Ashwagandha Root: The Miracle Herb for COVID-19

The COVID-19 pandemic has taken a toll on our health, both physically and mentally. The world is still looking for a cure or a vaccine to fight this deadly virus. Scientists and researchers are working tirelessly to develop a safe and effective vaccine. Meanwhile, we can take measures to boost our immunity to protect ourselves from the virus. One such measure is to add Ashwagandha root to our daily diet. Ashwagandha root, a herb commonly found in India, is a natural immune booster and has numerous health benefits.

1. Boosts Immunity

Ashwagandha root is known to boost immunity by enhancing the body’s defense against infections. The herb stimulates the production of white blood cells, which are essential for fighting infections. Ashwagandha also increases the production of antibodies, which help the body recognize and fight foreign invaders, including viruses.

2. Anti-Inflammatory properties

COVID-19 causes inflammation in the affected person’s lungs, leading to breathing difficulties. Ashwagandha root contains anti-inflammatory properties that help reduce inflammation and ease breathing difficulties.

3. Anti-viral properties

The Ashwagandha root has antiviral properties that help protect the body against viruses like the flu and COVID-19. The herb helps inhibit the growth and spread of viruses by suppressing the virus’s ability to replicate.

4. Reduces Stress and Anxiety

The COVID-19 pandemic has led to increased levels of stress and anxiety worldwide. Ashwagandha root has adaptogenic properties that help the body cope with stress. The herb calms the nervous system, reduces cortisol levels, and improves the mood.

5. Maintains Blood Sugar levels

People with pre-existing medical conditions like diabetes are at a higher risk of getting infected with COVID-19. Ashwagandha root helps maintain blood sugar levels, reducing the chances of getting infected by COVID-19.

Ashwagandha root is a natural miracle herb that can boost immunity, reduce inflammation, and fight viruses. The herb can help protect our bodies against COVID-19 by strengthening our immune system and reducing stress and anxiety levels. Adding Ashwagandha root to our daily diet can significantly improve our overall wellbeing, both physically and mentally. However, always consult a doctor before adding any herbs to your diet or before trying any new supplements.

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Cough Cold Flu Syrup Recipe

Hi all,

I am making cough/cold/flu syrup next weekend. I call it the Kitchen Sink. It’s got everything in there.

Here’s what I’m going to use:

Cold and flu:
  • Elderberries
    • Clears Mucus
    • Quickens recovery
    • Anti-inflammatory
    • Iron
    • Zinc
    • Vitamin C
    • Immune booster
    • Decongestant
    • Expectorant
  • Pineapple juice
    • Vitamins A & C
    • Aids in digestion
  • Honey
    • Sore throat
  • Lemon
    • Sore throat
    • Vitamin C
    • Alkaline effects
  • Ginger
    • Soothes stomach
    • Curbs motion sickness
    • Aids digestion
    • Respiratory aid
  • Cayenne pepper
    • Sore throat
  • Echinacea
    • Sore throat
    • Flu
    • Tonsillitis
    • Immune modulator
    • Anti-inflammatory
  • Chamomile
    • Congestion
    • Hay Fever
    • Headache
  • Licorice Root
    • Expectorant
    • Cough
    • Bronchitis
    • Soothes
    • Anti-inflammatory
  • Nettle Leaf
    • Anti-allergy
    • Rhinitis
    • Tonic
    • Anti-inflammatory
  • Thyme
    • Expectorant
    • Muscle aches
Pain Relievers:
  • Ashwagandha Root
    • Convalescence
    • Mild sedative
    • Tonic
  • White Willow Bark
    • Anti-inflammatory
    • Fever Reducer
    • Pain reliever
  • Cramp Bark
    • Muscle aches
    • Pain relief
    • Sedative

I will make a decoction of all the hard woody barks, roots, and berries. Infuse all the leaves and flowers. Then, combine them together with the honey, pineapple & lemon juices and cayenne while they are still warm. Finally, I will bottle them in a dark glass bottle with a cork stopper and store in a cool, dry place until needed up to 6 months.

I’ll update when it is complete.


Update:

Today I finished the process. It didn’t taste great, but it wasn’t bad. I had an issue with the brown bottles I chose to store the syrup in. 3 out of the 6 cracked during the disinfecting process. To be honest, it was my fault. I cooled them too fast instead of letting them cool in the oven. Lesson learned.

Another issue was, I had too much to bottle. There’s no way my family will use this all in a 6 month period. I guess I’ll have some to throw away at the end of the flu season. Better safe than sorry. Maybe I’ll send some to my son at college. maybe he can share with his flat mates.

I have calculated all the ingredients I put in there divided by the volume that was created and found this to be the dosing directions: 1 Tablespoon every hour until there is change and 1T 3x per day thereafter.

Time will tell how it works.

Again, I’ll keep you posted.

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