Whether it’s sauerkraut from Eastern Europe, miso from Japan, or yogurt from Bulgaria, cultures worldwide have appreciated the unique benefits of fermented foods for thousands of years. Traditionally, people have used fermentation to preserve foods or to make them more digestible; in the process, they found that these foods also kept them healthy.
In my blog post last week I talked about why I’m opposed to flu shots, and outlined a holistic approach to supporting the immune system and increasing the body’s ability to resist pathogens. Because botanical medicine is central to my healing practice, I’d like to address in more detail the herbal protocol I use for protection during the changing seasons.
Just this past week, the CDC stated that the flu has officially reached epidemic proportions. If you follow the recommendations from the U.S. Centers for Disease Control and Prevention (CDC), you’ve probably already gotten your flu shot for this year. You might even be congratulating yourself for being proactive in defending yourself from what’s being called “the worst flu outbreak in the past decade.”