Food as Medicine: Combat Colds, Flu, and Sinus Infections with Ginger-Garlic Soup

Food serves as more than mere fuel for the body; it acts as medicine when judiciously selected. It's crucial to consider not only macronutrients like carbohydrates, fats, and proteins but also micronutrients such as vitamins, minerals, trace elements, and essential fatty acids.

For instance, zinc is necessary for regulating white blood cells, while magnesium plays a role in over 300 biochemical reactions within the body. Essential fatty acids form the foundation for hormones and molecules that regulate pain and inflammation. Clearly, an adequate intake of vitamins and minerals is vital for our everyday health.

If our diet is rich in macronutrients but deficient in micronutrients, our well-being will be suboptimal. This becomes particularly evident during winter when fresh produce is scarce unless imported from afar. The increased incidence of illness in winter can often be attributed to poor dietary choices, coupled with a lack of sunlight and fresh air.

Medicine In A Cup

Ingesting warm, nutrient-rich foods during winter can provide a strong defense against unexpected illnesses. Spices like ginger, cumin, and cinnamon are considered essential in Chinese medicine for consumption from late fall to early spring.

Cold environments can make the upper respiratory tract more susceptible to the common cold. Exposure to cold weather can reduce the production of antiviral immune signals, leading to a weakened immune system. Not taking sufficient time to recover after an initial cold can leave us prone to further infections. This contributes to the vicious cycle of illness that affects many who do not maintain a healthy diet, adequate sleep, or regular exercise.

Among my preferred remedies for illness are fresh green juices, soups rich in antiviral components, and ripe fruits.

This ginger garlic soup is packed with ingredients that help fend off infections and bolster the immune system during the winter season.

Garlic boasts remarkable anti-viral and anti-inflammatory properties, and can prevent the common cold when consumed for at least three months consecutively. It is also known to reduce the length of a cold's duration.

Adding ginger to soup can be beneficial, especially for those dealing with a cold or flu. Its anti-inflammatory properties help reduce swelling, while its ability to enhance digestion and alleviate nausea can provide comfort during illness. Moreover, ginger's warming effect on the body and antiviral qualities make it an effective remedy for soothing sore throats and combating viral infections.

Astragalus root, a key ingredient used for centuries, fortifies the body in numerous ways. It enhances the immune response, reduces blood pressure, stabilizes blood sugar levels, and bolsters liver function. Notably, it is recognized for aiding in the relief of the common cold, allergic rhinitis, and hay fever.

Onions are a great addition to ginger garlic soup, not only for flavor but also for their health benefits. They are powerful antivirals and contain quercetin, a heart-healthy flavonoid known to enhance immune function and alleviate allergy symptoms.

GINGER GARLIC SOUP RECIPE:

Ingredients: (serves 2)

- 6 cups vegetable broth (homemade is preferred, but organic low-sodium cubes are acceptable)

- 3 tablespoons grated ginger root

- 2 garlic cloves, peeled and chopped

- 4 green onions, finely sliced

- 1 medium onion, finely diced

- 1 teaspoon dried astragalus root

Method:

1. In a large pot, combine the garlic, ginger, onions, and a bit of coconut or olive oil if desired. For added flavor, consider including some chopped mushrooms.

2. Sauté over medium heat until the onions become translucent and the mushrooms are tender.

3. Stir in the broth and astragalus, then increase the heat to bring the soup to a boil. Reduce to a simmer and cook for 10 minutes. Incorporate the green onions and continue to simmer for an additional 5 minutes. At this stage, remove and discard the astragalus.

4. Serve the soup hot. Any leftovers can be stored in the refrigerator for a few days. Garnish with fresh sprouts if desired.