Juicing to Boost Immunity
• Carotene-rich foods. The body converts beta-carotene into vitamin A, and its high antioxidant content fights off cell-damaging free radicals. Try carrots, bell peppers, pumpkin, cantaloupe, mangos, and butternut squash. Tip: the brighter a fruit or vegetable’s color, the higher its beta-carotene content.
• Vitamin C-rich foods. Vitamin C stimulates the production of antibodies and white blood cells, which fight infection and protect the body against bacteria. Try cantaloupe, grapefruit, lemons, mangos, oranges, papaya, pineapples, and strawberries – or go veggie and use asparagus, avocados, broccoli, Brussels sprouts, bell peppers, radishes, and tomatoes.
• Greens. Mom always said you needed “something green” on your plate, and she was right – greens are loaded with vitamins (B’s, C and E, especially) and beneficial antioxidants. Try beet greens, collards, kale, mustard greens, Swiss chard, parsley, turnip greens, spinach, and watercress.
Keep your body protected: raise a toast with a delicious and nutritious glass of juice. Bottoms up!
1 Comments:
ron popeil rocks!
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