Monday, February 23, 2015

Experiencing Nature, Food, Drinks and Dance
From Buenos Aires To Brazil

Hiking down the Gold Trail in the Brazilian rain Forest
with Michael and Harry from Paraty Explorer Tours.

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We Live Not on Food Alone
My blog is mostly about nutrition and the healthy recipes I create to help us all live a long and healthy life. I kicked off the year with my post on the Top 20 Foods For Health and Longevity. But there are other things beside food that will also help enrich and extend your life. These are the things that not only feed your body but additionally feed your soul - like adventures, dancing, music, getting close to nature, friendships, good wine, and wonderful life experiences, to name a few. 

On a quest to feed our soul, last year we took an adventure to Australia and New Zealand. And we just kicked off 2015 with a wonderful trip to Argentina, Uruguay, and Brazil. 

It Takes More than Two to Tango
Doug and I flew to Buenos Aires to learn the Argentine tango. After taking several private lessons from Cristian Correa and Miriam Copello we quickly realized that we should have started these lessons about 30 years ago. It takes a lifetime of dancing to master this dance. But we totally enjoyed the experience and really loved Cristian and Miriam but don't look for us any time soon on Dancing with the Stars.

My tango lesson with Cristian Correa

To really appreciate how the tango is done, we went to a typical Argentine Milonga club called Salón Canning, in the Palermo district of Buenos Aires. Notice, no one is smiling - this is a very serious dance.

Salón Canning Milonga, in the Palermo district

Argentina's Food and Wine - Meat and Malbec
Argentinians LOVE their beef although I've read that their consumption of beef is declining. At it's peak Argentinians consumed over 200 pounds for every man, woman and child. Although it's fallen to almost half that amount (still twice the US consumption), by the looks of most restaurant menus, you would think that it is all anyone there eats. I asked my tour guide if there was nice seafood available (given that they are on the ocean) and he just said, "Sure, but no one eats it. We eat steak!) The consumption of beef is very cultural and although there is some growing interest in vegetarian diets, beef will not significantly disappear from their diet. It would be like Italians giving up pasta. 

Perhaps they eat beef because it goes so well with their wonderful Malbec wine. And yes, we sampled a bit of that. One day for lunch, the waiter wanted us to try this particular glass of Malbec. After mentally converting pesos to dollars (but paying in dollars - they LOVE them and restaurants will give you a big discount for them), we figured it was $11 a glass - kind of pricey. Well, what the heck, you only live once so we ordered some. We were shocked to discover that for $11 you got the entire bottle. And it was fabulous! I can't imagine anywhere in the US where you would get a wonderful bottle of wine of this quality in a restaurant for only $11. Besides wine, nothing else was much of a bargain.

Nicasia Vineyards Red Blend
90% Malbec, 6% Cab, 4% Petit Verdot
12 months in French Oak

So a warning to traveling vegans, the wine in Argentina is wonderful but you may have a difficult time finding meatless and dairy-free options. Argentina was ranked one of the worst countries for meat-free travelers by Lonely Planet several years back but new restaurants are opening all the time. Check HappyCow eating guide for the latest vegetarian and vegan restaurants in Buenos Aires.  

Uruguay - What a Surprise!
After enjoying ourselves in Buenos Aires, we boarded our Azamara Cruise ship and headed for Uruguay. I have to be totally honest - I knew nothing about Uruguay before last month. I don't think I could have even pointed it out on a map. So you could just imagine how surprised I was to arrive in Punta del Este with it's fancy yachts, gorgeous beaches and quirky art. 

Mano de Punta del Este - a sculpture on the beach
by Chilean artist Mario Irarrazabal.

We were just as pleased when we visited Montevideo, Uruguay's capital.

You won't find a Starbucks around here. The national drink is yerba maté, a very stimulating and rejuvenating tea made and served in a hollow gourd. You drink it through a metal straw to strain out the leaves. We bought this cute gourd and straw to take home. Doug and I are no strangers to this drink since we live within walking distance to Guayaki, a US company that makes yerba maté.

Being wine grape growers and wine makers, we headed out to Varela Zarranz, one of the oldest wineries in Uruguay. We were very interested in tasting their wine that is made from Tannat grapes, which you don't usually  find in the U.S. 

