The immune system is a “complex network of organs, cells, and substances”. It features skin, gut, pancreas, bone marrow, spleen, liver, thymus gland, tonsils, and the lymphatic system- essentially,”all cells and tissues of the body which have the capacity to resist infection and disease.” There are patches of lymphoid tissue in the intestinal tract, also.
Immunity
It provides a mechanism for protection against disease. Immunity on a cellular level is what protects us from fungi, viruses, bacteria and yeast infections. Nutrition plays a major role in a healthy immune system. Considering that the immune system is a multi-organ system, which there are countless immune system cells are generated daily, it’s reasonable to assume that “its large size and high cell turnover unite to make the immune system a significant consumer of nutrients.
So, some facets of immunity are extremely sensitive to nutrient deficiencies. It’s unsure as to whether this decrease in immunity results from nutrient deficiencies and/or improved requirements. The latter could result from an assortment of causes that will be discussed later.
Research
Studies have demonstrated that there’s a “causal association between undernutrition and secondary immunodepression that contributes to diminished immunity to infectious diseases” which “acute malnutrition has a big effect on resistance to disease that’s partly mediated through the immune system. There’s also evidence that”moderate-to-marginal undernutrition may compromise immunity”.
Deficiencies of zinc, folic acid, essential fatty acids, manganese, calcium or some of the B vitamins may severe impair immune system operation. John Hopkins University announced the discovery of a chemical found in broccoli, specifically polyphenols, that not only prevented the growth of tumors by 60 percent in the studied group, in addition, it decreased the size of tumors that did grow by 75%. In a study of over 1,000 men ran at the Fred Hutchinson Cancer Research Center in Seattle, WA, those ingesting 28 servings of vegetables a week had a 35% lower risk of prostate cancer, but those consuming only 3 or more servings of cruciferous vegetables per week had a 44% lower prostate cancer risk.
In the Netherlands Cohort Study on Diet and Cancer, where data was collected on over 100,000 individuals for at least 6 decades, those eating the most vegetables profited with a 25% lower risk of colorectal cancers, but those eating the most cruciferous vegetables did nearly twice as well with a 49% drop in their pancreatic cancer risk.
Good to know
A study of Chinese women in Singapore, a city where air pollution levels tend to be high placing stress on the detoxification capacity of residents’ lungs, discovered that in non-smokers, eating cruciferous vegetables lowered risk of lung cancer by 30 percent. In smokers, regular cruciferous vegetable consumption reduced lung cancer risk an incredible 69%. One cup of broccoli comprises the RDA for vitamin C, and strengthens the immune system with beta-carotene, and modest but useful amounts of selenium and zinc, two trace minerals which act as cofactors in several immune defensive activities.
A combination of those and other power foods have the capability to shield, protect and restore. They act to shield the immune system by improving cell-to-cell communication, allowing the cells to send and receive messages clearly and effectively. They protect against the many environmental toxins, poor food resources, and stress.
Power foods
These help restore cellular health that’s been compromised by pollutants; such as those from the air we breathe and water we drink. Sea vegetables, more commonly called seaweed or marine algae, have superior nutritional value that enhances immune system function. Wakame, undaria pinnatifida, is among the main species of seaweed that’s full of protein, calcium, iodine, magnesium, iron and folate. Lignans, which help combat cancer are found in high quantity in wakame (kelp) and can offer protection against certain cancers.
Spirulina is a spiral-shaped, blue-green, single-celled alga. It’s an over 65% complete, pre-digested vegetable protein. Spirulina absorbs and retains many minerals and nutrients such as essential fatty acids, GLA fatty acid, lipids, the nucleic acids (RNA and DNA), B complex, vitamin C and E, and phytochemicals such as carotenoids, chlorophyll (blood purifier) and phycocyanin, a protein that is known to inhibit cancer.
Shitake, reishi and mitake mushrooms bring about increased cellular immunity and have been proven to encourage the conversion of cancer cells into normal cells. Chinese study encourages the use of these mushrooms to stimulate immune function. They contain betaglucans which are proven immuno-stimulants. Mushrooms have great nutritional value since they’re low in calories and fat and have no cholesterol. They’re low in salt and contain various minerals such as potassium, oleic acid, folate, copper, iron, phosphorus, magnesium and selenium.
Remember
Mushrooms include a fantastic supply of vitamins especially B vitamins. The protein found in mushrooms is superior to other vegetable protein because its essential amino acid content. Between 70-90% of the vegetable protein is readily digested. Aloe Vera, a frequent plant, has been used for centuries on cuts and burns. More significantly, it features plenty of essential sugars necessary for cellular communication. Aloe appears to fortify the immune system, especially in those healthy, to keep patient from contracting other infections. It’s a high antioxidant capacity and an anti-inflammatory impact.
The Organic Trade Association has cited several reasons to eat organic foods. Some of the main reasons, in my estimation include the fact that organic products meet strict standards- reducing health risks by eliminating the use of toxic compounds, which organic farmers build healthy soils- the basis of the food chain. Healthier lands will promote greater nutritive value in foods. Eating a mixture of raw and cooked foods can provide maximum health benefits. For instance, raw and cooked broccoli (crucifers) provides different anticancer phytonutrients. The raw vegetable has higher vitamin C cooking the vegetable leaves the carotenoids more bioavailable.
