• Green tea: Polyphenols,
potent plant antioxidants, are what’s believed to give green tea its immune-boosting effects. One laboratory study suggested that a
particular type of polyphenols called catechins may kill influenza
viruses.
If you’re turned off by the bitterness of green tea—one downside of
the polyphenols—proper brewing techniques can help. To maximize benefits
and minimize bitterness, the Tea Council recommends using
just-below-boiling water and steeping green tea no more than a minute or
two. A little lemon and honey can also help blunt the bitterness. But
don’t add milk, because the proteins will bind to the polyphenols,
making them ineffective.
• Probiotics: These so-called “good bacteria,” found in yogurt,
sauerkraut and other foods, are touted as helping prevent the GI upsets
many of us succumb to during the holidays. According to a recent review
in the Journal of the American Dietetic Association, regular
consumption of probiotics may help your immune system work better,
reduce the incidence of intestinal infections and improve digestion.
Fermented dairy products such as yogurt or kefir (a yogurt-like
beverage), are good bets. Look for those labeled with a “Live &
Active Cultures” seal from the National Yogurt Association, which
signifies that the yogurt contains a set minimum amount of two
particular types of beneficial bacteria. (While it’s not a guarantee of
probiotic power—the bacterial counts don’t differentiate between added
probiotic organisms and the bacteria that’s used to ferment the
yogurt—the seal is a helpful start.)
With the new “probiotic” cereals and granola bars, it’s not always
clear how much good bacteria the manufacturers actually add to the
products or whether the strains included are effective. If you really
want to know about the science backing a product’s “probiotic power,”
contact the manufacturer.
• A multivitamin: If you’re not eating as well as
you should, consider taking a multivitamin/mineral supplement—one with
no more than 100 percent of the DRV—as extra insurance.
If you’re turned off by the bitterness of green tea—one downside of
the polyphenols—proper brewing techniques can help. To maximize benefits
and minimize bitterness, the Tea Council recommends using
just-below-boiling water and steeping green tea no more than a minute or
two. A little lemon and honey can also help blunt the bitterness. But
don’t add milk, because the proteins will bind to the polyphenols,
making them ineffective.
• Probiotics: These so-called “good bacteria,” found in yogurt,
sauerkraut and other foods, are touted as helping prevent the GI upsets
many of us succumb to during the holidays. According to a recent review
in the Journal of the American Dietetic Association, regular
consumption of probiotics may help your immune system work better,
reduce the incidence of intestinal infections and improve digestion.
Fermented dairy products such as yogurt or kefir (a yogurt-like
beverage), are good bets. Look for those labeled with a “Live &
Active Cultures” seal from the National Yogurt Association, which
signifies that the yogurt contains a set minimum amount of two
particular types of beneficial bacteria. (While it’s not a guarantee of
probiotic power—the bacterial counts don’t differentiate between added
probiotic organisms and the bacteria that’s used to ferment the
yogurt—the seal is a helpful start.)
With the new “probiotic” cereals and granola bars, it’s not always
clear how much good bacteria the manufacturers actually add to the
products or whether the strains included are effective. If you really
want to know about the science backing a product’s “probiotic power,”
contact the manufacturer.
• A multivitamin: If you’re not eating as well as
you should, consider taking a multivitamin/mineral supplement—one with
no more than 100 percent of the DRV—as extra insurance.
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