butterscotchblastoff

Kick start your day with a good breakfast

Immunity Boosting

on January 7, 2014

I was going to add “breakfast” to that headline above, but of course, immunity boosting is an all-day affair. I’m really unlikely to want cooked greens first thing in the morning or nuts or a bowl of veggie-bean soup, but give me a few more hours and I’ll gladly take them.

veggie bean soup

Why this new interest in building a bulwark against colds, flu, and worse? We just moved into a new office and, as is the way of all business nowadays, it’s an open plan. I’m really lucky to have an office; the majority of my colleagues are sharing long tables, cheek-by-jowl with each other. The young woman who once told me to send my assistant home for her constant coughing is now the worst offender. “Why, thank you for sharing that cornucopia of germs!” She can keep ’em.

I’m trying to wrap my tiny brain around vitamins, minerals, antioxidants, free radicals, and phytochemicals (plant-sourced compounds that strengthen and support normal immune function, according to Dr. Joel Fuhrman in Super Immunity, an excerpt of which on-line here includes a really helpful glossary of all these terms). From a practical standpoint, Dr. Fuhrman lays it out concisely: “Within two weeks, you could accomplish these basics: a salad every day, a bowl of veggie-bean soup with mushrooms and onions most days, and cooked greens every day.” OK, got it!

I’m also reading nutritionist Tonia Reinhard’s new edition of Superfoods which is a really informative, photo-filled, and valuable encyclopedia of 200 foods, organized by category. She offers very quick sidebars called “Making the Most of…” which include easy recipes and simple tips for incorporating more of that superfood into your diet (sneaky ways that fake out your taste buds). Here is a salad that I am more likely to enjoy first thing in the morning. I got the taste for herring first thing from our Super-Teutonic Tour years ago to Iceland, Norway, Denmark, and Sweden.

“Making the Most of Herring

To make a hearty salad loaded with nutrients, combine 9 ounces of drained canned herring, two large potatoes, cooked and cubed, a diced cucumber, a large apple sliced, 2 tablespoons of light mayonnaise, and 6 tables of low-fat yogurt.”

I’ve got my eye on a pumpkin corn bisque for lunch today at a restaurant called Spreads  (reasonably priced at $4.50/$5.50 for small and large cups). Reinhard says, “In 2012, researchers reported in Research in Pharmaceutical Sciences that their study which involved pumpkin extracts enhanced immune function in mice.”Gezundheit, Mary…the mice and I are protected.”

441 Park Avenue South at 30th Street

441 Park Avenue South at 30th Street

 

 

 

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