Fruits that Boost Your Immune System During Quarantine Pandemic

Now more than ever we need to be careful around places we go to and people that we see. In order to have a further protection from the inside we have to eat to boost our immune system. Here is a list of foods that will strengthen your immune system during this crazy time period! 

Fruits: 

Image Credits Essentials by Catalina

Acai Berry

• This berry is loaded with anthocyanin which may provide protection from DNA cleavage, estrogenic activity, enzyme inhibition, boosting production of cytokines, anti-inflammatory activity, lipid peroxidation, decreasing capillary permeability and fragility, and membrane strengthening.

Image Credits: healthline.com

Elderberry

• This fruit may help fight inflammation because all of the antioxidants it contains. Research shows, an extract from the berries appears to block flu viruses.

Image Credits: Real Simple

Citrus Fruit

• Vitamin C may increase the production of white blood cells and they are key to fighting infections.

Dried Tart Cherries

The high antioxidant content in dried tart cherries may bolster the immune system, including reducing the risk of upper respiratory tract symptoms. They also have a natural melatonin that aids in getting a restful sleep.

Kiwi

Kiwi contains folate, potassium, vitamin K, and vitamin C. Vitamin C boosts white blood cells to fight infection, while kiwi’s other nutrients keeps the rest of your body functioning properly.

Image Credits: Health Line

Over 200% percent of the daily recommended amount of vitamin C in one single papaya. They also contain a digestive enzyme called papain that has anti-inflammatory effects. Papayas have great amounts of B vitamins,  folate and potassium in which all of which are beneficial to your overall health.

Image Credits: Wikipedia

Pomegranate Juice

Pomegranate juice may help your body fight bacteria and several kinds of viruses.

Image Credits: Shape.com

Watermelon

Watermelon has plenty of an antioxidant called glutathione. It powers up the immune system so it can fight infection. The most glutathione in your watermelon is near the rind and the red pulpy flesh. 

Sources:

https://www.health.com/food/immunity-boosting-foods

https://www.healthline.com/health/food-nutrition/foods-that-boost-the-immune-system

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1082894/

https://www.webmd.com/cold-and-flu/ss/slideshow-immune-foods

Winter Vegetables: Benefits of Cauliflower

Benefits of Eating Cauliflower

Contains Tons of Vitamins and Minerals

Cauliflower is a rich source of folate, B complex vitamins and vitamin E. It provides vital minerals such as calcium, magnesium, iron, phosphorous, potassium, sodium and zinc without adding any harmful cholesterol. It is a good source of protein, unsaturated fats, and essential omega-3 fatty acids. It also provides dietary fiber and contains smaller amounts of natural sugars as compared to the other members of its botanical relatives, such as broccoli.

Provides Protection and Nourishment By Boosting the Immune System

Cauliflower has power antioxidants, such as, Vitamin C and manganese that help provide protection  and nourishment to the body. With immune-strengthening nutrients, and other healthy components, the presence of vitamin C, cauliflower in it inhibits various infections and strengthens the defense mechanisms of the body by hampering the growth of disease-causing inflammation. It also contains photochemical called glucosinates and insoles that stimulate cancer-blocking enzymes and alleviates oxidative stress and damage caused by free radicals.

Helps with Hypertension

Besides fighting free radicals, cauliflower has Vitamin K and glucoraphanin that ensures blood circulation and proper function of the blood vessels. Eating cauliflower also reduces the risk of atherosclerosis and promotes cardiovascular health. Also, vitamin K, may help in preventing bone loss in both men and women.

Great Source of Fiber, Controls Cholesterol

Cauliflower is a great source of dietary fiber. It aids in digestion and promotes the elimination of toxins from the body. The presence of glucoraphanin, glucosinolate, and sulforaphane in this vegetable protects the stomach lining and helps in resisting the growth of Heliobacter pylori bacteria. The antioxidant and anti-inflammatory properties of the glucoraphanin and sulforaphane present in cauliflower help with the levels of LDL (bad) cholesterol. It also promotes the stimulation of HDL (good) cholesterol and lowers blood pressure. 

In addition, the fiber and omega-3 fatty acids present in cauliflower also prevent hardening of the arteries. Dietary isothiocyanates in cauliflower prevent the risk of various abdominal disorders such as stomach ulcers and colon cancer.

Helps Absorb Iron and Bone Density

It helps to better absorb iron in the blood with Vitamin C present in cauliflower . This helps to increase the hemoglobin count in the body. Vitamin C, also plays an important role in the production of collagen that protects the joints and bones from inflammatory damage. 

Aids In Weight-Loss 

Cauliflower possesses anti-obesity bacteria called indoles . Studies have found that consumption of cauliflower is beneficial in preventing various inflammatory and metabolic disorders in the body. It also helps in the stimulation of fat-burning thermogenesis, aids in weight loss and prevents obesity.

