Take Your Vitamins! 5 Tips to Getting Healthier With Supplements

Vitamins on a Plate Recently, FoodMatters.tv published an article about the benefits of B complex vitamins and I emailed it around to some friends and family members. One person wrote back and said, “Gee I was just thinking about throwing out all these bottles of old vitamins because I never take them” and thanked me for the timely message.  She decided not to throw out her vitamins, and I decided to write this post.

Here are some tips I’ve learned from taking vitamins on and off pretty regularly for many many years.  I take about 2 dozen vitamins a day, which sounds pretty crazy I know.  But at my age I can’t just take a multi and call it a day any more.  I have gotten specific recommendations from my doctor, and I also take a bunch of additional supplements I heard about from other sources (which I made sure to tell him about in case of any interactions).

So here’s what I’ve learned…

1. Start Slowly

If you’re going from 1-2 (or none) to a handful, start slowly and introduce one or two additional supplements every 3-4 days to let your body get accustomed.  (I made this mistake and ended up with stomach cramps and diarrhea.)

2. Morning, Noon, and Night

A general rule is vitamins in the morning, minerals at night.  Break up your multi into two doses, one in the morning and one at lunch time.  You will have a better chance at avoiding the afternoon slump, as the lunch vitamin will help you stay “UP” in the afternoon.  You can also take your B’s at lunch time for the same reason.  People are generally more energetic in the morning, so this helps balance your energy level all day.

3.  Take certain vitamins together.

Some vitamins should be taken together (like calcium and magnesum, or selenium and iodoral for example) and so you should ask your doctor (or look online) to find out what you’ll be missing if you don’t take one with another.  I’ve learned that if you take Calcium without Magnesium you’re throwing your money away because your body needs both in order to absorb any of it.

4.  Always take high quality vitamins.

Calcium has been in the news recently as being potentially one of those vitamins that can hurt you if you take too much.  The real message behind this though is that poor quality calcium can hurt you.  So make sure you get your vitamins from a reliable source, and not the generic brand at your grocery store.

5. Food first, then supplements

Some vitamins are better taken only when you need them as you can get normal amounts with the fresh foods you eat.  For example people who eat fresh citrus or green leafy veggies regularly get sufficient Vitamin C.  However if you start to feel sluggish or are having other maladies that make you tired or icky-feeling you can take 2500 mg of Vitamin C every 3 to 4 hours until you feel better.  Then you can stop taking it.  By the way, Vitamin C cures dozens of ailments and you can’t overdose on it.  Here’s some recommended reading about this.

On a related note, Vitamin D is much more important in the Winter than in the Summer when we get a lot more sun.  I had a Vitamin D deficiency in January of 2012 and my doctor put me on 10,000 IU’s a day.  Now, however, I don’t need any more than I get in my multi, because it’s summer and I spend a lot more time outside. (In case you didn’t know, the sun makes your body produce Vitamin D).

Bonus Tip!  Ask your doctor for a blood panel.

At your next annual check up, ask your doctor to do a comprehensive blood panel and tell you what you’re deficient in.  S/he can also tell you what supplements you need and when to take them, based on your age, health conditions, etc.  Also make sure to tell your doctor what other supplements you’re taking.

Healthy Tip: Scrubbing Carrots

I grew up thinking potatoes and carrots needed to be peeled before eating. Somewhere along the way we woke up and realized that potato peel was good for us and we started eating potatoes with the skin on.

So how many of you still peel your carrots? Did you know that peeling carrots is not only unnecessary, but it strips MOST of the nutrition from the carrot!

I use an old Dobie which I’ve retired from dish cleaning duty after it gets too many tears. I usually cycle through them about once a month. You could use any plastic scrubber that fits comfortably in your hand.

Wrap the wetted scrubber around the carrot and simply rub up and down a few times. Then flip it over and do the other end. 10 seconds per carrot, and voila! If you do the whole thing in the sink it goes very fast.

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When you’re done, leave the scrubber out to dry and then store it in a plastic baggy under your sink. I use the same scrubber for potatoes, carrots, and parsnips.

Scrubbing carrots is so easy, you’ll never go back to peeling. Making a beef stew the other day I had to clean a pound of carrots. They were pretty thin carrots, and peeling them would have taken me about 10-15 minutes and also would have left me a mess of peels to clean up. Scrubbing them took about 2 minutes and left zero mess.

An Easy Way to Pit Olives

I was making Moroccan Chicken in my new cast iron dutch oven tonight when I was faced with removing the pits from about 30 green olives.

Pitting Olives the Easy Way
Place the flat blade of your knife over an olive.

I had meant to buy pitted ones but I was in a hurry at the store and just grabbed the whole non-pitted ones without thinking.

So I did a little research and found this neat trick for pitting olives. It does make a bit of a mess of the olive, but when you’re just adding them to a stew, who cares?

[Note: Apparently olives with pits are moister than their pitted relatives and impart much better flavor to your food.]

Take an olive and place it on your cutting board. Take a large knife, and with the side of the blade press down on the olive until you feel it “give.”

Pitting Olives, Remove the pit
The pit practically pops right out of the olive.
Lift up your knife to reveal a flattened olive that’s been burst open on one end. Pick it up and pull the pit out with your fingers.

[Another Note: Look for the little stem that sometimes is still sticking to the end of the olive, and remove it. In my 1-1/2 cups of olives I found three with the stems, so just keep an eye out.]

Storing Fresh Bread

Whenever you have fresh-baked bread, let it cool completely before storing it in a plastic bag, ortherwise you’ll get moisture in the bag and the bread will absorb it & soften the crust.

Once I’ve cooled my bread, I cut a few slices and put a couple in a sandwich bag for easy access. I put the rest of the loaf in a bread bag and then suck all the excess air out with a straw before twist-tying it. Both bags go in the freezer. The couple slices thaw quickly for toast in the morning.

Bread Machine Bread Without a Hole

Bread Machine Bread Without a HoleOne thing I’ve always disliked about bread baked in a machine — the hole in the bottom of the bread.

Good news!  There’s a way to get rid of the hole in your bread machine bread. There are  actually two great ways to end up with a yummy loaf of home made bread without a hole in the bottom.

Remove the Bread Machine Paddle

The easiest way is to check your machine manual for the final punch-down just before the final rise.  As soon as the dough has punched down and is about to start that last rise, you want to pull the paddle out.  I pull the pan of dough right out of the machine, put the dough in a plate or even just hold it in my hand.  Then I pull out the paddle out, put the dough back in the pan and hoist the pan back in the machine.  This all takes about 30 seconds so there’s insignificant effect on the rest of the bread cycles.  When it’s all done… surprise! A beautiful loaf of bread with no hole!

Finish the Bread in the Oven

A slightly less easy way (but with better results) is to pull the dough out after it’s risen and finish the baking process in the oven instead.  I’ll cover this technique in my next blog post, so stay tuned!