Fall Immune Health

By: Kerri-Lynn LaPointe ND  |  September 14, 2009 10:35 AM

With the days getting shorter and the weather cooling, now is a good time to start focusing on our immune systems in preparation for cold and flu season.  Boosting immunity involves more than simply supplementing with vitamin C, zinc, and echinacae.  Eating healthy foods that are in season is one of the most effective ways to protect ourselves from winter viruses.

Our bodies fluctuate with and mimic nature, thus we need to change our diets as the seasons change, incorporating foods that are fresh and healthy.  This keeps our immune systems working efficiently, and allows for better adaptation to environmental factors and temperature changes.

The autumn season corresponds with the lung and large intestine.  70% of our lymphoid tissue (immune tissue) is found in our intestines, and many cold and flu symptoms are expressed through our lungs.  If we do not properly prepare these organs for cold and flu season, we are predisposing ourselves to illness.

During fall, turn towards warming foods in preparation for winter, where the focus is on storing energy, rest, and hibernation.  Fresh produce should be eaten when it is in season, while grains and beans can be eaten year-round..  Autumn harvest foods include:  Apples, Arugula, Asian pears, Beet Greens, Beets, Bok Choy, Broccoli, Brussel Sprouts, Burdock, Cabbage, Carrots, Cauliflower, Celery, Chard, Collard Greens, Corn, Cranberries, Cucumbers, Daikon, Eggplant, Fennel, Garlic, Grapes, Green Beans, Horseradish, Kale, Leeks, Lettuce, Mesclun, Mustard Greens, Mushrooms, Okra, Onions (red, yellow), Parsnips, Peas (snap, snow), Peppers, Potatoes, Pumpkins, Quince, Radishes, Raspberries, Rutabagas, Scallions, Shallots, Spinach, Sprouts, Squash, Sweet Potatoes, Tomatoes, Turnip Greens, and Turnips.  Also try incorporating the more warming herbs such as ginger, peppercorns, and mustard seeds.