5 spices for strong immunity

5 spices for strong immunity

We bring to your attention the recommendations of the specialist Ayurvedic clinics Kalari Rasayana and Kalari Kovilakom in India. 

“A person is what he eats” is one of the key principles of Ayurveda. In ancient times, it was believed that a person’s diet is able to cure him of many ailments, including very serious ones. Conscious and proper nutrition is one of the key factors ineffective treatment and reboot of the body in the most famous Ayurvedic clinics – Kalari Kovilakom and Kalari Rasayana in the Indian state of Kerala.

One of the secrets of the Ayurvedic diet is the preparation of dishes with unique spices. Ayurvedic clinics Kalari Kovilakom and Rasayana have compiled a list of the most important spices and herbs that will help you quickly and effectively get rid of the symptoms of colds, muscle pains, poisoning, infections, and boost immunity. 

 

Cardamom

In India, they knew about the beneficial properties of cardamom, especially green, thousands of years ago, and used it to strengthen the heart, improve digestion and relieve the inflammatory processes of the respiratory organs for colds and SARS. Cardamom seeds increase stress resistance, eliminate increased nervous excitability, anxiety, and anxiety. 

 

Ginger

 Ginger is used in the prevention and treatment of ARVI, to strengthen the immune system, improve digestion, and accelerate metabolism. The Ginger-lemon cocktail has powerful immunomodulating properties: lemons with skin (4 pcs.) And dried ginger (200 g) grind in a blender. Add honey. Insist for a couple of hours. Take 3 tsp. per day or add to tea. Store this mixture in the refrigerator for up to a month.

Jeera 

Jeera helps with coughs, colds, bronchitis, and asthma. A decoction of cumin is drunk to treat colds, infections of the ENT organs, and the urinary system. Other beneficial properties of this spice:

  • Cleansing: due to the high fiber content, it removes toxins from the body;
  • Sedative: in the treatment of insomnia and nervous disorders;
  • Pain reliever;
  • Lowers blood sugar levels, it is recommended for diabetes mellitus;
  • Laxative eliminates colic and flatulence;
  • Healing.

How to cook? Pour in 2 tsp. cumin seeds with 1 glass of water and place in a water bath. Bring to a boil and simmer for 15 minutes. Remove from the water bath and leave at room temperature for another 30 minutes. Strain before use. Drink the decoction 3 tablespoons 3 times a day. 

Turmeric 

It has long been believed that turmeric cleanses the blood, warms the body, and releases energy channels, restores the body at the cellular level. Turmeric also normalizes blood cholesterol levels and reduces the risk of cardiovascular diseases and atherosclerosis, strengthens the immune system, helps to increase immunity, and improves brain function; Turmeric is a natural antibiotic that can help without disrupting the body.

Put l teaspoon of turmeric in a small saucepan and pour a glass of water. Bring to a boil, then reduce heat and cook for another 10 minutes. You should get a thick mass. It must be placed in a jar and stored in the refrigerator for no more than a month under a tightly closed lid. If necessary, dilute 1 tsp of this mass in a glass of warm vegetable milk; you can also add almond oil or fruit syrup. The course of treatment with such a remedy is 1 – 1.5 months. You can drink no more than 2 glasses of golden milk per day. 

Fennel Seed

Fennel seed contains essential oil, carotene, ascorbic acid, vitamins B, E, and K.

Spice seeds are used to treat colds, flu, respiratory diseases, digestive and genitourinary systems. They are an excellent pain reliever and decongestant, as well as an excellent lactation enhancer. Fennel is used as a disinfectant for conjunctivitis, barley, or after long sitting at the computer. Inflamed eyes are washed with its broth. Fennel also has a good soothing effect.

Fennel seeds help with chronic bronchitis and lingering coughs. Pour the crushed fruits of the plant with water, a glass of water is taken for one teaspoon of raw materials. Cook for half an hour at low temperature, then strain. This broth is taken two tablespoons a day, three times a day.

 

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