Autumn immunity

Autumn this year (although difficult due to the prevailing pandemic), greeted us with beautiful weather – until we do not want to end the season on the “open roof” . However, the approaching low temperatures are already slowly making themselves felt, and just as we take care of our cars, we must also take care of our immunity.

Much is said and written about supplementation during the fall and winter. Fact, it is important to support our body, but only with the right that is, the most natural products. In addition to supplements, vitamins, let’s not forget a healthy diet on the plate. Let’s remember that the healthiest foods are those that are seasonal, guaranteed to be fresh and give us back what our bodies need for the season.

In the ongoing fall and winter season, it is worth betting on a menu using vegetables such as pumpkin, cabbage, beets and cauliflower. Preferably cooked – they work great in soups to warm us up on cold days. Autumn is also the season for pickles, which have become fashionable again. We usually only pickled cucumbers and cabbage, and few people remember that vegetables are also great for pickling. Our kitchen tradition from before the war, which we are now revisiting, reminds us of the wonderful pickles of radishes, beets, garlic or tomatoes. Not only do pickles contain sizable amounts of vitamin C, they are a source of live bacterial cultures with immunomodulating properties – that is, they build our immunity. When buying pickles in stores, however, it’s worth reading the labels well, as there are also sour products that appear – they are vinegar-based – and this one as such doesn’t do us much good. Fermented dairy products – such as yogurts, kefirs, cheeses and acidophilic milks – should also form the basis of nutrition. The basis for building immunity is protein in the body, so it is worth taking care of its quantity and quality. Sources of good quality protein include lean beef, poultry or game, marine fish – such as cod, sardines, salmon or herring – but especially eggs, and pulses – such as lentils, chickpeas, beans or peas, pseudo grains – such as amaranth or quinoa.

In our food, let’s not forget nuts, pumpkin or sunflower seeds, chia seeds or a variety of warming additives for our body like ginger, turmeric, cloves, horseradish, garlic, onion or cardamom.

However, supporting ourselves only with supplements, it is worth remembering vitamin D, tranium, probiotics or magnesium during this period – remember to buy them as individual vitamins, not in multivitamin packages – then we get a guarantee that what we supplement will work to the fullest.

Wishing you all Immunity, I’m posting the pickled radish recipe below

Your #mightday

Pickled radishes-pour over 1 liter of water

1 tablespoon of salt

2 cloves of garlic

2 grains of allspice

1 teaspoon of mustard seeds

About 250-300 g radishes