Five Foods That Ease a Cold

Everybody has heard the doctor say that there is no cure for the common cold. That may not be entirely true. What is true is that there is no pharmaceutical cure for the cold, but there are

therapeutic qualities within certain foods that may kill the viruses responsible for the cold.

1. Raw Garlic

Garlic is  an extraordinary food with lots of known beneficial qualities for the body. One of them is that it has antiviral, antibacterial, antifungal properties. Consuming garlic in the raw form is one way that you can reap these benefits. Another way is by taking a garlic supplement that concentrates the compound called allicin.

2. Raw Onions

Onions and garlic are closely related, so it makes sense that onions may ease a cold too. Onions possess also possess allicin but in lower concentrations. Garlic supplements deliver more allicin to the body than eating raw onions or garlic.

3. Spices – Turmeric, Ginger, and Cinnamon

Most spices also have beneficial qualities. Turmeric, ginger, and cinnamon all have minerals that stimulate the body’s immune system and reduce inflammation. Ginger, in particular, is an excellent spice for colds because it is also a powerful decongestant and tummy calmer.

4. Berries

Fresh berries not only taste delicious, but they deliver a powerful punch of highly bioavailable vitamins and nutrients. Vitamin C, in particular, is concentrated in fresh berries and is a catalyst for the immune system. When vitamin C is combined with allicin, the two compounds work together to light up the immune system and help the body naturally fight colds.

5. Chicken Soup

Chicken soup has a long been revered for its healing qualities. At last, science has begun studying this phenomenon. There has been some intriguing results. One study found that slowly extracting proteins from the meat by simmering contributes to chicken soup’s antiviral properties.

How cool is it that normal, everyday foods can actually help the body fight off bugs and disease? What is even more amazing is that science has been able to identify, extract, and concentrate some of the beneficial compounds in food and turn them into supplements. One of the best examples is allicin. This powerful compound is now available as a garlic supplement - the best part is that there is no garlic breath and it is about 30 times more potent than a clove of garlic.