Skip to main content

Colds and Flu

In the West common colds and influenza are usually blamed on viruses, and Western herbal treatment focuses on antiviral remedies. Before the discovery of viruses, earlier generations blamed an assortment of "venoms" or magical "evils" for sudden colds and this is similar to the traditional Chinese approach, where the six "external evils" of cold, heat or "summer heat," fire, wind, damp, and dryness are seen as the prime causes of superficial or "external" diseases. These "evils" are more successful when the Wei Qi (defense Qi) is weak. Common colds are generally blamed on "wind-cold" or "wind-heat evils," with chilliness and an absence of sweating suggesting a "cold" problem, while fever and thirst indicate a "heat" problem. Warming or cooling herbs are used as appropriate. In ayurveda the common cold is usually associated with a surfeit of kapha (phlegm), due to seasonal weather or the result of eating too many kapha-forming foods. Treatment is through a kapha lowering diet with plenty of whole grains and steamed vegetables, supported by warm, spicy herbs to encourage sweating. Occasionally excess pitta or vata is blamed (as with the Chinese concept of wind-heat) and then cooling, moistening remedies are chosen.

Herbs that may be helpful:


Safe and natural remedy containing herbal ingredients:
FluGo

FluGo

"Homeopathic remedy relieves influenza (flu) and cold symptoms - cough, runny nose, fever, sore throat and fatigue"


Comments

Popular posts from this blog

Infusions

The aerial parts of herbs (leaves, flowers, and stems) can easily be made into teas or tisanes by infusing them in water. The usual Western approach is to use 10z/25g of dried herb to 1pt/500ml of water that is just off the boil. Infuse the mix for ten minutes, then strain and drink in three equal wine-glass or cup doses during the day. The infusion should be stored in a pitcher, covered, in a cool place and used within 24 hours. Alternatively, use 1-2tsp of the dried herb per cup and make a dose at a time. If using fresh herbs, three times as much plant material (i.e. 3az/75g) is needed. For cold infusions, see macerations below.

Tonic wines

A daily glass of tonic wine is a delightful way to take herbal remedies. A crockery vinegar vat is best, although a large rum pot or glass jar is also suitable. Fill the vat with the chosen tonic herb-ideally using a root remedy such as ginger, licorice, or Dang Gui rather than leafy parts-then cover with a good-quality red wine (preferably organic). Leave the mix for at least two weeks before drawing the liquid off in a daily sherry-glass dose (2-3f1 oz/60-75ml). Keep the herb covered with more red wine to prevent it from going moldy. The wine will continue to extract active constituents from the roots for several months before you need to replace the herbs.

Syrups

Sugar or honey will act as a preservative for herbal infusions and decoctions, while the sweetness can be very soothing for coughs. Make a standard infusion or decoction, then strain the mixture and add l lb/500g of unrefined sugar or honey to each 1 pt/500ml of liquid. Stir this in a cast-iron or stainless-steel saucepan over the heat until the sugar or honey is completely dissolved and the mixture forms a syrup. Allow to cool and then store in clean glass bottles closed with a cork. Do not use screw-tops, syrups often ferment and tight lids will lead to exploding bottles.