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Spring vitamin deficiency: symptoms and treatment

Spring avitaminosis in children: we strengthen immunity after winter

Spring vitamin deficiency: symptoms and treatment

Avitaminosis in children, as, indeed, in adults, is most often manifested in the spring. This is understandable, because during the winter the body has expended the entire stock of forces and nutrients. What are the symptoms of spring vitamin deficiency and how to strengthen the immunity of the child after winter read in our today’s material.

By spring, the content of vitamins in fruits and vegetables decreases, so with food we get less useful substances than usual, and the stores of nutrients in the body are depleted.

Many of us against a background of vitamin deficiency can feel weakness, irritability and fatigue. Helping to recognize the vitamin deficiency in children can have serious symptoms.

Visual impairment. In our age of computers and smartphones, children’s staying at screens is a common phenomenon. It is often in the spring that parents notice that the child starts squinting, he has problems with sharpness and focus of vision. Also in the spring the incidence of inflammatory diseases of the eyes and lesions of the eyeball increases. Visual impairment is a signal that in the child’s body there is a shortage of vitamin A, whose task is to provide the necessary metabolic processes in the organs of vision.

Dryness of the skin, cracks, itching, peeling. If the spring of skin of the face and body of the child becomes dry, cracks between the fingers, around the nails, on the balls of the fingers and toes, scaly and itchy in the knees, elbows, buttocks or abdomen is a sign of lack of vitamin A.

Preparation. To ensure that the products do not lose their vitamin properties, they must be properly cooked. If possible, steamed or baked, it is best to peel or cut it as thinly as possible. The less the product is on the fire, the more vitamins are stored in it. In the air, vitamins A and C are rapidly destroyed, so you should clean and cut vegetables just before you put them in a pan and do it better when the water is already boiling. The destruction of vitamin C is also promoted by copper and aluminum utensils, so it is better to cook in enameled utensils, stainless steel utensils, glass or ceramics. Salt and sugar contribute to the preservation of vitamin C, so cook better in salted or sweetened water.

Storage. If the product is stored in the refrigerator, about 30% of vitamin C is lost in 3 days, and if at room temperature it is 50%. Most of the vitamins are destroyed in the light, so store vegetables and fruits better in a dark place. Vitamins are lost during storage and reheating of the dish, so it is better to eat freshly prepared food, and only heat the amount of food that you are going to eat now.