Feed a fever, starve a cold. Or is it the other way around? Maybe both! Foods not only nourish and sustain our bodies, but are also rich in compounds that prevent disease and fight infection. This list of common kitchen herbs used to spice up foods are an excellent and all-natural way to treat common ailments, and they also have flu-fighting properties.
Try one of these spices and feel better soon!
Anise: Aids in digestion and helps stop coughing.
Basil: Helps clear head congestion during a cold.
Cardamom: Helps digestion of dairy products and soothes the stomach to treat indigestion.
Cilantro: Helps prevent food poisoning and removes mercury from the body. Cilantro is the name of the young green leaves of the coriander plant.
Fennel: Controls bad breath and, when chewed after spicy meals, masks the odor of garlic and onions.
Oregano: A favorite in Mediterranean cooking, oregano has powerful infection-fighting properties.
Peppermint: Stops intestinal gas, calms indigestion, controls nausea, and sweetens the breath.
Parsley: Promotes urinary flow and provides antioxidants.
Rosemary: A powerful antioxidant, rosemary also had microbe-fighting properties, and it helps calms nerves.
Sage: Treats the congestion and stuffiness associated with colds, clears headaches, and kills parasites, bacteria, and yeasts. Sage oil may improve memory.
Thyme: Well known as a natural antibiotic, it kills parasites and yeast. It can also soothe the chest and halt coughing.
Turmeric: The main ingredient in curry, turmeric adds zest and color to foods. It’s cancer fighting and lowers unfavorable bacteria in the gut that cause gas and bloating. It has anti-inflammatory properties.
Adapted from Beating The Flu: The Natural Prescription for Surviving Pandemic Influenza and Bird Flu, by J.E. Williams, O.M.D. (Hampton Roads Publishing Company, Inc., 2006).