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Surviving Winter And Power Foods And A Smile!


Monday, December 8th, 2008 Surviving Winter And Power Foods And A Smile!

As we face a winter of downward turn and higher food prices, the need to look at effective nutrition is imperative in the quest towards healthy options and also to avoid wastage. This article will identify and elaborate some basic products that are familiar to the population as a whole. Thus to maintain vitality during winter we may need to sharpen focus on foods that strengthen our immune system.

A fascinating little round bulb identified as garlic is as close to being a miracle healer. It is antibiotic, antiviral, antifungal and anthelmintic (worms). It is also a good expectorant. The sulfur compounds in garlic account for much of its beneficial properties. Moreover, for many it is the chosen method for combating respiratory infection.

As infections can be bacterial or viral, garlic fights either or both. It is not as fast in its cure as a commercially produced antibiotic, but much better for viral infections than so-called modern medicine has devised in the form of drugs.

Garlic is the ultimate winter power food in fact you could call garlic the “vegetable antibiotic”. Garlic is a mighty stirrer and creates our fighting capacity.Garlic acts as a cleanser and helps with most conditions ending with “itis” such as tonsillitis, sinusitis, bronchitis, etc. It may be argued that garlic will initially make a cough more productive. Some people with bronchitis for example, might think garlic is making them worse when it in actuality it is simply clearing the muck from their respiratory system.

So what is the secret to the little round bulb? A garlic bulb is composed of several independent pieces called cloves. One medium clove has been reported to be equivalent to 1/10 of a dose of penicillin. Ten cloves is a big dose of garlic! Generally the average amount taken is three or four cloves at the same time and maybe 12-15 in a 24 hour period. It is difficult to equal the dosage of penicillin with garlic but it always seems to work.

In addition taking several other herbs including echinacea,
thyme, and rosemary as well as zinc will help to combat infection.

Notwithstanding it has to be stated that the taking of herbal medicines, are not fast cures, but are excellent, effective preventatives.

Garlic cloves should be consumed fresh, either home-grown or purchased at a local grocery store. The outer skin is removed from a clove and it is either chewed or sliced into smaller pieces for easier consumption. A clove should not be swallowed whole.

One tip to remember is to use garlic regularly in your cooking. If you prefer capsules, one fresh clove equals four capsules of garlic.

Moving on and evaluating the need for vitamin C and it’s merits. Vitamin C is a water-soluble vitamin, which means you need it in your diet every day because it can’t be stored in the body. Essentially you should be able to get all the vitamin C you need from your daily diet. Adults need 40 mg a day.

The advantages of vitamin C is that it is useful in treating infections, bruising, colds & flu, sinusitis, sore throats, blood clots, atherosclerosis, high blood pressure, physical and mental stress, immune function, cholesterol levels, liver toxicity and assists in collagen formation.

Vitamin C carries oxygen round the body, fuelling it. It is literally the cementing substance that joins the body cells one to the other. Vitamin C helps with the proper absorption of iron, which is the mineral vital for oxidising or ‘burning off’ waste.

There is also a need to be aware that Vitamin C is highly perishable and is soon destroyed in any cooking process. In fact if you cut and prepare your fruit and vegetables some time before eating them, much of their vitamin C leaks out through the surface cells.

Rich sources of the vitamin can be found in Green and red peppers and Brussels sprouts.

All berry fruits and all the green vegetables contain Vitamin C in high proportions. Strawberries contain Vitamin C in a significant amount. Interestingly there is more Vitamin C in one guava than there is in three oranges and orange peel has nearly three times more Vitamin C than orange juice itself.

Tropical fruits such as rockmelon and mangoes and papaw are rich in this vitamin. Parsley has a terrific Vitamin C-iron balance.

Another essential powerful food source is that of iron. There is a very strong likelihood that if there is an iron deficiency in the system then colds, tonsillitis, conjunctivitis and many other types of infection will be frequent. Without iron, your body will be challenged by waste removal. Iron burns up garbage and is necessary for regeneration and transporting oxygen.

The richest source of iron is found in the livers of cattle or other organ meats such as brains and heart. Alternatively other sources that have an abundance of iron include all the green,leafy vegetables, particularly in the darker leaves. Parsley is an easy, ready to use, rich source of iron. I add parsley fresh or partially cooked to many meals.

A point worth noting is that high concentrations of iron are also found in some seeds. Pumpkin seeds, dried and fresh are high in this mineral, and sesame seeds. Alternatively a good spoonful of wheatgerm sprinkled over breakfast or fruit, will be almost enough for your daily requirement. Finally, Kelp and molasses are another two sources of iron most of us could utilise more often.

Keep Smiling.

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