“7 Health Benefits of Garlic, According to a Nutritionist”

Garlic may just be one of the most satisfying aromas and flavors used in cuisines around the globe. But it can also boast some pretty impressive health benefits. Here are seven reasons to incorporate more of this mouthwatering veggie into your eating routine, and a few tips for dealing with the worth-it garlic breath.

GARLIC OFFERS IMMUNE SUPPORT: Some “immunity shots” incorporate garlic, and for good reason. Historically, garlic has been used to ward off illnesses, fight infections, and treat wounds. In fact, research lends credibility to garlic’s immune-bolstering capabilities. In one study, https://www.ncbi.nlm.nih.gov/pubmed/11697022 146 volunteers were assigned to receive either a placebo or a garlic supplement daily for 12 weeks throughout the winter. The garlic group experienced significantly fewer colds compared to the placebo group, and they recovered faster if they did get infected. Newer research confirms that aged garlic extract may enhance immune cell function. In the study, healthy adults between 21 and 50 received either a placebo or aged garlic extract for 90 days. While there was no difference in the number of illnesses between the groups, those who received garlic had reduced cold and flu severity, fewer symptoms, and a smaller number of missed days of work or school.

IT CAN BOOST HEART HEALTH: In a recent review of previously published studies, scientists summarized the many ways garlic protects heart health. These include lowering blood pressure and cholesterol, as well as reducing artery stiffness and blood markers for inflammation. Other research shows that compared to a placebo, aged garlic extract can help slow the rate of progression of coronary artery calcification, a risk factor for cardiac events, including heart attack and stroke. In people with high cholesterol, garlic has been shown to reduce both total cholesterol and “bad” LDL, while slightly improving protective ”good” HDL. Researchers say the 8% reduction in total cholesterol seen in studies is associated with a 38% reduced risk of coronary events by age 50.

GARLIC FIGHTS HIGH BLOOD PRESSURE: Around the world, about 25% of adults have high blood pressure, and the condition is linked to seven million deaths each year. In one meta-analysis, garlic supplements were found to be more effective at curbing blood pressure compared to a placebo, especially in people diagnosed with hypertension. Another study found that garlic supplements have the potential to reduce blood pressure in people with hypertension, while simultaneously lowering cholesterol and stimulating the immune system.

IT CAN PROTECT FROM CANCER: Garlic and other vegetables in the allium family, including onions and leeks, have been linked to a reduced risk of several types of cancer, including of the stomach, throat, prostate, and colon. Natural compounds in garlic are known to help selectively kill off cancer cells, and prevent cancer from growing and spreading.

GARLIC SUPPORTS BRAIN HEALTH: In addition to supporting learning and memory, aged garlic extract may also help prevent cognitive decline by protecting brain neurons. The veg also helps fight against the brain changes known to be a precursor to neurodegenerative conditions, including Alzheimer’s.

IT’S GOOD FOR YOUR GUT: Garlic functions as a prebiotic, food for beneficial bacteria in the gut tied to immunity and positive mood. Research has also shown that aged garlic extract positively improves the diversity of microbes in the gut, including an increase in the number of beneficial and immune-stimulating bacteria.

IT IMPROVES BONE HEALTH: A high consumption of allium vegetables, including garlic, is associated with protection against hip osteoarthritis, the most common disabling joint condition affecting older adults. Scientists believe the plant’s natural compounds help fend off the breakdown of joint cartilage and bone.

 

BEST WAYS TO CONSUME GARLIC: While many of the studies referenced above involve garlic supplements, I don’t recommend taking them without the guidance of your physician or a dietitian. In supplemental form, garlic can interact with medications or other supplements, or potentially trigger unwanted side effects that may include digestive upset, dizziness, insomnia, and increased bleeding risk. Instead, reach for whole garlic. To maximize its effectiveness, crush fresh garlic, and then let it sit at room temperature. Research shows that this step releases an enzyme that boosts levels of garlic’s health promoting compounds, which peak about 10 minutes after crushing. After this resting time, add garlic to homemade extra virgin olive oil vinaigrette dressing, sautéed greens and other veggies, sir-fry’s, soups, stews, and savory nut butter sauces.

