Superfoods: Eating Your Way to Health and stick to simmering, stewing, or baking. This applies to processing as well; frozen produce loses little of its nutritional value and keeps much longer. Theresa cautions "When choosing canned foods, beware of the salt content with vegetables and the sugar content with fruit. Look for products with no salt or sugar added. Fresh or frozen are your best options."
With a focus on quality time and family gatherings, nobody has time to feel ill this time of year. Luckily, we can help ward off that next cold or onset of the flu by adding a veggie or sprinkling a new spice on dinner. words Ashley Johnson
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ALL ABOUT THE VEGETABLES Unsurprisingly, a lot of superfoods are fruits and vegetables, since they naturally supply an array of nutrients. Orange and red vegetables are an easy go-to this time of year, as they have high levels of Vitamin A and C, and immunity-boosting beta-carotene. Carrots, squash, and tomatoes are all good additions, and versatile enough for almost any dish. Grains are also a common superfood, if you stay away from highly processed or bleached versions. Brown rice, oatmeal, and quinoa are great foundations to build from, since they have high levels of zinc and iron.
FRESH, FROZEN, OR FRIED? A good rule of thumb is to eat superfoods as close to their natural state as possible, but cooking them won’t remove their nutritional value. Avoid frying or grilling if possible,
BRING ON THE PROTEIN When adding meat to your meal, the easiest way to maximize your benefit is to select products that were fed as close to their natural diet as possible. Look for labels such as grass-fed or wild-caught as a starting point. Seafood tends to be healthier than other types of meat, and salmon is an especially great choice. It is one of the few dietary sources of vitamin D, which is tough to come by in the winter months.
ny food that contains a high level of vitamins and minerals can fall into the Superfood category. They help our bodies run at their best, no matter the season. Theresa Ferdinand, the Manager of Employee Health and Wellbeing for Monument Health, says “Nutrition is key, not only in preventing and treating chronic conditions, but in being able to be at your peak and perform all day long.”
