NEWS-JUL09-keeping_the_bugs_at

Keeping the bugs at bay

Linda Brown

Winter is the time when we feel most susceptible to catching colds and flu’s due to lower physical temperatures. Keeping warm, just as nanna said, will help; along with warm food and drinks; and internal nourishment. To add to this, there are specific nutrients and herbs that can assist by increasing immune cell activity, to prevent viral and bacterial (and many other) infections.

Astragalus – a wonderful preventative that stimulates immune function (particularly viral), and helps to prevent infections associated with stress; Astragalus is a useful adaptogen which assists recovery and restoration of energy
Andrographis – stimulates both viral and bacterial immunity, excellent for use during infections as well as prevention
Rhodiola – stimulates both viral and bacterial immunity, prevents depletion of immunity with stress, and enhances energy, mood and mental performance
Olive Leaf – has broad spectrum antibiotic activity against various viruses, bacteria, and parasites; olive leaf is often used for cold and flu, as well as immune-related chronic fatigue
Garlic – a natural anti-bacterial, anti-viral, anti-fungal, garlic stimulates white blood cell activity; it is particularly useful for sinus congestion due to its ability to break up mucous
Antioxidants – vitamin A, C, E, zinc, selenium and flavanoids have been shown to increase immune activity, particularly during physical stress, and reduce inflammation. Zinc specifically increases mucous membrane immunity and topically and internally reduced mucous membrane inflammation; so when you are choosing a lozenge make sure it is based on Zinc.

Recipe of the Month
Keep your cockles warmed and your immunity firing with this delicious steamy Chicken soup!

Winter Chicken Garlic Soup

1 whole chicken, disjointed
2 carrots, minced
2 stalks celery, minced
1 large whole yellow onion
Chopped fresh parsley
Salt and pepper to taste
1 small piece of ginger, grated
5 cloves garlic, chopped
4 tablespoons softened butter
2 tablespoons flour (Rice flour for Gluten Free)

Make the chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover. When the chicken is thoroughly cooked, remove it and skim the fat from broth.

Simmer broth, reducing it until it is very rich. Add the flour and butter to a small amount of broth and mix with a wire whisk until velvety. Pour this mixture into the remaining broth. Tear chicken into bite-size pieces and add to the soup. Sprinkle with fresh parsley and serve.

Yields 6 to 8 servings

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