Don't Reach for Medicine Right Away... 5 Natural Home Antibiotic Foods
Rosehip stands out for its vitamin C content; nothing else in nature quite matches it, even after initial cooking. Its levels of potassium, copper, fluoride, carotenoids and niacin – all of which play important roles in the immune system and show partial or even direct antibiotic effects – are above average. The basis of many rosehip-based foods is rosehip puree. It is prepared according to the following recipe:
• Clean the fresh fruits (harvest season begins in October) by removing the stems and flower remnants; cut them in half and remove the seeds with a teaspoon. Then wash them thoroughly to get rid of the fine hairs on the inner side of the fruit skin.
• Add enough water to cover the seeded fruit and let it sit overnight. The next day, cook the rosehips for 30 minutes in the same soaking water (to preserve the vitamins). After letting it cool slightly, pass it through a fine sieve. Rosehip puree can be kept in the freezer for months.
Isotonic Drinks for Balance
In febrile illnesses, a lot of sweating occurs and fluid loss needs to be replaced quickly. For this, fruit-juice-and-water blends, and isotonic drinks that children eagerly drink both for their taste and their packaging, are suitable.
Rosehip puree is suitable for preparing soups (for example, with apple puree and rosé wine) and marmalade. It can also be prepared as a side dish (alongside game meats and purees) and as a sauce (for fondues).
SUGGESTIONS FOR YOUR MEAL PLAN
Onion: Onion contains plenty of vitamin C as well as sulfur-containing compounds (methyl cysteine sulfoxides) whose effects resemble those of sulfonamides, which have long been used as antibiotics in medicine. An onion cure can therefore be excellent for treating febrile illnesses. Naturally, this would require eating an average of a dozen raw onions a day – and very few people are able to do that. As an alternative, onion syrup can be considered. For this, several onions are sliced and mixed with honey. The mixture is left to sit for 12 hours. The resulting liquid is then taken by the spoonful several times throughout the day.
Red Currants: Unlike black currants, red currants have a milder taste and aroma, and children enjoy eating them quite a bit. From a nutritional physiology standpoint, red currants have the advantage of being high in water and very rich in vitamin C, while being low in protein, fat and calories. They are also useful for meeting the increased water needs of someone with a fever; they don't strain the digestive organs, and finally, they contain some of the most important biological substances for strengthening the immune system. If fresh fruit isn't available, currant juice can also be used.
Blueberry Leaves and Fruit: Due to their arbutin and methylarbutin content (which have anti-inflammatory and fever-reducing properties), tea made from blueberry leaves is favored as a fever-reducing remedy. To prepare it, pour 1/2 liter of boiling water over the leaves, let it steep for 10 minutes, and strain. The tea should be drunk three times a day, one tablespoon before meals. Its taste and fever-reducing properties can be enhanced by adding 1 teaspoon of natural honey per cup. Blueberries themselves are rich in vitamin C, potassium and magnesium. However, canned blueberries hold no value in terms of these important biological substances. Elderberries and rosehip-type berries contain plenty of water, vitamin C, and numerous phenolic acids with antibiotic effects. Rosehip juice from the pharmacy in particular is quite effective.
Trying Coffee Sometimes Helps: Caffeic acid is naturally present in coffee as well, and in very high concentration (7 ml per cup of coffee). Aside from this, this beloved breakfast drink has no other active ingredient that would help with febrile infections; however, in some cases, the caffeine it contains can, through its heart-rate-increasing effect, aid recovery in a sensitive feverish person. Cases where coffee surprisingly reduced fever have also been reported, particularly when the patient does not normally drink coffee.
Linden Blossom Tea: This tea is definitely one of the classic fever remedies. Linden blossom tea induces sweating, thereby cooling the body through the skin. It has a soothing and expectorant effect on mucous membrane irritation, for example in feverish colds and inflammations of the upper respiratory tract. Prepare a cup of tea using the following recipe: steep 1 tablespoon of linden blossom in 150 ml of boiling water for at least 5 minutes, then strain. Drink 3 cups a day; the last cup, drunk right before going to bed, is especially important.
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