{"id":7381,"date":"2020-06-10T09:28:04","date_gmt":"2020-06-10T07:28:04","guid":{"rendered":"https:\/\/www.stedtnitz.ch\/?p=7381"},"modified":"2020-07-06T09:05:36","modified_gmt":"2020-07-06T07:05:36","slug":"immune-boosting-foods-selenium-and-vitamin-e","status":"publish","type":"post","link":"https:\/\/stedtnitz.ch\/en\/immune-boosting-foods-selenium-and-vitamin-e\/","title":{"rendered":"Immune-Boosting Foods: Selenium and Vitamin E"},"content":{"rendered":"

In a previous post, Immune-Boosting Foods: Fermented Foods and Vitamin C<\/a>,<\/u><\/strong> I described some food groups that help strengthen our immune system; specifically, I talked about fermented and vitamin C\u2013rich foods<\/strong>.<\/p>\n

In it, I explained why these nutrients are necessary for our first line of defense to adequately perform its function and how inadequate intake can make us susceptible to infections, particularly viral infections.<\/strong><\/p>\n

Below, I include other food groups that are equally essential to our immune system:<\/p>\n

1) Selenium and Vitamin E\u2013rich foods<\/strong><\/p>\n

Recent studies<\/a> show how deficiencies in selenium or vitamin E can lead to increased viral pathogenicity<\/strong> and altered normal immune response.<\/p>\n

In addition, deficiencies in any of these micronutrients can lead to specific viral mutations, causing relatively benign viruses to develop into more pathogenic ones.<\/p>\n

\"immune-boosting-foods-selenium-vitamin-e-stedtnitz-design-your-life\"<\/p>\n

Vitamin E-rich foods:<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n
    \n
  • Wheat germ<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Red peppers (raw)<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Sunflower seeds (and their oil)<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Mangoes<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Pumpkin seeds<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Blackberries<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Almonds<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Kiwis<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Brazil nuts<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Black currants<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Pecan nuts<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Raspberries<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Pistachios<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Blueberries<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Hazelnuts (and their oil)<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Apricots<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Pine nuts<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Turnip and cabbage (leaves and stems)<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Peanuts<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Beet leaves and stems<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Cashew nuts<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Mustard leaves and stems<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Avocados<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Asparagus<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Olives<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Dark green leafy vegetables: spinach, chard, kale, Brussels sprouts…<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Broccoli<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Octopus<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Pumpkin<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Wheat germ oil<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Snails<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Hazelnut oil<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Wild Salmon<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Sunflower oil<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Lobsters<\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Almond oil<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
\n
    \n
  • Fish roe<\/li>\n<\/ul>\n<\/td>\n
\n