The Flu and cold season is upon us and all we hear through the mainstream media...is...get your flu shot. And...."this year's flu strain is more dangerous than any other year." Or...the flu is very often deadly...and other scare mongering tactics. Peter Doshi, who once wrote an article for Harper's Magazine on how the CDC trains the media to use manipulative tactics to get the population to be vaccinated, also is concerned about the safety and effectiveness of the flu vaccine. Read about his concerns here http://freedomoutpost.com/2013/11/john-hopkins-scientist-peter-doshi-raises-serious-vaccine-questions/
A much safer and more natural way to strengthen and support your body's immune system, without mercury, traces of formaldehyde, animal pus...etc...is to take advantage of nature's effective and safe
herbal/food pharmacy. Last year, while shopping in the health-food store, I came across a bottle of
The photo at the top of the page features the ingredients I used in my fire cider which I made just the other day. In my previous batches I used cayenne pepper powder as Rosemary often does but this time I had hot peppers from my garden and thought I would try just using one red pepper chopped up as you can see in the photo below.
horseradish, garlic, fresh ginger, some onions, one red pepper. and natural unpasteurized vinegar with the mother bacteria. You chop all the ingredients fairly small as in the photo above, layer them in any order, leaving a few inches at the top of air space and then pour the vinegar over all to cover. After a few hours recheck the jar. If the ingredients absorbed some of the liquid just add a bit more vinegar to cover. The video below shows you what proportions might work for you. Let the recipe sit in a dark cuphoard for 6 to 8 weeks while the vinegar draws the healing properties out of the ingredients. Oh yes...and when your remedy is finished steeping, strain the liquid out of the ingredients into a jar where you will be storing it...and then add some raw honey to taste. I use it almost every day as a salad dressing. If I am exposed to someone who is sick or if I feel as if I am coming down with something... I will take a tablespoon in a half glass of water...several times during the day. In the two years since I have begun using this ...along with elderberry tincture....I have not experienced any colds or flu. See this article about the health benefits of elderberry, how to use it and where to buy it.
Now I will go over the basic health benefits of each ingredient in the fire cider.
1. Horseradish: a root with a sharp, hot and pungent flavor.....clears the sinuses! Horseradish belongs to the mustard family and has many healing properties. It is used as an ingredient in sauces, dips and dressings. It works well as an accompaniment to meat because it aids in digestion and is antiparasitic. Horseradish is also a potent antibiotic, an expectorant, cardiotonic, and increases appetite and stimulates the immune system. Some even claim it is an aphrodisiac . Horseradish is a very good preventative treatment for flu,colds, sinusitis, bronchitis and asthma.
2. Ginger: Famous for quelling inflammation and pain, boosts the immune system, powerful cancer remedy, improves digestion, helps headaches, nasal congestion, and nausea
3. Garlic: One of the most powerful herbal remedies. It reduces cholesterol, is an anti-fungal, antibacterial and antiviral. Garlic thins the blood so it helps to prevent blood clots. Garlic helps to prevent cancer and fights free radicals.
4. Onions: Are a potent source of quercitin which is a strong antioxidant. Quercitin thins the blood, fights asthma, lowers "bad" cholesterol, aids in treating hay fever, diabetes and infections. Onions help to detoxify the body.
5. Hot Peppers: The capsaicin in hot peppers helps to relieve pain and inflammation. Consuming hot peppers may reduce blood pressure.
6. Raw Honey: provides a natural source of energy, promotes restorative sleep, contains antioxidants, supports good bacteria in the digestive system, promotes healthy enzyme activity. Honey is anti-inflammatory and anti-bacterial. Slows aging due to its enzymatic functions and can actually regulate blood sugar.
The jar on the left shows all the chopped ingredients covered with unpasteurized apple cider vinegar. That is the state that you store it in for 4 to 6 weeks. Some people let it steep for only two weeks but I figure if I am going to go to all that work I want to make sure all the goodness is drawn out of the chopped ingredients. Every day or so it is a good idea to shake the bottle to make sure all ingredients are in contact with the vinegar. After one day I went to check my brewing fire cider and discovered a turquoise color at the bottom of the jar. This never happened before and my first thought was that the whole batch of fire cider must now be toxic. However, after a bit of research I found out that in some cases garlic when mixed with vinegar can sometimes form this harmless but bizarre color change. Here is a link explaining a bit about this mystery. http://hubpages.com/hub/Why-Does-Garlic-Turn-Blue-and-Is-Blue-Garlic-Safe-To-Eat
The folk medicine book below, by Dr. Jarvis, shares his observations and research concerning the benefit of vinegar in preventing disease. Highly recommend. A very valuable book at an inexpensive price
Folk Medicine: A New England Almanac of Natural Health Care From A Noted Vermont Country Doctor
If you can't find Raw apple cider vinegar with the mother culture in it in you grocery or health-food store, you can get it here.
So...I encourage you to try this simple flu and cold remedy (also helps prevent food poisoning as Dr. Jarvis talks about in his Folk Medicine book) that is cheap and easy to make.