7 foods to support resistance

The immunity of the organism is determined by many factors, which include m.in. way of eating. It is important, moreover, a balanced diet, physical activity, and also the right amount of rest and sleep. Winter is a time of increased morbidity and reduced immunity of the organism, which is why in this period, it is worth to pay attention to those foods that strengthen the immune system.

Vegetables and fruit is a source of vitamin C and ß-carotene

Vegetables and fruits are a source of many minerals and vitamins. The appropriate delivery of these components ensures the proper functioning of the body. It is especially important to incorporate into the diet of fruits and vegetables, which contain vitamin C and beta carotene.

For vegetables and fruits which are particularly good source of vitamin C include:

brussel sprouts, horseradish, kale, red and green peppers, parsley, spinach, cauliflower and Kohlrabi and blackcurrants, strawberries, strawberries, kiwi, lemon, grapefruit and orange.

Alliaceae as a source of organic sulfides

To the bulbous vegetables include onion, garlic, leeks and chives. In addition to the sulphur compounds they contain also vitamins C, A, E, and B vitamins, minerals: sulphur, selenium, magnesium, iron and essential oils. Garlic and onions contain fitoncydy that demonstrate the bactericidal and fungicidal. One such substance is present in garlic allicin is responsible for the characteristic smell (read more about the healthy properties of cznosnku).

Vitamin D3

Studies conducted in recent years have provided evidence of the important role this vitamin in the regulation of immune system function. Vitamin D3 deficiency is associated with numerous diseases-cancer, autoimmune, and infective agents. Vitamin D3 affects the immune cells, which include m.in. macrophages, lymphocytes B and T, eosinophils and neutrophils. In addition, this vitamin increases the production of katelicydyny, proteins bactericidal properties.

To food products that contain some amount of vitamin D3 are fish oil and fatty fish (herring, salmon, sardines). However, the best source is the synthesis of the skin under the influence of solar radiation. Unfortunately, due to changes in life style-long staying indoors and use sunblock-skin synthesis does not provide appropriate amounts of this vitamin.

It is believed that the optimum conditions for the synthesis of vitamin D3 of the skin occur from April to September, from 10 to 15. Because for the vast majority of Poles are working hours, may be taking this vitamin.

Silage

Silage is a natural method of preserving food in which simple sugars are decomposed into lactic acid. Lactic acid creates ideal conditions for the growth of beneficial intestinal bacteria. In addition, it prevents the putrefactive bacteria. Such a change in intestinal mikroflorze well affect resistance. These bacteria (so-called probiotic strains) produce during the fermentation of vitamin c. silage therefore contain a lot more of this vitamin than raw product, non ensiled.

Very important not to confuse the Sauerkraut cabbage kwaszoną. These are two products with totally different values healthy.

Sauerkraut is formed as a result of lactic fermentation and contains the beneficial lactic acid bacteria and acidity are subject to change along the length of the silage. While the cabbage kwaszonej not have been subjected to lactic fermentation, and does not contain beneficial bacteria. Its sour taste is only the effect of the addition of vinegar and sugar – easily in her feel slightly vinegary aroma.

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