The moment to enjoy the rains, the verdant landscape, and the brisk weather has finally arrived with the arrival of monsoon. It also brings a variety of festivities and delectable dishes to enjoy. We all agree that the season provides us a much to be thankful for, but it also brings with it a number of health concerns that require extra care. Different airborne infections, such as the flu, common cold, cough, and sore throat, are brought on by the monsoon.
There is no disputing the power of turmeric. Its anti-inflammatory, anti-microbial, and anti-bacterial components can strengthen your immune system and aid in the battle against infections. This miraculous spice, which is rich in vitamins and minerals, fosters general health.
The most important remedy for the common cold, sore throat, and cough is ginger. Ginger helps with metabolism and lowers stress and anxiety because it is loaded with anti-inflammatory and antioxidant qualities. While it rains outside, brew a cup of tea and add some ginger, which has been crushed.
The carminative properties of black pepper, which is available whole, crushed, or powdered, reduce the likelihood of intestinal gas and other gastrointestinal problems. It stimulates the immune system in addition to having anti-inflammatory, antioxidant, anti-bacterial, and fever-reducing properties.
Garlic is another such superfood that you should include in your diet, particularly during the monsoon season. Allicin, a substance found in garlic, aids in immune system stimulation. This further fortifies our bodies’ defences against different infections.
The majority of Indian homes have tulsi plants. Antioxidant, anti-inflammatory, and anti-aging effects are all present in this sacred herb. It increases energy and relieves stress. Use Indian Basil to prevent seasonal illness by chewing it or adding it to water or tea on a regular basis.
Helps to clear congested air and thins mucous. Therefore, if you do chance to catch a cold, simply add a lot of jeera to your dals. Additionally, you can boil some water with one or two tablespoons of jeera, put it in a bottle, and consume it throughout the day.