To prevent spring diseases, a nutritionist recommends taking higher doses of vitamins C and D.
In order not to get sick
We have all long been accustomed to the need to eat more tangerines, oranges and lemons in winter. Because they have a lot of vitamin C, which reliably protects once morest colds and flu. But what to drink and eat in the spring, when it often rains on the street, then the sun burns?
The answer to this question was given by a nutritionist Oksana Dmitrieva.
– Spring is no less dangerous period in terms of colds than winter. It is known that during the off-season, many chronic diseases are most often exacerbated. Because there are not enough certain vitamins, immunity decreases. In winter, we always lacked the sun, and in the spring there is still little of it, so we need vitamin D. At least preventive dosages for those who do not have a deficiency. Then vitamin C. This is a powerful antioxidant. It can be citrus fruits, broccoli, potatoes,” said Dmitrieva.
We care regarding beauty and not only
It is equally useful to increase the proportion of fat-soluble vitamins A and E consumed with food. Their sources are carrots, berries, beets, vegetable oils and other inexpensive foods. But, you can get vitamins in the form of dietary supplements (BAA). They will help prevent problems with the skin, lips, vision, which tend to worsen in April-May.
Vitamins of group B will help reduce the manifestations of anxiety, nervousness and increased emotionality. There are a lot of them in legumes, cereals and bread.