Tannat vineyard with split trellis

They certainly get a lot of use from their equipment. This enormous oak barrel is over 100 years old. At 10,500 liters (around 2,800 gallons), it is 50 times bigger than barrels typically used in winemaking. They use regular-size, new oak barrels for their premium tannat wine and utilize these big ones for their production, low-cost wines.

We got to taste a number of their wines and I will say, the ones made from 100 percent tannat are "muy fuerte". They are a lot easier to drink when in a blend with merlot.

Wine tasting in Montevideo

Paraty, Brazil
One of the highlights of our trip was the hike down the Gold Trail in the Brazilian town of Paraty. We took a private tour with Paraty Explorer with our wonderful guides Michael and Harry. The rainforest was absolutely breathtaking. 

At the bottom of the trail, there was a waterfall and a cachaça factory. Cachaça is a rum-like liquor distilled from sugar cane. Some of it is aged in oak and enjoyed like a find whiskey and some is not aged very much and used to make a popular Brazilian drink called Caipirinha - we'll get to that later. This is clearly not a health food but it was very interesting to see them make this local and traditional liquor.

Distillation unit for cachaça
Different grades of cachaça

Finally, a Simple Meal and Cold Beer
We ate some fancy meals on the cruise ship and at some very nice restaurants in the various cities but my favorite meal was in this very casual restaurant in Paraty where I could finally have a simple meal of salad, rice, beans, kale and the best beer I've ever had. Perhaps it was because I had just hiked for hours in a hot, humid rainforest and this beer was served ice cold. But aside from that, Brazil sure knows how to make good beer!

My favorite restaurant. You could get lots of veggies, beans and rice (BBQ'd meat too, of course) and they just weighed your plate to bill you.

Rio de Janeiro
Rio was the end of the line for our cruise but just the beginning of a new adventure for us. 

Dancing at Rio Scenarium
Although we made this trip to Buenos Aires to learn to tango, we fell in love with the samba in Rio. After taking lessons on the cruise ship, we decided to head out to Rio Scenarium , a three-story nightclub with two live samba bands. I've never seen anything like it.

Cooking in Rio 
Doug and I booked a 4-hour cooking class with the Brazilian chef, Simone Almeida. Simone interjected lots of interesting stories about Brazil that were just as fun as the cooking class. Our favorite being that women in Brazil will wear the same bikini that they wore when they were 18 no matter how their bodies may have changed. We experienced this first hand the following day while on the Copacabana beach. I need not say more.
In our cooking class we learned to flambé vegetables, make Caipirinhas, cook Moqueca (a seafood stew with fresh sole, lime, onions, red peppers, and coconut milk), and Farofa de Banana (bananas coated in a cassava flour).

Me with chef Simone
Moqueca, rice and farofa de banana. on the right
Caipirinhas made with lime, fresh passion fruit,
sugar and a shot of cachaça.

Farmers' Market
On Sunday, just around the corner from our hotel on the Copacabana beach, was a beautiful farmers market. The fruit was to die for. For lunch we ate 3 enormous papayas - we were in heaven!

Farmers' market
Beautiful, ripe papayas


Carnival 2015
We planned our trip to enjoy pre-carnival and to be gone before the craziness began. Locals and tourists begin celebrating weeks before Carnival and it was easy to get caught up in the energy and excitement!

Can't Leave Rio Without...
On our last day, we headed to see the famous Christ the Redeemer statue. It was totally fogged in but right before the tour guide was gathering us to leave, the clouds parted and there it was - in all it's glory. It was magnificent!

Adiós Argentina and Uruguay. Adeus Brazil. Thanks for the wonderful memories that will continue to feed our soul forever. We will be back!

Monday, February 16, 2015

Looking For A Healthy Vegan Meal At The LA Airport? Try Real Food Daily In Terminal 4

Real Food Daily is a lifesaver for vegan's flying through LA.

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Eating and Flying
If you have food allergies or strong food preferences, getting a decent meal while traveling can be really difficult. I always end up bringing along Kind bars, nuts and fruit just so I don't starve to death.

But with the demise of most free airline meals, more and more restaurants are popping up in airports. And some of them are quite good! I remember telling you how surprised I was to find Chelsea's Kitchen in the Phoenix airport last October - their Kale and Quinoa salad was so good it inspired a blog post.

We flew through LA (terminal 4) on our way to Buenos Aires last month and on our way back from Rio last week. Both times I stopped at Real Food Daily. I was so happy to find a healthy, organic, non-GMO plant-based restaurant, that I could hardly wait to tell you about it. 

