It’s the year of Covid and we’re entering flu season—double whammy. Here’s my favorite and most interesting ways to boost immunity:
Neti Pot & Gargling
The tried and true method of salt water is a great preventative. Many people are afraid to try the neti but once they do, they become converts. Salt water hydrates, soothes, heals, and maintains mucosa. It has antibacterial and antiviral properties. It’s also great at keeping your vocal cords supple.
Copper Zap
I promised interesting—a copper instrument that you stick into your nostrils. Back in 2016 I was updating my science classes at MCTC and my microbiology instructor talked about the research her team was conducting looking at copper’s ability to fight infections from bacteria. A year or two later I learned about the Copper Zap and decided to try it. Now it’s part fo my biweekly regimen. I also use it when I feel depleted or overtired. Here’s a study from another research team.
Wet Socks
I learned about this several years ago and started practicing it weekly during winters. Take a pair of wool socks and wet thoroughly with as cold water as you can. Put those on and cover with a pair of dry socks to prevent your bed from getting wet. In the morning you’ll wake with dry feet and a boosted immune system. Your body has to work a little harder to pump blood to dry and warm your feet (a little like a tiny fever), causing an immune boost. It’s an old home remedy that’s absolutely brilliant.
Fire Cider
I’ve written about this before because it’s such a nourishing way to keep healthy. Many cultures around the world use this tonic regularly. I make my fire cider every October and have the jars sitting in my kitchen on display for the winter season—they’re decorative and functional. Fill your jars with jalapeños, chilis, garlic, turmeric, tamarind, chives, ginger, lemon or lime peel, radish, horseradish, star anise, rosemary, thyme. I caution against using onions as they can make the resulting liquid sickly sweet. Pack the jars as full as you can with phytonutrients then pour Bragg’s apple cider vinegar over it, covering all the vegetables. It’s important that the veggies be completely covered so that they don’t mold. The apple cider vinegar needs to have the mother (the bacteria/yeast particles) on the bottom; filtered ACV won’t do. Place your jars on a shelf for a month. You’ll see the colors drain from the veggies as the vinegar leeches the nutrients. After a month, it’s ready for use. Most people take a teaspoon to a tablespoon several times a week in hot water or tea. If a cold is coming on, then take several times a day. Fire cider boosts immunity, aids and enhances digestion, promotes beneficial bacteria in the intestines, is anti-inflammatory, and shifts the pH balance a bit toward the acidic. All that in a teaspoon! You can have fun playing with the recipe (there are thousands of recipes all over the internet), making it up as you go. Just be sure to use fresh, organic produce.
