With
the days getting shorter and the weather cooling, now is a good time to start
focusing on our immune systems in preparation for cold and flu season. Boosting immunity involves more than simply
supplementing with vitamin C, zinc, and echinacae. Eating healthy foods that are in season is
one of the most effective ways to protect ourselves from winter viruses.
Our
bodies fluctuate with and mimic nature, thus we need to change our diets as the
seasons change, incorporating foods that are fresh and healthy. This keeps our immune systems working
efficiently, and allows for better adaptation to environmental factors and
temperature changes.
The
autumn season corresponds with the lung and large intestine. 70% of our lymphoid tissue (immune tissue) is
found in our intestines, and many cold and flu symptoms are expressed through
our lungs. If we do not properly prepare
these organs for cold and flu season, we are predisposing ourselves to illness.
During
fall, turn towards warming foods in preparation for winter, where the focus is
on storing energy, rest, and hibernation.
Fresh produce should be eaten when it is in season, while grains and
beans can be eaten year-round.. Autumn
harvest foods include: Apples, Arugula, Asian pears, Beet Greens, Beets, Bok Choy,
Broccoli, Brussel Sprouts, Burdock, Cabbage, Carrots, Cauliflower, Celery,
Chard, Collard Greens, Corn, Cranberries, Cucumbers, Daikon, Eggplant, Fennel,
Garlic, Grapes, Green Beans, Horseradish, Kale, Leeks, Lettuce, Mesclun,
Mustard Greens, Mushrooms, Okra, Onions (red, yellow), Parsnips, Peas (snap,
snow), Peppers, Potatoes, Pumpkins, Quince, Radishes, Raspberries, Rutabagas,
Scallions, Shallots, Spinach, Sprouts, Squash, Sweet Potatoes, Tomatoes, Turnip
Greens, and Turnips. Also try incorporating
the more warming herbs such as ginger, peppercorns, and mustard seeds.