Q. Does vitamin C really help us when we're sick?

Read on to find out..

Benefits of vitamin C

> Supports our immune system.

> Protects our joints.

> Contributes to collagen formation.

> Protects body cells against free radicals.

Despite all these benefits, there is limited evidence to support the notion that taking extra doses of vitamin C can effectively prevent common colds.

Our bodies don't produce vitamin C on their own. However, a lot of what we eat contain vitamin C, such as citrus fruits, potatoes, spinach, tomatoes and berries. Do you know that orange bell pepper has 3 times more vitamin C than an orange? Thus, taking vitamin C in the form of food is the best way to reap its benefits. If you are not able to eat an adequate supply of fruits and vegetables everyday, a little bit of added vitamin C may help.

Side effects of too much vitamin C

Be careful though, too much vitamin C can have these side effects:

- Nausea, vomiting, stomach cramps, bloating, fatigue, heartburn, headache, skin flushing and kidney stones.

- Can interfere with medications and the results of medical tests such as blood or glucose screening. 

- Using vitamin C while taking oral contraceptives can potentially increase oestrogen levels.

- May lessen the effect of chemotherapy drugs.

Do not exceed the recommended daily dose of 500 mg.

Some limited research shows that vitamin C may shorten the duration of a viral infection, such as the common cold. So, if your cold lasts 1 week, taking vitamin C may reduce it by 13 hours. It really isn't that significant.

(Source: Taking vitamin C when sick, Starhealth, 17/11/2024)

My Recommendation

Personally, I believe it is better to consume a "buffet spread" of multiple vitamins, minerals and enzymes, as very often our body needs a combination of micro-nutrients to work effectively. Bee pollen is one such natural source. It contains many of the nutrients needed by the body (including vitamin C) and is easily absorbed and utilised.

Yung Kien Pollen is something I have been taking for more than 17 years and highly recommend. It is natural and doesn't contain preservatives or antibiotics. It is safe to consume, even in higher dose. It goes through a stringent sterilisation process to kill the bacteria and virus. It is also put through many tests to detect the presence of heavy metal and micro-organisms. All these set Yung Kien Pollen apart from many other bee pollen products in the market.

This is a comprehensive article presented by Ms Cheng, an expert nutritionist from Shuang Hor Taiwan, if you are curious to find out more..

http://www.pingofhealth.com/2019/02/competitive-edge-of-yung-kien-pollen.html

Good news about Jia Hor Fibre - new look, upgraded formula.

To those of you who are familiar with Jia Hor Fibre, you may have noticed the packaging has changed, and the ingredient list now has some longer, more “scientific-sounding” names.

Let me walk you through this so nothing feels confusing - it’s actually good news.

Why the new labelling?

This is due to updated Malaysia food regulations. The product is now officially classified under the Food category (not the old MAL classification), which means it must follow strict food-science labelling rules - official ingredient names and INS codes instead of everyday terms. It’s a labelling change, not a “different, more chemical” product.

What’s actually in it 

 Soluble Corn Fibre, Inulin - Natural prebiotic fibre (inulin comes from chicory root) that feed good gut bacteria.

 Psyllium Husk, Wheat Fibre, Guar Gum - The same trusted fibre sources from before, just now listed by technical name.

 Depolymerized Modified Starch - Regular food starch, gently processed so it dissolves smoothly with no clumps.

 Calcium Caseinate - A milk-derived protein for smoother texture.

 Glycine - A natural amino acid that softens the plant fibre’s bitter aftertaste.

 Citric Acid, Malic Acid - The same natural acids found in lemons and apples, for the tangy lemon flavor.

 Bromelain Powder - A digestive enzyme naturally extracted from pineapple.

 Steviol Glycoside, Acesulfame Potassium - Zero/low-calorie sweeteners (steviol comes from the stevia plant).

 Beta Carotene - The natural orange-yellow pigment found in carrots.

What’s genuinely new/improved

 More fibre per sachet - up from 4g to 5g.
 Added prebiotic power from inulin and soluble corn fibre - better long-term gut and immune support.
 Bromelain added - helps digestion and reduces bloating.

Bottom line

The core purpose and formula concept haven’t changed. The trusted fibres you know (psyllium, wheat fibre, guar gum) are all still there, just named more precisely as required by law - plus a bit more fibre and extra prebiotic support than before.

Click on this link to register and then you can proceed with your order.
http://www.pingofhealth.com/p/order-online.html

Good news about Jia Hor Seasoning - new look, upgraded formula.

To those of you who love an extra umami flavor in your home-cooked meals but with the comfort of natural ingredients, you would be very familiar with adding a dash of Jia Hor Seasoning in your cooking.

The original ingredients and their benefits can be found in this link:

https://www.pingofhealth.com/2012/01/safe-and-tasty-ingredients-of-jia-hor.html

Shuang Hor has recently changed the packaging and some ingredients, 
mainly to comply with Malaysia’s food regulations. 