 

GETTING RID OF GARLIC BREATH: As for that garlic breath, the best way to combat it is to chew on fresh herbs, like mint or parsley, after a garlic-rich meal. Munching on an apple or lettuce can also help neutralize the sulfur compounds that give garlic its distinct scent. Or try black garlic. Free from additives and preservatives, black garlic is made from whole garlic that’s been aged for a month in a special fermentation process under high heat. This process causes the garlic to develop a dark color, soft texture, and sweet taste. It’s been shown to pack twice as many antioxidants as raw garlic, and bonus: it won’t give you garlic breath like its unfermented cousin.

Cynthia Sass, MPH, RD, is Health's contributing nutrition editor, a New York Times best-selling author, and a private practice performance nutritionist who has consulted for five professional sports teams.

Much Love, Dr.Shermaine, #InformativeRead #PleaseShare #HealthyBodySoulAndSpirit #IWantYou2LiveWell #FeelFree2SignUpAndFollow

The Goal is to Always Make You Aware of What Concerns Your Body, Soul and Spirit, So You Can Have Open, Honest and Frequent Discussions With Your Physicians and Counselors. You Can’t Treat or Cure What You Don’t Know is Sick.

"It's Not Selfish to Love Yourself, Take Care of Yourself and to Make Your Happiness a Priority. It's a Necessity." (Mandy Hale)

"Self-Care is Not Selfish. You Cannot Serve From an Empty Vessel." (Eleanor Brown)

The contents of the Health Magazine and Self-Care With Dr. Shermaine Sites, such as text, graphics, images, and other material contained on the Health Magazine and Self-Care With Dr. Shermaine Sites ("Content") are for informational purposes only. The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on the Health Magazine and Self-Care With Dr. Shermaine Sites!

If you think you may have a medical emergency, call your doctor or 911 immediately. Health Magazine and Self-Care With Dr. Shermaine does not recommend or endorse any specific tests, physicians, products, procedures, opinions, or other information that may be mentioned on the Sites. Reliance on any information provided by Health Magazine, Health Magazine employees, others appearing on the Site at the invitation of Health Magazine, and Self-Care With Dr. Shermaine or other visitors to the Sites is solely at your own risk. 

 

"Superfoods That Fight Colds and Flu"

 

Trying to avoid colds and flu? From oysters to sweet potatoes, these foods can help.

BOOST YOUR IMMUNITY: They say you are what you eat, so it makes sense that eating healthy foods can help you stay, ER, healthy. "You can't underestimate the importance of good nutrition when it comes to...your immune system," says Karen Ansel, RD, a spokesperson for the Academy of Nutrition and Dietetics. "Vitamins, minerals, antioxidants—these are what keeps your body strong, and without them you're not giving your body the edge it needs to ward off infection." And we're not talking just fruits and vegetables: Foods from every food group are represented here. Make them a part of your diet for your best defense against colds and flu.

FISH: Oily fish—including salmon, tuna, and mackerel—are rich in omega-3 fatty acids, compounds that help reduce harmful inflammation in the body. Chronic inflammation prevents your immune system from working properly, and can contribute to colds and flu as well as more serious diseases.
Omega 3s may fight colds on more than one front. In a placebo-controlled 2011 study published in Brain, Behavior and Immunity, medical students who took fish oil supplements for three months had lower inflammation levels and also fewer symptoms of anxiety—a condition that can itself weaken immune function.

