Top 3 Natural Cold Remedies

1. Omega 3 supplement
Popping an omega-3 supplement daily will ensure you are getting enough essential fatty acid’s that contain powerful immune-fortifying properties. According to a study by Britain’s Institute of Human Nutrition and School of Medicine, Omega-3 supplements can increase the activity of phagocytes (cells that fight flu by eating up bacteria). Other studies carried out show that omega-3 can protect lungs from colds and respiratory infections.
Try potent Nature’s Relief Omega 3 available online here

2. Sunlight vitamin: Vitamin D
Humans absorb vitamin D from sunlight and through diet but it can be difficult to get enough, especially in Winter. Studies conducted by Harvard University showed that people with the lowest vitamin D levels were 36% more likely to have upper respiratory infections, compared with those with the most. Moderate – high amounts of vitamin D help produce virus-killing  protein: cathelicidin.
Free-range eggs, fish and fortified dairy are the best food sources of vitamin D… or you could chase the sun and take a quick trip to the islands (I like that idea)!

3. Chicken broth
An oldie but a goodie. Dr. Stephen Rennard of the University of Nebraska Medical Center explains that chicken soup may contain a number of substances with beneficial medicinal activity including anti-inflammatory properties that could explain why it soothes sore throats and eases the misery of colds and flu. Make your own: Bring 5 liters of water to the boil and place whole chicken (separated), 1 onion (peeled and thinly sliced) and 1 head of garlic (peeled and quartered) into the pot. Leave over medium heat for 2-3 hours. Stir ever 30 minutes. Add salt, pepper and chopped parsley to season. Strain broth into a large bowl and skim off any excess fat that settles on the top. Refrigerate or freeze for a rainy day.

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About the author
New Zealand based Nature Bee was born in 1997 when Jeff and Ben Cook joined forces. The father / son team discovered a special process developed by Canterbury University, still considered to be ground breaking today, that unlocks the nutrients of bee pollen, making it far more digestible than normal bee pollen. This proprietary process was later to be named the ‘potentiation process' and is continually used only by Nature Bee on their New Zealand bee pollen. Nature Bee is now available in almost every country in the world.

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