Real Food Daily
On the way there, we had breakfast. Doug got a lovely gluten free, vegan, No-Huevos Rancheros. It was scrambled tofu with ranchero sauce, black beans, avocado and hash browns. 

Both for breakfast on the way there and for lunch on my way back I opted for the Real Food Meal. You get to select a veggie or two, a plant protein (such as tempeh, tofu, seitan, etc.) and a bean & grain (such as brown rice, quinoa, soba noodles or beans).

My breakfast was a simple bowl of soba noodles with steamed kale, seitan and a dressing. I think it was a ginger tahini dressing which I used very little of since it was a bit salty. But I found the "club seitan" to be absolutely addictive.

On my return flight, I stopped in for lunch. Still craving their "club seitan", I ordered a meal with steamed kale, the veggies of the day (a generous helping of cauliflower, snap peas, and carrots), quinoa, and more seitan. This time I had their lime cilantro dressing.

I was avoiding desserts, but I did stop and admire all the vegan pastries, muffins and cookies in their display case. They looked amazing!

You Get what you Pay For
This restaurant is expensive as is all airport food. But besides having a captive audience and being able to get away with charging more, it really does cost more to buy real organic, unprocessed food. In any case, I'm happy to support a restaurant that provides this type of menu. 

So if you are flying through LA in Terminal 4 and you're looking for a good vegan meal, check this place out!

Friday, February 13, 2015

Instant Pot Sweet And Sour Red Cabbage
Come See My Valentine's Day Tree!

Red cabbage in 3 minutes in an Instant Pot Pressure Cooker.

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I'm Back
In case you missed me, I've been traveling in South America. I'll be telling you all about my travels to Buenos Aires, Uruguay, and Brazil in the next few weeks once I've sorted out all my pictures. The local food, wine and dancing made this a very memorable trip.

Happy Valentine's Day
OK, I admit that cabbage isn't the most romantic food I can think of for Valentine's day but it's red and it's good for the heart (it helps lower cholesterol) so I'm going with it! 

I really enjoyed my new Christmas tree this year. It's artificial (I'm allergic to the real ones) and it came with lots of pre hung LED lights . I just didn't want to take it down. So I renamed it a "celebration tree", decorated it with "heart ornaments" so that we could enjoy it for Valentines Day. Not sure how long my celebration tree will stay around. Could there be bunnies soon?

Christmas tree turned Valentines tree
Closeup of heart ornaments

Today's recipe is very similar to one of my favorite recipes, Sweet and Sour Red Cabbage and Apples, which is in my eBook, Health Begins in the Kitchen. This simplified version omits the apples, making this a very low calorie dish (57 calories per serving) and prepares it in an Instant Pot Pressure Cooker. Once the pot gets up to pressure it only takes 3 minutes to prepare. More importantly, it cooks it to perfection every time without the hassle of stirring and cooking down the liquids.

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Instant Pot Sweet and Sour Red Cabbage
Vegan, Gluten Free, Dairy Free
[makes 8 servings]

Requires an Instant Pot Electric Pressure Cooker or similar appliance.

1 large head red cabbage
2 tablespoons brown sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/4 cup apple cider vinegar
3 tablespoons water

Cut the red cabbage in quarters vertically. Slice off the center core from each quarter and thinly slice.

Place the cabbage and all other ingredients into the Instant Pot. Don't worry that it fills more of the pot than is recommended. The cabbage will shrink when cooked.

Make sure the top vent is closed. Hit the manual button and set for 3 minutes.

After the pot comes up to high pressure and cooks for 3 minutes, hit the off button and do a quick release of the pressure. 

Carefully remove the lid, tilting it so that the steam escapes in the back. Stir the cabbage, adjust the salt and pepper if needed and serve. 

Per Serving: 57 calories, 0.2 g total fat, 0 g saturated fat, 0 mg cholesterol, 64 mg omega-3 and 49 mg omega-6 fatty acids, 2 g protein, 14 g carbohydrates, 3 g dietary fiber, and 185 mg sodium. 

Tuesday, January 27, 2015

Environmental Working Group Uncovers Food Additives Linked To Serious Health Problems

EWG helps us out once again!

