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Swine Flu |
| Posted on Jul 26 2009 |
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Swine flu has arrived and although the first summer wave of the pandemic has probably peaked as I write this in late July 2009, unfortunately we must expect it to return with a vengeance in the coming autumn and winter months.
Mostly this is a mild infection that can be handled at home. However, if you do catch swine flu and your symptoms cannot be controlled at home, do not hesitate to contact NHS direct on the swine flu hotline and follow their recommendations. This is especially important for pregnant women and young children or those with compromised existing health.
However, for the great majority, it is an illness that, although unpleasant and inconvenient, can be nursed through at home. This is where herbs come in. A dry fever is a dangerous one but if we keep ourselves hydrated and, to put it bluntly, break a sweat (or perspire) we are much more comfortable and safe. The Blue's and Flu's tea on the herbal teas page of this website will help you to do just that. It is painkilling, due to the Boneset and Meadowsweet, and also diaphoretic - ie: helps your body to perspire. We need a bit of a temperature to kill off bugs but we don't want it to rise above 40oC if possible. That's where perspiration is so important and how we naturally cool ourselves. We need to replace the fluids lost in the process so this tea, with its antibiotic and anti-inflammatory properties, fills the bill perfectly. Drink ad lib whilst poorly.
A gentle massage with the antiseptic oils in the Flu Chest Rub in the Aromatherapy section of the website shop will also soothe and protect you. Essential oils have cells that are very tiny and similar to our own and so are readily absorbed through the skin and into our bodies. They are rapidly taken up by the lungs and the bloodstream while their familiar aromas comfort our minds. They can help the immune system to fight the infection, while making you more comfortable.
Vitamin C - best taken with food in soluble form - is also an important antiviral. Garlic too is antibiotic and has an affinity for the lungs - eat plenty raw and cooked.
I always cook up a big pot of French onion soup if my family come down with a respiratory infection. Breath in the garlicky fumes as you prepare it and give yourself a free steam inhalation at the same time. Here's the recipe:
Ingredients
6 onions
1 bulb of garlic
Bunch of kitchen herbs (or 1 teaspoon of dried) such as thyme, sage, marjoram and parsley
1 teaspoon of Marmite, shoyu or Tamari
1 vegetable stock cube
1.5 litres of fresh water
1 tablespoon of extra virgin olive oil.
Method:
Chop the onions into dice and saute for about 20 minutes on a low heat in the olive oil with the lid on. Once they have coloured up and started to caramalise, add the chopped garlic, water and stockcube. Simmer for another 20 minutes. Then add the chopped fresh or dried herbs and the Marmite, Bovril, Vegemite, Tamari or Shoyu (soya sauces) (which ever one you prefer). Simmer another 5 minutes.
You can serve this with the traditional toasted french bread with melted cheese on top but we prefer it without if we're not feeling brilliant. This keeps well for 3 days in the refridgerator and is a great standby.
Last changed: Aug 03 2009 at 12:55 PM
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