Vi­tal­ity A high-tech vis­ual aid and zinc, the sup­ple­ment du jour

ZOOMER Magazine - - CONTENTS - —TL

We’re slather­ing on hand san­i­tizer, sneez­ing into our sleeves and lin­ing up at the phar­macy for our flu shot. As we pre­pare for cold and flu sea­son, zinc rep­re­sents an­other im­por­tant line of de­fence. By ac­ti­vat­ing our im­mune sys­tem’s T cells, it helps us fight in­fec­tion and dis­ease. Taken in lozenge or syrup form, sup­ple­ment­ing with the min­eral has been found to shorten the com­mon cold by up to 40 per cent. Zinc has also shown prom­ise in de­lay­ing pro­gres­sion of age-re­lated mac­u­lar de­gen­er­a­tion and as a treat­ment for os­teo­poro­sis.

Are you getting enough? It’s rec­om­mended that women con­sume eight mil­ligrams of zinc a day; for men, it’s 11 mil­ligrams. Signs of de­fi­ciency can in­clude loss of ap­petite, ab­nor­mal taste and smell, slow wound heal­ing and di­ar­rhea. The best food sources for zinc are fish and seafood, meat and beans. Raw oys­ters are by far the eas­i­est way to meet our needs; a three-ounce serv­ing (six medium oys­ters) clocks in at about 14 mil­ligrams. Next best is the same size serv­ing of lean beef, with about 7 mil­ligrams, and then – mak­ing a very re­spectable show­ing – baked beans with 6.9 mil­ligrams per half cup. How­ever, be­cause beans and other plant sources (wild rice, peas, pecans and peanuts, for ex­am­ple) are less bioavail­able, that is we ab­sorb less nu­tri­ents from these sources, vege­tar­i­ans may need to in­crease their daily in­take by as much as 50 per cent.

And just in time for snif­fle sea­son is Tet­ley’s new Su­per Herbal Im­mune tea. One of the com­pany’s three vi­ta­min- and min­eral-for­ti­fied Su­per Teas, each cup pro­vides about 20 per cent of your daily zinc re­quire­ment along with sooth­ing in­gre­di­ents in­clud­ing lemon, honey, ginger and echi­nacea.

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