How to Not Yield to Winter - Dietary Recommendations

Fermentation is one of the oldest methods of food preservation. The fermentation process not only extends the shelf life of products, but above all gives fermented products many health-promoting properties. Fermentation occurs naturally due to the action of bacteria that naturally occur in food products. Microorganisms transform the sugar content of the products into lactic acid, which makes the product sour. The sour environment prevents the development of unwanted bacteria and stabilizes vitamins C, A, and E. All vitamins are powerful antioxidants, which means that they have an anti-inflammatory effect on the body. Vitamin A strengthens the immune system, prevents infections, and helps in the fight against bacteria and viruses. Vitamin C also supports the immune system and reduces susceptibility to virus and bacterial infections. Fermented products contain live lactic acid bacteria, which can support the function of the immune system, improve the absorption of nutrients, and digestion processes. In addition, these bacteria produce various substances that have a positive effect on the cardiovascular system. Fermented products have antioxidant, antibacterial, and antifungal properties. They are an excellent addition to the diet of people with carbohydrate metabolism disorders. They contain less sugar than their fresh counterparts. In addition, fermented products have a positive impact on human well-being. They regulate the intestinal microbiome, which stimulates brain function and thus supports mental health.

Onions are a vegetable with health-promoting properties, regarded as a natural antibiotic. They contain many specific plant compounds, such as quercetin and kemferol, which have a positive impact on human health. They have anti-inflammatory, antibacterial, and antiviral effects and also alleviate the symptoms of colds. Moreover, they protect liver cells, an organ responsible for cleansing the body of various types of toxins and harmful substances.

Horseradish tuber possesses anti-inflammatory, antibacterial, fungicidal, and antiparasitic properties, simultaneously stimulating the immune system and warming the body. Combined with honey, horseradish tuber aids in combating the flu. It is a natural antibiotic, much like onion, that is highly effective in cases of upper respiratory tract infections.

Garlic is another natural substance with antibiotic properties that contains a large number of biologically active compounds, such as allicin and alanine. It acts as a stimulant for circulation and exhibits antiviral, antibacterial, and antifungal properties. It is important to note that garlic is effective even at low concentrations, comparable to antibiotic-resistant strains. In order for garlic to act as an antibiotic, it must be properly prepared. Before consumption, the garlic cloves should be crushed or chopped and allowed to sit for a few minutes.

Ginger rhizome contains a multitude of biologically active constituents that exert a positive influence on the human body. Ginger displays antiviral, antibacterial, anti-inflammatory, and antipyretic effects. Additionally, it provides excellent warmth, making it recommended for upper respiratory tract infections, rhinitis, and bronchitis. The use of fresh ginger rhizome is advised, as it is more effective in both prevention and treatment of diseases than dried ginger.

The healthful properties of honey have been acknowledged since ancient times. Each type of honey exhibits a unique composition and distinct characteristics. Honey demonstrates antibacterial activity, which is supported by the flavonoids found in honey, such as kemferol or quercetin. The presence of lactic acid bacteria, such as Lactobacillus and Bifidobacterium, also plays a crucial role. New Zealand's Manuka honey exhibits the highest antibacterial activity. Honey contains not only live bacterial cultures but also prebiotics, which nourish gut bacteria and stimulate their growth. For optimal effect on the human organism, honey should be consumed raw or dissolved in any fluid at a temperature not exceeding 40°C. Unfortunately, it loses its valuable properties above this temperature.