We’ve had our share of colds and flus already this fall, and it’s only (oiy) the first of December! As I type this, Amalia has caught the awful respiratory bug that put Timothy in the hospital (it appears to be the same one, at least) earlier this month with pneumonia. And I’ve got a sore throat and feel like going back to bed, myself. Blah.
Threats to your good health–in the form of viruses, bad bacteria, and the like–are everywhere this time of year. Kids from college travel home and then return to school, carrying with them bugs from home. They all get run down, and then they share their colds and flus with each other. Daycare centers are full of kiddos with the sniffles and worse. You’re out more, shopping and schlepping and getting ready for Christmas. What’s on the handles of those grocery carts? You don’t really want to know, do you?
You do the traditional stuff, of course, to stay healthy–you wash your hands often, you use antibacterial stuff at every turn, get plenty of rest, drink lots of water, exercise, and so on–but this time of year you need extra help fighting off the bad bugs.
Basically, you don’t want to be a sitting duck to all the bad bugs being forced on you.
It’s time, Gentle Reader, to get serious about stopping some of these viruses in their tracks. Every year I study the best ways to keep all the nasty bugs away, but so far I haven’t found a magic pill to just annihilate the heck out of them.
My research this year, though, just keeps pinging back to fresh ginger root. Did you know that fresh ginger can stop viruses? Here’s a report from the NIH that documents this fact: “Fresh, but not dried, ginger is effective against HRSV-induced plaque formation on airway epithelium by blocking viral attachment and internalization.”
In other words: Fresh ginger can stop this particular respiratory virus (the HRSV, or the Human Respiratory Syncytial Virus) so it can’t attach to your airways and make you sick. This is good news, isn’t it? Respiratory viruses are bad news, baby.
Also, other research on ginger has determined that fresh ginger contains upwards of 477 different elements, including many polyphenols and flavonoids that have shown anti-viral properties. Many of these are heat sensitive, however.
So, ginger can stop the HRSV, but it must be eaten (or drunk) in its fresh–not dried–state, and not cooked.
There’s the tricky bit, since I adore ginger but usually eat it in stir-fries or soups or of course the marvelously delicious candied ginger that I love to make. And eat. In intemperate quantities, by the way. (Also, candied ginger is terrific chopped and added to muffins, sweet breads, homemade granola, and pretty much anything. Also good squirreled away in a little baggy and carried in the car, as a hedge against car sickness.)
But back to our anti-viral drink.
Chris Kresser, a prolific health writer, published an intriguing recipe for an anti-viral ginger drink, made out of fresh ginger, that I have made and am drinking every day. I have high hopes for avoiding all the nastiness that is swirling around me. I’ve got my kiddos drinking it, too. This is what Chris Kresser says about it:
“If you drink the concoction . . . at the first signs of sickness, you can often fight it off successfully. But—and this is a big “but”—you have to drink it at or near the strength I suggest, or it won’t be effective. Some people find this difficult to do, because ginger is so intense, but if you can handle it your immune system will thank you.”
It’s possible to make this juice without a juicer, but it’ll take you a lot longer. I know this from experience. A good juicer costs less than $100.00, so I consider it a pretty good investment, especially if someone in your family is susceptible to colds and flus. If you buy one, you’ll use it for lots more than this anti-viral ginger drink, too. I’m sure of it.
Guess what? I don’t have a juicer. I know–unbelievable, isn’t it? I’m definitely the type of person who should have at least one juicer, don’t you think? And two chest freezers. Right? 🙂 I use my blender and my food processor, or my simple citrus juicer when I need some juicing done, but I’d love a good juicer. (Psssst: it’s on my Christmas wish list!) This one below is a bit pricey, but a lot cheaper than a stay in the hospital or even a couple of high-priced prescriptions! (All this, I know–from painful first-hand experience.) 🙁
But even if you don’t own a dandy juicer like the one above*, don’t let it stop you from making this juice and trying it out! It’s definitely worth a try to keep the respiratory (and others!) viruses that are so prevalent, at bay this germ-ridden season!
I added a couple things to Chris’s recipe, as is my wont. Turmeric, for the record, is a powerful antioxidant and anti-inflammatory agent, and heck, it’s an awesome color, too, so I added it to my own recipe. 🙂
But time’s a’wastin’. You’d better go buy some ginger root, and make this, STAT! Here’s the recipe:
- 2 pounds fresh ginger root
- several fresh lemons
- cayenne pepper
- raw honey, 1 Tablespoon per drink
- Juice (or grate, if you don’t have a juicer yet, either) 2 pounds of fresh ginger root.
- Pour juice into a jar, cover, and refrigerate.
- Place 1 to 2 Tablespoons of this ginger juice into a mug, add 3/4 cup hot water, juice of 1/2 lemon (good thing you’ve got a juicer, huh?) 1 Tablespoon honey (raw honey is also anti-viral) 1/8 teaspoon of cayenne pepper, 1/4 tsp turmeric, and a pinch of salt.
- Drink 2 to 6 cups of this drink daily, at the first hint of a cold or flu. OR if anybody around you has the first hints of a cold or flu. OR if you just want to hedge your bets. OR if it’s December and you want to stay healthy through Christmastime, for a change. 🙂 OR if you develop a taste for it, as have I. We can belong to the same club. 🙂
I assure you, it’s not bad! Especially if you like the taste of ginger, as I do. Now I’m going to go make myself a cup and put my feet up and read a Christmas book to little Mack . . . my throat feels a bit scratchy . . .
By the way . . . do you have a Christmas Advent tradition? Here’s a fun one we are doing this year: A Christmas Book Countdown! Join us!
* By the way . . . on the non-juicer-having front: I ran my ginger root through my food processor, and then dumped it all into a colander with a bowl underneath, and pressed and pressed . . . and that’s how I got the juice out. It worked well, but of course not as easy as using a juicer. But it can be done.
I’m linking up this week with two fun link-up parties: Kelly the Kitchen Kop does an awesome “Real Food Wednesdays” and also New Life on a Homestead’s Barn Hop. If you have a bit of time to hang around on the web learning awesome new things, do join me, won’t you? 🙂
- Countdown to Christmas for Bibliophiles! *grinning*
- Sketchbook Thursday: on making “memory sketches”