Food for Flu

Food for Flu

It’s over a year since the 100th Anniversary of the Spanish Flu which killed between 50 to 100 million people in the winter of 1918 – 1919.

According to the Centres for Disease Control and Prevention in USA a staggering 80,000 people were ill and died from influenza in the 2017 – 2018 season. The highest on record over the last few decades.

In Australia flu season runs from around May to September, though influenza is with us all year round. This year we have the COVID virus pandemic to contend with adding an extra concern as we head into winter. So, how can we help fortify ourselves and seek to maintain bodily well-being during this flu season?

Apart from good hygiene and avoiding public places as we have been required to do these last months, and with only some immunisation available, one of the ways to help us keep our bodies in good form is through our diet; simple good nutrition.

For many at this time of the year that means two basics: lots of vitamin C to boost the immune system, and good old-fashioned bone broths.

Bones and their connective tissue contain a nourishing brew of essential superfoods, full of minerals, collagen and amino acids. As the bones simmer the healing compounds and minerals are released giving benefit for joints, bones, skin and gut health.

Bones broths can aid metabolism, digestion, and nutrient absorption into the system, and the amino acids in the broth have been shown to boost immunity.

Easily digestible, these nutrient dense broths are rich in flavour and can be managed by those even with the poorest appetite.

So, this flu season, visit your local butcher and ask for some broth bones – beef, lamb or the main favourite, chicken. Chicken soup has a long history of healing qualities so if you have some spare time, check out the research. Its good for the soul.

For the bone broth believers, or the time poor, simply simmer the bones in a large pot for many hours – traditionally bones, ligaments etc were simmered for days – then just strain, reduce and serve. Reducing the liquid intensifies the flavour and is worth doing, just take the lid off once you have strained out the solids and return to the simmer for another hour or so.

You can add anything at this point to suit your taste, try turmeric and ginger, or garlic and chopped green onion; or you can add thebroth into your own soup or stew recipe as a tasty healthy stock.

Homemade is best, but if you really don’t want to cook your own stock, shop for some liquid bone broth at the supermarket.

Good health!

For guided meditations on well-being click here