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Food Additives
I was surprised to read that there are more than 10,000 additives allowed in food and their packaging. Is there any wonder why people are getting sicker and sicker? Luckily EWG, the same wonderful organization that helps us avoid the most pesticide-laden fruits and vegetables in their annually published Dirty Dozen and Clean Fifteen, has published the Dirty Dozen Guide to Food Additives. Here's a quick summary of the most dangerous additives. Unfortunately most of them have been rated by the FDA as "Generally Recognized As Safe" so they continued to be used in our foods but we can, of course, make the decision ourselves to avoid them.

#1 - Nitrates and Nitrites
These chemicals are commonly found in bacon, salami, sausages and hot dogs and is used to color and preserve the food. Unfortunately they can turn into cancer-causing nitrosamines in the gut and have been linked to stomach cancer and possibly other cancers such as esophageal, brain, and thyroid cancers. 

Look for nitrites and nitrates on food labels and avoid them

#2 - Potassium Bromate
Used to help dough rise during baking, this chemical is listed as a know carcinogen by the state of California and is prohibited from use in the UK, European Union and Canada. 

Look for potassium bromate on food labels for bread and cracker products and avoid it.

#3 - Propyl Paraben
This hormone-disrupting chemical is used as a preservative in tortillas, muffins and food dyes. One Federal study showed that 91% of Americans showed detectable levels in their urine.  Propyl paraben has been linked to the acceleration of growth of breast cancer cells and impaired fertility in women and decreased sperm counts in rats.

Check your product labels for propyl paraben and avoid it.

Propyl paraben, used as a preservative in some tortillas

#4 - BHA (Butylated Hydroxyanisole)
The National Toxicology Program classifies BHA as "reasonably anticipated to be a human carcinogen" as do other agencies. The European Union has BHA under the classification of an endocrine disrupter. Yet it is found is chips, chewing gum, cereals, and preserved meats and added to fats and fatty foods. It is also used as a preservative in flavoring.

Check your product labels for BHA and avoid it.

#5 - BHT (Butylated Hydroxytoluene)
Chemically similar to BHA, it is added to food as a preservative. It is often used together with BHA. It has been found to cause lung and liver tumors in rats and may also be an endocrine disruptor. 

Avoid products with BHT, especially when used together with BHA.

#6 - Propyl Gallate
Used as a preservative in sausage and other products that contain edible fats. It is also found in soup mixes, mayonnaise, chewing gum, frozen meals, and microwave popcorn. A National Toxicology Program study linked tumors in rats with propyl gallate. It may also be an endocrine disruptor.

EWG recommends being cautious and consider avoiding propyl gallate.

#7 Theobromine
An alkaloid found in chocolate commonly added to bread, cereal and sport drinks. Reproductive and developmental effects have been seen in animals exposed to theobromine. This ingredient is in food because of the loophole in the FDA's voluntary "Generally Recognized As Safe" program because the food additive industry can designate something as GRAS without even notifying the FDA or sharing their safety data with them.

EWG recommends urging the FDA to reform their GRAS approval process so that companies cannot secretly approve food additives as GRAS.

#8 Secret Flavor Ingredients
How often do you see the words "natural or artificial flavors" on a label and have no idea what that means. And for people with chemical sensitivities and allergies, this can spell trouble. EWG points out that flavoring mixtures can contain over 100 different substances that are combined with additional non-flavor chemicals. Bottom line is that you have no idea what you are consuming when you eat foods that have "natural" and "artificial" flavors.

To avoid this, select fresh, not processes and packaged foods.
Urge companies to disclose the ingredients on their labels.

#9 Artificial Colors and Contaminants
FD&C and other synthetic colors have zero nutritional value and questionable safety. Some artificial colorings contain dangerous contaminants. 

Caramel colors III and IV, used to give some sodas their dark color, may be contaminated with 4-methylimidazole (4-MEI) that has been linked with liver, lung, leukemia, and thyroid cancer in laboratory animals. Caramel III is also used in soy sauce, gravies, beer, and other foods to give them a dark color. Caramel IV is sometimes used to enhance the flavor and color of dark breads. 
Some studies connect the use of FD&C food coloring with hyperactivity in children.

Stay away from foods that contain FD&C-certified colors or that are labeled, "artificial color". Stick to fresh foods and avoid processed foods that are artificially colored.

#10 Diacetyl
You may never see the word "diacetyl" on a label as it could be hidden in the word "flavor" but this dangerous food additive can cause a severe and irreversible respiratory condition called "bronchiolitis obliterans". Found in butter flavoring in microwave popcorn, this issue was discovered when former workers at a microwave popcorn plant had a very high incident of this severe respiratory condition, many of whom required lung transplants. 

