Zinc plays multiple roles in your immune system, chief among them being its role as an antioxidant that protects your immune cells from oxidative damage. What’s more, zinc plays a vital role in helping to maintain the integrity of your gut lining, which is home to around 70% of your immune cells.

Vitamin C is well-known for its antioxidant properties which help to protect your immune cells from oxidative damage. When your immune cells aren’t busy fighting off free radicals, they have more energy to do their job; protect you from unwanted invaders. Foods such as pomegranate, blackberries, and spinach contain vitamin C, and one serving of Ka’Chava includes 35% of your daily vitamin C needs.

Vitamin D is an essential player in your immune system, supporting both the development and function of your immune cells. Vitamin D also plays a fundamental role in the maintenance and integrity of your gut (intestinal) lining, which is home to around 70% of your immune cells. Vitamin D is primarily found in animal-based food sources and is famously difficult to get through diet alone. Still, each serving of Ka’Chava contains one quarter of your daily needs.

Selenium plays a vital role in your immune system, acting as an antioxidant that protects your immune cells from oxidative damage and also playing a role in the number of immune cells you have working for you and participating in their proper function. You can get this essential mineral in your diet by consuming nuts and seeds (Brazil nuts are a particularly rich source), but if you have a Ka'Chava shake a day, you're set—it contains 140% of your daily needs.

Certain probiotics can help improve gut microbial diversity and maintain the integrity of the gut lining—which is in your best interest since around 70% of the body’s immune cells lie in the gut. Probiotics such as Lactobacillus rhamnosus and Lactobacillus acidophilus, along with prebiotic fiber, can help improve the ratio of good to harmful bacteria in the gut and increase the production of beneficial short-chain fatty acids (SCFAs). Ka’Chava contains both L. rhamnosus and L. acidophilus, plus chicory root fiber.