It seems like cold and flu season starts earlier and finishes later each year. I believe this is in part due to the overuse of antibacterial soap and antibiotics, which creates extra strong strains of bacteria and viruses.
Even the FDA admits that “there currently is no evidence that over-the-counter (OTC) antibacterial soap products are any more effective at preventing illness than washing with plain soap and water.” Not to mention that antibacterial soap is bad for the environment and can cause hormonal disruptions and even allergies.
My solution? Lemon essential oil, which is as easy to carry in your purse or car as a mini soap dispenser and much healthier for both you and the environment (plus it smells good and is one of the least expensive essential oils). In addition to being antiseptic, it’s gentle on your skin and has uplifting and energizing aromatherapeutic properties. Just use a drop or two, or dilute in a carrier oil like jojoba for a simultaneous moisturizing and cleansing effect.
Another obvious part of why we are so sick (and certainly there are more than two causes) is the fact that our immune systems are weaker than ever due to our modern diet and lifestyle. Digestive issues are becoming not only common but normal, and 80% of your immune system is located in your digestive tract.
It boggles the mind.
Bone broth is good for preventing sickness and healing it. It increases mineral absorption. And the gelatin in it is a key component missing from our modern diet that actually heals the gut, which is good news for your immune system.
Here’s a key to cooking with garlic: always allow it to sit out for 5 minutes after crushing or mincing it; this activates the healing properties.
Carrot Immune-Boost Soup
Makes 2 servings.
*Gluten-Free, Vegan optional
- 2 Tbsp coconut oil
- 1 medium yellow onion
- 3 cloves garlic
- 2 tsp grated ginger
- 6 cups bone broth made from chicken bones
- 3 carrots
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup parsley
- Chop onion and carrots, peel and dice garlic, and grate ginger.
- Melt coconut oil on medium heat in a 3-quart saucepan. Add onion and cook 4–5 minutes. Add garlic and ginger and cook 1 minute. Add broth and bring to a boil.
- When soup is boiling, add carrots, salt, and pepper and reduce heat to medium. Cook 10 minutes, top with parsley, and serve.