Diacetyl is also used to flavor yogurt and cheese. It's found in "brown flavorings" in  butterscotch and maple products, and in strawberry and raspberry fruit flavorings.

Avoid foods that have a non-specific ingredient "flavor" on the label.

#11 Phosphate-Based Food Additives (Watch List)
Scientists are still studying the effects of phosphate additives to food so EWG has them on the "watch list".

Phosphates are often added to highly processed foods but are also found in bread, breakfast cereals, and many other foods. Those with chronic kidney disease who have high phosphate levels in their body may suffer a higher incidence of heart disease and death.

Even those without kidney disease may have a higher incidence of heart disease according to several studies. 

As with everything else, you are also safer by eating fewer processed and fast foods. Be especially aware of phosphate-based food additives if you have kidney disease.

#12 Aluminum Additives (Watch List)
Although this is just on their watch list, I try to stay away from aluminum as much as possible. Aluminum has been linked to Alzheimer's disease and other neurodegenerative disorders.

I always use aluminum-free baking powder to be safe but when you buy baked goods or self-rising flour, you can't be sure what kind of baking powder was used. 

Look for aluminum-free baking powder.
The List
So here's the consolidated list of Food Additives to watch out for and avoid if possible.
Print it out and take it to the market when you shop. You'll be surprised how many foods contain them.

  1. Nitrites and nitrates
  2. Potassium bromate
  3. Propyl paraben
  4. BHA
  5. BHT
  6. Propyl galate
  7. Theobromine
  8. Secret flavor ingredients
  9. Artificial colors
  10. Diacetyl
  11. Phosphate-based food additives
  12. Aluminum-based additives

Check out Environmental Working Groups Dirty Dozen Guide to Food Additives in its entirety. 

Tuesday, January 20, 2015

Creamy Vegan Broccoli And Cauliflower Soup With Garlicky Clamshell And Pioppini Mushrooms
Packed With Foods For Long Life

Contains 7 of my Top 20 Foods For Long Life
Dairy and gluten free and only 134 calories per serving!

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Food Makes a Great Gift
Who doesn't love a beautiful gift basket - especially when it's full of mushrooms! This beautiful 2 pound gourmet mushroom basket from Gourmet Mushrooms Inc. inspired lots of meals last week. Meals like mushroom risotto, mushroom frittata, mushrooms and kale, and more. But my favorite and healthiest creation was this Creamy Broccoli and Cauliflower Soup with Garlicky Clamshell and Pioppini Mushrooms. 

Mycopia Mushroom Gift Basket 

Now that you have my list of Top 20 Foods For Long Life, it's fun to see just how many longevity foods you can pack into one recipe. This one has seven: two cruciferous vegetables (broccoli and cauliflower), mushrooms, two alliums (garlic and onions), fresh lemon juice, and extra virgin olive oil. To top it off, this recipe is very low in calories and packed with a pound-busting 15 grams of fiber, so if you are trying to lose weight, having this for lunch or dinner is a great way to do it.

Alba clamshell, brown clamshell, and velvet pioppini mushrooms are used in this soup but you can substitute any others.

For additional healthy recipes, download my eBook, Health Begins in the Kitchen

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Creamy Broccoli and Cauliflower Soup with Garlicky Mushrooms
Vegan, Dairy Free, Gluten Free
[makes 8 servings]

Requires a blender or immersion blender

8 ounces of gourmet mushrooms (like clamshell and pioppini)
1 tablespoon extra virgin olive oil 
3 cloves garlic, minced
6 cups veggie broth*
1 medium onion, diced
2 stalks celery, diced
1 pound yukon gold potatoes, peeled and diced
1 medium head cauliflower, bottom leaves removed and cut into pieces
12 ounce broccoli crown, cut into florets
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 tablespoons nutritional yeast 
2 tablespoons freshly squeezed lemon juice
salt and pepper to taste
3 tablespoons fresh parsley
* I like to use a Rapunzel vegan bouillon cube in water for the broth. The bouillon cube also provides the necessary salt for flavor.

Break clamshell and pioppini mushrooms apart and set aside. If using larger mushrooms, such as crimini, cut into small slices and set aside.

