Medicinal Herbs and Supplements
Echinacea is the top selling herb in North America used for treating and preventing the common cold. This herb has a long history of use by Native Americans who have a long successful tradition of using echinacea for boosting the immune system, going back for hundreds of years.
Silver is an ancient remedy that has a two thousand year tradition of use. The ancient Romans and Greeks used silver to keep their immune systems strong. In the 1930’s Colloidal silver was the preferred immunity boosting remedy used by doctors but its use declined after antibiotics came on the market.
Curcumin, the active ingredient found in turmeric, has powerful anti-inflammatory and anti-viral properties. It’s best taken in supplement form since you would need to eat a lot of turmeric to get the full benefits found in a concentrated supplement.
Vitamin D3, best absorbed from sunlight, is essential for proper immune system function. However, sunlight tends to be scarce during cold and flu season, which means that most of us tend to be deficient in D3 during the winter months.
Zinc is a common ingredient in most natural immunity supplements. Research shows that it plays a vital role in fighting off infections.
Oregano oil is a well-known herbal antiseptic remedy. Like turmeric, it is best taken in concentrated supplemental form in order to receive its immunity strengthening benefits.
Astragalus is a Chinese herb that has recently started gaining popularity in the West. This herb has been used for thousands of years in China for its immune boosting properties as well as for general vitality.
Mushrooms are rapidly gaining popularity for their immune boosting properties. Many types of mushrooms have been shown to have immune-boosting properties including shiitake mushrooms and there are currently many potent mushroom extracts available on the market.
Andrographis paniculata is a popular Chinese herb used to treat the common cold. It is also a popular Indian ayurvedic medicinal herb. It is one of the most widely used popular natural herbs used to treat colds and flus worldwide.
Olive leaf extract fights off colds and flus because they contain compounds such as oleuropein (widely regarded as one the most important constituents of olive leaves) and hydroxytyrosol, which are found to be effective against a number of disease-causing microbes.
Buy Immune Boosting Supplements and/or Book an Online Immune System Consultation
Homeopathic Flu Prevention
For those with very weakened immune systems or with chronic immune disorders, constitutional treatment by a classical homeopathic professional is recommended. Otherwise, for a general boost of the immune system, homeopathic Thymuline 9C should be taken once per week for 5 weeks at the beginning of cold and flu season. A combination of high potency homeopathic Influenzinum and Thymuline 9C are the best defense against flus. Please note that in Canada, high potency Influenzinum and Thymuline 9C are only available by prescription from a professional homeopath.
Cook with These Food Ingredients
Garlic, onion, ginger, horseradish, hot peppers (cayenne, jalapeno, etc), lemon and honey have immune boosting properties. I recommend that you cook regularly with these food ingredients during cold and flu season. As well as taking them in concentrated supplemental form, it can also benefit the immune system to cook using turmeric, oregano and shiitake mushrooms.
Immunity-Boosting Tea Recipes
Ginger tea made with fresh ginger is a good natural remedy for colds. Heat a few cups of water in a pot with about an inch of fresh grated ginger, boil for at least 10 minutes; take off the element and add some milk and honey if desired; drink fresh.
Ginger and onion tea is another natural cold remedy. It can be made with a few slices of fresh ginger and onion. Place the onion, ginger and a pinch of salt along with 2 teaspoons of green or other herbal tea into a teapot. Pour boiling water into the pot and allow to steep for a few minutes.
Ginger, lemon and honey tea can be made by boiling a few slices of ginger in a pot and letting it steep for 10 minutes. Pour 1 cup of the hot ginger water into a mug and squeeze in the juice of half a lemon; sweeten with honey to taste.