The Importance of Vitamin B2 (Riboflavin) and Zinc

Most foods we intake these days do not let us complete the Recommended Daily Allowance (RDA) of vitamins and minerals necessary from our foods, even if we are consuming the suggested daily servings of fruits and vegetables. Due to current farming practices, mass food production, processing, and cooking, our foods are less nutrient dense than they were in previous years. In fact, The U.S. Department of Agriculture says that it takes seven cups of today’s spinach to equal the nutrition that a single cup provided in 1960. This is where the need for vitamins and supplements come in.

There are usana vitamins you can try. Usana specializes in four categories of products viz:
. Usana Nutritional (Essentials and Optimizers nutritional supplements)
. Usana Macro-Optimizer foods (drink mixes and nutritional bars)
. Sense Basics and Enhancers (face, hair, and skin care products)
. Rev3 Energy drinks

To give an example, here are some important facts about vitamin b2, otherwise called riboflavin.

1. Riboflavin works with other B-complex vitamins to give you energy.
2. It promotes healthy skin, vision and blood. Not getting enough of this vitamin can cause skin problems – making it greasy, scaly or dry which can lead to painful cracks and sores.
3. It is a water soluble vitamin – which means it gets secreted out together with water. This is why you need to make that you get the recommended amount of vitamin B2 each day (1.3mg for men, 1.1mg for women).

You would also need zinc supplements – especially if you are trying to conceive. Zinc is involved in a variety of metabolic activities. It is needed to heal injuries, it’s needed for the production of insulin, it’s involved in our ability to smell and taste, and it’s needed for proper growth and development. It’s also important for fertility and the immune system.
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Types of Red Wine For Different Meat Varieties

My family is a carnivorous brunch. My husband and son would never turn down a good slab of steak. Whenever there is a special occasion, a guaranteed dish in our table would be my Mom’s signature marinated steak, cooked according to our preferences.

My dad taught us how to drink wine, because red wine is usually the best accompaniment drink for beef entrees. We did not need to drink an expensive wine or a vintage wine selection – we just need a heart wine flavor to even out meat’s robust flavors.

But what types of red wine should we pair for different kinds of meat? Here are some pointers:

Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot and Syrah/Shiraz, too, are excellent choices.

Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red wine and see what you think.

Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. Cêtes-du-Rhône, Syrah/Shiraz and Zinfandel are all good bets.

Pork and Veal: Red and white wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot. Chardonnay is a good choice for a “porky” white.

Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.