2016/10/16

Ginger-Garlic Soup

Ginger-Garlic Soup (Made With 52 Cloves of Garlic) Defeats Colds, Flu and Even Norovirus

1. INTRODUCTION

Forget the flu shot.

A soup based on more than 50 cloves of garlic, onions, thyme and lemon will destroy almost any virus that enters its path including colds, flu and even norovirus.

As we sneeze and cough our way through these dark months of contagious nasties, garlic is being hailed for its powers to halt viruses in their tracks.

It has gained its reputation as a virus buster thanks to one of its chemical constituents, allicin.

The amazing benefits of Allicin

A recent and significant finding from Washington State University shows that garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness.

When the garlic is crushed, alliin becomes allicin. Research shows that allicin helps lower cholesterol and blood pressure and also helps prevents blood clots. Garlic can also reduce the risk of developing atherosclerosis (hardening of the arteries). Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. Research indicates that garlic is also effective against digestive ailments and diarrhea. What’s more, further studies suggest that this common and familiar herb may help prevent the onset of cancers.

‘This chemical has been known for a long time for its anti-bacteria land anti-fungal powers,’ says Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association.

‘Because of this, people assume it is going to boost their immune systems. Lots of people are simply mashing up garlic, mixing it with olive oil and spreading it on bread.

‘But how or whether it may actually work has still not been proven categorically.’

Indeed, scientists remain divided on garlic’s ability to combat colds and flu. Last March, a major investigation by the respected global research organisation, the Cochrane Database, found that increasing your garlic intake during winter can cut the duration of cold symptoms — from five-and-a-half days to four-and-a-half.

But the report, which amalgamated all previous scientific studies on garlic, said it could not draw solid conclusions because there is a lack of large-scale, authoritative research.

The problem is that pharmaceutical companies are not interested in running huge, expensive trials — as they would with promising new drug compounds — because there is nothing in garlic that they can patent, package and sell at a profit.

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3. Garlic as medicine

Garlic as medicine

Nevertheless, garlic has a long and proud tradition as a medicine. The Ancient Egyptians recommended it for 22 ailments. In a papyrus dated 1500BC, the labourers who built the pyramids ate it to increase their stamina and keep them healthy.

The Ancient Greeks advocated garlic for everything from curing infections, and lung and blood disorders to healing insect bites and even treating leprosy.

The Romans fed it to soldiers and sailors to improve their endurance. Dioscorides, the personal physician to Emperor Nero, wrote a five-volume treatise extolling its virtues.

One of the most interesting of the recent findings is that garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Louis Pasteur noted in 1858 that bacteria died when they were doused with garlic. From the Middle Ages on, garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.

More recently, researchers have unearthed evidence to show garlic may help us to stay hale and hearty in a number of ways.

Last June, nutrition scientists at the University of Florida found eating garlic can boost the number of T-cells in the bloodstream. These play a vital role in strengthening our immune systems and fighting viruses.

And pharmacologists at the University of California found that allicin — the active ingredient in garlic that contributes to bad breath — is an infection-killer.

Allicin also makes our blood vessels dilate, improving blood flow and helping to tackle cardiovascular problems such as high cholesterol.

An Australian study of 80 patients published last week in the European Journal of Clinical Nutrition reported that diets high in garlic may reduce high blood pressure.

In 2007, dentists in Brazil found that gargling with garlic water (made by steeping crushed garlic cloves in warm, but not boiling, water) can kill the germs that cause tooth decay and gum disease.

But they hit a snag: the volunteers refused to continue the experiment, complaining that the garlic gargle made them feel sick. Looking at the garlic soup recipe certainly made me feel queasy. Still, it gave me an excuse to use up my ample supply of garlic.

Though last year’s awful weather caused crop failures on my allotment, I enjoyed a bumper harvest of garlic.

Among its many other virtues, garlic kills slugs and snails. Researchers from the University of Newcastle believe it contains oils that may cripple the nervous systems of these slimy creatures.

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4. Best way to prepare garlic

Best way to prepare garlic

There are two schools of thought as to the best way of preparing garlic to make the most of its medicinal qualities.

Argentinian investigators found it releases its allicin-type compounds when you bake the cloves, while scientists at South Carolina Medical University believe peeling garlic and letting it sit uncovered for 15 minutes produces the highest levels of compounds to fight infection.

