Originally published December 18 2005
Nutrition is an effective way to fight off the common cold
by Mike Adams, the Health Ranger, NaturalNews Editor
South Mississippi's Sun Herald offers advice to those suffering from the common cold, including nutritional aids to help you recover and prevent the next infection.
Impossible to pronounce but worth considering as an adjunct therapy.
O-sill-o-cox-see-num is an over-the-counter homeopathic medicine made from wild duck heart and liver.
It should be taken within the first 24 hours of symptoms.
New research suggests the compound found in cranberries stops or reduces the ability of the flu virus to stick to cells and infect them.
Switch to iced or hot tea during cold and flu season.
Tea contains antioxidants and polyphenols that help boost the immune system.
Both black tea and green tea are good.
If you drink, make it red wine.
The antioxidant resveratrol, long touted for its cardiac benefits and anticancer properties, also may be able to ward off the flu.
"Rather than directly attacking the flu virus itself, resveratrol seems to block host-cell functions that are essential for viral replication," according to the University of Minnesota's Center for Infectious Disease Research & Policy.
Resveratrol also is found in grapes, raisins and peanuts.
Not only could it keep people away from you - a good idea during a pandemic - but aged garlic extract also has been shown to provide protection from the common cold and flu.
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