One of my favorite remedies for cold and flu season is fire cider. It's loaded with anti-inflammatory, immune-supporting, and decongestant herbs. Best of all, it's super simple to make. Even though the combination sounds bizarre, it's actually tasty in a sweet and sour kind of way.
Fire cider can be made entirely with items from the grocery store, or customized with more exotic herbs from an herb shop. I even have an "instant" version to share with you.
The 2018 flu season is a rough one
Flu season here in the US is from October through May, with the peak in February. We haven't even hit peak flu season yet, and already Alabama has declared a state of emergency and California is running out of Tamiflu. According to the CDC's flu map for the week ending January 6, 2018, the flu is widespread in 49 states, and active in all 50 states.
In general, most flu cases do not require hospitalization. Sometimes, it may not even be the flu, but a bad cold instead. While the symptoms are similar, this guide can help you sort out the difference.
Why Fire Cider Makes Us Feel Better
When we have the flu, we feel congested, achy, feverish, and have a bad cough. The traditional recipe for fire cider is loaded with simple, familiar, yet potent, ingredients which address each of those complaints.
Garlic is well-known for its immune-supporting effects. It also acts as an expectorant and an anti-inflammatory, which helps those painful coughs and body aches. It is also known as a diaphoretic, which means it causes the body to sweat. This helps to reduce fevers naturally. Thankfully, fresh garlic is a common ingredient in most grocery stores.
Onion and garlic are both alliums, and therefore are related plants. They also share some similarities in properties. The unassuming onion is a potent expectorant and eases coughs. Onion is often used in cough syrups for this reason. Onions are so accessible in every store, please do use fresh onion.