Jan Fowler of Chi Analysis discusses analyzing your health by looking at your skin, fingernails and tongue. She discusses what indicators show the signs of estrogen dominance, stomach or digestive issues, colon polyps and internal bleeding.
Worried about the flu season? These tips will help!
Are you worried about the flu that is going around right now? You may have even received the flu shot. Did you know that this year’s flu shot may only be 40-60% effective against the flu?
Symptoms of the flu are fever, sore throat, muscle aches, chills, fatigue, coughing, and weakness. If you start feeling these symptoms, see your doctor to be tested. Whether are not you received the flu shot, you should be vigilant to reduce your chances or getting the flu (and colds).
The best way to reduce your chances of exposure to the flu virus are as follows:
- Be sure to avoid contact with infected people.
- Wash your hands often.
- Clean surfaces of areas that may have the flu virus (such as grocery store carts, telephones, etc).
Already feeling sick? Try these food healing tips:
- A Ginger Rub may help with prolonged cough and built up mucus. Ginger’s healing properties increase circulation and help loosen phlegm. Mix 1 tablespoon of powdered ginger with 1 tablespoon of non-petrolated petroleum jelly (found at a health food store). Spread it on the chest and cover with a shirt.
- Drinking 2 cups of ginger tea is also effective to help reduce cough.
- Garlic gauze foot pads are a great anti-viral treatment for night. Chop 10 cloves of fresh garlic into small pieces (don’t mash it). Place it on the surface of 2 gauze pads. Coat the soles of your feet with olive oil so the garlic doesn’t irritate them. Tape the garlic gauze pads to the soles of your feet with gauze tape and cover with socks. Leave them on overnight.
- Upon the first sign of a tickle in your throat, boil water and breathe in the steam within the first two hours. I learned many years ago that if I steam my nostrils in the 1st two hours of feeling sick, I can eliminate a sore throat and avoid a cold.
- Taking an Elderberry supplement or drinking Elderberry syrup could help reduce the length of time you have symptoms as well as protect you against a cold or the flu.
To learn some ways to boost your immune system, contact us for our most recent email discussing this.
Brrr it’s cold! This broth is healthy and will warm you this winter!
We just had a major winter storm last week and many areas are cold and snowy still.
Chicken soup and broth are very warming when you are cold, but we love to make a chicken bone broth for the additional health benefits.
What’s the difference between chicken broth and bone broth?
Chicken broth is made faster than bone broth and may not use bones to make the broth.
Bone broth uses bones, vegetables and seasonings and is slow simmered for at least a full day (using a pot or slow cooker). By simmering for a long period of time, nutritious compounds and minerals (such as collagen, glucosamine, amino acids, calcium and more) are released into the broth.
What are the benefits of Bone Broth?
- The minerals and compounds in the bone broth can help reduce joint pain and inflammation.
- Calcium, magnesium and other nutrients can promote strong, healthy bones.
- Gelatin can help heal and seal the gut and promotes healthy digestion as well as promote healthy hair and nail growth.
- Broth is also very filling for those who may be trying to cut calories.
- A study over a decade ago showed chicken soup inhibits infection caused by cold and flu viruses.
Bone broth recipe (recipe by A Pinch of Healthy)
We recommend using organic chicken and organic vegetables in your bone broth to reduce pesticides in your food.
Ingredients
- Bones from a whole organic chicken
- 2 stalks of celery, roughly chopped
- 2 large carrots, roughly chopped
- 3 cloves of garlic, peeled and smashed
- 1 onion, quartered
- 2 tablespoons, apple cider vinegar
- Fresh herbs such as parsley and thyme
- Salt and pepper to taste
- Cold water to cover chicken by about 3-4 inches
- 2 bay leaves (optional)
Instructions
STOVETOP
- Place the chicken bones into a 12-quart stock pot, and cover with water.
- Add the veggies, herbs and apple cider vinegar.
- Bring to a low boil.
- Reduce heat to the lowest setting.
- Partially cover, and simmer for at least 5 hours. You can cook it longer, but I would say no less than 5 hours. The longer the better!
- Strain and store in the refrigerator.
SLOW COOKER
- Place all ingredients in a slow cooker, and fill with water. Cook on low for at least 12 hours, up to 24 hours.
- Use a strainer to separate the liquids from the solids.
We also like to freeze the leftover bone broth so we can have it any time during the year.
Please let us know how you like this recipe and be sure to share with your friends and family!
