Largely health depends on nutrition.
Our health can not depend on one factor alone. It is a set of daily positive impact. Invest time and effort in their own health and follow the list of 10 tips, advises practising dietitian consultant Yana Kravchenko.
1. Take vitamin multicomplex. Vitamins are necessary for normal body function, speed recovery, enhance treatment effectiveness, reduce risks of complications.
2. Eat food rich in protein, preferably vegetable. Protein – the building material for the immune cells that will fight infections.
3. Include in the diet foods that love the liver: turmeric, dandelion root, citrus, milk Thistle. The liver synthesizes immune cells, neutralizes toxins, produces antioxidants.
4. Eat foods rich in vitamin C. Tangerines, lemons, tea with raspberry, viburnum, lemon. Vitamin C contributes to the detoxification of the body, has anti-inflammatory properties, stimulates the immune system, speeds recovery, improves mood and sleep.
5. Eat garlic is a natural antibiotic. It destroys viruses and bacteria, blocks the toxins. To prevent odors, use in the form of dietary supplements or swallow small cleaned teeth entirely.
6. Foods rich in zinc. Zinc – accelerator colds in 2 times! It’s meat, poultry and seafood: shrimp, kelp, cheeses, soy. Vegetables is beets, tomatoes, garlic, ginger, pumpkin seeds. Fruits and berries is raspberries, blueberries, oranges.
7. Eat foods rich in fiber, which is essential for maintaining a healthy intestinal flora, reduces the toxic load on the liver. The daily rate is around 25-30 g.
8. Products containing polyunsaturated fatty acids omega-3: fatty fish, or bold (salmon, herring, mackerel, tuna, sardines, mackerel, etc.). Preferably fresh. Flax seeds, sesame oil. Omega-3 make cells resistant to viruses and toxins have wonderful anti-inflammatory effect, improve the condition of mucous membranes and respiratory tract.
9. Eat antioxidants. For example, green tea. It enhances the body’s resistance to infections.
10. Nutritionists recommend daily to eat 5-7 servings of fruits and vegetables of different colors. Because different colors contain different phytonutrients, which have anti-microbial, anti-inflammatory and antiviral properties.
