Feed a cold, starve a fever

March 9, 2009 at 7:00 am 1 comment

I caught a nasty cold last week and I spent a few days doing absolutely n-o-t-h-i-n-g except watching trashy tv, drinking soda water and tea.  I didn’t deliberately starve myself, but I had no appetite and couldn’t be bothered to do much in the kitchen.

Eventually, I settled on a smoothie–I had plain yoghurt in the fridge and left-over-from-summer frozen raspberries and strawberries in the freezer. It was refreshing and felt so nice on my throat.

Much to my chagrin, I also ate some garlic cloves.  An ex-boyfriend of mine used to swear by garlic. If he had even the hint of a sniffle, he’d start swallowing garlic by the handful. At first I was skeptical…partly because I didn’t want it to work. I hated the idea of swallowing that much garlic, but I hated the idea of being stinky even more.

Anyway, I still suffered the rotten cold, but I did swallow some garlic along the way and I have to admit that I feel so much better now. To be fair, I also slept A LOT.

And now I am so ready to get active and get outside–I can’t wait for sunshine and warm weather.

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Apology for Friday A request for assistance

1 Comment Add your own

  • 1. Gail Webb  |  January 5, 2010 at 12:54 am

    The original statement, from Hippocrates, I believe, was something like: Feed a cold and you will have to starve a fever later.

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Diet Rehab is on the National Post Appetizer! Check it out at: nationalpost.com/theappetizer

Grain of the Week: MILLET is a tiny, round grain that can be white, gray, yellow or red. Like barley, it can be pearled and hulled, but it can also be cracked and this is often how it is found in cereals. Millet is a great source of phosphorous and magnesium. Phosphorus plays a roll in virtually every cell in the body. Phosphorus also helps the body to metabolise fats. A cup of cooked millet provides approximately 24.0% of the daily phosphorus needs. Plain, cooked (boiled) millet can be a bit bland--be sure to season your millet well.

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