If you read our previous post then you’re well aware of the importance of
getting plenty of zinc come fall and winter.
Getting plenty of zinc helps thwarts colds and flu, and if you really want to
make yourself even more bullet-proof against colds and flus, make sure to
get selenium as well.

Selenium?
Yes. Your immune system requires selenium to produce proteins that prevent
viruses from mutating in the body–and without enough, it can’t fight off infection.
So, to avoid infections, make sure to get at least 200-mcg of selenium each day.

Not sure what foods contain selenium?
Here’s a list:
Tuna
Brazil Nuts
Cod
Lamb
Mushrooms
Turkey

And to help you in your quest to get more selenium in your system, here’s
a recipe for turkey from popular chef Paula Deen.
Serve this turkey on Thanksgiving, Christmas or New Year’s Day.

Recipe For Roasted Turkey with Maple Cranberry Glaze!
Ingredients for the turkey.
1/2 cup of butter, leave out to soften
2 Tbs. chopped fresh parsley
2 Tbs. minced shallots
2 Tbs. minced garlic
1 Tbs. of seasoned salt (try Paula Deen’s salt) or buy Lawry’s seasoned salt
1 Turkey (18 to 24 pounds)
Ingredients for the Glaze.
1 package of fresh cranberries (clean and remove discolored cranberries)*
3/4 cup of cranberry juice
3/4 cup of apple cider
1/2 cup maple syrup
1/4 cup of packed brown sugar
3 Tbs. of butter
2 tsp. apple cider vinegar
1 tsp. salt
1 tsp. of black pepper
* Cranberries- You can buy fresh cranberries at many big discount stores like
Aldi, B.J.’s, Trader Joe’s and Costco at really low prices this time of
year, so stock up and buy plenty of bags.
To make:
The day before or a few hours before cooking the turkey, make sure
to clean up the turkey and remove the insides (liver and giblets)
Heat the oven to 375*F.
In a small bowl, combine butter, parsley, shallots, garlic and seasoned salt.
Tuck wings under turkey; if desired, truss.
Place the turkey in a roasting pan. Rub the butter mixture all over the turkey.
Roast until instant-read thermometer inserted into thickest part of thigh
reads 170*F, (it should cook about 3 to 3 1/2 hours). Let the turkey rest
on the top of the stove or counter for 20 minutes before carving.
Make the glaze:
While the turkey is cooking, combine cranberries, juice, cider, maple
syrup, brown sugar, butter, vinegar, salt and pepper in a medium-sized
pot and heat on medium-high heat and bring to a boil.
Reduce the heat to medium-low; simmer for 8 to 10 mins.
Strain and cool and pour it over the carved up turkey or pour into
a gravy boat and allow the guests to pour it on themselves.

That’s it, another delicious way to stay cold and flu-free this year.
And if you’re not a fan of any of the foods listed above, you can get
selenium at the health-food store or online at Amazon.com.
Recommended dose: 200-mcg per day. Talk to your own personal health
care provider before taking any type of supplement.

Sources:
* Anne Louise Gittleman, Ph.D.
* The Year-Round Turkey Cookbook
* The Deen Family Cookbook by Paula Deen
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