Don’t Let The Flu Get You Down: Flu Banning Solutions
Grandma knows best
When I was a little girl, tucked in bed sick with a cold, my grandma would make me swallow a teaspoon of raw chopped garlic. She said it would clear my nose and make me feel better.
I used to think she was a bit nutty. The only thing I felt the garlic kept way was vampires. But as I got older and I became more interested in how foods can heal, I found my grandma was right.
Garlic IS a powerful antioxidant with antimicrobial, antiviral and antibiotic properties. When you are sick with a cold or the flu, it has decongestant and expectorant effects, meaning it un-stuffs your nose and chest and treats your cough. When you chop it up, a chemical reaction releases allicin. Allicin is a powerful antibacterial only present shortly after garlic is crushed and before it is heated!
With cold and flu season about to set in like a gloomy fog, chewing a clove or two every few hours as you feel the bug close in on you will help you get through. Cut the middle core out before eating so you avoid ‘garlic breath’ and tummy issues.
An apple a day
There are many old wives tales around food – an apple a day keeps the doctor away, feed a cold and starve a fever and carrots will improve your eyesight. All of which have some truth in them. It is possible to eat your way to good health. In an age where we are steadily gorging ourselves into bad health with processed, pre-packaged, over reliance on heavy animal proteins and too much refined sugar, we can eat ourselves right back out of type 2 diabetes and other chronic dis-eases.
If you eat the right combination of foods you can get well.
Are you sick of being sick?
The compounds found is all vegetables, herbs and legumes contain pharmacologically active chemicals, or phytochemicals. Combine food pharmacology (using food as medicine) with good nutrition is something you can do on a daily basis to take control of your overall health.
Try this recipe to give your body a boost.
Treble Cabbage Salad
2 cups green cabbage, grated
1 cup red cabbage, grated
1 cup savoy cabbage, grated
1 carrot, peeled and grated
1 capsicum, thinly sliced
1/4 cup dried currants
2 tablespoons raw pumpkin seeds
2 tablespoons raw sunflower seeds
1 tablespoon sesame seeds
For the Dressing:
1/3 cup unsweetened almond milk
1 apple, peeled and sliced
1/2 cup raw cashews or
1 tablespoon balsamic vinegar
1 tablespoon dried currants
1 tablespoon sesame seeds, lightly toasted*
Mix all salad ingredients together.
In a high powered blender, blend non-dairy milk, apple, cashews and vinegar and toss with salad.
Garnish with currants and lightly toasted sesame seeds.
*Lightly toast sesame seeds in a pan over medium heat for 4 minutes, shaking the pan frequently.
Here’s why this is recipe is magic:
- Cabbage – packed with phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates – all powerful antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL. An excellent source of natural antioxidants and vitamin C. 100ml of juice daily can assist heal ‘leaky gut’ and ulcers.
- Capsicum – high levels of vitamin C. Rich is carotenoids, which are powerful antioxidants.
- Carrots – rich source of carotene, vitamin-A and C.
- Currants – excellent source of antioxidant vitamins, vitamin C and rich in pantothenic acid (vitamin B5), pyridoxine (vitamin B-6) and thiamine (vitamin B-1). They also carry good amounts of iron.
- Pumpkin seeds – High calorific value mainly from protein and fats. Excellent source of amino acids tryptophan and glutamate. Source of vitamin E and B vitamins such as thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6) and folate (B9) and a wonderful vegetarian source of zinc.
- Sunflower seeds – a good source of selenium, which is a proven enemy of cancer.
If the flu is getting you down, click here to make a time to talk with me.