Tis the Season to Boost Your Immunity
By Dr. Cortney Cusack
This is the season for peace, love, family, friends, and getting a pesky cold. If you are feeling a bit run down, over stressed, or just can’t shake a cold you’ve already gotten, I recommend getting in to see your naturopath for some immune support. In the meantime, here are some general tips and reminders to give your immunity a boost this cold season…
Rest! This is more helpful than you can imagine!
Increase fluids: water, herbal teas (see herbs below), broths
Increase antioxidant rich vegetables and fruits; antimicrobial garlic; circulatory herbs ginger and rosemary
Decrease mucus producing foods: dairy, banana, citrus, sugar (including sweetened beverages)
Increase herbal teas such as Elderberry, Echinacea, Astragalus, Ginger, Trifolium, Yarrow, Mints
Warm salt water gargle
Warm baths…but keep hydrated orally to prevent dizziness!
Netipot
Consider the following vitamins and minerals:
Vitamin C
Vitamin A (be careful if you are pregnant or are planning to get pregnant)
Vitamin D (ask your naturopathic doctor, blood levels may need to be checked)
Zinc
Homeopathic Oscilococcinum
Note: you should check with your naturopathic doctor for doses and testing
Here at Roots for Health, we also have many additional therapies to ward off illnesses including: hydrotherapy, botanical medicine, homeopathy, manual therapy, nasosympatico treatments, antibiotics when necessary, and many other options.
Be sure to see your doctor if you are having any trouble breathing or shortness of breath, have a fever over 101.5, or if your illness has lasted for over 5-7 days and is not improving.
IMMUNE SUPPORT SOUP
By Dr. William Mitchell
1 small yellow onion, chopped
1-5 cloves garlic, chopped or crushed
1tsp – 3Tbsp grated fresh ginger root
Juice of ½ lemon
½ cup sliced Shitake mushrooms
1 quart miso broth, chicken broth, mushroom broth or other
3Tbsp fresh minced parsley
1 grated carrot
Combine the broth, onion, ginger, garlic, and mushrooms – simmer 15-20min
Remove from heat, add lemon juice, parsley, and carrot
Cover and let steam for 5 minutes
Enjoy 1-4 times per day
IMMUNE SUPPORT BREAKFAST
By Dr. Cortney Cusack
(Amended from a BCNH recipe)
This is intended to be used to strengthen the Immune System and is not designed to be hypoallergenic. Modify as needed for your personal dietary needs.
4 cups Rolled Grains
Begin by using the following proportions, adjust as necessary: 2 cups rolled oats (flakes, can use gluten free oats); use 4 cups if other grains are unavailable. 2 cups other rolled grains; i.e. rye, barley, and/or rolled rice flakes.
2 cups Oat Bran
1/2 cup Fresh/Dried Fruit/Seeds
Raisins, dates, blueberries, etc. (unsulphered only)
1 cup Sunflower Seeds and/or Pumpkin seeds (can be ground)
1 cup Nuts (Begin with walnuts and almonds)
1 cup Lecithin Granules
1 cup Ground Flax Seed
1 cup Milk Thistle (Silybum Marianum Seeds)
1/2 cup Chia Seeds (Optional)
Spices: coriander, fennel, turmeric, ginger, cinnamon, or others Begin with 1 tsp. of each.
Grind flax seeds and milk thistle seeds in a coffee grinder, blender, or meat grinder. Next, combine all ingredients and keep in refrigerator.
Soak for 30 minutes or longer before eating (i.e. overnight). Use water, nutmilk, rice milk, apple juice, etc.
To make almond milk, blend 1/2 cup almonds with 2 cups water in a blender.