OYSTERS: Zinc, an essential mineral, has a strong track record of fighting the common cold. A comprehensive review of the research, published in a Canadian medical journal in 2012, concluded that taking zinc lozenges appears to shorten the duration of cold symptoms in adults. Zinc supplements carry a risk of side effects such as nausea and headaches, however. A better bet, says Ansel, may be to get zinc straight from your diet. Oysters contain more of the nutrient per serving than any other food—but if you're concerned about staying healthy, you might not want to eat them raw. "Uncooked shellfish could contain harmful bacteria that could make you sick in other ways," Ansel says.

GARLIC: These pungent cloves do more than just flavor your food. Garlic also contains allicin, a sulfuric compound that produces potent antioxidants when it decomposes. A 2001 study in the journal Advances in Therapy found that people who took garlic supplements for 12 weeks between November and February got fewer colds than those who took a placebo. And of those who did get sick, those who took the garlic supplement felt better faster. Garlic packs the biggest antioxidant punch when eaten raw. Flavor too strong for you? Consider taking aged-garlic extract capsules.

ANISE SEEDS: These licorice-flavored seeds, which have antibacterial properties, have been shown to ease coughing and help clear congestion from the upper respiratory tract. Anise seeds can be eaten (in rolls and cookies, for instance), but for cold-fighting the delivery method of choice is usually tea. According to the American Pharmaceutical Association's Practical Guide to Natural Medicines, a typical recipe is to add one cup of crushed anise seeds to one cup of hot water, and flavor with sugar, garlic, cinnamon, or honey (if desired). Sip this concoction up to three times a day.

CITRUS FRUITS: Recent research suggests that vitamin C may not be as useful in preventing colds as once thought. However, studies do show that taking the vitamin at the first sign of illness may reduce a cold's duration by about a day, which can feel like a lifetime when you're suffering. Eating lots of citrus—whether that entails digging in to orange and grapefruit slices, or using lemons and limes in recipes—will provide plenty of this powerhouse nutrient. Don't worry about overdoing it, since it's very hard to overdose on vitamin C. Anything your body doesn't use is just washed right out of your system.

FENNEL: Like anise seeds, fennel is a natural expectorant, and can help clear chest congestion and soothe a persistent cough. The two foods have similar flavors, in fact, and in supermarkets fennel is sometimes referred to as anise, even though they're different plants. Fennel can be eaten raw or roasted, but you may get the best cold-fighting benefit from drinking a tea made from fennel seeds. Try Yogi Tea's Throat Comfort, or make your own with 1.5 teaspoons of fennel seeds and one cup boiling water. Steep for 15 minutes, strain, and sweeten with honey to taste.

YOGURT AND KEFIR: We usually think of bacteria as a bad thing, but some of these microorganisms are essential for good health. Eating probiotic foods, such as yogurt and kefir, is a good way to replenish beneficial strains of bacteria, which promote digestive health and help prevent stomach ailments. "There are over 10 trillion bacteria living in our gastrointestinal tract, so you want to make sure the good ones outnumber the bad ones," Ansel says. The benefits of good bacteria may go beyond our gut. A 2011 review of the research found that consuming probiotics—whether in food or supplement form—lowers the risk of upper respiratory tract infections better than a placebo.

TEA: Everyone knows a steaming hot cup of tea can help break up chest congestion and soothe a sore throat, but the benefits may run deeper. All tea—black, green, or white—contains a group of antioxidants known as catechins, which may have flu-fighting properties. In a 2011 Japanese study, people who took catechin capsules for five months had 75% lower odds of catching the flu than people taking a placebo. Need another reason to turn on the kettle? Other research suggests catechins may help boost overall immunity, rev metabolism, and protect against cancer and heart disease.

RED PEPPERS: Like citrus fruits, red peppers are high in vitamin C. In fact, one red pepper has 150 milligrams of the nutrient—that's twice the recommended daily allowance for women. (A large orange, by comparison, only has about 100 milligrams.) Even that may not be enough, however, as studies suggest you need much more than that to harness the nutrient's cold-fighting benefits. "If you're sick, you should be eating a lot of vitamin C throughout the day—400 to 500 milligrams," Ansel says.

