The grandma and doctor approved source of natural immunity.
By Niharika Mookerjee
NEW YORK: Now that schools have started and we are bracing ourselves for long, heady wintery days with coats, woolens and scarves, most parents face a shadow of concern in keeping their little ones protected from the common flu.
It seems to sneak up from nowhere: a slight exposure to the cold winds, a friend who coughed in class last, a visit to the movie hall and, lo and behold, the child is down with a strep throat, in need of an antibiotic, in throes of nausea and poor appetite and consequently, missing school for days.
And, by no means, should we underestimate its cascading effects. Common cold, if untreated, could lead to dehydration, to salt imbalances and, more significantly, on the other end of its spectrum, to bronchitis and pneumonia.
However the panacea lies in that plain old chicken soup with a squeeze of lemon that grandmas and granduncles have invariably recommended since days of old. Aside from anything scientific, the water in any hot soup helps to loosen mucous and the salt soothes the sore throat for kids down with respiratory infection.
But there are other proven benefits that are unique to it. Medical research indicates that birds have one of the strongest immune system in the animal kingdom. B cells, which are a component of the human immune system, are also found in poultry. So, it just might help to naturally boost the body’s immunity to fight the infection.
According to Mayo Clinic, chicken soup may have an anti-inflammatory effect as it enhances neutrophils, which are immunity cells that play a part in inflammation caused by a disease or injury. Onions, garlic and ginger in the soup are also natural immune-supportive spices.
Here’s a quick recipe:
Use a box of chicken broth and a can of pre-cooked chicken. Alternatively, if there’s time at hand, start with a fresh rotisserie chicken and a homemade broth. To the pot of broth, add some wild rice, onions, garlic, ginger and keep covered until rice is cooked. Stir in chicken bits, carrots, celery, bell peppers and stir until the vegetables are tender. Season with salt, pepper and a pinch of lime.
Yes, it’s as simple as that. And the soup’s ready to warm the night’s chill.
For non-meat-eaters, the same recipe, using vegetable broth and cooked beans, would carry equal wonders.
To contact the author, email to niharikam@americanbazaaronline.com