http://bearmedicineherbals.com/?cat=5
Avoiding the The Cytokine Storm and Swine Flu Panic
Published by Kiva Rose under Therapeutics and Nutrition
First of all, don’t buy the media generated hysteria because all that adrenalin is just really bad for your immune system.
I’m totally not to going to write a full explanation of the Swine Flu virus because lord knows there’s plenty of that online already. Suffice to say the current fears result from a Swine Flu (there’s been lots of Swine flus) variation that contains genetic material from swine, avian and human strains of flu. It is now confirmed to be able to spread from human to human and it is a descendant of the dreaded 1918 pandemic flu (which, contrary to common belief, was so deadly not because of the flu itself but because of the strep infection that accompanied it as well as some of the very inappropriate treatments used at that time).
So far, I don’t see any reason to panic but I’ve had about a dozen requests for a flu post, so here you go. Below is a list of my first thoughts on preventing Swine Flu from Mexico or any other flu. My experience and observation tells me that flu prevention is much more about nourishing the body than ~fighting~ any virus, so my suggestions will focus on just that.
* Avoid a hyperactive (or hypoactive) immune system (and theoretically, the cytokine storm) with immunomodulators (rather than simple immune stimulators) like Elderberry. Elderberry is extra nice because it has also been shown to disarm flu viruses and prevent them from replicating in the body. Elder flower is a fine relaxant diaphoretic and lung tonic as well, and all around near perfect flu prevention and treatment remedy. I especially like my Elderberry Elixir recipe (scroll down til you see the recipe) to treat and prevent a variety of flu and cold bugs. Other cooling herbs useful in the treatment of hyperimmune or autoimmune conditions include Peach, Cherry, Rose and Honeysuckle.
* Get your Vitamin D. Not actually a vitamin, this necessary steroid hormone is usually obtained through normal exposure to sunlight and diet, but supplementation is becoming increasingly necessary for those who live in Northern climes or spend much of their time indoors (that would be most of America, I suppose). Vitamin D (cholecalciferol) is important for a properly functioning immune system, especially in the respiratory tract. Up to 10,000 IU/per day is safe, and Paul Bergner says that “In order to rapidly raise se rum levels to ward normal, up to 40,000 IU/day might be safely given for a period of six weeks, followed by daily doses of 4000-10000 IU.”
* And your Zinc. I like a dose between 10-20 mg for preventative purposes.
* Bioflavanoids – Berries, greens and brightly colored vegetables – eat them in quantity. Nourishing herbal infusions (Rose, Elderberry, Nettle, Raspberry) tend to have large doses of bioflvanoids as well.
* Essential Fatty Acids – Cod liver oil is a longstanding traditional preventive method for flu and cold prevention, and a very good idea year round. Sorry, plant based EFAs just won’t cut it, so go for the ones found in fatty fish and certain other wild and grassfed meats.
* Reduce sugar and simple carbohydrate intake. Even the sugar contained in honey or fruit is perfectly capable of supressing your immune system.
* Sleep. Lack of adequate rest and sleep is known to depress the immune system so get your Z’s and avoid longstanding sleep debt at all costs.
* Support the body’s natural fever and elimination processes with diaphoretics rather than using NSAIDS to suppress the body’s healthy immune processes. The classic fever tea of Yarrow, Mint and Elderflower is time tested and very effective, although I prefer to use Monarda rather than Mint in many cases.
References:
“Influenza Prevention” by Paul Bergner, from the Summer 2008 issue (Volume 15, Number 4) of Medical Herbalism.
21 responses so far
Ahhh dumplings...
http://allrecipes.com/Recipe/Chicken-and-Dumplings-III-2/Detail.aspx
Chicken and Dumplings III
SUBMITTED BY: Melissa PHOTO BY: Daniel’s Sarah K
“My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It’s simple yet delicious! Enjoy!”
INGREDIENTS (Nutrition)
6 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery soup
salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough
DIRECTIONS
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx
Slow Cooker Chicken and Dumplings
SUBMITTED BY: Janiece Mason PHOTO BY: Allrecipes
“This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!”
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Chicken and Dumplings IV
SUBMITTED BY: Carri PHOTO BY: Tashawna
“The best dumplings are made with baking mix! I’ve never written down a recipe before so please use your own judgment on the thickening. My husband’s mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!”
INGREDIENTS
6 skinless, boneless chicken breast halves
6 cups water
1 tablespoon butter
salt and pepper to taste
2 cups all-purpose baking mix
2/3 cup milk
1/2 cup all-purpose flour
1/2 cup cold water
DIRECTIONS
In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.
Allrecipes is a great website, like RecipeZaar. I wonder why I even have cookbooks any more!