So you can simply peel half of the garlic cloves and roast the other half with the kitchen door tightly closed (to stop the pong permeating throughout the house).

After an hour-and-a-quarter’s industrious soup-making, sprinkle lemon juice over a bowl of steaming, grey gloop andÂ tuck in.

The heady aroma certainly revs up the appetite and the first spoonful does not disappoint. Delicious as it is, however, one large bowl of home-made soup is a more than ample meal.

As for the soup’s cold-preventing powers, only time will tell. Regular bowlfuls may very well keep me free of winter ailments, thanks to the virus-killing compounds they contain.

Or it could just be that my nuclear-strength garlic breath will keep everyone who is infectious far out of sneezing range for months to come.

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5. Garlic Soup Recipe

Modified Garlic Soup Recipe

Serves 4

Ingredients:

26 organic garlic cloves (unpeeled)

2 tablespoons olive oil

2 tablespoons (1/4 stick) organic butter (grass fed)

1/2 teaspoon cayenne powder

1/2 cup fresh ginger

2 1/4 cups sliced onions

1 1/2 teaspoons chopped fresh thyme

26 organic garlic cloves, peeled

1/2 cup coconut milk

3 1/2 cups organic vegetable broth

4 lemon wedges

Method:

Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavour.

Squeeze juice of 1 lemon wedge into each bowl and serve.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

If garlic were found to be a wonder drug, consumers could simply buy it in the supermarket for 30p a bulb or grow their own in the garden.

The 9 Foods You Should Never Eat

By Dr. Mercola

Many foods have been heavily promoted as being healthy when they are nothing more than pernicious junk foods. In the featured article, Clean Plates founder Jared Koch shared his list of nine staple foods that are far less "good for you" than you've been led to believe.

Here, I expand on the selections that are mentioned in the featured article.

1. Canned Tomatoes

Many leading brands of canned foods contain BPA -- a toxic chemical linked to reproductive abnormalities, neurological effects, heightened risk of breast and prostate cancers, diabetes, heart disease and other serious health problems. According to Consumer Reports' testing, just a couple of servings of canned food can exceed the safety limits for daily BPA exposure for children.

High acidity — a prominent characteristic of tomatoes – causes BPA to leach into your food. To avoid this hazardous chemical, avoid canned foods entirely and stick to fresh fruits and vegetables, or switch over to brands that use glass containers instead—especially for acidic foods like tomatoes.

2. Processed Meats

As Koch warns, processed deli meats like salami, ham, and roast beef are typically made with meats from animals raised in confined animal feeding operations (CAFOs).

This means they're given growth hormones, antibiotics and other veterinary drugs, and raised in deplorable conditions that promote disease, these meats are also filled with sodium nitrite (a commonly used preservative and antimicrobial agent that also adds color and flavor) and other chemical flavorings and dyes.

Nitrites can be converted into nitrosamines in your body, which are potent cancer-causing chemicals. Research has linked nitrites to higher rates of colorectal, stomach and pancreatic cancer. But that's not all. Most processed deli meats also contain other cancer-promoting chemicals that are created during cooking. These include:

Heterocyclic Amines (HCAs) which are hazardous compounds created in meats and other foods that have been cooked at high temperatures. According to research, processed meats are clearly associated with an increased risk of stomach, colon and breast cancers.
Polycyclic Aromatic Hydrocarbons (PAHs): Many processed meats are smoked as part of the curing process, which causes PAHs to form. PAHs can also form when grilling. When fat drips onto the heat source, causing excess smoke, and the smoke surrounds your food, it can transfer cancer-causing PAHs to the meat.
Advanced Glycation End Products (AGEs): When food is cooked at high temperatures—including when it is pasteurized or sterilized—it increases the formation of AGEs in your food. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.

The truth is, processed meats are not a healthful choice for anyone and should be avoided entirely, according to a 2011 review of more than 7,000 clinical studies examining the connection between diet and cancer. The report was commissioned by The World Cancer Research Fund (WCRF) using money raised from the general public. Therefore the findings were not influenced by any vested interests, which makes it all the more reliable.

It's the biggest review of the evidence ever undertaken, and it confirms previous findings: Processed meats increase your risk of cancer, especially bowel cancer, and NO amount of processed meat is "safe." You're far better off ditching the deli meats and opting instead for fresh organically-raised grass-fed meats, or wild caught salmon.

