When temperatures fall from autumn, and especially in winter, it is necessary to raise organic defenses to face in the best possible conditions the attacks of respiratory diseases, to which COVID-19 is now added. And some foods can naturally help in these protective functions, according to some nutritionists.
Salmon, the protection that comes from the sea
This fish has a high content of vitamin A, which has an important role in regulating the immune system, both innate or nonspecific (the organic defenses with which we are born) and acquired or secondary, that is, the immunity that develops by exposing ourselves to various substances called antigens, which provoke a defensive response in the body.
Almonds, sweet allies of immunity
Almonds are rich in minerals such as copper, which can contribute to the antimicrobial response of macrophages; and selenium, essential for a correct response, both in the innate and acquired immune systems.
In addition to iron, this nut contains zinc, a mineral that has a multitude of effects on many types of immune cells, and has a direct effect on the number and function of macrophages.
Kefir, milk barrier against germs
This fermented milk rich in bacteria and probiotic yeasts, so called because they contain live microorganisms that provide benefits for the body, is rich in vitamins D and A, which promote immune activity through various mechanisms.
Kefir also contains another powerful compound found only in this probiotic drink, an insoluble polysaccharide called 'kefiran', which has been shown to have antimicrobial properties to, for example, fight infection due to the 'candida' fungus, according to these experts.
Spinach, "green" force against infection
Spinach are green leafy vegetables, rich in copper, iron and zinc. They are great allies of our immune system, according to nutritionists, who advise eating them as a garnish at lunch and dinner accompanying some lean meat or oily fish, raw or as a complement to salads, to make the most of their nutritional potential.