Why An Ounce Of Prevention ~ Is Worth A Pound Of Cure

It’s an old adage, and perhaps one of the most sensible ones of all time. It applies to injury and fall prevention, as well as illnesses.

A few years ago, before covid came along, I was prone to allergies and colds. It was becoming pervasive and chronic. I did a fairly lengthy fast, which really helped the chronic allergies and colds.

After that, I gradually added foods to a regular diet that would help curb allergies as well as prevent colds. I had been using oil of oregano as a holistic type antibiotic, and then gradually learned more about essential oils, and increased the use of them to include aromatherapy, as hand sanitizers, and in oil pulling for the health of the mouth.

This spring I planted numerous culinary herbs, to include dill, basil, tarragon, mint, oregano, thyme, sage, chamomile, chives, and rosemary. I started using all of them on a daily basis in food preparation.

In addition to using whole foods, with as much locally grown produce as possible, and then adding the herbs to salads, eggs, soups, rice dishes, etc. it provides excellent robust flavours. Most of all, the herbs contribute nutritional benefits far beyond what most people realize.

Almost all herbs have a wide range of antimicrobial properties, to include protection against harmful bacteria, viruses, and fungi. Essential oils are distilled from plants and herbs and pack a powerful range of health benefits. The use of essential oils goes back to Biblical times.

For the longest time, conventional medicine did not give much credence to the use of essential oils and herbal nutrients, as having antimicrobial properties. But now with increasing amounts of research being done, we know that by adding these to our diets, we get nutritional benefits combined with preventative health benefits.

I know many health conscious people swear by supplements, in particular adding vitamin D supplements to the daily routine. I am fair skinned, and try to get outside on a regular basis, so I don’t add any supplements anymore. The main reason I do not add vitamin D is because it is a fat soluble vitamin, and is present in many foods. We only need small amounts, and too much can wreak havoc in our systems.

Foods high in vitamin D – mushrooms, fish, pork, eggs, yogurt, milk, and many others.

The drawback for some people when it comes to using an abundance of fresh herbs, is that they take time to grow (watering and a sunny location). But more so, they add time to food preparation. It is a small price to pay for the benefits they bring.

In addition to the fresh green herbs, garlic and fresh ginger root will also add health benefits and flavours to foods, smoothies, and home made dishes. I saw on a gardening show how to plant ginger root, and get an abundance of fresh ginger. I have not tried growing ginger yet, since you can buy a large piece of ginger root that lasts two or three weeks.

Although my own experimentation is anecdotal, I can honestly say I have not had so much as a hint of a cold in the past two and a half years. Not to say I have perfect health, but it is enough to encourage and promote it as a prophylactic or preventative contribution to self care.

Although I have been reading about the waves, surges, ICU admissions, deaths, and covid precipice we are supposedly on – I must be one lucky person. Kind of like a four leaf clover in the field of non existent covid free data.

I am so relieved, because the last thing I would want to do, is place additional stress on an over-burdened health care system.

My heart goes out to all the working nurses. It is a difficult job at the best of times. This past couple of years has taken away the best of times. If it continues, it makes the difficult jobs – next to impossible. I would rather stay home and eat leaves (and clover)!