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@trainwithjk: Have your heard of a vitamin c flush?

Justin Kelly
Justin Kelly
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Region: US
Sunday 26 October 2025 19:23:35 GMT
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Comments

xxaadriana
xxaadriana :
Eat 2-3 grapefruit a day!!! I swear it’s kept me from not getting sick the last 2 winters
2025-10-27 01:37:39
74
mommamammaw
Mahm :
What type of Vitamin C do you recommend ?
2025-10-26 19:43:40
12
itslkecndi
Itslkecndaaa :
High doses of vitamin C can affect some women's hormones sometimes increasing estrogen and affecting progesterone. The reason I know it can affect estrogen is I use to use very high doses of vitamin C for three days to start my period if it was lagging and it worked everytime.
2025-10-27 14:55:39
34
ne14a69a
Jess :
Wait so vitamin C (as ascorbic acid) is no good?
2025-10-27 00:13:21
3
mizzc2416
T :
Grapefruit cups are great for this!
2025-10-27 11:28:24
14
bellalayyinah
Bella LaLa Official :
what brand vit c do u recommend
2025-10-27 01:31:49
0
clayfitness1
clayfitness :
SLEEP!!!
2025-10-27 11:51:56
15
livewellintegrativehealt
TheLiveWellFuntionalNP :
Exactly , pair with Vit D/ Zinc/ and NAC
2025-10-27 17:20:17
34
pzastro
PZ Astrology :
Acerola cherry, amla, and camu camu powder are good natural vitamin C sources
2025-10-27 00:56:46
18
cheriholley901
Cheri Holley :
Also take vit c with DMSO, zinc, NAC
2025-10-27 20:19:11
1
mybuddyjustin
MyBuddyJustin🇨🇦 :
But isn’t ascorbic acid what Vitamin C is? 😳 I’m confused.
2025-12-01 04:13:21
1
dekins96
DeDe96 :
I've found I like mag malate over glycinate. does that mean anything?
2025-10-27 09:36:14
0
_melissa_dale
Melissa :
What if I’m pregnant? Can I do this?
2025-10-29 04:41:49
0
jenjennifers84
Jen :
Watching this while sick.
2025-10-28 22:10:16
0
itsyagirltiffani
Tiffani :
Sir talk slower. I can't write that fast lol Thanks for the info.
2025-10-28 16:10:24
3
deescott125
deescott125 :
Thank you for the information.
2025-10-28 16:13:37
0
ornella162
ornella :
I take amla great.\nSource of natural vitamin c
2025-10-27 20:53:50
0
mlangus357
MLF :
Thank you for sharing this video!
2025-10-27 20:25:36
0
hottiety
Ty :
Yup.
2025-10-28 20:24:37
0
rainbowizm
Rainbowizm :
I’ve done this for tooth pain.
2025-10-27 12:28:32
0
thehomeopathiclife
Andrea Melendez, Homeopath :
I have my family and all my clients take flu nosode to prevent the flu. Honestly my kids at the only ones that never get it in class
2025-10-27 02:57:36
1
melanated_inspiration
melanated_inspiration :
Can you suggest a good vitamin C?
2025-10-27 02:10:27
1
bankroll_de_
De ⚜️ :
What are the 5 main vitamin’s you recommend taking
2025-10-28 06:35:27
0
poor_people_governa
🇯🇲Poor people governa🇯🇲 :
Is Webber a good brand🤔
2025-10-27 16:02:50
0
csue2u
Csue2u :
Awesome info, thank you!
2025-10-27 02:29:16
0
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raspberry cheesecake ❣️ 🇬🇧 ingredients for the crust: - 200g biscuits (I used whole wheat biscuits) - 90g melted butter For the cream: - 500g low-fat quark - 250g quark 20% fat - 175g cream cheese - 2 eggs (M) - 180g sugar - 100ml heavy cream - 1 packet of vanilla pudding powder - 80ml neutral oil - 250ml milk Raspberry glaze: - 280g frozen raspberries - 2 tbsp sugar - 2 tbsp cornstarch - 80ml water - 1 tbsp lemon juice Preparation: Line a 26 cm springform pan with parchment paper. Crush the biscuits, mix them with the melted butter, and press the mixture firmly into the pan to form the crust. Bake at 150°C (top and bottom heat) for 10 minutes. For the filling, beat all the ingredients until smooth and creamy, then pour the mixture onto the crust. Place a bowl of water in the oven and bake the cheesecake at 175°C for 60 minutes. After baking, turn off the oven, slightly open the door, and let the cheesecake cool inside for 30 minutes. Then remove it and let it cool completely, preferably overnight. For the raspberry layer, bring all the ingredients to a boil, strain if desired, let it cool, and spread it over the cheesecake. Let it set in the fridge. Enjoy! 