3. Margarine

The unfortunate result of the low-fat diet craze has been the shunning of healthful fats such as butter, and public health has declined as a result of this folly. There are a myriad of unhealthy components to margarine and other butter impostors, including:

Trans fats: These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat. Trans fats contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and problems with lactation; and low birth weight, growth problems and learning disabilities in children. A US government panel of scientists determined that man-made trans fats are unsafe at any level.
Free radicals: Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils. They contribute to numerous health problems, including cancer and heart disease.
Emulsifiers and preservatives: Numerous additives of questionable safety are added to margarines and spreads. Most vegetable shortening is stabilized with preservatives like BHT.
Hexane and other solvents: Used in the extraction process, these industrial chemicals can have toxic effects.

Good-old-fashioned butter, when made from grass-fed cows, is rich in a substance called conjugated linoleic acid (CLA). Much of the reason why butter is vilified is because it contains saturated fat. If you're still in the mindset that saturated fat is harmful for your health, then please read theHealthy Fats section of my Optimized Nutrition Plan to learn why saturated fat is actually good for you.

4. Vegetable Oils

Of all the destructive foods available to us, those made with heated vegetable oilsare some of the worst. Make no mistake about it--vegetable oils are not the health food that you were lead to believe they were. This is largely due to the fact that they are highly processed, and when consumed in massive amounts, as they are by most Americans, they seriously distort the important omega-6 to omega-3 ratio. Ideally, this ratio is 1:1.

Anytime you cook a food, you run the risk of creating heat-induced damage. The oils you choose to cook with must be stable enough to resist chemical changes when heated to high temperatures, or you run the risk of damaging your health. One of the ways vegetable oils can inflict damage is by converting your good cholesterol into bad cholesterol—by oxidizing it. When you cook with polyunsaturated vegetable oils (such as canola, corn, and soy oils), oxidized cholesterol is introduced into your system.

As the oil is heated and mixed with oxygen, it goes rancid. Rancid oil is oxidized oil and should NOT be consumed—it leads directly to vascular disease. Trans-fats are introduced when these oils are hydrogenated, which increases your risk of chronic diseases like breast cancer and heart disease.

So what's the best oil to cook with?

Of all the available oils, coconut oil is the oil of choice for cooking because it is nearly a completely saturated fat, which means it is much less susceptible to heat damage. And coconut oil is one of the most unique and beneficial fats for your body. For more in-depth information about the many benefits of coconut oil, please see this special report. Olive oil, while certainly a healthful oil, is easily damaged by heat and is best reserved for drizzling cold over salad.

5. Microwave Popcorn

Perfluoroalkyls, which include perfluorooctanoic acid (PFOA), and perfluorooctane sulfonate (PFOS), are chemicals used to keep grease from leaking through fast food wrappers, are being ingested by people through their food and showing up as contaminants in blood. Microwave popcorn bags are lined with PFOA, and when they are heated the compound leaches onto the popcorn.

These chemicals are part of an expanding group of chemicals commonly referred to as "gender-bending" chemicals, because they can disrupt your endocrine system and affect your sex hormones. The EPA has ruled PFCs as "likely carcinogens," and has stated that PFOA "poses developmental and reproductive risks to humans." Researchers have also linked various PFCs to a range of other health dangers, such as:

Infertility -- A study published in the journal Human Reproduction found that both PFOA and PFOS (perfluorooctane sulfonate), dramatically increased the odds of infertility. PFOA was linked to a 60 to 154 percent increase in the chance of infertility.
Thyroid disease -- A 2010 study found that PFOA can damage your thyroid function. Individuals with the highest PFOA concentrations were more than twice as likely to report current thyroid disease, compared to those with the lowest PFOA concentrations. Your thyroid contains thyroglobulin protein, which binds to iodine to form hormones, which in turn influence essentially every organ, tissue and cell in your body. Thyroid hormones are also required for growth and development in children. Thyroid disease, if left untreated, can lead to heart disease, infertility, muscle weakness, and osteoporosis.
Cancer -- PFOA has been associated with tumors in at least four different organs in animal tests (liver, pancreas, testicles and mammary glands in rats), and has been associated with increases in prostate cancer in PFOA plant workers.
Immune system problems -- Several studies by scientists in Sweden indicate that PFCs have an adverse effect on your immune system. As described in a report on PFCs by the Environmental Working Group (EWG), PFOA was found to decrease all immune cell subpopulations studied, in the thymus and spleen, and caused immunosupression.
Increased LDL cholesterol levels – A 2010 study in the Archives of Pediatric & Adolescent Medicine found that children and teens with higher PFOA levels had higher levels of total cholesterol and LDL or "bad" cholesterol, while PFOS was associated with increased total cholesterol, including both LDL cholesterol and HDL or "good" cholesterol.

