent premature wrinkling or bumpy, sandpaper-like skin.

Vitamin-D in milk can help curb symptoms of psoriasis.

Zinc in meat, seafood, and beans or legumes aid in the healing of cuts and scrapes.

Water keeps the skin moist and regulates normal function of the oil glands.

The list of nutrients that benefit the skin is almost endless.

So, go for the glow, with;

Butternut Squash Soup

With more than 10,000 mcg. of beta-carotene and two-thirds of a day's worth of vitamin-C, this soup is certain to get you glowing.

Cooking Time: 45 minutes

Without further ado;

Ingredients to glow about:

1 Tbs. olive oil.

2 lg. leeks, trimmed, green and white parts chopped.

1/8 tsp. ground cinnamon.

1/8 tsp. freshly grated nutmeg.

1 1/2 lb. butternut squash, peeled and cubed (about 4 c.).

2 lg. carrots, grated.

3 c. fat-free, reduced-sodium chicken or vegetable broth.

Preparation;

1. Coat large stockpot with cooking spray.

Add oil and heat over medium-high heat.

Add leeks and sauté until translucent and soft, 6 to 7 minutes.

Add cinnamon and nutmeg and cook 1 minute longer or until fragrant.

Add squash, carrots, and broth and bring to a boil.

2. Reduce to a simmer and cook 20 to 25 minutes longer, until vegetables are tender.

Purée soup in food processor or blender.

Season with salt and freshly ground black pepper to taste.

Makes 4 Servings (1 1/2 c. each)

Nutrition:

Per Serving:

193 Calories,

6 g. Protein,

39 g. Carbohydrates,

4 g. Fat,

0.5 g. Saturated Fat,

0 mg. Cholesterol,

7 g. Fiber,

459 mg. Sodium.

Super-nutrients

Vitamin-C

It's involved in collagen production and protects cells from free-radical damage, which can cause wrinkling and discoloration.

Studies found that when lab animals ate vitamin-C fortified food for for skin-nourishment, their skin was better protected against such damage.

Beta-carotene

It's converted to vitamin-A, which can also help protect against sun damage.

Maintain Healthy Eyes

Vitamin-E, riboflavin and niacin offer sight salvation.

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