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Immune Support #5 - courtesy of Karina Paskin Clinical Nutritionist

selenium

 

Selenium + Make your own nut butter

Selenium forms an important part of our immune activity. It is needed to create selenoproteins and selenoenzymes which have an antioxidant and antiviral effect. Selenium is also used by the body to help recycle other immune boosting vitamins such as Vitamin A and E. Selenium has long been used for its antiviral properties and in a recent study from China, has shown to be associated between poor dietary selenium intake and poor outcomes for those infected with COVID19. This study was done in an area previously identified to have low selenium levels.

It is important to recognise that low levels of selenium in the soil translates to low selenium levels in our food, the best way to ensure you are getting enough selenium from your diet is to eat a wide range of selenium containing foods from both plant and animal sources.

Selenium can be found in alfalfa, barley, broccoli, brazil nuts, butter, cashews, crab, celery, eggs, fish, garlic, kidney, liver, mackerel, oysters, peanuts, yeast, tuna, organ meats, onions and turnips.

Your immune system requires all your nutrient levels to be at their best in order to protect your body and fight off pathogens. The best way to ensure your immune system is functioning properly is to eat a whole food balanced diet, sleep well, manage stress and address any nutritional deficiency you may have.

To boost your selenium intake you can make your own nut butter from Brazil Nuts and Cashews

Ingredients
1 cup brazil nuts
1 cup cashews (you can use almonds if you like)
1/4 teaspoon Himalayan sea salt to taste
coconut oil optional & to taste, depending on desired consistency
Instructions
Toast the nuts for 10-15 minutes, on a large baking tray in the oven (150C) mixing half-way.
Remove from oven and allow to cool for 15 minutes, until no longer hot (warm is okay).
Transfer the nuts to a high-powered blender or a food processor. Process on high speed until smooth and creamy, scraping down the sides of the bowl frequently for 5-15 minutes. The mixture will come together after the dry paste forms. You can add a a teaspoon of coconut oil to help the process along or if you wish the consistency to be thinner. If the mixture gets too hot, pause for about 5-10 minutes and resume when cool.
Once the mixture is creamy, you can add the salt if you wish
Allow to cool down before storing in a glass jar. Seal and store in the refrigerator for up to 4 weeks

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