I strongly recommend avoiding any product you know containing these toxic compounds, particularly non-stick cookware, but also foods sold in grease-proof food packaging, such as fast food and microwave popcorn. Clearly, if you're eating fast food or junk food, PFCs from the wrapper may be the least of your problems, but I think it's still important to realize that not only are you not getting proper nutrition from the food itself, the wrappers may also add to your toxic burden.

6. Non-Organic Potatoes and Other Fresh Produce Known for High Pesticide Contamination

Your best bet is to buy only organic fruits and vegetables, as synthetic agricultural chemicals are not permissible under the USDA organic rules. That said, not all conventionally grown fruits and vegetables are subjected to the same amount of pesticide load. While Koch focuses on potatoes, as they tend to take up a lot of pesticides and other agricultural chemicals present in the soil, I would recommend reviewing the "Shopper's Guide to Pesticides in Produce" by the Environmental Working Group.

Of the 48 different fruit and vegetable categories tested by the EWG for the 2013 guide, the following 15 fruits and vegetables had the highest pesticide load, making them the most important to buy or grow organically:

Apples	Celery	Cherry tomatoes
Cucumbers	Grapes	Hot peppers
Nectarines (imported)	Peaches	Potatoes
Spinach	Strawberries	Sweet bell peppers
Kale	Collard greens	Summer squash

In contrast, the following foods were found to have the lowest residual pesticide load, making them the safest bet among conventionally grown vegetables. Note that a small amount of sweet corn and most Hawaiian papaya, although low in pesticides, are genetically engineered (GE). If you're unsure of whether the sweet corn or papaya is GE, I'd recommend opting for organic varieties:

Asparagus	Avocado	Cabbage
Cantaloupe	Sweet corn (non-GMO)	Eggplant
Grapefruit	Kiwi	Mango
Mushrooms	Onions	Papayas (non-GMO. Most Hawaiian papaya is GMO)
Pineapple	Sweet peas (frozen)	Sweet potatoes

7. Table Salt

Salt is essential for life—you cannot live without it. However, regular 'table salt' and the salt found in processed foods are NOT identical to the salt your body really needs. In fact, table salt has practically nothing in common with natural salt. One is health damaging, and the other is healing.

Processed salt is 98 percent sodium chloride, and the remaining two percent comprises man-made chemicals, such as moisture absorbents, and a little added iodine. These are dangerous chemicals like ferrocyanide and aluminosilicate. Some European countries, where water fluoridation is not practiced, also add fluoride to table salt
Natural salt is about 84 percent sodium chloride. The remaining 16 percent of natural salt consists of other naturally occurring minerals, including trace minerals like silicon, phosphorous and vanadium

Given that salt is absolutely essential to good health, I recommend switching to a pure, unrefined salt. My favorite is an ancient, all-natural sea salt from the Himalayas. Himalayan salt is completely pure, having spent many thousands of years maturing under extreme tectonic pressure, far away from impurities, so it isn't polluted with the heavy metals and industrial toxins of today. And it's hand-mined, hand-washed, and minimally processed. Himalayan salt is only 85 percent sodium chloride, the remaining 15 percent contains 84 trace minerals from our prehistoric seas. Unrefined natural salt is important to many biological processes, including:

Being a major component of your blood plasma, lymphatic fluid, extracellular fluid, and even amniotic fluid
Carrying nutrients into and out of your cells
Maintain and regulate blood pressure
Increasing the glial cells in your brain, which are responsible for creative thinking and long-term planning
Helping your brain communicate with your muscles, so that you can move on demand via sodium-potassium ion exchange

While natural unprocessed salt has many health benefits, that does not mean you should use it with impunity. Another important factor is the potassium to sodium ratio of your diet. Imbalance in this ratio can not only lead to hypertension (high blood pressure) and other health problems, including heart disease, memory decline, erectile dysfunction and more. The easiest way to avoid this imbalance is by avoiding processed foods, which are notoriously low in potassium while high in sodium. Instead, eat a diet of whole, ideally organically-grown foods to ensure optimal nutrient content. This type of diet will naturally provide much larger amounts of potassium in relation to sodium.

