NIACIN

Niacin, a water-soluble vitamin, is one of the B vitamins, also known as B-3 or nicotinic acid. Niacin is abruptly coming to be regarded as one of the substances of choice for lowering blood levels of cholesterol and protecting against cardiovascular disease. It may also:

• Protect against and detoxify pollutants, alcohol, narcotics
• Prevent or cure schizophrenia and other mental disorders
• be of benefit in diabetes
• Relieve migraine headaches
• Alleviate arthritis
• Stimulate sex drive
• Reduce high blood pressure

According to a recent USDA survey, the intake of niacin among American men and women 19-50 years of age is ABOVE average.

SOURCES
Niacin can be found in it's natural form most readily in meats such as beef, liver, chicken, salmon...etc. Niacin is also found in enriched or fortified foods such as cereal, bread and pasta. Mushrooms and potatoes also contain niacin.

STABILITY
Niacin is a fairly stable vitamin, but some value can be lost during cooking as it dissolves in the liquid. In order to eliminate loss, cook vegetables in a minimum amount of water and roast or broil the meats.

FUNCTION
Niacin is used by the body to maintain normal function of skin, nerves, and the digestive system.

At a cellular level, niacin aids in the release of energy from foods and helps to synthesize DNA. Niacin is part of a co-enzyme necessary for fat utilization, tissue repair and production of sugars.

Niacin is especially important for older people, pregnant women, athletes, highly stressed individuals or people who consume a lot of alcohol or drugs.

So... eat MEAT!!!