Tyler Jean is a Naturopathic doctoral candidate whose journey in medicine began in college when he fell in love with food. When it comes to food choices, his golden principle is this: Eat nutrient-dense, unprocessed foods, that celebrate plant diversity, emphasize quality, and encourages a balanced, adequate, and varied diet.
With cold and flu season expected to last through the end of March, and the spread of the coronavirus across the globe, many individuals are looking at how they can support their immune system through food.
You can do this by eating a diversity of whole, nutrient-dense foods in a diet that emphasizes an array of vegetables, fruits, wild fish, offal, nuts, seeds, fermented foods and herbs to ensure nutrient optimization. While it’s more convenient to gravitate toward commercialized food products, especially when you’re packing your golf bag for your round, the best form of nourishment is always whole foods. This is because food is a package and works in synergy with other food groups.
You body utilizes various vitamins, minerals and phytochemicals in various processes that bolster your immune system.
All of this is to say that now more than ever, you should be paying attention to your on-course snacks.
Eat your fruits and vegetables
Packing a fruit salad loaded with strawberries and citrus fruits will help you load up on vitamin C, a potent antioxidant in its own right and a powerful recycler of other antioxidants in the body such as vitamin E and glutathione. The old saying “an apple a day keeps the doctor away” also holds true because apples contain high levels of bioflavonoids like quercetin, which support the immune system and help dampen the inflammatory response.
Bell peppers and jicama are also a great on-course snack to pack in your bag. Bell peppers are an excellent source of vitamin C, while jicama is rich in prebiotic fibers, which get fermented into short chain fatty acids (SCFAs) that promote the growth of good bacteria for your gut and enhance immune function.