I want to share a soup recipe I use to combat or ward off flu and colds. I sometimes buy soup broth but most often I make my own useing either juice from vegetables or chicken or both. I just add everyday spices that most people keep on hand all the time. http://www.greenpharmacy.com/
Basil – upper respiratory, Oregano – for upper respiratory, Red pepper – upper respiratory and thins mucus. Garlic – an antitoxidant, upper respiratory – many more benefits, ginger – reduces pain and fevor and has many more benefits. Bell pepper – upper respiratory and also rich in vitamin c. I usually don’t need to add salt as it tastes salty enough for me after adding spices. I use pepper. I might add other spices depending what I’m aiming at. Say if I had arthritis I would add Rosemary, Tumeric, Fenugreek. Lot’s of fluids when uesing lot’s of spices. Don’t over do – use a normal amount of spices. Throw in some spinach if you have it. Instead of crackers I like to slice up a tomatoe and throw it on top just before I eat the soup.
The main ingredient after garlic for flu and pneumonia is a large onion – upper respiratory. It also lowers cholesterol and high blood pressure. You can add green onions if you like. I try to pick a clean onion because I float the onion peel in the soup until done then discard it. Carrotts, Celery, spinach, cabbage, What ever greens I have really. Leave it soupy. You need lots of fluids to fight colds and flu’s.