8. Soy Protein Isolate and Other Unfermented Soy Products

Sadly, most of what you have been led to believe by the media about soy is simply untrue. One of the worst problems with soy comes from the fact that 90 to 95 percent of soybeans grown in the US are genetically engineered (GE), and these are used to create soy protein isolate. Genetically engineered soybeans are designed to be "Roundup ready," which means they're engineered to withstand otherwise lethal doses of herbicide.

The active ingredient in Roundup herbicide is called glyphosate, which is responsible for the disruption of the delicate hormonal balance of the female reproductive cycle. What's more, glyphosate is toxic to the placenta, which is responsible for delivering vital nutrients from mother to child, and eliminating waste products. Once the placenta has been damaged or destroyed, the result can be miscarriage. In those children born to mothers who have been exposed to even a small amount of glyphosate, serious birth defects can result.

Glyphosate's mechanism of harm was only recently identified, and demonstrates how this chemical disrupts cellular function and induce many of our modern diseases, including autism. Soy protein isolate can be found in protein bars, meal replacement shakes, bottled fruit drinks, soups and sauces, meat analogs, baked goods, breakfast cereals and some dietary supplements.

Even if you are not a vegetarian and do not use soymilk or tofu, it is important to be a serious label reader. There are so many different names for soy additives, you could be bringing home a genetically modified soy-based product without even realizing it. Soy expert Dr. Kaayla Daniel offers a free Special Report, "Where the Soys Are," on her Web site. It lists the many "aliases" that soy might be hiding under in ingredient lists -- words like "bouillon," "natural flavor" and "textured plant protein."

Besides soy protein isolate, ALL unfermented soy products are best avoided if you value your health. Thousands of studies have linked unfermented soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility—even cancer and heart disease.

The only soy with health benefits is organic soy that has been properly fermented, and these are the only soy products I ever recommend consuming. After a long fermentation process, the phytate and "anti-nutrient" levels of soybeans are reduced, and their beneficial properties become available to your digestive system. To learn more, please see this previous article detailing the dangers of unfermented soy.

9. Artificial Sweeteners

Contrary to popular belief, studies have found that artificial sweeteners such as aspartame can stimulate your appetite, increase carbohydrate cravings, and stimulate fat storage and weight gain. In one of the most recent of such studies, saccharin and aspartame were found to cause greater weight gain than sugar.

Aspartame is perhaps one of the most problematic. It is primarily made up of aspartic acid and phenylalanine. The phenylalanine has been synthetically modified to carry a methyl group, which provides the majority of the sweetness. That phenylalanine methyl bond, called a methyl ester, is very weak, which allows the methyl group on the phenylalanine to easily break off and form methanol.

You may have heard the claim that aspartame is harmless because methanol is also found in fruits and vegetables. However, in fruits and vegetables, the methanol is firmly bonded to pectin, allowing it to be safely passed through your digestive tract. Not so with the methanol created by aspartame; there it's not bonded to anything that can help eliminate it from your body.

Methanol acts as a Trojan horse; it's carried into susceptible tissues in your body, like your brain and bone marrow, where the alcohol dehydrogenase (ADH) enzyme converts it into formaldehyde, which wreaks havoc with sensitive proteins and DNA. All animals EXCEPT HUMANS have a protective mechanism that allows methanol to be broken down into harmless formic acid. This is why toxicology testing on animals is a flawed model. It doesn't fully apply to people.

Guidelines for Healthy Food

Whatever food you're looking to eat, whether organic or locally grown, from either your local supermarket or a farmer's market, the following are signs of a high-quality, healthy food. Most often, the best place to find these foods is from a sustainable agricultural group in your area. You can also review my free nutrition plan to get started on a healthy eating program today:

It's grown without pesticides and chemical fertilizers (organic foods fit this description, but so do some non-organic foods)
It's not genetically engineered
It contains no added growth hormones, antibiotics, or other drugs
It does not contain artificial anything, nor any preservatives
It is fresh (if you have to choose between wilted organic produce or fresh conventional produce, the latter may still be the better option as freshness is important for optimal nutrient content)
It was not grown in a factory farm
It is grown with the laws of nature in mind (meaning animals are fed their native diets, not a mix of grains and animal byproducts, and have free-range access to the outdoors)
It is grown in a sustainable way (using minimal amounts of water, protecting the soil from burnout, and turning animal wastes into natural fertilizers instead of environmental pollutants)

Гинекологът не би ви казал това

Гинекологът не би ви казал това, защото аптеките няма да печелят: Премахва гъбички, бактерии и миризми. Най-хубавото е, че го имате у дома!

