Flu season is a time when people look for new ways to feel better. Whether it’s a mix of herbs and spices, a glass of milk, or something more exotic, people want to feel healthy and regain strength. But of all the ways to cope with cold and flu symptoms, nothing is more interesting as drinking a glass of fire cider.
Fire Cider is a super-tonic for cold and flu season. First, get the recipe if you want to make it yourself! Here’s how to make fire cider.
What You Need : 6 – 8 small or 3 large red onions, chopped (organic preferred) 2 inches fresh ginger root, grated 4 garlic cloves 1 tbsp horseradish root ½ tsp cayenne pepper 2 tsp turmeric powder 1 tbsp black pepper corns one cinnamon stick 1 bunch of fresh rosemary salt Water 5 litres of filtered or distilled water
Instructions on How To Make Fire Cider
Mix 4 tablespoons horseradish root, 2 tablespoons gingerroot, 2 tablespoons turmeric, 1 tablespoon black pepper corns, 1 tablespoon cayenne pepper , 2 tablespoons cinnamon bark or 3-4 sticks of cinnamon, 1 teaspoon sea salt , ¼ cup raw honey , and the juice of 4 lemons in a blender, food processor, or mortar and pestle. Then take 1-2 tablespoons each 30 minutes before eating.
This should last you six months to a year if stored properly in an airtight jar or container. Remember that it will ferment over time so you’ll want to ensure that the ingredients are completely submerged under liquid when you’re not using them at home; I pour my fire cider into clean yogurt containers and keep these in our fridge to keep out any contaminants that may be introduced during storage by keeping all of the ingredient used to make fire cider below the surface and covered adequately with raw honey (this is also where I store any leftovers – just add more honey). If your jar is full, keep a 1-2 inch space at the top as it will expand once you start using it.
Do not drink more than 1 tablespoon every 30 minutes because doing so can cause nausea from drinking too much acetic acid or make you burp up unpleasant flavours. The other ingredients in fire cider should not have a problem going down since you’re chewing ginger and cinnamon but always exercise caution when consuming raw honey (always ask your doctor before trying anything new).
Benefits Of Drinking Fire Cider For Cold & Flu Season
The benefits of drinking fire cider are numerous – without any drawbacks! Some will depend on the actual ingredients used in the particular batch. However, here are some common benefits which can be enjoyed by all who regularly drink this immune-boosting tonic:
• First and foremost, its main ingredient is organic onion juice; onion is known to act as an antibiotic to kill germs naturally. It’s also rich in vitamins A and B (it contains twice as much vitamin B than garlic), phosphorus, potassium, and calcium. Onions also contain allicin and quercetin, two potent anti-inflammatory agents that help reduce the severity of cold and flu symptoms.
• Garlic is another key ingredient in fire cider; it’s known to prevent respiratory problems, lower cholesterol levels, and boost the immune system with its compounds such as alliin (which forms allicin when chopped or crushed), flavonoids, selenium, and arginine. Studies have shown garlic can kill bacteria and viruses while preventing infections from spreading. It’s also antifungal and antibacterial.
• Horseradish root: Similar to onions and garlic, horseradish root has phytonutrients like glucosinolates which increase the production of detoxifying enzymes in the body. Research has shown that eating horseradish with raw garlic can kill bacteria quickly, particularly E. coli.
• Cinnamon is a great source of antioxidants which work to lower blood sugar levels, insulin resistance, and LDL cholesterol while increasing HDL cholesterol at the same time. Cinnamon may also have antimicrobial properties against some strains of yeast with its compounds cinnamaldehyde and procyanidins found in cinnamon’s essential oil.
• Cayenne pepper contains capsaicin which helps stop pain with its anti-inflammatory abilities by blocking the release of substance P (a neuropeptide involved in transmitting pain signals). Capsaicin can induce feelings of warmth which help clear congestion from your nasal passages as well as open up the sinuses. It can also relieve pain in cases of arthritis.
• Turmeric is used in many Indian dishes, and its active ingredient curcumin is known to be a powerful antiviral agent against colds and flu; it can help prevent your body from absorbing mercury while strengthening your immune system.
• Black pepper corns contain piperine which works like capsaicin (the key component in cayenne) to reduce pain, discomfort, and cramping by stopping the flow of substance P from reaching certain neurons. In addition to fighting off viruses, black pepper corns may have anticancer properties due to their ability to inhibit the growth of tumours with additional compounds such as beta-carotene, vitamin K1 , eugenol, and beta-sitosterol.
• Gingerroot has many antioxidant compounds like gingerols which are known to relieve nausea, likely due to its ability to relax the muscles of your intestinal tract that help move food along. Ginger may also protect against esophageal cancer because it has anti-inflammatory abilities which stop the growth of cancer cells with additional compounds such as volatile oils, phenolic acids, lignans, terpenes, and sterols.
• Malic acid is a natural tactic found in apples which can reduce pain – particularly for those suffering from arthritis or fibromyalgia – by inhibiting certain enzymes responsible for inflammation.
• Raw honey contains monosaccharides (glucose and fructose) that work as antioxidants to kill bacteria, viruses, and fungal infections. Honey is also an anti-inflammatory agent that can soothe a cough, heal wounds, boost your immune system, relieve allergies or sinus congestion , reduce pain associated with osteoarthritis, shortening the duration of a cold or flu by boosting your body’s defense mechanism.
• Sea salt helps regulate electrolytes in your body which are essential for transmitting nerve signals to muscles (including the heart) to contract properly. When you’re sick (and dehydrated), it’s important to drink lots of water alongside fire cider because it helps rehydrate you after losing fluids through mucosal secretions like saliva and sweat; sea salt ensures that potassium levels remain normal when you’re sick.
• Lemons contain compounds like limonene and perillyl alcohol (also found in mint and lavender) which have been studied for their potential anticancer benefits. Results show that lemons may actually lower your risk of lung cancer, colorectal cancer , and breast cancer; the limonene within lemons acts as an antimicrobial agent with its ability to kill bacteria responsible for food poisoning by eliminating microorganisms in the gut.
What to do with the leftover solids from the fire cider
Don’t waste those leftovers! They still have many uses after making fire cider: • Spread on toast with butter for an added kick • Mix with olive oil and sea salt for a salad dressing • Add to oatmeal or smoothie bowls for an added kick of flavour
Besides adding fire cider, you can add any other ingredient that makes this beverage uniquely suited to your own preferences. Some ideas include: • A spoonful of coconut oil for soothing throat and nasal passages (coconut oil is naturally antifungal and antibacterial) • An orange if you like the citrus-ginger mix found in popular ginger ales (I always ask my doctor before trying anything new; never drink more than 1 tablespoon every 30 minutes because doing so can make you burp up unpleasant flavours) • A clove of garlic which contains allicin, an antioxidant that may offer cardiovascular benefits • The juice from a lemon which may help lower your risk of lung cancer, colorectal cancer , and breast cancer • A spoonful of grated horseradish root for a fiery kick
If you make fire cider ahead of time to store in airtight jars or containers, keep these aside as well. And don’t forget that you can also try this drink with raw apple cider vinegar instead of fresh lemons if you’re using something more palatable than raw honey! The pasteurized versions found at local stores contain no beneficial enzymes compared to the raw versions available at health food shops.
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