1. Echinacea is an immunostimulant confirmed by numerous scientific studies. It is used to treat colds, flu, respiratory tract and urinary tract infections, herpes, and as an adjunct to other fungal and viral infections. Its popularity has grown in Europe since research was conducted in Germany in the mid-1990s to prove its effectiveness.
Echinacea is one of the few plants with a series of clinical studies to prove and justify its use as an immunostimulant. This herb has antiviral activity in respiratory tract infections.
2. Pork fat is widely used. One of the oldest uses is to treat respiratory problems. It is enough to apply lard to a piece of paper or newspaper. Put the fat side on the front of the body starting at the neck. Keep overnight. Repeat the procedure until the pain subsides.
3. Research has confirmed the effectiveness of linden in the treatment of flu in children and the prevention of colds and flu. There are many benefits of linden tea. The mucus contained in linden relieves sore throat.
Linden tea improves immunity. In folk medicine, linden tea is used to stimulate sweating and improve resistance to colds and flu. In addition, linden is used for feverish illnesses, to relieve coughs, to promote sweating and to increase resistance to infections.
Linden tea is most commonly prescribed for minor sleep problems and nervous conditions. More recent studies show the calming effect of linden flowers. Linden flowers have a diuretic effect. They are recommended for the treatment of high blood pressure in the arteries, for the relief of migraine pain. In outdoor use, linden flowers can heal chapped skin and skin irritation.
Pour two to three tablespoons of sliced linden flowers with a cup of boiling water. Leave it for five to ten minutes. The hot beverage (with honey) is drunk for sweating. Up to two tablespoons of sliced linden flowers overflowing with a cup of lukewarm water are drunk to prevent colds and strengthen resistance. Take two to three cups a day.
4.Chicken broth: 1 larger onion, 2 tablespoons oil, 300 g chicken fillet, 2 smaller carrots, 1 parsley root, 1 smaller zucchini, 2-3 large cauliflower or broccoli flowers, 60 g peas, 60 g beans, 2 medium-sized potatoes, a piece of celery, 1-2 coffees. purées. salt, a pinch of freshly ground pepper. If desired, add 3 tablespoons sour cream, 1 egg yolk, 1 tablespoon chopped parsley and spices. The size of the meat and vegetables should be uniform so that no taste prevails. The broth is cooked to be “thick.” The density is achieved by adding 2-3 cauliflower flowers (not the entire cauliflower head). The chicken broth does not heat up. Eat at moderate room temperature.
5. Horseradish is recommended for cleansing the blood, removing stones and sand from the kidney, sweating and expelling urine. It is used in the people as a remedy for lung disease, rheumatism, gout, sneezing, for expelling the secretions from the airways, against starch.
It is valuable as a stimulator of the digestive organs, causes increased secretion of the gastric and intestinal glands, as well as bile and pancreas. Assists in the destruction of coli-bacilli.
Against sinusitis: Put on a heated hot pan with grated horseradish and some water. When it begins to evaporate, remove the sherp from the stove, bend over it, cover with a towel and inhale the evaporation for up to ten minutes. It is best to do this at bedtime.
For heart and blood vessel diseases: Mix five tablespoons of horseradish, three lemon juice and two cups of honey with a wooden spoon. Take a teaspoon three times a day, one hour before meals, for two months. Keep the mixture covered in a cool place.
To strengthen the lungs: Pour 10 grams of grated horseradish with two deciliters of boiling water and leave covered for several minutes. Strain and drink lukewarm. The daily dose is 2-3 smaller cups.
Asthma porridge: Mix four tablespoons of grated horseradish with a cup of apple cider vinegar and cook over low heat. When the horseradish has softened, strain and add the same amount of honey to the resulting quantity. Boil the drained liquid a little longer (over low heat) with honey until the mass has thickened. Mix the cooked portion and the horseradish. Allow to cool. Keep closed in the refrigerator. Take one tablespoon in the morning and in the evening.