European University of Lefke (EUL) Faculty of Health Sciences, Department of Nutrition and Dietetics faculty member Assist. Prof. Dr. Tuba Günebak gave detailed information about how we should be fed to protect against coronavirus (Covid-19).

Günebak: Keep your immune system strong,

Stating what should be done to protect against coronavirus, Günebak said, “First of all, keep your immune system strong and don’t smoke, use alcohol, reach your ideal weight, but reach your target weight with a planned diet that is suitable for your needs, not with very low calorie diets. Because, the excessive amount of adipose tissue found in the body has the ability to produce toxins on its own, ”he suggested not to use processed foods and to consume everything natural.

Günebak, She listed the foods that we should consume to protect against coronavirus (Covid-19) as;

• Seasonal vegetables and fruits.
• A handful of raw nuts every day (oilseeds; raw      almonds, raw nuts, raw peanuts, raw pumpkin seeds, raw cashews)
• Eat 1 cup (200 ml) of kefir, one bowl (150 ml) of      homemade yogurt, eggs daily. Remember, eggs do not raise cholesterol.
• Don’t overdo your red meat consumption.
• Try to get enough vitamins that strengthen the      immune system from their natural sources every day. Vitamin E: Radish,      wheat germ, whole grains, raw almonds, raw moon or pumpkin seeds, peanut      butter, dark green leafy vegetables.
• Vitamin A: Dairy products, orange vegetables and      fruits such as carrots, eggs, potatoes, green vegetables, grapefruit
• . Zinc: Spinach, asparagus,      mushrooms, sesame, tahini, legumes, bulgur, cashew, leavened bread, eggs,      cheese, seafood, red meat.
• Copper: Cashew, garlic, parsley, pumpkin, dried      legumes, meat types, sesame, tahini, mushroom, spinach, chard, zucchini,      pineapple, avocado, beet.
• Vitamin B1: Whole grains, soybeans, sunflower      seeds (raw), peanuts (raw).
•  Vitamin C: Citrus fruits, broccoli,      asparagus, kiwi, paprika, parsley, papaya.
• Iron: Foods of animal origin, dark green leafy      vegetables, legumes
• Folic acid: Dark green leafy vegetables such as      chard, legumes, asparagus, eggs, beets, Brussels sprouts, broccoli.
• Vitamin B6: Spinach, cauliflower, paprika, whole      grains, legumes, bananas, oil seeds, potatoes.
• Vitamin B12: Foods of animal origin only.
• Vitamin B5: Mushroom, wheat germ, molasses.
• Eat rich in phytochemicals. Eat cinnamon, garlic,      ginger and turmeric daily.
•  Eat close to the Mediterranean diet      pattern.
• If you have a deficiency of vitamin D, sunbathe      in open air and take vitamin D supplements.
• Begin omega 3 fatty acid support with permission      from your doctor.
• Feed a pulp. Eat legumes (such as chickpeas,      green lentils) 2-3 times a week.
• Eat whole-grain food daily (such as rye bread,      sourdough bread, bulgur, buckwheat)
• Eat 2 small square dark chocolate once a day.
•  Eat colourful. Try to eat from every colour      natural food every day.
• Orange-red: carrot, kumquat, pumpkin, apple,      potato, puff bean, raspberry.
• Yellow: pineapple, chickpeas, winter squash,      onion, pea, turnip, persimmon.
• Green: Brussels sprouts, broccoli, zucchini,      pears, dark green leafy vegetables spinach, chard.
• Purple-blue: blueberries, raisins, beets, prunes.
• Do not consume sugar and sugary foods.

• Drink at least 2 litres of water and 1 small bottle of mineral water every day.

Günebak finally advises not to consume caffeinated food or drink on the last meal of the day, and sleep in the dark for 6 to 8 hours every day. Increased psychological stress also weakens the immune system. Take a warm shower, do yoga, exercise. ”