How to Feed a Cold

by Diane Lofshult on Feb 01, 2006

Jewish mothers around the world rejoiced when scientists proved that chicken soup can reduce the inflammation associated with the common cold. Now research is revealing that other home-brewed concoctions may also reduce the severity of those pesky cold symptoms. Here’s a look at what to stock up on during the long cold and flu season:

  • Orange and Grapefruit Juice. Both are good sources of vitamin C, which can help shorten the cold’s duration.

    • Whole-Grain Cereal and Bread. Rich in vitamins and minerals, such as vitamin E and zinc, these items have been shown to boost the immune system.
    • Black Tea. Black tea contains substances known to expel germs from the nasal passages.
    • Yogurt. The beneficial bacteria in the live active cultures can assist the immune system.
    • Bitter Greens Salad. Watercress and arugula relieve congestion, sniffles and coughing.
    • Anise. These licorice-flavored seeds can help break up congestion.
    • Garlic. This pungent bulb is a powerhouse when it comes to fighting cold symptoms.
    • Ginger. Whether used as a spice or in tea, this root vegetable is loaded with virus-fighting properties.
      Source: November 2005 Health magazine.



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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at