Soup: Nature's Best Cold and Flu Remedy?
How to Beat
Colds and Flu with 37 Natural Remedies
I was growing up in the '50s, my grandmother always said chicken soup was good
for what ails you.
enough, scientific evidence today supports what dear old granny used to say.
medical experts have proven that old-fashioned chicken has healing properties.
a 12th century physician named Moses Maimonides first prescribed chicken
soup as a cold and asthma remedy, its therapeutic properties have
been studied by a host of medical experts in recent decades. Findings
say the steam is the real benefit. Sipping the hot soup and breathing in the steam
helps clear up congestion.
Ziment, M.D., pulmonary specialist and professor at the UCLA School for Medicine,
says chicken soup contains drug-like agents similar to those in modern cold medicines.
For example, an amino acid released from chicken during cooking chemically resembles
the drug acetylcysteine, prescribed for bronchitis and other respiratory problems.
Spices that are
often added to chicken soup, such as garlic and pepper (all ancient treatments
for respiratory diseases), work the same way as modern cough medicines, thinning
mucus and making breathing easier.
theory, put forth by Stephen Rennard, M.D., chief of pulmonary medicine
at the University of Nebraska Medical Center in Omaha, is that chicken soup acts
as an anti-inflammatory. The soup, he says, keeps a check on inflammatory white
blood cells (neutrophils). Cold symptoms, such as coughs and congestion, are often
caused by inflammation produced when neutrophils migrate to the bronchial tubes
and accumulate there.
his lab, Rennard tested chicken soup made from the recipe of his wife's Lithuanian
grandmother. He demonstrated that neutrophils showed less tendency to congregate
- but were no less able to fight germs - after he added samples of the soup to
the neutrophils. Diluted 200 times, the soup still showed that effect.
based his chicken soup research on a family recipe, which he referred to in his
article as Grandma's Soup.
Stephen Rennard's Recipe for Grandma's Soup
5-6 lb stewing hen or baking chicken
1 package of chicken wings
1 large sweet potato
11 to 12
5 to 6 celery stems
1 bunch of parsley
Salt and pepper
the chicken, put it in a large pot, and cover it with cold water. Bring the water
to a boil. Add the chicken wings, onions, sweet potato, parsnips, turnips and
carrots. Boil about 1.5 hours. Remove fat from the surface as it accumulates.
Add the parsley and celery. Cook the mixture about 45 minutes longer. Remove the
chicken. The chicken is not used further for the soup. (The meat makes excellent
chicken parmesan.) Put the vegetables in a food processor until they are chopped
fine or pass through the strainer. Both were performed in the present study. Salt
and pepper to taste. (Note: this soup freezes well.)
Used in Dr. Rennard's Study
Rennard set out to determine whether
there was any truth to the tales that chicken soup has medicinal qualities,
he used an old family recipe - and found encouraging results. But
he also found that some store bought soups fared even better.
must be stressed that Rennard did only the one study. He concluded that to draw
any definite scientific conclusions, further study would be needed. However, that's
unlikely to happen because there's no money to be made with chicken soup.
the list of brand name soups Rennard used - in order
of how effective they were in slowing the progress of colds and flu.
Chicken Flavor Chicken Noodle
Home Cookin' Chicken Vegetable
Healthy Request Chicken Noodle
Cup-O-Soup, Chicken Noodle
Valley 100% Natural Chicken Broth
Choice Thick and Heart Country Vegetable
Hearty Vegetable and Pasta
Vegetable Soup with Beef Stock
Valley Fat Free Garden Noodle
O' Noodles, Oriental Nissin
Ramen Noodles, Chicken Flavor
here's one more healing chicken soup recipe from my special report,
How to Beat
Colds and Flu with 37 Natural Remedies:
1 white turnip, peeled and cut into medium chunks
onion, cut into chunks
2 parsnips, peeled and cut into slices
peeled and cut into slices
4 stalks of celery, cleaned and cut into strips/pieces
5 healthy pieces of fresh dill or at least the flower part of one stalk
everything into the pot with about 3-4 quarts of water. Simmer until done. Debone
the chicken, put into the refrigerator and skim off the fat.
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