As a practitioner of Chinese medicine, I look at balancing the body for optimal health and wellness. Through an understanding of the energy and balance in the body, the healing properties of potent natural ingredients, and using a healthy diet as a healing tool to prevent and treat disease we can stimulate energetic movement and restore balance in the body and support the immune system. Our amazing bodies have the innate ability to heal. Utilizing this knowledge we have a better chance of fighting off illness, even in the midst of an intense cold and flu season.
First things first stop focusing on the fear. With all the fear spiraling around on the corona virus this may not be so easy to do. But remind yourself the immune defense is weakened when we are continuously stressed. It is fine to stay informed but when we are constantly focused on fear it can stimulate the sympathetic nervous system and put our bodies into the flight fight response which is not going to bring our bodies into balance rather it depletes the immune system.
Let’s keep it simple. What you eat is just as important as what you don’t eat while trying to maintain a healthy constitution and immune system. The best and easiest way to eat is to consume foods as close to their natural state as possible like fresh organic fruits and nuts; superfoods like cacao, hemp, goji berries, and chia; healthy fats and powerful spices like coconut oil, turmeric, garlic, and ginger; and vibrantly colored vegetables that contain antioxidants that stamp out inflammatory free radicals. Drinking warm water or tea throughout the day to stay hydrated is important. See below for the mineral broth recipe from my book for ultra-healing hydration.
These foods are the most inflammatory producing and tend to tax the body instead of nourishing it. Alcohol, caffeine drinks and coffee, soft drinks, red meat, cured or processed meat (bacon, sausages, and the like), non-organic factory farmed animal flesh, white flour products (pasta, bread, cookies, crackers), foods that contain hydrogenated fats and preservatives, refined sugars and all products containing them, dairy (milk, cheese), fried foods, all genetically modified, and canned foods.
Tips for boosting the immune system
-Start your day with warm lemon water. It contains natural vitamin C and this mix helps to detoxify and support the liver, our master detoxification organ.
– Getting a sound night’s sleep is one of the best ways we can improve our immunity and defend against viruses and disease as sleep is a natural immune booster.
-Practice stress reducing techniques like mediation, yoga, forest bathing, or acupuncture to bring the nervous system back into a state of balance.
-Proper hygiene. Wash hands frequently with soap and water at least 20 seconds. Practice not touching your face, give a wave hello instead of a handshake/hug.
-Use warming spices to promote sweating. The early stages of a cold works the best to sweat out the illness through the pores before it moves deeper into the body. Teas, soups or foods like green onion, garlic, ginger, cinnamon, Sichuan pepper, or jalapeno are good choices.
-Move your body. Exercise boosts the immune system. It doesn’t have tone vigorous you can walk 30 minutes or grab a yoga class.
Certain supplements are helpful when preventing or fighting viruses. My top picks are below
Selenium has been shown to act on the genetic material of viruses and inhibits the ability of the virus to multiply. It reduces the ability of the virus to mutate into a more aggressive (virulent) form and increases the chances the virus will stay inactive. 200 mcg daily or you can add brazil nuts to your diet.
Vit D daily and weekly vitamin D supplementation helps keep the immune system balanced during the cold and flu season. If you are lucky enough to live in the sunshine get 15-30 minute of sun daily without sunscreen.
Elderberry can directly inhibit the virus’s entry and replication in human cells and can help strengthen a person’s immune response to the virus. Take as recommended capsules or syrup. SOME PEOPLE HAVE CONCERNS THAT ELDERBERRY CAN CONTRIBUTE TO A CYTOKINE STORM SO PLEASE CONSULT WITH YOUR PHYSICIAN BEFORE TAKING.
Astragulus a popular herb in Chinese medicine is amazing at boosting the immune system. Protects against mental and physical stress. Take as directed.
Vitamins C supports healthy immune function. Vitamin C is one of the most powerful antioxidants available. You can take high doses until bower tolerance for best effect.
New evidence has come out stating commonly used anti-inflammatories including ibuprofen, naproxen, diclofenac and steroids such as prednisolone should be avoided but it is important to speak with your doctor about stopping any medication.
People often ask me what my favorite Urban Remedy products are. Right now, my go to is the Booster Shot I formulated to support immune health. It is a combination of carrot, orange, turmeric and lemon juices with astagulus, grapefruit seed extract, oregano oil, and colloidal silver.
Sending you off with my mineral broth recipe and envisioning all of us staying balanced and vibrantly healthy through this period. Remember UR LOVE!
ALKALIZING MINERAL BROTH
This nourishing broth is as good as your grandma’s chicken soup sans the chicken. You can make your mineral broth in one large batch and consume it at regular intervals over the course of 4 days. I like to add 1 Tbs of any type of miso, preferably a soy-free variety.
1 celery root, peeled and quartered 1 carrot, roughly chopped
1 leek, roughly chopped
4 cloves garlic
1/2 bunch fresh flat-leaf parsley
Skin of 2 white potatoes
Skin of 2 sweet potatoes
4 pieces wakame seaweed, each about 4 by 1 inches (10 by 2.5 cm)
2 pieces kombu seaweed, each about 71/2 by 8 inches (19 by 20 cm)
3 green onions, roughly chopped
6 fresh or dried shitake mushrooms 2-inch (5-cm) knob fresh ginger
1 teaspoon sea salt
4 QT Filtered water
4 kale leaves, roughly chopped
In a large, deep stockpot, combine the celery root, carrot, leek, garlic, parsley, white and sweet potato skins, both seaweeds, onions, mushrooms, ginger, and salt and add filtered water to cover. (You will need about 16 cups/4 qt/ 4 l water.) Bring to a boil over high heat, reduce the heat to a simmer, cover, and simmer for 1 1/2 hours.
Remove from the heat and add the kale. In batches, using a ladle, transfer the mixture to a blender and puree until smooth. Let cool, then transfer to an airtight container and refrigerate for up to 4 days. Add miso and mineral salt to taste. You can also add apple cider vinegar or lemon.