Quarantine Natural Remedies: The quarantine continues and today we have decided to address some of the questions that friends and readers have asked us. We would like to be able to share some simple remedies useful to keep in good health as well as suggesting how to use herbs for those of us feeling worried , anxious and to keep spirits up while in isolation ( in Italy quarantine is very strict and lots of people start to feel really depressed)
One of the most important things to do is to support our immune system. Just trying to keep strong.
Our mind too has to be involved in the process; our spirit-body balance is our best ally and a great support . But let’s be real! We are human after all, and the depressing times we are facing are hard to digest. Difficult to isolate ourselves from bad news while in home confinement.
We can only try to give you some herbalist tips and a few easy recipes. (I don’t use elaborate ones…I just can’t be bothered and I am sure most of you as well). I would start with…
Garlic Honey
Doesn’t sound appealing? Wait…Let me explain. Scientific research has shown how Garlic‘s primary constituent, allicin, has effects on the cardiovascular system, infections, the respiratory system and more. It is a great ally for cold and flu prevention! Moreover, Garlic is an ingredient easily found everywhere, even if you are travelling abroad (…no, I am not joking…we will travel again…)
Honey, on the other side, is another “superfood”with antisetic and antibacterial properties. What can we do to support ourselves? Give extra support to our body for example!
FACTS about Garlic
It’s easy to feel powerless against unseen viruses and bacteria, but there is much we can do to prepare to fight them.
Garlic is part of a Mediterranean Diet and it as been used for centuries by our ancestors as a food as well as a herbal remedy. It is a warming element, with many properties. It acts as anti-inflammatory, antimicrobial and immune stimulant.
It has been shown to have 18 known antiviral and antibacterial constituents (Gladstar, 1993).
One of the most effective ways to use garlic during cold and flu season is to eat raw cloves (if you can…) Chop or crush garlic and let it sit to oxidize for a few minutes before adding it to any preparation.
This process helps to release the sulfur-rich compounds in cloves which are activated by oxygen and an enzyme that converts the amino acid alliin to allicin and other isothiocyanates; it’s these protective compounds that hold the true power of garlic (Masé, 2013- Herbal Academy).
Another important thing to know is that heat deactivates this process.
I know we are all hesitant to use garlic because of its odor. However, garlic’s smell is the proof that garlic is having a systemic effect on the body, reaching beyond the Gut Intestinal tract. Volatile oils present in garlic are thought to be excreted in part by respiration, which may be part of how it delivers benefits to the respiratory tract (Hoffmann, 2003- Herbal Academy).
Our Garlic Honey Recipe is slightly more gentle than eating raw cloves and this preparation can be stirred into a hot cup of tea !
Ingredients & Procedure
3 Garlic (Allium sativum) bulbs
Raw Honey
Directions
Peel and chop the cloves.
Fill a clean dry jar about half full with chopped garlic cloves, then cover with runny honey. (Avoid filling to the top of the jar as a harmful bacteria are more likely to grow if there is no air space at the top of the jar. See Herbal Academy notes below*)
Close the jar and store for up to 3 months.
To use, take 1 teaspoon once a day as a tonic or 4-6 times a day during an active infection.
*Note: Honey and garlic can both harbor spores of Clostridium botulinum (the pathogen that causes botulism). The growth of C. botulinum spores is more likely to occur in a neutral pH, a moist environment, or an environment without oxygen. C. botulinum spores are less likely to reproduce and the risk of botulism is lower in preparations with high acid (pH of below 4.6), high sugar, or high salt content (United States Department of Agriculture Food Safety and Inspection Service, 2010). Honey is approximately 80% sugar, making it high in sugar. Honey is also acidic, with a pH of 3.9 (National Honey Board, n.d.). Though many use this recipe as-is, because the honey is diluted by the garlic thus causing the sugar content to lower, some individuals choose to use a pH meter and add a splash of apple cider vinegar to keep the pH levels below 4.6.DIY Garlic Honey
Garlic is not for everybody!
Remember though, that Garlic isn’t recommended for everyone! It is not suitable for people suffering from low blood pressure, those with gastrointestinal sensitivities or if pregnant, in the postpartum period, or breastfeeding.
Having said that, make you own magic jar and keep it safe. It may be very useful for the whole family!
(IT) Quarantena, Rimedi Naturali
Con il continuare della quarantena abbiamo deciso di affrontare degli argomenti che spesso amici e lettori ci richiedono. Vogliamo condividere con voi alcuni rimedi naturali delle nonne e, addirittura dei nostri antenati, per trovare conforto in questi duri periodi confinati a casa.
Una delle cose più importante è sicuramente supportare il nostro sistema immunitario anche senza avere sintomi di influenza o malattie respiratorie. Cerchiamo di essere forti ed in salute.
Ovviamente, la nostra mente ha un potere enorme su tutto il benessere, e trovare l’equilibrio mente-corpo è l’obiettivo finale. Tuttavia, bisogna essere realisti, siamo esseri umani e dobbiamo anche accettare la nostra fragilità. Non è così facile rimanere forti e schermati dalle orribili notizie che ci bombardano mentre siamo confinati a casa.
Diamoci il tempo di digerire la situazione per poterla affrontare.
Partiamo da alcune ricette facili da fare. Lungi da me descrivervi elaborate formule che nessuno mai proverà. Inizio oggi dallo
Sciroppo di aglio e miele
Una strana combinazione non troppo invitante? recenti ricerche scientifiche hanno dimostrato che uno dei principali componenti dell’Aglio, l’Allicina, ha effetti positivi sul sitema cardiovascolare, su infezioni e sistema respiratorio. E’ un validissimo alleato nella prevenzione di raffreddori ed influenze.
Inoltre, l’aglio è un ingrediente facile da trovare un po’ ovunque, anche se siete in viaggio ( perchè…sì, torneremo a viaggiare). Il Miele, d’altro canto, iè un altro alimento importantissimo e completo con proprietà antisettiche e antibatteriche.
Diamo un po’ di supporto extra al nostro organismo !
Aglio, informazioni
Elemento fondamentale della dieta mediterranea, l’Aglio è stato usato per secoli anche dai nostri antenati. Gli Etruschi, per esempio, lo adoperavano abbondantemente nei loro piatti. Ha numerose proprietà tra cui anti-infiammatoria, anti-microbica e immuno-stimolante. Si conoscono ben 18 componenti antivirali ed antibatterici.
Uno dei modi piu efficaci di usare l’Aglio come rimedio anti-influenzale ., è mangiarlo crudo. Non è per tutti però… Teniamo a mente tuttavia che il modo migliore di consumarlo è crudo, magari tagliato in pezzettini e lasciato a riposare alcuni minuti prima di aggiungerlo a qualunque piatto. Il processo di ossidazione che si sviluppa in questo modo, aiuta il rilascio di componenti che convertono l’amino acido alliina, in allicina, o diallil tiosulfinato. Sono questi i componenti attivi responsabili del potere dell’Aglio.(Masé, 2013- Herbal Academy). L’allicina sembra in grado di proteggere dall’aterosclerosi, grazie alla capacità di migliorare il profilo lipidico del sangue e ridurre i fenomeni infiammatori.
Ingredienti & Procedura
3 Bulbi di Aglio
Miele liquido
Tagliare l’aglio in pezzettini , metterli in un recipiente di vetro con tappo e ricoprire con miele.