Според последните статистически данни, специалистите казват, че много дами по света изпитват проблеми с вагинит.
В действителност, това означава, че трябва да бъдете изключително внимателни и да не пренебрегвате тези основни признаци – зачервяване, генитално изтръпване, подуване на лигавицата, стомашни болки, миризма на загнило!

Всъщност, знаете ли какво е вагинит ?

Това е, което трябва да знаете – вагинит е дразнене на покритието на влагалището, причинено от патогенни микроорганизми или паразити.Тази инфекция влияе на около 33% от дамите в детеродна възраст. В тази насока, като се има предвид това, крайната цел е да се разбере причината за вагинит, което е от решаващо значение за вас да сте наясно, че влагалището е дом на широк спектър от микроорганизми.
Тези домашни лекове могат да нормализират микрофлората на влагалището и да унищожат нежеланите показания на вагинит.
Критично е: Преди началото на лечението, при всички случаи, това което трябва да направите, е с няколко изследвания да откриете причината на заболяването (микроскопични организми, които са го причинили).

Лечението е изключително просто и лесно да се приложи.
Това е, което трябва да направите:
Начално лечение на вагинит

оцет

Това е изключително лесно – просто трябва да се смесят 2 супени лъжици оцет с малко ври вода. Измийте се снего. Повтаряйте тази процедура последователно докато неприятните странични ефекти изчезват.

чай от лайка

Това е, което трябва да направите – на първо място, трябва да се загреете малко вода до точката на кипене и да добавите 2 супени лъжици сушени цветове от лайка, след което да запарите в продължение на 5-10 минути. Промийсе се с отварата. Предвид сериозността на заболяването, използвайте това лечение, докато микрофлората се нормализира.

Лимонов сок

Трябва да се опитвате този лимонов сок лекува! Това е изключително основния – просто разбият 1 супена лъжица лимонов сок в хладка вода. И направете душ с тази смес.
Нещо повече, трябва да също така да осъзнавате, че като се има предвид крайната цел, е да се предвидят допълнителни вагинални замърсявания, да ядете млечни изделия, да използвате облекло от естествени платове.
Имайте предвид, че партньорът ви също трябва да отделя достатъчно внимание на собствената си чистота, особено преди полов акт, за да сведе до минимум попадането на външни микроби във влагалището.

13 Foods to Help You Beat the Flu & Feel Better Faster

While Immune-Boosting Foods are great for keeping cold and flu away, most of us don’t feel like eating eggs, fish, and avocados when we’re already sick. If you’re already not feeling well and find that you don’t have much of an appetite, it’s still important to remember that your body needs fuel to heal itself. Here is a list of foods which (while they still may not sound very appealing to you when you’ve got a bad bug) will help you get well again without upsetting your stomach or exacerbating any existing nausea.

1. Citrus Fruits

For a solid dose of immune-boosting Vitamin C that carries the added bonus of helping you stay hydrated, turn to citrus fruits like oranges and grapefruit. Alternately, if you’re having a hard time with solid foods, try drinking just the juice of these healing fruits. If a sore throat is one of your symptoms, make a batch of Homemade Citrus Juice Pops to soothe away some of the pain. Check out this article by Elise on SimplyRecipes.com to learn more.

2. Chicken Soup

This cold and flu season staple not only provides your body with needed fluids to help fight off infection. The combination of vegetables, proteins, and fats in chicken soup also have an anti-inflammatory effect which can help to clear congestion, reduce swelling in the throat, and ease many of the other symptoms that come with viral illnesses. While making homemade chicken soup gives you more control over the ingredients, researchers report that even commercial chicken soups are very effective.

3. Mushroom Soup

Mushrooms are one of the best and most under-rated healing foods for fighting off viral infection. While the internet is chock full of information on the topic, this bit of wisdom actually came to us from a friend – a 72 year old woman who never gets sick and eats mushrooms just about every day. To fight off a cold (especially if you have a sore throat) try drinking a broth made by simmering mushrooms and scallions in natural mineral water. After just one day of sipping this mushroom soup (about a cup of broth once every four hours) your symptoms should have noticeably improved.

