Herbs that you should intake to boost your immunity

Ayurveda and the ancient Indian medical sciences are in the historical roots of the Indian subcontinent, and Since ancient times, herbs and spices were well known for their miraculous medicinal properties, with over 80 spices grown in different parts of the world, particularly in South Asia. India is home to several herbs that are used extensively in traditional medicines. Research shows that not only do all of these herbs have anti-inflammatory effects. They also help build up the natural immunity of the body. And most of these herbs and spices are relatively healthy, unlike allopathic drugs, such as antibiotics, which can have significant side effects.

Here’s a list of spices and herbs that can help increase immunity.

1. Giloy

Giloy is one of the most highly used herbs in Ayurvedic medicines. Giloy is often called the ” sanjivini”(root of immortality) of herbs. Giloy has uncountable health benefits. It is also termed as the powerhouse of antioxidants, which fight free radicals and thus reduces the risk of deadly diseases. 

People have started using more and more ayurvedic herbs in this foggy despair of pandemic, and giloy is one of the most commonly used herbs in India and the neighboring countries to boost immunity.

Giloy eliminates toxins from the body, cleanses the blood, and battles bacteria. It is particularly essential for people with liver disease. It is antipyretic, which ensures that the symptoms of life-threatening fevers such as dengue, swine flu, and malaria can be minimized.

How to use: 

You can simply chew giloy stems to intake its extract, or you may boil it and have it like your regular green tea.

2. Tulsi 

Tulsi or holy basil is mostly known for the Hindu religious beliefs. But apart from that, it has some unmatchable miraculous medicinal properties too. There are two subcategories of tulsi, Krishna, and Rama. Both have amazing antibacterial and antioxidant properties. Eight of the 14 metabolites mapped have anti-cancer properties, and the remaining six have defensive antifungal, antioxidant, anti-inflammatory, antiseptic, and cardio properties.

How to use:

The best way to intake the extract of tulsi is to chew them simply.

3. Ginger

The anti-inflammatory, antifungal, and anti-cancer properties of ginger are popular since ancient times. Ginger has been used widely in conventional medicine to treat colds and coughs, nausea, asthma, travel sickness, morning sickness, arthritis, stomach symptoms, and even depression. Since ancient times, grounded ginger blended with other spices like pulverized cloves, cardamom, and caraway has been used for digestive ailments.

How to use:

It can be consumed as ginger tea, which involves crushing ginger with tea leaves and water and boiling it.

4. Fenugreek

In the Ayurvedic medical system, fenugreek is a well-known herb that serves as a natural antioxidant and strengthens the immune system. It is used not only as an herb (dried or fresh leaves), as a whole spice (seeds), as a vegetable (fresh leaves), but also as a condiment for artificial maple syrup flavoring or steroid processing. As they are rich in vitamin E, fenugreek seeds can be used as preservatives to pickles. For flavoring vegetable dishes, fish, and meat, dried leaves of fenugreek are used.

How to use:

  • Herbal tea made with fenugreek, honey, and lemon is used to cure fever.
  • Sprouted Fenugreek seeds and microgreens are also used in salads, while fenugreek fiber may be used to relieve constipation.

5. Garlic

Garlic has strong antioxidant properties and helps to relieve blood pressure and stress. It also helps to increase the body’s absorption of thiamine (vitamin B1) and removes beriberi. Until eating it, it is often safer to cut or crush garlic, and when in contact with oxygen, it works better. Garlic is used around the globe to add spice to almost any form of cuisine.

How to use:

Garlic is one of the most commonly used tastemakers, but it can also be consumed raw to cure constipation related problems.

6.Turmeric:

Mostly known for its yellow color, turmeric is a spice that contains a bioactive compound known as curcumin, which acts as an anti-inflammatory agent. Commonly used in India as a grounded spice for curries and other dishes.

How to use:

Its stems can also be consumed as a decoction (Kadha) made from grated ginger, tulsi, and turmeric once a day to improve immunity.

So go on, get set, go with a strong immune!!

 

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