The first and most frequent­ly occur­ring prob­lem that ma­ny peop­le face after win­ter is hy­povita­mi­no­sis and a wea­ke­ned im­mu­ne sys­tem. The­se health con­di­tions are ma­ni­fes­ted by weak­ness, fa­ti­gue, ir­ri­ta­bi­li­ty, hea­daches, diz­zi­ness and frequent res­pi­ra­to­ry di­sea­ses. A ba­lanced and varied di­et char­ged with healt­hy ener­gy, nut­rients, vita­mins, mi­ne­rals and plant fib­res could help you most ef­fectively cope with this prob­lem. The spring di­et should inclu­de ma­ny vege­tab­les and fruits that are the best so­urces of fib­re. Vita­min de­ficiency needs to be trea­ted.

In the spring, the di­et should inclu­de mo­re healt­hy foods that are well known to the bo­dy. The fact is that the bo­dy bet­ter and fas­ter ab­sorbs the ha­bi­tual and well-known foods, for examp­le, po­ta­toes, car­rots, beets, cab­ba­ge, app­les. Add pickled and sal­ted vege­tab­les to your di­et in the spring. The spring me­nu, cer­tain­ly, should inclu­de not on­ly vege­tab­les and fruits, but al­so me­at and fish.