How Fermented Foods Can Strengthen Immunity During Cold Season

To boost immunity in the fall, it's important to maintain gut health, says gastroenterologist Yevgeny Belousov, as reported by Lenta.ru. He recommends incorporating certain fermented foods into the diet, such as sauerkraut, kefir, yogurt, miso, kimchi, and fermented vegetable and fruit snacks. These products contain live bacterial cultures that promote the growth of beneficial gut flora and suppress harmful microorganisms. Sauerkraut is rich in vitamin C and antioxidants, while kefir and yogurt provide calcium, protein, and probiotics. Miso and kimchi contain beneficial microorganisms that help restore gut balance after antibiotic use or a cold. A recommended daily serving is 100-150 grams of sauerkraut or a cup of kefir. This simple gastronomic habit in the fall can help reduce infection risk, improve digestive system function, and support cognitive functions. During an acute respiratory viral infection (ARVI), time is the main tool for recovery, allowing the immune system to fight the infection. To improve overall well-being, drink plenty of fluids and rest. For a sore throat, therapist Nadya Chernyshova suggests three methods: a soft food diet, similar to that for gastritis; performing the 'lion's grimace' exercise to increase blood flow; and maintaining silence to reduce strain on the vocal cords, thus speeding up recovery.