💕 🇩🇪 Zutaten für den Boden: - 200g Kekse (ich habe Vollkornkekse benutzt) - 90g geschmolzene Butter Für die Creme: - 500g Magerquark - 250g Quark 20% Fettanteil - 175 g Frischkäse - 2 Eier (M) - 180g Zucker - 100 ml Sahne - 1 Packung Vanille-Puddingpulver - 80ml neutrales Öl - 250ml Milch Himbeerspiegel: - 280g TK Himbeeren - 2 EL Zucker - 2 EL Speisestärke - 80ml Wasser - 1 EL Zitronensaft Zubereitung: Lege eine 26cm große Springform mit Backpapier aus. Zerbrösele die Kekse, mische sie mit der geschmolzenen Butter und drücke die Masse als Boden in die Form. Backe ihn bei 150 °C Ober-/Unterhitze für 10 Minuten. Für die Creme alle Zutaten cremig schlagen und auf den Boden geben. Eine Schüssel mit Wasser in den Ofen stellen und den Cheesecake bei 175 °C für 60 Minuten backen. Anschließend den Ofen ausschalten, die Tür leicht öffnen und den Kuchen 30 Minuten darin abkühlen lassen. Danach vollständig auskühlen lassen, am besten über Nacht. Für die Himbeerschicht alle Zutaten aufkochen, nach Wunsch durch ein Sieb passieren, abkühlen lassen und auf den Cheesecake geben. Im Kühlschrank fest werden lassen. Guten Appetit💕 #raspberry#cheesecake#rapsberries#cozybaking#EasyRecipes#easy#bake#sweets#dessert#leichterezepte#himbeeren#käsekuchen#inspo
raspberry cheesecake ❣️ 🇬🇧 ingredients for the crust: - 200g biscuits (I used whole wheat biscuits) - 90g melted butter For the cream: - 500g low-fat quark - 250g quark 20% fat - 175g cream cheese - 2 eggs (M) - 180g sugar - 100ml heavy cream - 1 packet of vanilla pudding powder - 80ml neutral oil - 250ml milk Raspberry glaze: - 280g frozen raspberries - 2 tbsp sugar - 2 tbsp cornstarch - 80ml water - 1 tbsp lemon juice Preparation: Line a 26 cm springform pan with parchment paper. Crush the biscuits, mix them with the melted butter, and press the mixture firmly into the pan to form the crust. Bake at 150°C (top and bottom heat) for 10 minutes. For the filling, beat all the ingredients until smooth and creamy, then pour the mixture onto the crust. Place a bowl of water in the oven and bake the cheesecake at 175°C for 60 minutes. After baking, turn off the oven, slightly open the door, and let the cheesecake cool inside for 30 minutes. Then remove it and let it cool completely, preferably overnight. For the raspberry layer, bring all the ingredients to a boil, strain if desired, let it cool, and spread it over the cheesecake. Let it set in the fridge. Enjoy! 💕 🇩🇪 Zutaten für den Boden: - 200g Kekse (ich habe Vollkornkekse benutzt) - 90g geschmolzene Butter Für die Creme: - 500g Magerquark - 250g Quark 20% Fettanteil - 175 g Frischkäse - 2 Eier (M) - 180g Zucker - 100 ml Sahne - 1 Packung Vanille-Puddingpulver - 80ml neutrales Öl - 250ml Milch Himbeerspiegel: - 280g TK Himbeeren - 2 EL Zucker - 2 EL Speisestärke - 80ml Wasser - 1 EL Zitronensaft Zubereitung: Lege eine 26cm große Springform mit Backpapier aus. Zerbrösele die Kekse, mische sie mit der geschmolzenen Butter und drücke die Masse als Boden in die Form. Backe ihn bei 150 °C Ober-/Unterhitze für 10 Minuten. Für die Creme alle Zutaten cremig schlagen und auf den Boden geben. Eine Schüssel mit Wasser in den Ofen stellen und den Cheesecake bei 175 °C für 60 Minuten backen. Anschließend den Ofen ausschalten, die Tür leicht öffnen und den Kuchen 30 Minuten darin abkühlen lassen. Danach vollständig auskühlen lassen, am besten über Nacht. Für die Himbeerschicht alle Zutaten aufkochen, nach Wunsch durch ein Sieb passieren, abkühlen lassen und auf den Cheesecake geben. Im Kühlschrank fest werden lassen. Guten Appetit💕 #raspberry#cheesecake#rapsberries#cozybaking#EasyRecipes#easy#bake#sweets#dessert#leichterezepte#himbeeren#käsekuchen#inspo


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