Flu season is here. Therefore, stock up on a natural immunity booster.
The flu is attacking! And literally… Every December, thousands of Czechs “fall” into bed with a cough, cold or sore throat. Don’t you want to be among them? Then work on your immunity. “The best way to strengthen the body is to sleep well, eat well and enjoy plenty of exercise in the fresh air,” says the folk healer and recommends you to be inspired by the wisdom of our ancestors.
Following the example of our ancestors
“Before, people couldn’t afford illness. They had to take care of the farm, the fields, the family, the cattle every day… In short, there was no time to lie down,” continues the expert, adding that the main the source of immunity for our great-grandfathers and great-grandmothers was hard physical work and especially food. The menu of our ancestors changed depending on the season, and in winter it was even “toughened up” with foods to strengthen immunity. What exactly was it about?
Fermented cabbage
It was already known hundreds of years ago that cabbage contains a lot of vitamin C, which is the basic building block of immunity. And not only that… Fermented cabbage also contains probiotics that strengthen the intestinal microflora. Today we already know that 70% of the body’s immunity is built in the intestines. So if you want to be as healthy as a beet, be sure to indulge in fermented vegetables during the winter. “Our ancestors ate cabbage almost every day. Either just “for sitting” as a delicacy, or they cooked soups or side dishes from it. Cabbage juice was also popular as it worked as a natural remedy for constipation!
Healthy soups
Warm nutritious soups played an equally important role as fermented foods. In winter, our ancestors did not allow the recommended cabbage, which for them meant a dose of vitamin C, but also a natural medicine to support digestion. Beetroot soup was also popular. It was known to be full of vitamin A, C and act as a “liver cleanser”. On the other hand, such Krkonošské kišelo – i.e. sourdough broth from rye combined with cabbage – was considered a life-booster against fatigue. “Garlic was one of the constants in the menus. Our great-grandmothers cooked it very strong – with up to 20 cloves of garlic. They added onion, marjoram and potato water to it. All these ingredients acted as a natural detox and at the same time reduced the level of cholesterol in the blood. Our ancestors were simply cunning,” says the folk healer.
Shield against bacteria
Speaking of garlic, it was (along with onions) a very popular winter food. Both of these vegetables contain sulfur substances that are transformed into the compound allicin, which has antibacterial, antiviral and antifungal effects. In addition, they act as a natural antibiotic that protects the body against various types of bacteria. Therefore, do not forget to continuously enjoy onion or garlic feasts. If you do not have the possibility to store garlic, you can also preserve it and eat it continuously.
Canned garlic
Break roughly 500-600 g of garlic into cloves. Peel each of them and split in half lengthwise. Layer the vegetables in two 400 ml canning jars, cover with a teaspoon of coarse salt, a little citric acid and a “shot” of apple cider vinegar. Finally, cover the garlic with boiled (but cooled) water. “Cap” the individual jars, shake (so that the salt dissolves sufficiently). Store the jars in a cool place and after twenty days of “rest” you can start consuming them. Garlic is delicious and gives you protection against various seasonal germs!