Aides In Growing Healthy Babies

Including cauliflower in your diet during pregnancy is beneficial because of the presence of essential folate, which helps in healthy neural development of the baby.

Helps Keep Efficient Nuerological Communication

Cauliflower contains minerals choline and phosphorous that are both effective in repairing cell membranes. This is essential for the efficient functioning of the brain and nervous system for transmitting nerve signals. In addition, the presence of potassium and vitamin B6 in cauliflower plays an important role in maintaining brain health and promoting proper communication in the nerves

Source: Organic Facts

Winter Vegetable: Benefits of Eating Carrots

Image Credits: Burpee.com

Benefits of Eating Carrots

    Carrots are one of the most used root vegetables in the world. They are easily grown and come in many colors such as: orange, yellow, red, purple and white. The taproot is part of the carrot mostly comsumed, however the greens are edible as well. Below are a list of benefits gained from including carrots in your daily intake.

• Regulates Cholesterol
• Researcher found in a study that cholesterol levels dropped over 10% when at least 7 ounces of carrots were eaten each day for 3 weeks. In Sweden, it was discovered that carrots can reduce chances of having a heart attack. 
• Eye Health
• Carrots are rich in vitamin A, which can help difficulty of reading at night and/or night blindness. Helps prevent machelor degeneration in the elderly.
•  Diabetes
• Due to the presence of cartenoids, carrots can help diabetics by lowering blood sugar, regulating the amount of insulin and glucose metabolized by the body. They are great substitutes to use for daily bowel movements and liver functionality. 
• Blood Pressure
• Carrots are rich sources of potassium, which is vasodilator that relaxes your blood vessels allowing for better circulation and blood flow. Potassium also aids boosting all organ functions thoughout your body.
• Immune System
• They are a rich source of vitamin C, antiseptic and antibacterial properties. Vitamin C stimulates white blood cell activity in which strengthens the body's immune system.
• Digestion
• Like most root vegetables, carrots are loaded with fiber. Fiber helps stool pass smootly through the digestive tract. A healthy functioning digestive tract leads to weight loss, reduces chances of constipation and hemorroids. It also protects your colon and stomach from diseases which include cancer.
• Oral Health
• Carrots have beneficial antioxidant compounds and consuming them stimulates gums and produces excess salivia. Salvia's akaline properties are important to combat bacteria that otherwise would result in halitosis, cavities or other oral diseases. 
• Stroke
• Research has shown that eating a carrot a day reduces changes of stroke by 68%! Lutein is a cartonoid present in carrots and has been linked to brain health. A study at the University of Illinois, discovered that stroke patients with high beta-carotene levels also had the highest survival rates. 

Sources: Organicfacts.com, Healthline.com

The Benefits of Eating Squash

Benefits of Eating Squash

• Full of vitamin C, magnesium, and other antioxidant compounds

• It helps to neutralize free radicals throughout the body. Free radicals have been connected with a wide spread of illnesses, including cancer, heart diseases, and premature aging.

• Contains high levels of vitamin A, including carotenoid phytonutrients like lutein and zeaxanthin. These help the body boost its immune response and defend against foreign substances

• Great source of B-complex vitamins which helps boost metabolism,. Certain types of squash contain good amounts of dietary fiber and pectin. Pectin regulates blood sugar  throughout the body, making sure that the insulin and glucose activities within the body remain constant and smooth. 

• Due to the presence of omega-3 fatty acids, carotenoids like lutein, zeaxanthin, and beta-carotene,and polysaccharides called homogalacturonan squash gives out anti-inflammatory properties to help heal the body. Anti-inflammatory effects can extend to arthritis and gout. Studies on squash have linked it to reducing gastric and duodenal ulcer reduction, and general anti-inflammation of the cardiovascular system. Inflammation in the body is closely linked to type-2 diabetes.

• The seeds of squash can also be eaten or chewed to get a number of health benefits. These seeds have been directly connected to antifungal, antimicrobial, and antiparasitic activity within the body, protecting us from a wide variety of diseases, including tapeworms and other intestinal parasites.

• Having magnesium and potassium present in squash forms a very effective defense line against cardiovascular issues. Potassium is a vasodilator, which means that it relaxes the tension of blood vessels and arteries, thereby increasing blood flow, oxygenation and reducing the stress on the heart. The fiber found in squash is very good at scraping excess cholesterol from the walls of arteries, thereby reducing the chances of atherosclerosis, heart attack, and stroke. The high levels of folate in squash neutralize harmful levels of homocysteine that builds up in the body. Homocysteine has been linked to increased chances of developing cardiovascular diseases

• High levels of essential vitamins found in squash is very important part of developing bone matter and bone mineral density. Squash is a valuable source of calcium, manganese, zing and other very important trace elements. This helps reduce your chances of developing osteoporosis as you age and ensure the strength and durability of your bones.