How to get over a cold faster
I know winter is almost over, so I wanted to get this post out there before all the snow in the country has melted. Here is…
Auntie Neffie’s 4 Ways to End a Cold Faster
(note: I am not a doctor. Not even a little bit.)
Avoid Dairy
Some people say dairy is mucus(snot)-forming and some people say it isn’t. I’m not going to take my chances—I want my drippy nose gone! So I try to stay away from milk, limit my cheese-eating, don’t eat ice cream, etc.
Vitamin C
Everyone tells you this, right? Well, I take it massively to the next level. Instead of 3-5 servings per day or whatever it is the food pyramid tells us, I eat or drink about 10 things each day with Vitamin C in them. I’ll make a smoothie by blending at least 2 oranges, some orange juice, and a handful of fresh spinach (you can’t even taste it in a smoothie) with some Vitamin C powder dumped in. And that’s just one meal. And then I envision little orange things beating up virus-things inside my cells.
Doritoes/Spicy, Crispy Junk Food
You didn’t expect this one, did you? I’m absolutely serious about it, especially if your cold is accompanied by a sore throat. Why? Whatever is growing in the back of your throat won’t like the salt content. The crispiness of the chips feels so good going down your throat, as if it’s scooping the yuckiness right off it. And if you can handle the spiciness, eating spicy food is good because it clears up your sinuses.
Garlic
(I got this idea from galadarling.com. Thank you, Gala!) Garlic supposedly has anti-microbial properties. I ate a clove of raw garlic the last time I was sick and felt much better the next day. I won’t go into this much, since there are a million articles on the internet extolling the health values of garlic. Take it at night, though, not when you’re about to go in public. Garlic actually seeps through the pores, giving your whole body garlic breath. So just brushing is not going to help much, sorry.
There you go! Now you know my secret! Take heart–cold and flu season is almost over!
Yours,
Stephanie