MILK: Much of the vitamin D that our bodies need to build strong bones, defend against heart disease, and—you guessed it—bolster our immune system is produced when the sun's rays interact with our skin cells. But this key vitamin is also found in fortified foods such as milk, orange juice, and breakfast cereal. Getting your daily dose of vitamin D may keep colds at bay. A 2009 study from Massachusetts General Hospital found that lower vitamin D levels were associated with a greater risk of upper respiratory infections. In 2012, the same researchers found that Vitamin D supplements can help ward off kids’ winter colds, as well.

MUSHROOMS: When it comes to mushrooms, your choices are many: White button, Portobello, shiitake, and Maitake are just a few of the varieties you'll find in your grocery store. Fortunately, just about all mushrooms contain some form of immune-boosting antioxidants, along with potassium, B vitamins, and fiber. Shiitakes, for example, contain lentinan, a nutrient that is thought to have anticancer properties. Other varieties, such as certain brands of Portobello, are grown in ultraviolet light to spur vitamin D production.

SKINLESS TURKEY BREAST: Lean proteins, such as turkey breast with the skin removed, are high on Ansel's list of flu fighters. "We think we need protein to build muscle, and we do—but actually, we need it to build antibodies and fight infection in the body, as well," she says. Chicken, turkey, and pork are all good sources of protein, but you can also get plenty from meatless sources such as beans, nuts, and dairy.

LEAFY GREENS: The darker the greens, the higher the nutrient content. So when you're shoring up your defenses for cold and flu season, choose arugula and kale over iceberg lettuce. Bitter greens like arugula may even help relieve chest congestion, sniffles, and coughs. How? It's not entirely clear, although a 2011 British study found that mice that were fed green vegetables had more infection-fighting white blood cells in their intestines than those who were not.

BLUEBERRIES: These antioxidant powerhouses are bite-sized immunity boosters, especially when they grow in the wild. In 2007, Cornell University scientists found that wild blueberries contained the most active antioxidants of any fresh fruit, thanks to their high levels of anthocyanins—one of the most potent antioxidants.

DARK CHOCOLATE: Ounce for ounce, pure cocoa contains more of the disease-fighting antioxidants known as polyphenols than most berries—and it's loaded with zinc, to boot. Too often, however, the nutritional benefits of cocoa are overshadowed by the sugar and saturated fat found in chocolate bars and other treats. To reap the immunity-boosting benefits without the unhealthy extras, stick with bite-sized portions—about one quarter-ounce per day—of dark chocolate with a cocoa content of 70% or higher.

BRAZIL NUTS: These rich, creamy nuts are high in protein, healthy fats, and selenium, a mineral that's essential for proper immune function and may help guard against infections and flu. In a 2001 study, University of North Carolina researchers found that mice infected with the flu virus showed higher levels of inflammation if they were deficient in selenium. Your body only needs a small amount of selenium, though, and getting too much may actually raise your risk for certain diseases. Just one nut contains more than a day's recommended value, so eat these treats sparingly.

CARROTS AND SWEET POTATOES: Orange fruits and vegetables, such as carrots and sweet potatoes, are rich in beta-carotene. When we eat these foods, our bodies convert this organic compound into vitamin A, which is essential for maintaining a strong immune system. Vitamin A is especially important for areas that go haywire when we catch a cold: It keeps the mucous membranes that line our nose and throat—one of the body's first lines of defense—healthy and functioning properly.

SUNFLOWER SEEDS: These crunchy snacks are among the best natural sources of vitamin E, an antioxidant that protects cell walls from damage; a single one-ounce serving contains 30% of your recommended daily intake. (For a healthier choice, be sure to choose dry-roasted seeds over those roasted in oil.) Vitamin E may be especially important for the health of our lungs, where it appears to fight the harmful process known as oxidative stress. A 2003 study in Scotland found that people with diets high in vitamins C and E had greater lung capacity and produced less phlegm.

