In the cold season, a person’s susceptibility to disease increases. People often get the flu, because a weakened immune system can hardly resist this disease. The issue of protecting the body in the cold season becomes relevant.
To prevent colds, doctors advise 1-2 months before the start of the cold season to get flu vaccinations.
Such a measure will prepare the body in advance for virus attacks and help develop reliable protection. During a flu epidemic, it is also recommended to take a complex of multivitamins and minerals.
In addition to medicines, there are many folk remedies for the control and prevention of influenza. They are much cheaper and sometimes able to tone the body better than drugs. Continue reading
Do you know that herbs and spices not only enrich the taste of dishes, but also help the body fight inflammation in a natural way? However, they are so easy to include in your daily diet. Here are some delicious and healthy condiments.
This bright yellow spice, traditional for Indian cuisine, has long been used to fight infections, wounds, colds and liver diseases. This is one of the most powerful anti-inflammatory drugs on the planet, able to withstand even cancer.
Add a pinch of turmeric to vegetable dishes and soups along with freshly ground pepper: the body contains the antioxidant curcumin in the presence of capsaicin, which is rich in pepper. Or make turmeric tea like this.
Cinnamon Continue reading
For a long time, scientists believed that any starch is digested by digestive enzymes in the small intestine. Until 1982, resistant starch was discovered. It turned out that this type of starch is resistant to digestion: it lingers in the large intestine and serves there as food for friendly microflora along with fiber. As a result, resistant starch:
softens and “fills” the chair,
reduces the risk of colon cancer,
enhances the production of short chain fatty acids and creates a more alkaline environment in the intestine,
reduces the amount of rotting products resulting from protein fermentation,
reduces the amount of secondary bile products.
Resistant starch is found in many common foods, including cereals, vegetables, legumes, seeds, and some nuts, but its proportion there does not exceed a few percent. (Legumes are the best source; they contain 4–5% resistant starch and higher). Here are some ways to get an extra dose of this starch: Continue reading