Food to Combat Cool Weather

During the cool seasons (winter or rainy), our body absorbs the cold temperature that emanates from the surface. From the chilly gust of wind, the fall of snowflakes that sends a shivering thrill, or the raindrops that knead the skin; these all contributes that make us frisson and sometimes feeble enough to fight off sickness that generates from the frigid atmosphere.

Or perhaps we are just confined in the fully air conditioned office that sometimes it makes us edgy to think and brain freezing. Extreme humid temperature makes us ill thus lower our immune system.

Sure, there are loads of vitamins and medicines for cure but prevention is still the best.

One way I know to naturally fight off the cold weather is to let our warm-blooded body temperature at its neutral level or its hotter phase.

How?

By the intake of red meat. Some examples are beef, pork, lamb, mutton, venison, duck, veal, goat, rabbit, buffalo meat, and beefalo.

Red meats are derived from mammals.

In arctic countries in Europe, they consume more meats that fruits and vegetables because it helps them stay tepid. Some wild regular outdoor activity is hunting in which they preserve the meat for food and skinned the covering for clothes or coats.

So the innate way of preserving body warmth during cool weather is to eat more red meat.