The immune system usually clears viruses from the body within days to a few weeks, however viruses can go dormant and active around the dormant stages through to the recovery phases , reducing energy, decreasing emotional wellbeing.
Unfortunately antibiotics will not work for viruses/flu because viruses are NOT bacteria and antibiotics only work on bacteria’s. To be our healthiest we can be in our immune system is the prevention and to assist reducing any symptoms.
TOP 10 foods to eating and drinking
Ginger - is known for promoting a strong immune system and is great antibacterial and antioxidant too.
Cashews - due its high amount of zinc content ,it appears effective in reducing the number colds per year in children.
Turmeric -has powerful antioxidant effects and supports modulating our immune system, its commonly used as therapy in immune disorders .
Yellow bell pepper - Rich in vitamin C is well researched for its preventive effect on colds and flus - 1 medium size contains@218mg.
Flavonoids -are plant chemicals and show effective response by 33% improved prevention to common cold. Includes - Apples, blueberries, cocoa , green tea, onions ,crufercious vegetables - like cabbage, broccoli, cauliflower, Brussel sprouts .
Tea -Has anti inflammatory properties they are able to scan free radicals, increase immune response an important defence system.Green tea ,Ginger ,Echinacea ,Thyme , Licorice .
Garlic -scientific evidence supports is traditional use for cold and flu prevention. Add fresh garlic to all your recipes.
Apple cider vinegar- Is a fermented product and contains natural probiotics- great to help your immune and digestive system.
Antioxidants - my budget favourites are Red Cabbage which is high in vitamin B’s, C and K and cinnamon is antivirial and also potent blood sugar regulatory , circulatory stimulant .
•Vitamin C powder at least 1000mg 3x per day (reduce the dose if it give you the runs)
•Zinc – zinc citrate or picolinate 30mg in morning and at night before bed
•Some herbs to consider include either in liquid form of dried capsule/tablet form: Andrographis, olive leaf, echinacea (ArmaCold) garlic, reshi, lomatium, thyme, myrrh, elderflower, lemon balm, ginger, turmeric, passionflower, withania, st mary’s thistle. ( please check with a naturopath before taking herbs )
•Probiotics – A broad spectrum probiotic can be helpful to keep immune function high. Some people who don’t do well on probiotics might find that a saccharomyces boulardii probiotic is better for them. 1x cap AM and PM
•Vitamin D (spending 15 mins laying in the sun exposing most of your skin can help to boost natural Vitamin D levels) supplementing with 2000IU per day of vitamin D can boost immune function.
•N-acetyl-cysteine (NAC) – 1000mg 2x per day
•Colloidal silver; Offers health benefits by boosting immune function and preventing or treating infections, both common and severe. It can be used as an effective mouthwash for gargling with sore throats, support the removal of ear congestion and sinus congestion.
FIRE CIDER TONIC
A fire cider is a traditional tonic for improved immunity and digestive system made of natural apple cider vinegar and various herbs , herbs,spices,fruit.
Fire cider is an acute anti-viral, anti-fungal, and anti-septic tonic and common ingredients used are garlic, onions, horse radish, ginger, cinnamon, cayenne pepper, lemon.
The combination of these powerful ingredients is a concoction which will help you build your natural immunity, detox, vitalize your body, fight the flu and other viruses, bacteria, or fungi!
Let's start now as it takes 4 weeks to be ready …….
•10 Garlic cloves mashed
•1/2 cup Ginger, root grated
•1 Lemon chopped in chunks
•1 Onion diced
•1/2 cup Horseradish -grated
•1 Rosemary (optional )
•1 tablespoon of honey (to taste )
•1 Cayenne pepper to taste
•1 Cinnamon to taste
•2 inch Turmeric, root
Oils & vinegars
•1 bottle of Apple cider vinegar enough to fill the jar
1.Cut the lemon in pieces and put it in a large glass jar.
2.Add all other ingredients.
3.Pour the apple cider vinegar until you fill the jar completely.
4.Wrap the top of the jar with a tissue. Do not use a metal cap/lid.
5.Store the jar in a dark and cool place for a month. Shake the mixture daily.
6.After 4 weeks strain the infusion with cheesecloth and add some honey to sweeten its taste.Pour it in a glass bottle (preferably with a cork cap).
*Just remember to store it in an air tight non-metal container in a dark and cool place away from children ( top shelf of the fridge cupboard is best)