FLU FIGHTER FOODS
(As featured in October 2009 issue "Food Network Magazine")
Even the flu vaccine does not provide guaranteed protection against catching the flu. In fact, some experts believe flu vaccines may actually do more harm than good, especially when given to children. There are, however, some very effective natural anti-flu strategies that you can begin using almost immediately.

There are several effective ways to avoid getting the flu - both by minimizing your exposure to the flu virus and by strengthening your immune system in order to fight it off. A handful of natural flu remedies exist which can provide relief if you do come down with the virus. Beware of most over-the-counter flu remedies -- especially the expensive ones! Unfortunately, the vast majority of products sold as "natural flu remedies" are a waste of money and have little or no positive effect on your health

Here are five recommendations from the Food Network Kitchens managers and nutritionist that may help us a great deal.

Here also is their recipe for "Flu Fighting Cookies"....just click here

GINGER
People in China, Japan and India have used ginger medicinally since the 1500s, and now we know why. The herb has some antiviral compounds, and its antihistamine properties help combat congestion.
CRANBERRIES
You've been told to eat an apple a day, but a cup of cranberries a day provides twice as many antioxidants, which help your body fight off cell-damaging molecules (called free radicals).
OATS
Old-fashioned oats are rich in selenium, a nutrient that helps your body fend off harmful free radicals--- including ones that your own body produces when you're sick.
WALNUTS
A 1-ounce serving of walnuts has 1 miligram of zinc, and zinc helps keep viruses from reproducing in your body. A recent study found that people who took zinc lozenges every few hours could overcome colds faster.
YOGURT
Active cultures from yogurt help balance the bacteria in your digestive tract, boosting your ability to absorb healthful vitamins and minerals.



FLU FIGHTER COOKIES
Recipe By: Food Network Kitchens in Magazine 8/09
Mskes about 30 cookies

2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
1/4 cup molasses
1/4 cup low-fat plain Greek yogurt
1 tablespoon freshly grated ginger
2 teaspoons finely grated lemon zest (about 1 lemon)
1/2 cup old-fashioned oats
1 1/4 cups golden raisins
1 1/4 cups dried cranberries
1 1/4 cups roughly chopped walnuts, toasted

Preheat oven to 375 F. Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.

Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.

Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.

Per cookie: Calories 174; Fat 7 g (Saturated 2 g); Cholesterol 22 mg; Sodium 84 mg; Carbohydrate 28 g; Fiber 1 g; Protein 3 g

Photograph by Marko Metzinger

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