OATS: Whether you eat them in a bowl or a bar, oats contain a type of fiber called beta-glucan, known for its cholesterol-lowering and immune-boosting properties. Animal studies have shown that beta-glucan from oats can help prevent upper respiratory tract infection, and a few controlled trials have suggested that beta-glucan consumption can alter white blood cell activity in humans, as well.

By Amanda MacMillan, Health Magazine

Much Love, Dr.Shermaine #InformativeRead #PleaseShare #HealthyBodySoulAndSpirit

"It's Not Selfish to Love Yourself, Take Care of Yourself and to Make Your Happiness a Priority. It's a Necessity." (Mandy Hale)

"Self-Care is Not Selfish. You Cannot Serve From an Empty Vessel." (Eleanor Brown)

 

The contents of the Health Magazine and Self-Care With Dr. Shermaine Sites, such as text, graphics, images, and other material contained on the Health Magazine and Self-Care With Dr. Shermaine Sites ("Content") are for informational purposes only. The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on the Health Magazine and Self-Care With Dr. Shermaine Sites!

If you think you may have a medical emergency, call your doctor or 911 immediately. Health Magazine and Self-Care With Dr. Shermaine does not recommend or endorse any specific tests, physicians, products, procedures, opinions, or other information that may be mentioned on the Sites. Reliance on any information provided by Health Magazine, Health Magazine employees, others appearing on the Site at the invitation of Health Magazine, and Self-Care With Dr. Shermaine or other visitors to the Sites is solely at your own risk. 

“Superfoods That Fight Colds!”

Trying to avoid colds and flu? From oysters to sweet potatoes, these foods can help.

BOOST YOUR IMMUNITY: They say you are what you eat, so it makes sense that eating healthy foods can help you stay, ER, healthy. "You can't underestimate the importance of good nutrition when it comes to...your immune system," says Karen Ansel, RD, a spokesperson for the Academy of Nutrition and Dietetics. "Vitamins, minerals, antioxidants—these are what keeps your body strong, and without them you're not giving your body the edge it needs to ward off infection." And we're not talking just fruits and vegetables: Foods from every food group are represented here. Make them a part of your diet for your best defense against colds and flu.

FISH: Oily fish—including salmon, tuna, and mackerel—are rich in omega-3 fatty acids, compounds that help reduce harmful inflammation in the body. Chronic inflammation prevents your immune system from working properly, and can contribute to colds and flu as well as more serious diseases.
Omega 3s may fight colds on more than one front. In a placebo-controlled 2011 study published in Brain, Behavior and Immunity, medical students who took fish oil supplements for three months had lower inflammation levels and also fewer symptoms of anxiety—a condition that can itself weaken immune function.

OYSTERS: Zinc, an essential mineral, has a strong track record of fighting the common cold. A comprehensive review of the research, published in a Canadian medical journal in 2012, concluded that taking zinc lozenges appears to shorten the duration of cold symptoms in adults. Zinc supplements carry a risk of side effects such as nausea and headaches, however. A better bet, says Ansel, may be to get zinc straight from your diet. Oysters contain more of the nutrient per serving than any other food—but if you're concerned about staying healthy, you might not want to eat them raw. "Uncooked shellfish could contain harmful bacteria that could make you sick in other ways," Ansel says.

GARLIC: These pungent cloves do more than just flavor your food. Garlic also contains allicin, a sulfuric compound that produces potent antioxidants when it decomposes. A 2001 study in the journal Advances in Therapy found that people who took garlic supplements for 12 weeks between November and February got fewer colds than those who took a placebo. And of those who did get sick, those who took the garlic supplement felt better faster. Garlic packs the biggest antioxidant punch when eaten raw. Flavor too strong for you? Consider taking aged-garlic extract capsules.

