Coping with Colds

A reader asked for more Epicure columns that tell what foods help defeat different diseases. Okay, here’s a start.

We had a round of summer colds in September. Now—brace yourself—we’re heading into the winter cold and flu season. It lasts from October through March. But you don’t have to succumb. There are several nutritional tricks you can employ to nip a cold in the bud, snatch it from your body at first sniffle; better yet, instantly cure the sore throat that often heralds an approaching cold or influenza.

An anti-bacterial, anti-viral solution I call my "Magic Potion" stands by on my kitchen counter even as you read this. It’s simple, just a white witch’s brew of cinnamon and cloves.

My son woke up the other morning with a severely sore throat and asked what he should do about it. I pointed out the Magic Potion, suggesting that he gargle a couple of tablespoonfuls. He did, and said a little later, "It really is magic!"

The cloves are anesthetic, and both the cloves and cinnamon kill bacteria and viruses. I believe I gave you the Magic Potion recipe before, but I’ll repeat it here in case you missed that issue of The Loop, or wore out your clipping.

Anti-bacterial, anti-viral

MAGIC POTION
2 Tablespoons whole cloves
1 stick cinnamon bark
2 cups water

In a small saucepan, bring all ingredients to a simmer. Cover and continue to simmer until the water has burned the brown of a cup of black tea. Pour or ladle a little into a glass jar to warm the glass, and then pour in the rest of the solution. Cap it.

To use, add a few tablespoons of the basic Magic Potion to a cup or glass of lemonade. Sweeten if desired with honey. Honey has its own curative powers. Lemon juice contains histidine, an acid that cuts phlegm. Or you may gargle with a mouthful of the straight Potion. Sometimes cold liquids go down better than hot ones when your throat is sore.

Both onions and garlic are good against a cold. This one contains three more good tasting ingredients that help your immune system defeat germs: cloves, chicken broth, and basil.

ONION SOUP
3 servings
2 Tablespoons light olive oil or canola oil
2 cups onions cut in ¼-inch wide wedge strips
3 garlic cloves, peeled and sliced
1 10-ounce can Campbell’s condensed chicken broth or 1½ to 2 cups homemade chicken broth
3 cups water
¼ teaspoon powdered cloves
2 teaspoons crumbled dried basil leaves or 2 tablespoons slivered fresh basil leaves

Heat the oil to a shimmer. Add and stir-fry the onions until they wilt, become shiny and start to brown. Add remaining ingredients. Reduce heat, cover, and cook slowly until onion becomes completely limp and transparent.

Bon appetite, and good health to us all!