Amla Is The New Vitamin C King

History of Amla

From our history of technical advancements, there is a lesson to be learned. Consider that for a moment. We swiftly gave up our typewriters as personal computers became commonplace. VHS and practically all formats of videotape were eventually phased out with the introduction of DVDs.

Perhaps most notably, a massive wave of cell phones and mobile communication has slammed into a generation of pay phones. As a result, it should come as no surprise that today’s vitamin C options are light years ahead of. What we had a few years ago, in terms of nutritional advancements.

Of course, none of this is to say that the Vitamin C we’ve been taking for years has been ineffective. Traditional vitamin C supplements have been in use for over 70 years. It will continue to play an important role in human health.

However like with any genre of science-based health products, ignoring the possibility of similar items that show such significant promise in improving the quality of our lives would be difficult.

We’ve seen this previously. The advent of CoQ10 in 1957, and then again with fish oil and omega-3 fatty acids in the 1970s. In fact, you can also buy amla ginger candy to keep your vitamins in your pocket.

Fast forward to the advent of the second millennium. We are once again on the verge of a revelation that will undoubtedly pave the way for decades of good health.

Let’s take a deeper look at Amla, the new king of vitamin C, without further ado. Amla fruit used in Ayurvedic medicine in India for millennia. One of the most concentrated sources of natural vitamin C on the globe.

First Despite the fact that it used in Ayurvedic medicine for generations. Most health-conscious customers are still unaware of how concentrated it is.

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Amla is a treasure trove of Vitamin C

Let’s do some simple comparisons to help put things in perspective. Amla fruit extracts are thought to provide 35 times the vitamin C of limes, 30 times the vitamin C of oranges, and 160 times the vitamin C of apples, gramme for gramme. 100 grammes of Amla, on the other hand, often yields over 500 milligrammes of vitamin C.

Second What’s more the vitamin C found naturally in Amla is non-acidic. So it won’t give you the stomach ache that many people get from taking vitamin C tablets.

This serves to highlight two extremely important topics of importance. First and foremost Amla looks to be a highly effective antioxidant that makes use of a natural source of vitamin C. Amla’s vitamin C forms a connection with tannins, keeping light and heat from destroying it.

This ensures that the body gets the most out of the nutrients. Furthermore taking Amla allows people with a variety of stomach and digestive sensitivities to benefit from a chemical that they would otherwise be unable to consume.

As previously stated, Amla is a staple among Ayurvedic practitioners due to its high vitamin C content. While the extract’s powerful antioxidant qualities account for most of this, Amla’s potential extends well beyond healthy cells.

Based on its unique profile of active components. Research continues to indicate that Amla appears to the number of positive effects. Amla reached with manufactured natural form vitamin C. We now know that Amla has a high concentration of minerals and amino acids, as well as cytokine-like compounds such zeatin, z. nucleotide, and z. riboside.

This is how Amla helps us to digest our food.

Amla helps in digestion as well as its cooling, antipyretic, antimicrobial. And rejuvenating effects. It’s so important that it’s one of the three major fruits in Triphala.

A digestive tonic that also includes Amla, Harada, and Behada, many Ayurvedic practitioners thought. Amla to be particularly useful in regenerating the digestive tract even before it piqued the interest of vitamin C studies.

It contains moderate laxative qualities that promote regular digestion, aid in fat and cholesterol utilisation, control immunological function, facilitate toxin evacuation, fortify the liver, and maintain normal cholesterol levels.

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