Ward Off Cold and Flu with Curry

Women in India serve their families an immune-strengthening broth which features curry, cumin, garlic and lemon three times a week to prevent sickness. The spicy broth is also used as home remedy at the onset of cold and flu symptoms. My Indian neighbor tells me it is so effective that congestion, stuffiness and other symptoms are relieved almost immediately after it is consumed, making the use of stronger medication unnecessary.

I also did a little research and found that curry is so rich in phenolic compounds, anti-inflammatories that reduce pain, swelling and tissue inflammation as quickly and as effectively as prescription anti-inflammatory meds but without the risk of side effects. According to experts, the powerful antioxidants in cumin, garlic and lemon build immunity, fortifying the body against pathogens in just one week. And here's an added perk, eating curry just once every six months can boost brainpower. Thanks to curry's curcumin, it inhibits the buildup of harmful protein deposits in the brain.

To ward off cold and flu, try this recipe: In a small pot, heat 1 teaspoon olive oil. Add 1/2 teaspoon each curry and cumin; 2 cloves garlic, grated; 1 tablespoon lemon juice and 12 oz. water. Simmer for 5 minutes, or until reduced to 1 cup. Add salt and pepper to taste, if desired.