Kitchen Wisdom for Cold and Flu Season

Chinese medicine doesn’t make a big difference between a cold and the flu, and they are treated much the same. The robust person reacts to the invasion of a respiratory pathogen by getting "wind-heat" and a weaker person reacted to the invasion by getting "wind-cold." (A person who can mount a wind-heat response to an invasion is not generally depleted.) In ancient times (2500 years ago) there was a simple remedy that was used to address the first signs of cold and flu for someone who developed "wind-cold." It was called Green onion and Ginger Decoction. The contents are still available today at your local grocery store:

For Wind-Cold: (symptoms of clear drippy mucous, very slight fever if any, fatigue, achy joints)
Take 2-3 slices of fresh ginger and 2-3 scallions (green onions) and put them in 1 gallon of water that you have brought to a boil on the stove. Reduce the “soup” heat to a simmer, and simmer for about 30 minutes, covered. Then dispense with the “solids” in the soup, and put the liquid into a thermos to keep it hot. Sip on the hot ginger and scallion soup over about 3 hours.

After doing this you may start to sweat. Make sure you climb into bed, keeping warm, don’t sit in a draft, and make sure that you keep yourself in dry clothing. This will do what your grandmother called “sweating the devil out of you.” The worst of the cold/flu should be gone within 24 hours.

If you would like to address the chills, you can cut a few more slices of ginger and boil them up, throwing the boiled water into a hot bath, where you will sit and soak in the ginger bath until the water starts to cool. Make sure you dress warmly when you get out, and get into bed and pile on the blankets. Remember you want to sweat it out. Do not uncover yourself if you start to feel hot. The point is to….did you miss it?...sweat!

In addition to these strategies for wind-cold, consider some dietary advice: eat warming foods such as soups, and spicy foods that will help open your nasal passages. Eating dairy will create more phlegm and will increase respiratory congestion, so don't do it.


For Wind-Heat: (symptoms include higher fever, mucous that is thicker, technicolor, achy joints, bigger chills)
The strategy here is to cool yourself off a little, but not to expose yourself to wind in the form of drafts (like open windows) or vented air. Cooling should take place internally with things like (hot) peppermint tea or chrysanthemum tea. Also, it is important to refrain from eating foods that will make you "hotter" such as sugar, very spicy food, caffeine or alcohol; all these will make you feel worse. Eating dairy will make the phlegm you are experiencing thicker, greener, and more difficult to get out.

There are also Chinese herbal products that help with both wind-heat and wind-cold, so ask your friendly neighborhood acupuncturist to help you select the right product for an immune enhancing strategy that prevents the invasion of pathogens, as well as the products that can help once symptoms begin.

Whether you are experiencing wind-cold or wind-heat, please do yourself and everyone else around you a favor: stay home and don't spread your illness to friends and colleagues. So stay home and take the time to rest and get well before heading out to infect the rest of us.