During the autumn-winter period, at the peak of seasonal illnesses, special attention should be paid to the diet. It should include dishes that can compete with medications in their therapeutic and preventive properties.
According to therapist Anna Khakimova, the most effective food for fighting colds is chicken broth. It is rich in easily digestible protein, vitamins for strengthening the immune system, as well as substances that thin mucus and suppress inflammatory processes.
Minimal energy is expended in digesting chicken broth. This is extremely important during a cold when the body is weakened, and all resources should be focused on recovery rather than on digesting food. In addition to easily digestible proteins and B vitamins, the broth contains iron and minerals that are involved in the production of protective substances – immunoglobulins, which help combat acute respiratory infections and viral respiratory infections.
The presence of the amino acid cysteine in the broth helps to thin mucus, ease coughing, and clear the airways. Interestingly, cysteine is used as a basis for medications recommended by doctors for colds with thick mucus. The steam from hot broth helps relieve nasal congestion, while warm drinks reduce throat pain.
Adding vegetables (carrots, onions, celery, and peppers) that are rich in antioxidants and prebiotics supporting gut microbiota to chicken broth significantly enhances the therapeutic and preventive effect of the dish.
Dr. Khakimova also recommends preparing broth from a whole chicken that has been free-range. In this case, its meat will contain significantly more carnosine – a substance that slows down the aging processes of the body.
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