First, hand sanitizer became liquid gold. Then toilet paper, another commodity whose worth has skyrocketed all in an effort for people to feel safe and well-stocked. Now, herbal and nutraceutical solutions for improved immunity have also flown off the shelves of health food stores. Finding them online has proven to be just as difficult. Everything is BACKORDERED.
In every single conversation I’ve had with patients these past few weeks, everyone wants to know what they can do to improve how well their immune system can prevent infection. Recently, Dr Susan Blum had given her tips to boost immunity, and it’s a great start. If you are having a hard time procuring any of these products, read on for what I do personally to boost my immune system.
For years, I have been taking a simple regimen of medicinal mushrooms at high doses. This year, long before coronavirus became the prevailing thought in each and everyone minds, I added a tablespoon of fire brewed apple cider vinegar to my regimen each evening and I have to say it has been extremely effective. Granted, this is a “N-of-1” anecdotal report, but I feel quite strongly about it.
Apple cider vinegar has been used as one of most common home remedies for a wide variety of health conditions from reflux to yeast infections to sunburns. There is some pre-clinical data showing its efficacy as an anti-viral, anti-fungal and anti-bacterial agent but there is no hard clinical proof here. Typically I don’t recommend things without some level of evidence but here we are – empty shelves and backordered items. It’s been working for me and its dirt cheap!
You can find locally crafted concoctions of Fire Cider in health food stores and farmers markets but I like to make it at home. Try this recipe while you are home social distancing and in a few short weeks you’ll have your own Fire Cider brew to boost your immunity as we get back to normalcy. Wishing you good health!
Recipe: Fire Cider Brew
(adapted from Rosemary Gladstar’s recipe)
- ½ cup grated fresh horseradish root
- ½ cup or more fresh chopped onions
- ¼ cup or more chopped garlic
- ¼ cup or more grated ginger
- 1 Tbs Turmeric
- 2-3 Tbs Honey
- Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered.
- Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches. Cover tightly with a tight fitting lid.
- Place jar in a warm place and let it sit for three to four weeks. Best to shake every day.
- After three to four weeks, strain out the herbs, and reserve the liquid.
- Add honey ‘to taste’. Warm the honey first so it mixes in well.
- Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry.