Gaby
The preventive role of chicken broth during cold and flu season has been recognized by medical protocol authors since 1998. Therefore, it would be a mistake to view it solely as a placebo for alleviating discomfort.
Research has shown a connection between the consumption of chicken broth and improved function of the protective “curtains” in the nostrils—nasal cilia. These “guardians” of health block pathogens and foreign microparticles from entering the respiratory tract.
The therapeutic value of this warm, fatty, and salty liquid is also significant for a weakened body. Broth made from dietary poultry meat and bones is rich in animal protein, vitamins, and essential trace elements.
Vitamins A, B, C, E, D, zinc, and other immune-modulating and “anti-cold” components are provided by beneficial ingredients in the broth: parsley and dill, onions and garlic, carrots and celery, pepper and salt, potatoes and eggs. Thus, hot broth contains resources to combat viruses.
With the extract from chicken tendons, patients receive nourishment for the recovery of their own tissues, particularly helping to restore flexibility to joints that may have been lost during the battle with illness.
Chondroitin and carnosine are equally important components that alleviate nasal and throat congestion. Frequent consumption of broth accelerates the unblocking of breathing.
When solid food is not an option, this easily digestible and nutritious product provides the necessary calories to maintain strength. During the cooking process, bones release beneficial gelatin and glucosamine, which aid digestion. A gelatinous film forms on the surface of the cooled broth, so even the cold liquid can contribute to recovery.
Ultimately, while not classifying broth as either an antiviral or antibacterial remedy for colds, doctors see this “elixir of health” as an important support for treatment.
