Check out these nutritional, herbal and lifestyle methods to stay healthy during cold and flu season. The earlier you take these measures, the better outcome you will have!
AN OUNCE OF PREVENTION
Studies demonstrate that viral infections are spread more readily by direct contact versus airborne. Therefore, to avoid contamination don’t share utensils, wash hands frequently and launder clothing, bedding and towels regularly, especially for children sharing rooms and bathrooms.
HEALING POWER OF MEDICINAL MUSHROOMS
Fungi are a fantastic source of immune support for colds, cancer prevention and lifelong health.
- Shiitake: add these to soup or an entrée to boost immunity
- Reishi: reduces risk for infections and neutralizes free radicals
- Turkey Tail: immune modulating and cancer support
- Chaga: immune balancing and powerful adaptogenic properties
Herbal medicine has stood the test of time in providing effective immune support.
- Andrographis: supports healthy levels of immune cells in the blood
- Astragalus: immune, liver and adrenal support
- Grindelia: addresses bronchial problems
- Osha: soothes sore throats and loosens phlegm
- Sambucus: contains a high amount of anthrocyanins and flavonoids
These foods contain beneficial bacteria and yeasts that support gut health and regulate and balance the immune system. Aim for at least a small amount of fermented foods with each meal. kefir, beet kvass, sauerkraut, kombucha and kimchi are great choices.
VITAMINS & NUTRIENTS
Vitamins and nutrients become depleted when fighting infections. Among the most beneficial for immune support include vitamin A, vitamin C, vitamin D and zinc. IV nutrient therapy is a great option for nipping a cold in the bud since it acts quickly by going directly into the bloodstream.
NOURISH THY BODY
Try this nutritive broth-based soup created by Dr. Bill Mitchell, one of the founders of the prestigious naturopathic school, Bastyr University.
DR. BILL MITCHELL’S IMMUNE-BOOSTING SOUP
1 small yellow onion chopped
1-5 cloves of garlic, chopped/crushed to taste
1 Tsp. to 3 Tbs. grated fresh ginger root to taste
Juice of ½ lemon
½ cup of sliced shiitake mushrooms
1 quart of miso broth, chicken broth or mushroom broth
3 Tbsp. fresh minced parsley
1 grated carrot
Combine the broth, onion, ginger, garlic, mushrooms and simmer for at least 15-20 minutes. Remove from heat and add lemon juice, carrot and parsley. Put cover on pan and steam for 5 minutes. Eat 1-4 times a day.