Dolkar Wellness & Longevity: HEALTH BENEFITS OF NIACINAMIDE

Sunday, September 7, 2008

HEALTH BENEFITS OF NIACINAMIDE

The therapeutic effects of niacinamide were first studied in the mid-to-late 1930s by Dr. William Kaufman. Research at the time revealed that niacinamide was necessary for the formation of two coenzymes. These coenzymes are crucial to over 200 metabolic processes in the human body, including energy production.

As he continued his research, Dr. Kaufman discovered that inadequate amounts of niacinamide in the diet could be directly responsible for a long list of physical and mental problems—ones that were simply considered a “normal” part of the aging process. His
list included such varied conditions as nervous system impairment (resulting in depression, anxiety, and personality changes), over-reaction to noise, abnormal skin sensations, changes in mucous membranes, excessive callus formation, and yellowish or brown pigmentation of the skin.

The therapeutic benefits of niacinamide for joint pain are now well known. Taking 1,500 mg daily in 250 mg doses spaced throughout the day can provide relief for even the most extreme examples of the problems I listed. (Taking the 1,500 mg all at once won’t give you the same results, however. You need to keep taking it throughout the day to keep the level in your blood fairly stable.) Here are a couple of other ways you can take advantage of niacinamide’s benefits - http://dolkarwellness.com/articleniacinamide.

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).