ANISE SEEDS: These licorice-flavored seeds, which have antibacterial properties, have been shown to ease coughing and help clear congestion from the upper respiratory tract. Anise seeds can be eaten (in rolls and cookies, for instance), but for cold-fighting the delivery method of choice is usually tea. According to the American Pharmaceutical Association's Practical Guide to Natural Medicines, a typical recipe is to add one cup of crushed anise seeds to one cup of hot water, and flavor with sugar, garlic, cinnamon, or honey (if desired). Sip this concoction up to three times a day.

CITRUS FRUITS: Recent research suggests that vitamin C may not be as useful in preventing colds as once thought. However, studies do show that taking the vitamin at the first sign of illness may reduce a cold's duration by about a day, which can feel like a lifetime when you're suffering. Eating lots of citrus—whether that entails digging in to orange and grapefruit slices, or using lemons and limes in recipes—will provide plenty of this powerhouse nutrient. Don't worry about overdoing it, since it's very hard to overdose on vitamin C. Anything your body doesn't use is just washed right out of your system.

FENNEL: Like anise seeds, fennel is a natural expectorant, and can help clear chest congestion and soothe a persistent cough. The two foods have similar flavors, in fact, and in supermarkets fennel is sometimes referred to as anise, even though they're different plants. Fennel can be eaten raw or roasted, but you may get the best cold-fighting benefit from drinking a tea made from fennel seeds. Try Yogi Tea's Throat Comfort, or make your own with 1.5 teaspoons of fennel seeds and one cup boiling water. Steep for 15 minutes, strain, and sweeten with honey to taste.

YOGURT AND KEFIR: We usually think of bacteria as a bad thing, but some of these microorganisms are essential for good health. Eating probiotic foods, such as yogurt and kefir, is a good way to replenish beneficial strains of bacteria, which promote digestive health and help prevent stomach ailments. "There are over 10 trillion bacteria living in our gastrointestinal tract, so you want to make sure the good ones outnumber the bad ones," Ansel says. The benefits of good bacteria may go beyond our gut. A 2011 review of the research found that consuming probiotics—whether in food or supplement form—lowers the risk of upper respiratory tract infections better than a placebo.

TEA: Everyone knows a steaming hot cup of tea can help break up chest congestion and soothe a sore throat, but the benefits may run deeper. All tea—black, green, or white—contains a group of antioxidants known as catechins, which may have flu-fighting properties. In a 2011 Japanese study, people who took catechin capsules for five months had 75% lower odds of catching the flu than people taking a placebo. Need another reason to turn on the kettle? Other research suggests catechins may help boost overall immunity, rev metabolism, and protect against cancer and heart disease.

RED PEPPERS: Like citrus fruits, red peppers are high in vitamin C. In fact, one red pepper has 150 milligrams of the nutrient—that's twice the recommended daily allowance for women. (A large orange, by comparison, only has about 100 milligrams.) Even that may not be enough, however, as studies suggest you need much more than that to harness the nutrient's cold-fighting benefits. "If you're sick, you should be eating a lot of vitamin C throughout the day—400 to 500 milligrams," Ansel says.

MILK: Much of the vitamin D that our bodies need to build strong bones, defend against heart disease, and—you guessed it—bolster our immune system is produced when the sun's rays interact with our skin cells. But this key vitamin is also found in fortified foods such as milk, orange juice, and breakfast cereal. Getting your daily dose of vitamin D may keep colds at bay. A 2009 study from Massachusetts General Hospital found that lower vitamin D levels were associated with a greater risk of upper respiratory infections. In 2012, the same researchers found that Vitamin D supplements can help ward off kids’ winter colds, as well.

MUSHROOMS: When it comes to mushrooms, your choices are many: White button, Portobello, shiitake, and Maitake are just a few of the varieties you'll find in your grocery store. Fortunately, just about all mushrooms contain some form of immune-boosting antioxidants, along with potassium, B vitamins, and fiber. Shiitakes, for example, contain lentinan, a nutrient that is thought to have anticancer properties. Other varieties, such as certain brands of Portobello, are grown in ultraviolet light to spur vitamin D production.

