This paper has been published by the Journal Consomer Eroski, Eroski Foundation, of which was performed the next copy.

Winter food infections

Pumpkin, carrot and pomegranate are foods with higher protective properties against colds and infections of the winter months

Switching cabinet parallel to the input of the new station must also be applied to the pantry. It's time to walk around the market, check varieties of seasonal food and redesigning menus to better health care. These should be based on foods for their nutritional composition, are specifically indicated for the prevention of the discomforts of the cold months.

- Picture: CBCS -

A preventive menu in winter to help cope with colds and infections is to select, from the huge list of seasonal foods, fruits and vegetables with higher protective properties.

Pressed Vegetables

The carrot, onion and turnip are three typical products of this era. When pressed, they have more number of beneficial bacteria, which in recent months help maintain healthy immune system and intestine to prevent gastroenteritis.

To press them, cut into small pieces and homogeneous or grated, seasoned with mild vinegar (apple or rice) and sea salt and squeeze with your hands for a few minutes. Then let stand several hours in a vegetable press, the press can be done manually if you put weight on them. The mixture with the vinegar and the rest active lactic acid bacteria, which multiply and begin to ferment.

Squash in the soup

The special nutritional Pumpkin most notable is the content of vitamin A, a nutrient that is prominent in the prevention of infections by strengthening the immune system. In winter, it is common defenses down due to the further development of infectious virus and differences in temperature between different spaces. This property is the fact that vitamin A nourishes mucous membranes. This explains that eating pumpkin (cream or grilled tacos) is an effective remedy to heal sore throats and "pupae" in the mouth. Even relieves gastritis by emollient (softener) and protective mucosal irritation of the stomach.

Thanks to this quality, drinking gourd is indicated for the dietary treatment of heartburn, dyspepsia (poor digestion), heartburn and peptic ulcer. The suggestions of menus with recipes for pumpkin encompass the various dishes that make up a regular menu.

• Starters: Simple pumpkin cream with walnuts and hazelnuts, with green beans, with creamed spinach, stuffed with quinoa and vegetables, couscous, mixed with spaghetti, along with rice, shaped cake with potato mixed with vegetables such as red bean cream and squash, lentils and chickpeas in soup with white beans and soybeans. The pumpkin soup is recommended in moments of disgust and annealing.
• Main courses: a compelling option as vegetable dumplings with pumpkin cream mushrooms and peas, a nutritious pie, in pudding, tortilla and as a garnish for braised meats and fish.
• Dessert: cake with almonds and sweet as donuts. If you prefer, you can substitute pumpkin carrot, a vegetable that shares its vast nutritional value for the richness in vitamin A.

Quality criteria in the purchase and maintenance

Given the wide array of gourds, they can be found in markets throughout the year. Copies should be chosen firm, with skin intact and no cuts or damage. Whether to buy summer squash are preferred average size for its flavor is developed and the meat still has not become bitter and fibrous.

The size of the pumpkins is usually large, so generally sold in lots. In this case, it should select squash whose flesh is not too soft in the outer zone. A shiny skin may indicate that it is still immature. If your appearance is somewhat rough, there is a risk that is too mature and meat tend to be fibrous. It is preferable to retain the tail or stem, since it prevents loss of moisture. Winter squashes have a longer life, due to lower water content and skin, which is a protective barrier of the fruit. If kept in good condition and depending on the variety, are kept up to six months.

In summer squash is easy to find, although they are more perishable than the winter. Its thin skin does not protect the meat. Therefore have to be handled with care to avoid deterioration. You can keep a week in the fridge wrapped in a perforated plastic bag. If frozen, pre-blanched, are kept to a month.

In general, these vegetables have been to protect against sources of heat, cold and light. It should be kept in the fridge the whole specimens, but once cut into pieces does require chilling, protected by a plastic film. When it is cooked, the squash is kept in the refrigerator or freezer. If frozen raw must take into account that the thawing is volume loss and moisture.

Grenada, the winter fruit

It is a food representative of the cold months. The richness of pomegranate antioxidants, more abundant if taken in juice, is seen as strengthening the immune system indisputable. It also provides a taste peculiar to different recipes, not just desserts.

• In salad: endive and pomegranate, avocado and prawns, escarole, mussels and nuts or potato and salmon.
• Accompanying: You can prepare a pomegranate vinaigrette for dressing different dishes such as oysters or smoked trout rolls, and may even cook it as a dipping sauce of roasted loin.
• Between meals: a proposal is to develop easy grenade with orange juice.

Along with the pomegranate, citrus (tangerines and oranges) are required on menus fruits winter, in part, as being representative of the cuisine, to be in season and be very rich in vitamin C. This nutrient is effective, not so much to prevent colds and to reduce the discomfort and duration of symptoms.

BOOST FOR RESPIRATORY

Numerous studies claim that certain components of the Mediterranean diet contribute to a healthy respiratory system and prevent the occurrence of some chronic diseases such as asthma. Even from the Spanish Society of Pulmonology and Surgery Torácida (SEPAR) warns that carbon dioxide and ozone air noticeably affect the lining of the airways of asthmatic patients, disrupting their operation and preventing the repair of these structures inflamed. This is the reason why the recommended neumólgos ever more insistently for the intake of foods rich in antioxidant nutrients in the daily diet, for its ability to protect the body from damage by toxic substances. These nutrients include the antioxidant vitamins A, C and E and some minerals (selenium and zinc). Also, the mucus that accompanies many disorders of the airways and difficulty breathing caused by inflammation of the mucous membranes requires modifying the diet. This should include more food as an expectorant and anti-inflammatory and reduce or eliminate those which by their chemical composition, produce more mucus.

Moreover, the airways are generally the most affected by cold and temperature changes that feel to go out from a heated room. Folk remedies are useful for many people, take one tablespoon of honey when you have a sore throat, borage broth to facilitate expectoration and echinacea supplement to strengthen the defenses. The use of propolis is also a reinforcement to cope with colds and sore throats.

Author: By MAITE ZUDAIRE

Source: www.consumer.es