Chicken Soup: De-Constructed
/The iconic remedy for everything, chicken soup has been around since at least the 12th century when it appeared in a book by Jewish physician Maimonides. In On the Cause of Symptoms, he recommends a broth of hens to “neutralize body constitution.” Throw in some whole grain pasta, wild rice or mushrooms for a little extra oomph. Why has it been the go-to food during cold and flu season for centuries? Here’s why chicken soup is more than the sum of its parts:
- Chicken: it’s low fat and lean protein; the amino acid cysteine thins mucous in the lungs; it contains tryptophan, which triggers feelings of comfort and increases serotonin levels in the brain, a natural anti-depressant; chicken has compounds that inhibit the inflammatory response that causes sore throats
- Celery: reduces inflammation; the magnesium and essential oil soothe the nervous system; it’s a diuretic and cleanses the system
- Carrots: the beta-carotene helps the body produce Vitamin A, which fights infections by helping white blood cells that fight bacteria and viruses; flush toxins from the body
- Onions and garlic: contain detoxifying Vitamin C; use yellow and red onions for the quercetin, which has anti-histamine, anti-inflammatory and antibacterial properties; garlic has allicin, a natural antibiotic
- Tarragon: contains iron for strong red blood cells that move oxygen around the body; its antifungal and antimicrobial properties fight infections
- Ginger (in many traditional recipes: ) cleanses the lymph nodes with natural antiseptics terpenes and oleoresin; it’s a natural anti-inflammatory, pain reliever and antibacterial
- ·Kale (a potent super food:) contains a whopping 45 anti-inflammatory and anti-oxidant flavonoids, including kaempferol and quercetin; supports detoxification in the body even at the cellular level
