As I have written about many times on LinkedIn and my social media, no living thing is useless, every weed, herb, plant, and animal has a purpose — service to perform for the entire ecosystem. We are all interdependent beings and the more we can see our interconnectedness the happier and healthier we will be.
In my book, FOOD YOGA, I discuss this interconnectedness at length.
Food yogis respect their own body, which they treat as a blessing or a “temple of God.” Indeed, they live their entire life in full awareness of their interdependence and interconnectedness to all things. Such a spiritual and all embracing perspective is the foundation of India’s Vedic culture of hospitality — a culture that is based on the principle of sama darshana or spiritual equality.
While there is much we still don’t understand about the universe, the most important concept to grasp is that everything is interconnected. For example, if we could freeze time just before the so-called “Big Bang,” we would see that for a brief instant only one common energy existed. Everything in the universe emanated from that singular energetic event. Whether we accept that in the beginning, the universe was created by a great cataclysm, or by the seed of a pure sound, as in the name of God, it makes no difference because ultimately in both scenarios, energy is the clear impetus. Every tangible thing we experience in this universe, whether it be mountains, trees, insects, fish, animals, humans, planets, or galaxies, etc., are in essence different forms of the same stuff which stars are made of.
So on the topic that is on all our minds — Coronavirus — if you happen to start displaying symptoms of infection, there are a few things you can start doing immediately to counter the disease while you arrange to consult your doctor or get tested.
As many of you know, I do not eat onions for the simple reason that they can be agitating to the senses and mind, but also because I don’t enjoy the taste. In any case, onions too have a purpose and in light of what we are all going through with this Coronavirus scare, here is an age-old remedy for coughing and specifically for treating pneumonia and the symptoms related to the Coronavirus. It is simple and very effective.
I want to stress, if you happen to start displaying symptoms of Covid-19, do consult your doctor but I highly recommend you try this as well. It just might save you in an emergency.
Don’t worry, this is not some new-age quackery, research indicates that onions have anti-inflammatory, anti-fungal, antibacterial, and antiviral properties, as well as being useful in upper respiratory infections. For congestion of various types and for upper respiratory infections.
In the following video by Dr. Bryan Dzvonick ND, you will learn how to make an onion poultice to immediately start addressing a bad cough.
Build your immunity and increase your mineral intake
Other things you can do to build your immunity and reduce the chances of contracting the coronavirus infection, such as increasing your intake of Vitamin C, Zinc, and Magnesium.
Vitamin C is an essential nutrient involved in the repair of tissue and the enzymatic production of certain neurotransmitters. It is required for the functioning of several enzymes and is important for the immune system function.
Zinc is an essential mineral, especially in prenatal and postnatal development. Zinc is a mineral that your body uses for fighting off infections and producing cells. It’s important for healing injuries and creating DNA, the genetic blueprint in all of your cells. If you’re not getting enough zinc in your diet, you may have side effects such as hair loss, lack of alertness, and a reduced sense of taste and smell.
Magnesium is the eleventh most abundant element by mass in the human body and is essential to all cells and some 300 enzymes. In fact, it’s involved in more than 600 reactions in your body, including, energy creation and gene maintenance. Hundreds of enzymes require magnesium ions to function.
A whole food plant-based diet will ensure you get ample amounts of all these minerals and more.
Ultra Violent Light Can Help
Yes, we need to get sunlight too.
Robert Preidt of the HealthDay Reporter writes:
As a particularly nasty flu season rages across the United States, scientists have found a powerful new disinfectant that makes “light” work of the virus. Researchers say a certain spectrum of ultraviolet light — called far-UVC — easily kills airborne flu viruses while posing no risk to people. It could offer a new, inexpensive way to eliminate airborne flu viruses in indoor public spaces such as hospitals, doctors’ offices, schools, airports and aircraft, said the team from Columbia University Medical Center in New York City.
The disinfecting success of initial experiments still need to be confirmed, said lead research David Brenner. But he believes “the use of overhead, low-level far-UVC light in public locations would be a safe and efficient method for limiting the transmission and spread of airborne-mediated microbial diseases, such as influenza and tuberculosis.”
Fermented and cultured foods are rich in probiotics, enzymes, vitamins, and minerals. Plus they’re exceptionally easy to prepare. Eating fermented foods is a very efficient and affordable way of adding easily digestible and concentrated nutrition into your diet.
People have been eating bacteria-ridden foods for hundreds of thousands of years. Its part of human history, but modern researchers are just now beginning to understand what the sages of the past knew well: fermented foods offer clear and measurable health benefits to the human diet.
In most agricultural traditions, some form of fermented food is a standard component of the diet. For example, fermented, leavened bread was produced in Ancient Egypt, and milk was fermented in early Babylon as well. Roman soldiers often subsisted on long-fermented sourdough bread, which survived arduous treks in extreme weather.
The list goes on and on: East and Southeast Asia has natto (fermented soy), kimchi (fermented cabbage), soy sauce, to name just a few; Central Asia with kefir (fermented cow milk), and shubat (fermented camel milk); India and the Middle East with fermented pickles, various yogurts, torshi (mixed vegetables); Europe with sauerkraut, and kefir; the Americas with kombucha, standard pickling, and chocolate (fermented cacao); the Pacific region with poi (fermented, mashed taro root) and something called kanga pirau, or rotten corn.
The modern diet is definitely lacking healthful fermented foods.
So there you have it, folks, along with social distancing, washing your hands and wearing a mask, start building up your immunity to help prevent even catching the coronavirus but if you do start experiencing symptoms, try the onion poultice remedy as a fast way to address a nasty cough and then consult your physician.
FOOD YOGA BOOK
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