New role for Vitamin C - to support

muscle structure and function

New research in the American Journal of Clinical Nutrition has found that Vitamin C ascorbates (salts of vitamin C) help to improve skeletal muscle structure and function.  67% of all vitamin C in the body gets stored

in skeletal muscle.

Vitamin C is a micronutrient with many important biological functions.  One important one is the biosynthesis of collagen.  Anyone with a tissue injury would be wise to supplement with vitamin c to help support collagen repair.  It is also necessary for the synthesis of carnitine,

an amino acid responsible for the transportation of fat into the power houses of your muscle cells, the mitochondria, to be burned for energy.   A vitamin C deficiency may therefore be responsible for muscle fatigue.  To boost your levels make sure you are eating more than your five

per day of fresh fruit and vegetables.

Finally the medical profession come out
over The Saturated Fat Myth

A cardiologist has created waves in the media by publishing an essay

in the British Medical Journal where he suggests guidelines to reduce saturated fat are doing more harm than good, and that we are over medicating people with statin drugs.

"The mantra that saturated fat must be removed to reduce the risk of cardiovascular disease has dominated dietary advice and guidelines for almost four decades. Yet scientific evidence shows that this advice has, paradoxically, increased our cardiovascular risks" says Aseem Malhotra

a Cardiologist from Croydon University Hospital, London who goes on

to suggest that our obsession with cholesterol "has led to the overmedication of millions of people with statins."

Hate to say ‘told you so’ but complementary healthcare

professionals have been saying this for years.

Gluten-Free Christmas Pudding


• 250g/9oz raisins

• 225g/8oz sultanas

• 450g/1lb currants

• 85g/3oz mixed peel

• finely grated zest of 1 orange

   and the juice of 2 oranges

• finely grated zest and juice

   of one lemon

• 1 tsp mixed spice

• ½ tsp ground cinnamon

• ½ tsp grated nutmeg

• 150ml/5floz cold Earl Grey tea

• 6 tbsp brandy or rum

• 1 large cooking apple, peeled,

   cored and grated

• 85g/3oz blanched almonds,

   roughly chopped

• 340g/12oz dark soft brown sugar

• 2tbsp black treacle

• 225g/8oz well chilled or frozen

   unsalted butter, grated

• 225g/8oz brown or white Gluten

   Free Bread, whizzed into fine


• 55g/2oz rice flour

• 55g/2oz corn flour

• 2 tsp of baking powder (gluten free)

• 1 tsp of salt

• 5 eggs, beaten


1. In a large mixing bowl mix all the dried fruit, mixed peel, orange and

    lemon zest and spices together and soak overnight in the orange and

    lemon juice, cold tea and brandy or rum. Mix in the grated apple,

    chopped almonds, brown sugar and black treacle.

2. In another bowl, mix the butter, breadcrumbs, rice flour, corn flour,

    baking powder and salt together, then gradually beat in the eggs until

    the mixture is smooth. Stir into the soaked fruit mixture.

3. Spoon the mixture into two 1 litre pudding basins, greased with butter

    to two-thirds full, cover with greased greaseproof paper and foil,

    secured around the edge of the bowl with string. Steam for 8 hours

    checking occasionally to top up with more water if necessary.

4. Remove the pudding basins from the pan and leave to cool. To store,

    cover the puddings with fresh greaseproof paper, foil then cling film

    and place somewhere cool and dry.

5. On Christmas day, steam the puddings for a further six hours before serving.