How to boost immunity
Daily consumption of fresh fruits, vegetables, cereals and foods that maintain the alkalinity of the body should be on your list of priorities. Foods with high levels of antioxidants are an excellent natural protection for the body. Antioxidants are a part of vitamins, minerals and other nutrients in foods. And in addition to acting as a scavenger for free radicals, they help in regenerating the body due to imbalance. How to boost immunity?
Drinking enough fluid will hydrate the body and further stimulate its detoxification, thus its defense and healing. Drink at least 2 liters of water daily and freshly squeezed fruit and vegetable juices.
Be physically active! Walk and stay as much on air (in nature) as possible. Stay physically fit and prevent diseases.
These three foods are rich in vitamins, minerals and other nutrients, one needs to boost immunity.
Cabbage – The food of our grandparents
Cabbage as we know it today was created by the selection of wild plants over a long period. Whereas previously only wild cabbage was known. Even the ancient Romans were aware of the value of cabbage. This food item soon came to the fore as an almighty medicine from nature.
Cabbage belongs to a group of low energy foods, about 30 kcal per 100 grams. It is rich in vitamin C, calcium, potassium, vitamins A, B1, B2, B6, niacin, folic acid, antioxidants, and the fat content is very low. There are also many phytonutrients found in cabbage. And the high tartronic acid content makes it an excellent food for maintaining body weight. By cooking, cabbage loses some nutrients, such as vitamins and minerals, so it is better to eat it raw or sour.
Garlic – a food for the immune system
Garlic belongs to the same family as onions, and its origins date back to Asia. Throughout its rich history, it has been used as a cure for a variety of diseases, and the first to spot these medicinal properties and recommend its use, was the father of the medicine Hippocrates. Garlic is rich in vitamin C, vitamin B6, selenium, potassium, calcium, magnesium and flavonoids.
What sets it apart from other foods is the allicin compound, which gives it a distinctive scent. Scientifically, garlic have antiviral, fungicidal and antibacterial properties. It is recommend to eat it in its raw form in order to assimilate its valuable constituents. In addition to these characteristics, garlic has other characteristics that make it an indispensable food on the menu. It helps in the detoxification or elimination of toxins, has antioxidant activity and anti-inflammatory properties.
When eating garlic, take care not to overdo the quantity. This is especially true for people with sensitive stomachs to whom it can cause heartburn.
Green leafy vegetables – brain food
It is extremely important to include green leafy vegetables in the menus, which include chard, spinach, cabbage, leeks, kale, lettuces and more. In addition to being a fiber-rich vegetable. Green leafy vegetables are an important source of chlorophyll, fiber, and vitamins and minerals, including iron, vitamins B6 and B12, and folic acid. It is also important to bringing this group of foods. Because it improves thinking skills, which is what folic acid is responsible for.
So bring green to your daily consumption.
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