It’s time for colds. What to do if a cough interferes with life? There are time-tested and scientifically proven options. And many of them are very tasty. We talk about some foods and drinks that will help relieve a coughing fit. And you don’t need medicine. During your cold, you might get bored and tired. In this case to smooth your regeneration, try to test your luck by playing legal online poker South Africa.
Honey softens and envelops the throat, relieving irritation. And according to the British Medical Journal, it also relieves a dry cough better than many drugstore syrups.
Children with colds who coughed at night were given one and a half teaspoons of honey half an hour before bedtime. Compared to the placebo group, they soon really felt better, and the cough subsided noticeably. If you want to repeat the experiment, keep in mind that honey should not be given to babies under one year old. In addition, there is an allergic reaction to the product.
It is optimal to eat a spoonful of honey before meals. You can add it to drinks – herbal teas, berry fruit drinks, or just stir in warm water.
Try thyme or sage honey. Fill a sterilized jar halfway with fresh herbs or a third with dried herbs. Pour honey, close the lid and leave for at least a week in a cool, dry place. Then slightly heat the contents of the jar in a saucepan and strain the greens through a sieve. Take 1-2 scoops to relieve the cough.
Getting sick without a cup of chicken broth is long and boring. All Jewish grandmothers know about this. And this people is ancient, wise, and practical. No wonder the clear chicken broth is called “Jewish penicillin.” This fragrant substance will disperse melancholy, invigorate and help you feel the taste of life again. Plus, it helps with coughs and soothes an irritated throat. Chicken meat contains the amino acid cysteine. It works as a mucolytic, that is, it thins phlegm. It is cysteine that is part of popular cough medicines.
The best broth comes from young grain-fed hens. The trick is to cook the bird for at least 2-3 hours on very low heat. And, of course, add allspice, cloves, a couple of cloves of garlic, a peeled onion, parsley root, and celery to the saucepan. Carrots would be nice too. The final touch is to sprinkle with herbs when serving.
The next item on our program is ginger root. Both fresh and dried, it gives an anti-inflammatory effect and relieves cough and sore throat. In addition, it helps the body fight viruses and bacteria, thereby reducing the time spent on sick leave.
Ginger should not be used for gastrointestinal diseases such as ulcers, gastritis, pregnancy, and diabetes. It should be borne in mind that it reduces blood clotting, and can also cause jumps in blood pressure.
Ginger tea is easy to make. Grate the peeled root, pour boiling water, and let it brew for a couple of hours. You can add honey, cloves, and lemon.
A good option for coughing is candied ginger. Cut the peeled root into thin slices and boil until soft in a small amount of water for about 30 minutes. Then add sugar at the rate of 1:1 to the ginger and cook over high heat until the syrup thickens. Roll the finished pieces in sugar and lightly dry them on parchment paper.
It would be good to prepare a mixture of ginger with lemon and honey. To do this, pass 200 g of peeled root and two lemons, together with the skin, through a meat grinder, and then mix with a glass of honey. Store in the refrigerator and eat a tablespoon in the morning. This will help to survive the autumn and winter without colds.