Nutritionist: How to Overcome Colds and Flu with Nutrition

To start with, the doctor advises using natural sources of vitamins C, A, E, D3 and beta-carotene. Citrus fruits, kiwi, leafy vegetables, red pepper and broccoli are rich in vitamin C as well as our traditional products such as sauerkraut, wild rose and frozen berries: currants, raspberries, blackberries, cranberries.

Vitamins A and D3 are also found in products of animal origin: fish oil, cod liver, beef liver, egg yolks, and butter.

Our body can take beta-carotene (provitamin A) from carrots, spinach and pumpkin.

Nuts, sea buckthorn, and vegetable oil are rich in vitamin E.

The second, nonetheless important condition for a quick recovery is increased fluid intake, especially when you have high temperature. Liquid prevents the infection from “registering” in the body, moisturizes the mucous membrane of the upper respiratory tract, and helps to “wash off” viruses and toxins. In case you have a cough or running nose, liquids should be warm, and the warmer the better. Add raspberries, currants, lemon or ginger to warm water. Unsweetened cranberry and red bilberry fruit drinks will help lower the temperature. Excess glucose negatively affects the immune system: the activity of white blood cells that help fight the infection decreases. It is also important to cut down on caffeinated drinks: coffee and strong tea.

The nutritionist advises: during the illness, the diet should be rich in proteins, carbohydrates and vitamins. At the same time, the meals should be light.