Main ingredient differences

Old Version: 

Contains Ganoderma japonicum (紫芝), Gynostemma pentaphyllum (七叶胆) and kelp extract.

New Version: 

Replaced with YK Lingzhi and licorice root extract.

Why do “Maltodextrin” and “Lactose” appear on the new label?

> Natural extracts are highly hygroscopic (attract and hold water molecules from surrounding air). Herbal extracts like Ganoderma and Shiitake absorb moisture aggressively. In Malaysia’s humid climate, pure extracts would quickly clump into a hard, solid block.

> Spray-drying process - food scientists use a tiny amount of Maltodextrin or Lactose as a drying matrix to keep the powder free-flowing and easy to use.

> Stricter, more transparent regulations - these used to be classified as “processing aids” and didn’t need declaring below a certain threshold. In fact, the old formula used Lactose too. Under the new food laws, every carrier agent must now be clearly declared - the new label is simply 100% transparent about it.

Why the new formula is actually better

 Whole-food umami

Tthe old formula relied heavily on yeast extract powder as its main flavor driver. The new formula leads with authentic Shiitake mushroom powder, giving a richer, more natural, layered flavor. Yeast extract is now just a minor enhancer near the end of the list.

 Better flavour balancing 

Swapping kelp and Jiaogulan extracts (Gynostemma pentaphyllum) for licorice root extract is a smart culinary upgrade. Licorice contains glycyrrhizin, a natural compound that harmonizes broths, softening sharp or bitter edges and rounding out the umami notes.

Bottom line

Jia Hor Seasoning hasn’t become more “chemical.” The new regulations simply require full transparency about the carrier powders (maltodextrin, lactose) used to keep the herbs dry, while the actual recipe has shifted toward real mushroom powder and better flavor balance.

Click on this link to register and then you can proceed with your order.
http://www.pingofhealth.com/p/order-online.html

One of the surest signs of ageing is when you need reading glasses. It usually starts when you're in your 40s, when you need to hold the menu further or squint while reading. This condition is called presbyopia - where as we age, the eye's crystalline lens harden, making it more difficult to adapt to near vision.

Quick Self-Check for Presbyopia

> Focus on the smallest text on a banknote.

> Look up at a distant object.

> Immediately look back at the small text on the banknote.

If your eyes cannot refocus within 1 second, it might be a sign of presbyopia.

Symptoms of presbyopia

• Eye fatigue when reading at close distance.
• Blurred vision when reading small print.
• Needing stronger light when reading or working at close distances.
• Having to extend your arm to see reading material clearly.
• Feeling nauseous, dizzy, or experiencing headaches.
• Unconsciously squinting often.

Kidney stones are small, hard deposits made of minerals inside the kidneys. Stones often go unnoticed until they move into the ureter and block urine from exiting, causing intense pain.

Many things can increase your risk for stones:

- Family history.

- Diabetes.

- Dietary habits.

- If urine lacks substances to prevent crystals from sticking together.

4 types of kidney stones

(i) Calcium stones

This type makes up about 70-80% of kidney stones. Calcium stones are usually made of calcium and oxalate (a substance produced by the liver). High doses of vitamins C and D, gastric surgery and some metabolic disorders can also increase the concentration of calcium or oxalate in the urine.

Calcium stones which are made of calcium phosphate are more common in people with metabolic conditions like renal tubular acidosis (main causes are diabetes and HBP). It may also be associated with medications to treat migraines (topiramate) or blood pressure (furosemide or triamterene).

(ii) Struvite stones

They form after a urinary tract infection (UTI), growing quickly and sometimes with few symptoms and little warning.

(iii) Uric acid stones

They form in people who lose too much fluid because of chronic diarrhoea or malabsorption, who eat a high-protein diet or who have gout.

(iv) Cystine stones

They form in people with a hereditary disorder called cystinuria, which cause the kidneys to excrete too much amino acid cystine.

How to reduce the risk or prevent a recurrence of kidney stones?

(i) Drink water throughout the day

People with a history of kidney stones should drink enough fluids to pass about 2.5 litres of urine everyday. This is the most effective therapy to prevent future kidney stones.

(ii) Dietary change

> Eat fewer oxalate-rich foods. Foods that are highest in oxalates include spinach, rhubarb, baked potatoes, lentils, navy beans, bran, grits and almonds.

> Eat less salt and animal protein.

> A diet lower in sodium and higher in potassium contained in many fruits and vegetables can reduce the risk of stone formation.

(iii) Use caution with calcium supplements

Be an educated consumer and choose wisely, as certain calcium supplements may be linked to an increased risk of kidney stones.

(iv) Take steps to reduce UTIs

Fewer infections can reduce the risk of developing struvite stones.

