Are you cooking broth? Add two spices, and it will turn into a remedy for immunity

Two cheap and widely available products added to broth will make your favorite, Sunday soup not only a culinary feast but also a counterattack on autumn illnesses. Be sure to test this method, and perhaps you will save a lot of time standing in queues at the clinic.

Who said that the only signs of fall are leaves falling from trees, cooling down, bird migrations, or a mushroom outbreak in the forests? According to us, there are some typical fall scenes missing from this list: queues in pharmacies and busy lines to make clinic appointments. You have to admit that even gloomy weather outside the window doesn't seem so bad when compared to these.

With the start of fall, the topic of immunity and disease prevention comes back to us like a boomerang. What to do to not submit to the aura and finish the fall-winter season victoriously, not defeated? There are several ways to do this, and from all of them, we like the one that involves turning the broth into a powerful — and delicious — immunity booster.

While in the spring and summer we consume large amounts of fresh vegetables and fruits, this positive process is brutally halted in the fall. This, in turn, is felt by the body, which suffers from deficiencies in regularly replenishing vitamins, antioxidants, and minerals. Of course, another pair of boots here are seasonal infectious diseases caused by low humidity and temperatures.

In this place, much like a hero in a cloak, broth appears. This soup has been associated with immunity (and even weight loss!) and our first reaction to cold symptoms for many years. Is it just a placebo effect from eating hot soup at home, or a medical fact? As it turns out, there is scientific justification for the effect of broth on the body. The favorite soup of Poles reduces the response of neutrophils (immune system cells), which helps to diminish disease symptoms.

According to the results of scientists, broth can support the body in illness by itself. However, you can also help it a bit and enrich the soup with new, prophylactic properties at the same time. Adding two extra ingredients will ensure this effect: cinnamon and ginger.

Both ginger root and cinnamon stick exhibit strong anti-inflammatory effects, improve food absorption, support metabolic processes, and even positively affect brain function, oxygenation, and toxin removal. They will also add a pleasant spiciness to the soup. However, to not alter the taste of the broth too much, add them only about 15 minutes before the end of cooking. It will be both tasty and healthy!