It is also worth noting that the type of mushroom is only important for the purpose of taste. Our wise friend recommended shiitake as the most healthy, however the aroma of these mushrooms may be very unappealing when you don’t feel well. If you want to keep it simple, use sliced brown Crimini or Portabella. The remedy will still work beautifully.

4. Alliums

All members of the Allium family possess incredible anti-viral properties. If you have the flu or a bad cold, you’ll want to add garlic, scallions, and onions to your food as often as you can stomach them.

Melissa Sokulski on naturalnews.com recommends drinking Scallion & Ginger Broth to cure what ails you.

“When coming down with a cold or flu the herb to take is actually a food: scallions. Known as the Chinese herb cong bai, scallions release the pathogen by inducing sweating. Simmer scallion or other onion along with garlic and ginger and drink the broth to keep a cold or flu from going deeper.” Check out the full article here.

5. Ginger Root

Though ginger is considered an herb more often than a food, this amazing little root can go a long way toward soothing a sick stomach. In fact, (from firsthand experience) fresh ginger root is the best anti-nausea herb on the planet. Try adding slices of fresh ginger to soup or brew them with your tea when you’re sick to calm your stomach and help restore your appetite.

If you like the taste of ginger, you can also chew on a fresh slice by itself to beat nausea even faster.

Also worth noting is that while fresh ginger root works great to eliminate nausea, the dried herb doesn’t have nearly the same effect. Reach for the fresh root whenever possible.

6. Hot Tea

Any kind of hot tea can be a big help when dealing with congestion. The steam helps to loosen mucus and open up airways while the tea itself keeps your body hydrated. Some good options to consider – peppermint for even better decongestion, chamomile to help you sleep, or slippery elm for a sore throat.

Remember to add fresh ginger if you feel sick to your stomach.

You can also sweeten your tea with honey – another great natural anti-inflammatory and immune-boosting food – or try all-natural Stevia powder if you don’t like honey.

7. Honey

When you’re sick, honey should be your sweetener of choice (if it isn’t your go-to already.) Honey is not only powerfully anti-inflammatory, it also contains loads of antioxidants, has the power to soothe a sick stomach, coats the throat to help control coughing and is antibacterial.

Just be sure to get quality natural honey (not all of them are created equal!) Manuka honey is considered the best. If you can’t find that, go for an organic minimally-processed local honey which you can usually find at your local farmer’s market. Avoid commercial honey as most of them are processed to the point that they no longer possess any of their original health benefits.

For when you have a sore throat, make yourself a mug of Honey Lemon Tea to feel better.

Also, be sure to try out this Homemade Honey Lemon Cough Syrup (compliments of mercola.com)

“Lemon helps promote health by quickly alkalinizing your body, and honey will kill most bacteria while soothing your throat. This is a perfect choice for a quick cough remedy.

Put a pint of raw honey in a pan on the stove on VERY low heat (Do not boil honey as this changes its medicinal properties).
Take a whole lemon and boil in some water in a separate pan for 2-3 minutes to both soften the lemon and kill any bacteria that may be on the lemon skin.
Let the lemon cool enough to handle then cut it in slices and add it to the pint of honey on the stove.
Let mixture cook on warm heat for about an hour.
Then strain the lemon from the honey making sure all lemon seeds are removed.
Let cool, then bottle in a jar with a lid and store in the refrigerator.

This syrup will keep for 2 months in the refrigerator. To soothe a cough, take 1/2 teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a day, or as often as needed. Adults can take 1-tablespoon doses.”

8. Yogurt

Yogurt is another excellent anti-viral food that is fairly easy on the digestion. Yogurt also offers a healthy dose of protein, vitamins, and minerals. For maximum healing power without all of the hormones and other contaminants found in many commercial dairy products, opt for high-quality organic yogurt with no added sugar then adding honey or Stevia to taste.

Just keep in mind that milk products tend to stimulate the production of phlegm. If you have soreness and inflammation in your throat, you’ll probably want to try the other healing foods on our list first.

9. Dark Chocolate

Not only is cocoa full of healing antioxidants, it also contains a compound called theobromine which works wonders to calm a cough by relaxing the vagus nerve. So indulge yourself in a daily dose of dark chocolate (you have a legitimate excuse!) Just be sure to choose an organic product with cocoa content of 70% or more for maximum cough relief and antioxidant power.