(Source: Stopping those kidney stones, Starhealth, 22 Oct 2023)

CEO Coffee is effective

I have heard of numerous testimonies from men reporting that after drinking 2-3 cups ofa CEO Coffee per day over a few weeks, they were able to urinate out the stones which have been causing them a lot of pain. CEO Coffee contains Lingzhi, which can soften stones in the kidney/pancreas and help them to be pushed out in the urine. When the stones are sufficiently softened, you won't feel pain when they are being passed out. 

Click on this link to find out what other benefits does CEO Coffee offer:

https://www.pingofhealth.com/2022/10/health-benefits-of-ceo-coffee-6.html

How to order CEO Coffee?

The older we get, the harder it is to lose weight. We need to put in more effort in order to lose the same amount of weight compared to when we were in our 20s. However, all is not lost. Here are 5 factors to consider for weight loss after you hit 50. I will also share with you what I do to maintain my weight while still enjoying the food I love.

1. Diet

> Caloric intake vs expenditure

If you consume more calories than your body uses, you'll gain weight. But it's not only that.. leptin and ghrelin are 2 hormones that control your appetite and fullness. If the ghrelin hormones don't function properly, you may always feel hungry and have increased appetite. On the other hand, if your leptin hormone signal is disrupted, you tend to eat a lot before feeling full.

Another hormone that plays an important effect on weight is the insulin hormone, which regulates glucose uptake from the bloodstream. Insulin resistance can make weight loss more challenging because it can lead to high blood sugar levels and increased fat storage.

What I do: I supplement with Lingzhi, because many research show it can keep my hormones balanced, so I don't always feel hungry, and I don't need to eat a lot before I am triggered to stop eating. Lingzhi has also been proven to successfully regulate my blood sugar level.

> Appropriate nutrients composition

Diets high in processed foods, sugars and unhealthy fats can lead to metabolic disturbances and weight gain. For some, when they reduce carbo intake, it helps with satiety and reduce insulin spikes.

What I do: I reduce my cravings for unhealthy snacks by supplementing with Yung Kien Pollen. I notice that when my body is sufficiently replenished with the appropriate vitamins and minerals, it naturally does not emit the "hunger signal".

2. Physical activity

The critical factor is regular, sustained activity, instead of intermittent bursts of exercise. Be mindful that you engage in enough physical activity to create a significant calorie deficit, and not over-estimate the amount of energy expended in doing certain types of exercise.

What I do: A brisk walk of 40 minutes every 2-3 days uphill and downhill does wonders for my heart health and leg muscles. It's free and I can do it any day, any time.

3. Metabolism

Our metabolic rate can be influenced by age, sex, body composition and genetic factors. Aim for a slow and steady weight loss to help minimise the effect of adaptive thermogenesis (which is when it's increasingly difficult to lose weight despite low calorie intake).

What I do: Lingzhi is my go-to as it regulates the functions of hormones and thyroid gland, which control metabolism.

4. Sleep and stress

Studies show that sleep deprivation can lead to increased calorie consumption, reduced energy expenditure and increased insulin resistance.

Chronic stress can lead to increased secretion of cortisol, a hormone that promotes fat storage, particularly in the belly area.

Behaviours such as eating in response to emotional cues rather than hunger or eating disorders eg. binge-eating, can sabotage weight-loss efforts. 

What I do: I am not tempted to eat unhealthy food and sweet snacks when faced with stressful situations. Meditation helps. Thinking calmly helps. Letting go of what I cannot control helps. Taking Lingzhi also helps, because of its calming properties. Many people have reported that Lingzhi helps them with their insomnia problem.

5. Medical conditions

Hypothyroidism patients have slower metabolism, making weight loss difficult. PCOS is associated with insulin resistance and obesity. Medications like antidepressants, antipsychotics and antiepileptics can lead to weight gain or hinder weight loss efforts.

What I do: Again, Lingzhi is well-known for its ability to regulate the thyroid hormones, as well as manage PCOS conditions. Lingzhi from Shuang Hor can penetrate the Blood-Brain-Barrier, making it a safe and effective choice for patients with epileptic and depression disorders.

Conclusion

Weight loss is a complex, multi-faceted process. That's why a one-size-fits-all approach is ineffective. Whatever strategies you adopt, they must be done gradually and the changes must be sustainable. This is certainly more successful in the long term than quick fixes.

Despite my age, I am indeed very blessed that I can still enjoy whatever food I fancy without worrying about the calories. Why? I believe that Lingzhi plays a huge role in helping me eat with moderation, get rid of toxins and modulate my hormones and metabolism.

What am I taking:

Lingzhi - Yung Kien I Ganoderma Powder

Pollen - Yung Kien Pollen Granular

(Source: Losing weight after 50, Starhealth 24 Dec 2023)

Please email me at askfuiping@gmail.com if you have questions.

How to Order Online?

Click on this link and follow the simple steps..

https://www.pingofhealth.com/p/order-online.html