by Peter Francis Cunneen, MATCM

Just as many common kitchen spices are dense in flavor, they also contain a rich supply of anti-oxidants and phytonutrients that can give a boost to your immunity while they augment the tastiness of your plate. A partial list of the most common:

Garlic – famous protective effect, garlic is considered anti-bacterial, anti-viral, anti-fungal and anti-parasitic. Allicin from garlic is considered a more broad range bactericidal than penicillin. Take cooked in liquid (soup, sauce, medicinal tea) or dry & powdered or as garlic oil and avoid harsh quality of raw garlic.
Ginger – calms the stomach, relieves nausea and aids digestion, ginger also is detoxifying, helps stop cough and can help to expel pathogenic attack. Simmer for 5 minutes or longer for best effect, but you can also draw the juice from a slice held between your teeth for quick effects. Dry ginger is often used for inflammatory joint or muscle pains with similar action to non-steroidal anti-inflammatory drugs (NSAID).
Mint – often used with early stage infections with fever and sore throat; helps to open the pored to expel superficial attacks.
Cilantro leaf –cooling, expelling pathogenic attack and used traditionally for early stage of colds & flu.
Oregano – contains antioxidant, anti-inflammatory flavonoids and phenols as well as the immune-modulatory lamiaceae to improve innate immunity.
Rosemary – its alkalinizing quality makes it an aspirin-substitute for headache & fever.
Turmeric – boosts circulation, relieves pain; the curcumin activates our immune system’s important T-cells.

Dr Mao’s Immunity spice blend
Blend equal amounts of the following dried herbs and use with your favorite dishes to boost your immune system: garlic, oregano, onion, cilantro, basil, thyme and star anise. From Secrets of Longevity Cookbook by Dr Mao Shing Ni.

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