Immunity V - Nutrition

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by Peter Francis Cunneen, MATCM

Diet & nutrition for a strong immunity

Many common foods have antioxidant properties that reduce inflammation and aid immunity. There are three groups of vegetables of particular note for immune-boosting:

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·      Root veggies including carrot, beets, radish, sweet potato, pumpkin & winter squash contain beta-carotene and other potent anti-inflammatory antioxidants. So whether you’re in the mood for carrot-ginger soup, sweet & sour beets (steamed beets marinated in apple cider vinegar and maple syrup) or simple sweet potatoes, you’re keeping the bugs at bay.

·      Cruciferous vegetable family including broccoli, cabbage, cauliflower, Brussels sprouts, watercress, kale, etc. are noted for aiding detoxification, enhancing immunity and inhibiting cancer. By the way, while steaming preserves these properties, boiling and especially micro-wave cooking destroys them.

·      Mushrooms, including shitake, maitake, Chinese black (tree-ear, mu er), and reishi (ganoderma), are immune-modulatory, reduce inflammation, boost natural killer cell activity and protect against cancer. We love our mushrooms cooked with vegetable broth, adding soy sauce and sesame tahini for a thick sauce spread over buckwheat noodles or kasha.

And one group of fruits:

  • Rich colored berries such as – blueberry, cranberry, raspberry, mulberry, goji, etc. contain natural flavonoids that help treat & prevent colds & flu. Get in the habit of a handful a day – I guarantee you, its berry good.

Otherwise it is best to avoid sugar, coffee, alcohol, refined oils, excess eating & late night eating as these interfere with nutrient absorption, strain the liver, promote inflammation, disturb endocrine balance, make one more prone to stress and interfere with immune response. Its not worth all that !

Enjoy healthy eating to produce a healthy life. Our next blog will follow soon.