The ale didn't do the trick last week, so now I move on to ail (French for garlic). This is one nasty bug that just won't take a hike.

I'm off to sip my big mug of homemade turkey broth and watch The Amazing Race.

3 Responses to “315: Good for what ails you”

  1. Jean:

    this is the recipe my Kenyan friends swear by when they have “flu”
    Steep in a tea pot 3+ cloves chopped garlic, a fair size chunk of fresh ginger grated or chopped up fine – drink (I have used it, and from a natural perspective it packs a serious punch – only add a touch of honey if you really need to. I let it cool so that when I’m tired of the taste – and believe me… it’s not a drink you sip – that I can just toss it back).
    Sorry you’re not feeling well. The other thing you could try is to cut out all dairy (which is mucus producing in your body and keeps germs happy), and minimize sugar so your body can concentrate on fighting germs.
    Love you!

  2. kim:

    That concoction sounds like it would pack a punch to the old flu bug! I had to laugh at your “believe me…it’s not a drink you sip”! I believe it.
    Dairy has been out here for over a week, sugar has been out except for jell-o, and we (Markus and I) have been living on simple carbs, powerade (doc said it’s good for the electrolytes), juice…that’s about it. It wasn’t until we had some of Nanny’s homemade turkey broth (Clay’s hip grandma you met a few summers ago) that we started feeling on the mend today. There’s something to bone broth – what’s the science on that, sis? I’ve got another pot of chicken broth on the stove now. Oh yeah, and yesterday I took a crushed clove of garlic down with a spoonful of honey, so I’m giving that some credit to my turn for the better as well.

  3. Sher:

    Oh, I know this one!! The science on the soup broth thingy, the healing properties that are found in the marrow of animal bones are extracted by the acids and minerals of the vegetables in your simmering pot. So cool.

    Glad you’re on the mend.

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