If you’re not sure which chocolate to choose, try Green & Black’s or Dagoba brand dark chocolates. They’re organic, certified fair trade and delicious!

10. Bananas

Bananas are food #1 on the “BRAT”diet – an eating plan developed for the sole purpose of recovering from an upset stomach. Raw bananas are loaded with calories which you sorely need if you haven’t been eating due to lack of appetite or if diarrhea is one of your flu symptoms.

Bananas also offer a modest amount of Vitamins C and B6 which are great for the immune system, as well as potassium and several other minerals that will help you regain your strength and fight off sickness.

11. Rice

“BRAT”diet food #2 is rice. Plain white rice is often enriched with vitamins and minerals, plus it’s highly caloric and easy on the stomach – perfect for helping you get your strength back and feel better faster.

12. Apples & Applesauce

The “A” food and #3 on the “BRAT”diet are apples and applesauce. You’ve probably heard the old adage that an apple a day keeps the doctor away. This saying is popular for a good reason. Apples offer a lot of easily-digested nutrients that boost the immune system and they’re soothing enough on a sore stomach that you can still eat them when you’re sick.

Remember, if you have a sore throat, you can still get your apple-a-day from a glass of 100% organic unfiltered apple juice! I recommend Lakewood brand which can be found at most grocery stores. If your local market doesn’t carry it, you can also order it here.

13. Toast

Last but not least, food #4 on the “BRAT”diet is dry toast. Much like white rice, bread is easy on the stomach and is often enriched with vitamins and minerals that will help you feel better after you’ve been sick with a sore stomach.

Effective Cold and Cough Syrup Recipe

Ingredients

1 tbsp apple cider vinegar

1 tbsp coconut oil

1 tbsp raw honey

1/2 lemon

1/2 cup pineapple juice

1/2 tsp chili powder

Directions

Combine all and store in a small jar.

Take 3 tablespoons 4 times per day or until finished.

ПРОСТА СМЕС ИЗСМУКВА КОКОШИЯ ТРЪН ЗА НУЛА ВРЕМЕ! САМО ЗАБЪРКАЙТЕ

Нашите баби имат решение за абсолютно всеки проблем. Те са категорични, че от билковите и натурални способи по-ефективно лекарство не съществува. Борбата с болестите е твърде лесна благодарение на народни рецепти с доказано действие през годините.

Не случайно преди хората са боледували много по-рядко от сега. Към днешна дата лекарства в аптеката много, а болести още повече. За да не се надявате направо, ние сме готови да ви съдействаме в лечението на един от най-неприятните и упорити израстъци по кожата – кокоши трън.

Неговата поява винаги е нежелана, но понякога тя е неизбежна. Всеки, който веднъж е страдал от кожното заболяване, много добре знае, че то е адски упорито. Появата му се свързва с болка, често пъти силна и нетърпима. Тя се преодолява с постоянство и силна воля. Желаният резултат пристига, ако повярвате на 100% в силата на народната медицина.

С адски камък: ако не знаете, ние сме длъжни да подчертаем, че това е разговорното име на средството сребърен нитрат.

То се поставя директно върху израстъка, след което се покрива с лепенка. Трябва да останете по този начин за цяла вечер.

През нощта средството ще действа само и единствено във ваша полза. След време кокошият трън ще падне абсолютно самичък. Изпитано!

С крем „здраве“: той е евтин и се открива във всяка аптека. Не е нужно да го търсите с часове. С помощта на крем „здраве“ се прави лек, който влияе силно срещу кожното образувание, пораждащо неприятни и болезнени усещания.

Към кремът се прибавя малко салицил на прах. Разбърка се в близките минута-две и се използва за намазване, пише zdrave.ws.

Важно е да не мажете здрава кожа, а единствено засегнатата от кокоши трън. Отгоре е логично да се постави лепенка и да се увие марля.

Домашна смес: използват се равни количества оцет, вода и олио. И трите продукта са част от домакинството на всеки българин. Дори не се налага да излизате от дома си, за да си приготвите чудодеен мехлем срещу кокоши трън.

Правете процедурата всяка вечер, но задължително след измиване на засегнатото от израстъка място и накисването му в подходящ съд с топла вода. Изчаквате до неговото омекване. Когато това се случи, е момента за действие.

Нанесете приготвената домашна смес, като използвате памуче. Продължете до падане на кожното образувание. Убедени сме, че ще приключите лечението с пълен успех.