In a 5-quart Dutch oven, heat the oil over medium heat and sauté the garlic until fragrant, about 1 minute or less. Add the mushrooms and cook until they release their liquid, stirring frequently, about 5 minutes. If they start to stick to the pot, add a tablespoon of water. Salt and pepper to taste, remove from the pot, cover and set aside.

Saute mushrooms with garlic, salt and pepper.
Once cooked, remove, cover and set aside.

Without washing the pot, add the broth, onion, celery, potatoes, cauliflower, broccoli, and thyme and bring to a boil on high heat. Reduce the heat to medium-low and simmer, covered, until the vegetables are cooked, about 20 minutes. 

Add the nutritional yeast and blend in batches. Return blended soup to the pot.

Stir in the lemon juice. Add salt and pepper to taste. Stir in the mushrooms, saving a few to garnish each bowl. Heat to the desired temperature.

Serve in individual bowls. Top with the reserved mushrooms and fresh parsley.

Per serving: 134 calories, 2 g total fat, 0 g saturated fat, 60 mg omega-3 and 243 mg omega-6 fatty acids, 6 g protein, 22 g carbohydrates, 15 g dietary fiber, and 50 mg sodium (does not include added salt). 

Tuesday, January 13, 2015

Three Powerful Ways To Fight Colds And Flu

Here are some powerful ways to fight that winter cold and flu.

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Cold and Flu Season
It seems like the New Year always brings along with it a cold or flu to dampen all our ambitious resolutions. Given that I've had my share of colds this fall, I've had a chance to discover some wonderful new ways to fight them or help prevent them in the first place. So of course I want to share these discoveries with you.

This is a natural remedy made from Pelargonium sidoides roots, a plant native to the South African coast. Originally it was known as Stevens' Consumption Cure after the Englishman, Charles Stevens, who was completely cured in 1897 by an African tribal healer using this remedy. It was brought to Switzerland by Dr. Adrien Sechehaya in 1920 who successful treated over 800 of his patients. Today, Umcka is a formulation of this healing root and is a leading medicine in Europe. Nature's Way has now brought it to America.

Dissolve contents of the small packet this lemon hot drink in 4 to 6 ounces of hot water and sip. It's makes a delicious and soothing tea

Umcka is available in Original Drops, Cold +Flu Berry Chewable Tablets, and a pleasant tasting Cherry Syrup but my favorite is a Lemon Hot Drink. These products shorten the duration and reduce the severity of symptoms of a cold but for best results, you have to take them at the very first sign of cold symptoms. 

I was visiting my naturopath last week and we were discussing the benefits of nasal rinses to prevent colds, sinus infections, and flu. I've always been a big proponent of this and often use the Neilmed Sinus Rinse bottles and their premixed saline packets.  But he pointed out  that it's even more effective to occasionally use XLEAR packets that include Xylitol because the xylitol has antibacterial, antiviral and antifungal properties that can actually kill the microbes that are invading your nasal passages. Xylitol is found in fruits and vegetables and is widely used as a sugar substitute. It is used in gums to prevent tooth decay. 

These packets are more expensive then the premixed saline packets but they are very effective in preventing a sinus infection so it's worth the money. 

Dissolve 1/2 to 1 packet in warm purified or
distilled water in your neti pot or sinus rinse bottle.

Each packet contains xylitol, Celtic sea salt, and sodium bicarbonate.

Perhaps the most exciting product I came across recently is Allimax. Allicin is the bio-active compound of garlic that is responsible for most of its health benefits. Unlike many of the other garlic capsules on the market, the patented process this company uses allows the stabilized allicin capsules to maintain their potency. 

Allimax can attack those viruses responsible for colds and flu. They recommend just one 180mg capsule per day to prevent a cold. If you already have a cold or flu, take 2 or 3 per day for one week. 

I personally have been fighting a nagging cough and upper respiratory infection. I took  6 capsules every night before bedtime and within 4 days, my cough got a lot better. They then recommend reducing the dosage to 4 capsules and then 2 capsules after another week. This stuff really works. As a dietary supplement, I will be taking one Allimax every day, probably forever! 

What amazed me the most is that I didn't get heartburn, even after taking 6 of these pills right before bedtime! 

For additional medical uses of Allicin, from Candida infections to wounds, go to AllicinFacts.

For more tips on boosting your immune system, see my post: Natural Ways to Seasonal Flu plus Vegetarian and Non-Vegetarian Recipes to Boost Your Immune System.

Stay well!