C ure for the C ommon C old ? Echinacea Might Be the Herb You're Looking For
tuberculosis, multiple sclerosis, and any autoimmune diseases are also advised against taking echinacea.
Echinacea was a very trendy herb in the late 1980s, but it fell out of popularity as the public went on to the next big thing. However, there are many reasons why this fantastic herb should have a place in everyone’s medicine cabinet. The active substances in echinacea can boost immune function, helping relieve pain and reduce inflammation. While an outright cure for the common cold remains elusive, research from the University of Maryland Medical Center shows that echinacea might be the herb you need to get back on your feet faster. Clinical trials show that participants who took a dose of echinacea via a pill or a tincture right when they began to feel sick reduced the length of their cold by one to four days. Fifty-eight percent of participants avoided experiencing a cold altogether. Echinacea tea is also extremely beneficial in treating a cold. Another study followed people with early cold or flu symptoms, such as runny nose, sore throat, or fever. The study found that participants who drank several cups of echinacea tea throughout the day for five days experienced shorter periods of sickness than those who drank tea without echinacea.
The effectiveness of echinacea is helping
the herb quickly become one of the most popular holistic supplements in North America. Just be sure you speak with a doctor before giving anyone in your family a new supplement.
Due to the way echinacea interacts with the immune system, individuals on medication that suppresses the immune system should not take any form of echinacea. People with diabetes,
CUCUMBER COLD SOUP A vocado and
Ingredients
• 1 lemon, juiced • ½ cup cold water • 1 clove garlic • ¾ teaspoon salt • ½ teaspoon black pepper 4. Chop grilled veggies and puree with lemon juice, cold water, garlic, salt, and black pepper. 5. Once smooth, portion soup into bowls and refrigerate to cool before serving. 6. Garnish with toasted cubed bread, avocados, spring onions, chives, lemon zest, or a drizzle of olive oil, if desired.
• Olive oil • 2 medium ripe avocados, halved • 1 large cucumber, halved • 6 stalks spring onions • 1 jalapeno
T ake A B reak !
Instructions
1. Preheat grill to medium-high. 2. Coat halved avocados
with lemon juice to avoid browning. Brush olive oil over avocados, cucumber, spring onions, and jalapeno. Oil grill while hot.
3. Grill vegetables until everything is grilled or slightly charred. Once
grilled, remove and place on platter to cool.
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