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As easy as it sounds and however busy you are, note these infections can be avoided by ensuring proper rest and at least eight hours of sleep. Green chilli, red chilli and other hot peppers keep mucus flowing and help with congestion and headaches. So, turn up the heat in your next meal.
Have you been afflicted with the cold and flu in the monsoon? Check these cold fighting tips that will keep the sore throats, blocked noses and flu at bay
As easy as it sounds and however busy you are, note these infections can be avoided by ensuring proper rest and at least eight hours of sleep.
Green chilli, red chilli and other hot peppers keep mucus flowing and help with congestion and headaches. So, turn up the heat in your next meal.
Garlic helps stimulate the system and inhibits the growth of bad bacteria. If you don’t mind garlic breath, eat several raw cloves a day until your symptoms subside. They are very tasty when added to salads, vegetables and soups.
Ginger is antipyretic in nature. It combats inflammation, so drink ginger tea. Add fresh ginger to your food or eat a few pieces of ginger. It creates warmth in the body, which can be relieving when you are sick.
Onions are mucus drying chop them and add them to your salad
Drink a lot of fluids. Opt for hot fluids like soups the rasam, herbal teas or warm water. These will keep you hydrated, help mucus to flow and flush out toxins from your body.
Ensure that you are consuming probiotics daily. Probiotics like yoghurt, Buttermilk, Yakult, Kefir, etc, increase healthy gut bacteria. These bacteria will fight against any other harmful, disease causing bacteria boosting your immunity and preventing flu causing organisms.
Pay special attention to foods rich in beta-carotene, which is found in apricots and pumpkins in this season because beta-carotene helps maintain mucous linings in the nose and lungs, which in turn act as a barrier against infections.
Vitamin C in its many forms will help. It lowers levels of histamine, a chemical that is responsible for the stuffiness associated with cold or flu. It also appears to strengthen white blood cells, which are essential for fighting infections. Squeeze lemon on all food.
Chicken soup and rasam are traditional remedies that have been used for centuries. It clears mucous membranes and contains loads of nutrients.
These boost the immune system.
A pinch of cinnamon and a few leaves of basil consumed daily keeps away the cold and flu.
Flax seeds are an old age remedy to prevent chest congestions. Roast and have them daily.
Hot water gargles with sea salt works as an antiseptic killing the germs in the oesophagus preventing a sore throat.
Ghee is a natural throat balm easing throat pain. Coat your throat with turmeric it is a powerful antihistamine. A spoon of ghee with organic turmeric coats the throat and gives you instant relief. In a nutshell, begin the day with a tulsi, ginger and cinnamon herbal infusion. Gargle with hot water with sea salt after meals. Sip on green tea. Toss flax seeds on your salad. Shift your fruits to apricots and peaches.
Squeeze lemon on all your food. Add a probiotic drink daily, drink a tomato rasam or chicken soup at dinner with garlic in it. Chop onions into your salad. At bed time glaze your throat with a spoon of turmeric and ghee. These easy add ons can cheat a sore throat, cold and flu any day.
Recipe : Mysore Rasam
Ingredients
Tuvar dal (cooked) 1 cup
Lemon size tamarind 1
Mustard seeds 1 tsp
Chana dal 1 tsp
Tomatoes (chopped) 2
Asafoetida ½ tsp
Coriander seeds 2 tsp
Pepper corns 4 tsp
Grated coconut 2 tbsp
Dry red chillies 2-3
Cloves 2-3
Turmeric powder 1 tsp
Coriander leaves for garnishing
Curry leaves
Oil
Salt to taste
Method
Marinate tamarind in water and extract the juice In a pan add tomatoes, tamarind extract, turmeric powder, salt and cook till the tomatoes are cooked and nice aroma is given Heat 1 tsp oil, sauté the coriander seeds, pepper corns, chana dal, red chillies and cloves till pink Grind them with coconut to form a soft paste Add the paste, tuvar dal and curry leaves to the tomato mixture. Add water to make liquid consistency and bring it boil. Then simmer for 10 mins. Heat oil, add mustard seeds, hing and curry leaves and season the rasam. Garnish with coriander leaves and serve hot.
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