Seasonal Foods for Boosting Immunity, as Recommended by Imiseok Theme Dermatology Clinic

Seasonal Foods for Boosting Immunity

From September to October, rainfall drops significantly and the humidity in the air decreases, bringing clear and refreshing weather. Then, as the cold wind starts to blow and November to December arrive, temperatures fall sharply and the difference between morning and evening temperatures becomes large, leading to more cold patients.

Foods in season are better than tonic medicine for recovering strength worn down over the summer and for boosting immunity during the changing seasons and into winter. Let’s look at foods that can support your health and satisfy your appetite in weather like this.

Oysters

Oysters contain many nutrients to the point that they are called milk of the sea. They are in season from September to December, and because they are high in iron, calcium, copper, zinc, and selenium, they are said to help prevent anemia, obesity, and colorectal cancer. They are rich in nutrients but low in calories and fat, making them good for dieting as well. Because they are rich in magnesium and calcium, they help correct nutritional imbalance that can otherwise occur during dieting. Good oysters have a milky white sheen, are firm and springy, and have a clear black edge around the flesh.

Pumpkin

Rich in vitamins, minerals, dietary fiber, and beta-carotene, pumpkin is excellent for stroke, heart disease, vision decline, and anti-aging. Pumpkin is also rich in potassium, which helps regulate sodium in the body, and has excellent diuretic effects that help flush waste out of the body. Therefore, boiled water made from old pumpkin can help reduce postpartum swelling after childbirth, and it also helps expel various toxic substances from the body, aiding in the prevention of night blindness and cataracts. A good pumpkin has a hard exterior, a glossy surface, and a yellowish color.

Jujube

If the internal temperature of our body rises by 1 degree, immunity can increase by 30%. Jujubes have a warm nature, so they raise body temperature and strengthen immunity. The sitostanol contained in jujubes lowers cholesterol levels in the blood, helping prevent cardiovascular diseases such as diabetes, high blood pressure, and arteriosclerosis, and it is also effective for improving insomnia and relieving stress. In addition, the triterpenoid compounds in jujubes have antibacterial and anticancer effects, improving inflammatory responses in the body, and saponin helps relieve symptoms such as coughs, colds, and rhinitis. Drinking jujubes steeped in hot water as tea allows the body to absorb the saponin more effectively.

Radish

Radish, which is in season from October to December, is one of the foods widely used in kimchi-making for the Korean winter season. Autumn radish is naturally sweet, so its texture and taste are excellent even when eaten on its own, and it is rich in calcium, potassium, minerals, and vitamin C. Known as a natural digestive aid on the dinner table, radish contains many digestive enzymes that help with smooth digestion, and its phlegm-reducing effect can help those with phlegm and cough symptoms. Radish can be enjoyed in a variety of recipes such as kkakdugi, radish rice, water kimchi, radish salad, radish noodles, and stir-fried radish with clam meat, making it a staple on Korean dining tables.

Large Shrimp

Large shrimp are best in the period from September to December, when their flesh is plump and they are considered a delicacy. They are rich in calcium and iron and are a representative high-protein, low-fat food that is also very helpful for dieting. They are rich in the antioxidant beta-carotene, which can help boost immunity, and they are rich in taurine and chitosan, which help protect the liver and improve liver function. In particular, chitosan lowers cholesterol in the blood and helps remove waste and impurities from the body, supporting smooth blood circulation. However, large shrimp are low in vitamin C and dietary fiber, so eating too much may cause indigestion; pairing them with cabbage can help make up for the missing nutrients.

Blood Cockles

Blood cockles are in season from November to March and are rich in vitamin B, amino acids, protein, and minerals, making them good for older adults and children in their growing years. They are also high in taurine, which helps reduce cholesterol through fatigue recovery and detoxification. They help improve symptoms of low blood pressure and support red blood cell production, strengthening nerve cells.

Mandarins

Mandarins are a sweet-and-tart food and one of the 대표적인 winter fruits. Mandarins, which are in season from October to January, are rich in vitamin C, which helps boost immunity, keeps the body’s metabolism running smoothly, and helps prevent colds. Vitamin C is also good for skin care and fatigue recovery, while vitamin P strengthens capillaries and helps maintain the permeability of blood vessels.

Today, we talked about seasonal foods that can help boost immunity when eaten in the fall and winter. Of course, eating well to care for your health is important, but if you stay indoors and avoid outdoor activity because it is cold, that can actually lower your immunity, so regular exercise is also important. Take care of your health with moderate exercise and foods that help boost immunity!!