Vitamin Superstar SLASHES Cold and Flu Risk
‘Tis the season to be jolly… but not if you’ve come down with a cold or flu.
You might be loading up on immune-boosting vitamin C supplements to either keep a winter illness at bay… or make one go away faster.
I’m all for natural options.
But there’s a BETTER way to get your vitamin C.
It could give you the added immune boost you need to stay healthy all season long.
Vitamin C is excellent for your immune system. It…
- helps your body produce more immune T cells,
- shields your cells from free radical damage,
- protects against pathogens,
- and decreases histamine levels.
The only bad part about vitamin C is that your body doesn’t make its own.
That means you need to rely on food sources or supplements to get what you need.
And one of the BEST ways to get vitamin C is from kiwifruit.
Eating just two kiwis daily provides 120 mg of vitamin C, higher than the recommended daily allowance (RDA).
What I love about getting your C from food is that it comes in a package that provides other vital nutrients (like potassium, antioxidants, and fiber) … and delivers even more benefits.
In fact, one study found that eating kiwis could help treat constipation.
With vitamin C, more is not better.
When you take a daily vitamin C supplement, you’ll likely get far more C than your body needs. When this happens, it’s excreted when you go to the bathroom.
But wasting those vitamins might be the least of your worries as excess C can also cause gastrointestinal issues or even kidney stones.
That’s why I prefer folks get their vitamin C from food whenever possible.
If you’re not a fan of kiwifruit you can get vitamin C from other produce, including strawberries, pineapple, peppers, broccoli, citrus fruits, and spinach.
P.S. Five more kitchen secrets to boost your immune system.
View Sources
Mishra S, Bentley-Hewitt K, McGhie T, et al. Effects of daily ingestion of two sungold kiwifruit for 6 weeks on metabolic and inflammatory biomarkers: a randomized, cross-over, exploratory intervention study. Foods. 2023;12(23):4236. doi:10.3390/foods12234236