SKINLESS TURKEY BREAST: Lean proteins, such as turkey breast with the skin removed, are high on Ansel's list of flu fighters. "We think we need protein to build muscle, and we do—but actually, we need it to build antibodies and fight infection in the body, as well," she says. Chicken, turkey, and pork are all good sources of protein, but you can also get plenty from meatless sources such as beans, nuts, and dairy.

LEAFY GREENS: The darker the greens, the higher the nutrient content. So when you're shoring up your defenses for cold and flu season, choose arugula and kale over iceberg lettuce. Bitter greens like arugula may even help relieve chest congestion, sniffles, and coughs. How? It's not entirely clear, although a 2011 British study found that mice that were fed green vegetables had more infection-fighting white blood cells in their intestines than those who were not.

BLUEBERRIES: These antioxidant powerhouses are bite-sized immunity boosters, especially when they grow in the wild. In 2007, Cornell University scientists found that wild blueberries contained the most active antioxidants of any fresh fruit, thanks to their high levels of anthocyanins—one of the most potent antioxidants.

DARK CHOCOLATE: Ounce for ounce, pure cocoa contains more of the disease-fighting antioxidants known as polyphenols than most berries—and it's loaded with zinc, to boot. Too often, however, the nutritional benefits of cocoa are overshadowed by the sugar and saturated fat found in chocolate bars and other treats. To reap the immunity-boosting benefits without the unhealthy extras, stick with bite-sized portions—about one quarter-ounce per day—of dark chocolate with a cocoa content of 70% or higher.

BRAZIL NUTS: These rich, creamy nuts are high in protein, healthy fats, and selenium, a mineral that's essential for proper immune function and may help guard against infections and flu. In a 2001 study, University of North Carolina researchers found that mice infected with the flu virus showed higher levels of inflammation if they were deficient in selenium. Your body only needs a small amount of selenium, though, and getting too much may actually raise your risk for certain diseases. Just one nut contains more than a day's recommended value, so eat these treats sparingly.

CARROTS AND SWEET POTATOES: Orange fruits and vegetables, such as carrots and sweet potatoes, are rich in beta-carotene. When we eat these foods, our bodies convert this organic compound into vitamin A, which is essential for maintaining a strong immune system. Vitamin A is especially important for areas that go haywire when we catch a cold: It keeps the mucous membranes that line our nose and throat—one of the body's first lines of defense—healthy and functioning properly.

SUNFLOWER SEEDS: These crunchy snacks are among the best natural sources of vitamin E, an antioxidant that protects cell walls from damage; a single one-ounce serving contains 30% of your recommended daily intake. (For a healthier choice, be sure to choose dry-roasted seeds over those roasted in oil.) Vitamin E may be especially important for the health of our lungs, where it appears to fight the harmful process known as oxidative stress. A 2003 study in Scotland found that people with diets high in vitamins C and E had greater lung capacity and produced less phlegm.

OATS: Whether you eat them in a bowl or a bar, oats contain a type of fiber called beta-glucan, known for its cholesterol-lowering and immune-boosting properties. Animal studies have shown that beta-glucan from oats can help prevent upper respiratory tract infection, and a few controlled trials have suggested that beta-glucan consumption can alter white blood cell activity in humans, as well.

By Amanda MacMillan, Health Magazine

Much Love, Dr.Shermaine #InformativeRead #PleaseShare #HealthyBodySoulAndSpirit

"It's Not Selfish to Love Yourself, Take Care of Yourself and to Make Your Happiness a Priority. It's a Necessity." (Mandy Hale)

"Self-Care is Not Selfish. You Cannot Serve From an Empty Vessel." (Eleanor Brown)