In addition to keeping warm and resting reasonably, experts believe that choosing suitable foods, especially green vegetables in daily meals, can contribute to increasing resistance and supporting the body against seasonal respiratory diseases.
Scallions
One of the vegetables that is mentioned a lot is scallions. According to traditional medicine, scallions are warm in nature, helping to dissipate cold and warm the body. From a modern scientific perspective, scallions contain many sulfur, flavonoid and vitamin C compounds, substances that have antibacterial, antioxidant and supportive properties for the immune system.
Dr. Michael Greger, a nutrition and preventive medicine expert in the US, said: "Vegetables of the onion family can activate the body's natural immune response, and also support reducing respiratory infections in cold weather." He recommends using scallions in hot soups, porridge or soups to increase the effectiveness of keeping warm.
Kale
Kale, is a familiar dark green leafy vegetable, easy to find in the cold season. Kale is rich in vitamins A, C, K and strong antioxidants, helping to protect immune cells from attacks from viruses and bacteria. In addition, the high fiber content in kale also contributes to improving gut health, a factor considered the "foundation" of the immune system.
Professor David Katz, a public health and nutrition expert at Yale University (USA), said: "Dark green leafy vegetables like kale provide micronutrients necessary for the immune system to function effectively, especially in the cold season when the risk of infection increases.
Experts recommend that, to maximize benefits, people should process these two types of vegetables in medium-cooked form, limit stir-frying too thoroughly, combined with a sufficient protein diet, drink enough water and keep the body warm. Maintaining a suitable vegetable eating habit in the cold season not only helps with cold resistance but is also a natural "shield" to protect long-term health.
