To Your Health

Healing Winter Remedies

Zap a cold or flu with bone broth and rosehips.

Healing Winter Remedies
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This time of year I look for some healthful ideas to navigate the cold, damp weather of the approaching winter season. The Weston A. Price Foundation ( is an international educational organization based in Washington, D.C. dedicated to nutrient rich food, farming and the healing arts. Claudia Keel, a Manhattan-based clinical herbalist and the Weston A. Price Foundation NYC chapter leader, instructs people on herbal and food preparations. She says the Hippocratic credo “Let food be thy medicine and medicine be thy food” guides her in her work.

Keel recommends bone broth as the foremost nourishing winter panacea for colds, sore throats and the flu. The slow, long simmering of bones and cartilage from ocean-dwelling fish, free-range chicken or grass-fed beef makes a gelatin-rich concoction that soothes your upper respiratory tract, as well as supplies minerals easily assimilated by the body. Adding vegetables and herbs brings additional healing properties. You can get bones at very low cost or even free from a butcher or fish monger in many places around the country. The head and glands of fish are loaded with iodine and beneficial hormones. Chicken feet are rich in glucosamine chondroitin, collagen and other trace minerals, as are marrowbones from beef.

Vegetarians take heart: A jam from rosehips is another potent and simple way to get nutrients in the winter months. According to Keel, the hips (fruit of the rose) contain the highest amount of vitamin C in the plant kingdom. Both rosehips and apple cider have naturally occurring pectin which combine easily to make a delicious gelatin. Take a spoonful of jam a day in yogurt or on bread. Optional honey aids in preservation, but the jam should keep in the refrigerator for at least a month without it.

To remedy an infection or fever, Keel suggests a therapeutic soak. Hot baths (around 100-113 degrees Fahrenheit) stimulate your body’s natural healing abilities. Adding detoxifying ingredients such as salt, baking soda and hydrogen peroxide help induce a sweat to further release heat and toxins. One way to acclimate to a hot bath is to get in when the tub is only one third full. The body usually adjusts and even hotter water can be added. After bathing put on cotton pajamas and go to bed with heavy blankets on top (preferably use pure cotton sheets with pure wool blankets).

*CAUTION: DO NOT take a hot bath and go out into the cold. Hot baths can dehydrate the body and lower your blood pressure.

To your health!

3 lbs bones and cartilage from fish, chicken or beef
4 quarts filtered water
4 tsp. apple cider vinegar
Thyme, bay leaf, root vegetables (optional)

1. In a stockpot or crock-pot cover the bones with filtered water. Add 1 tsp. apple cider vinegar for every quart of water.
2. Bring to a boil first and skim any scum that comes to the top (these are impurities and off flavors).
3. Simmer at a very low heat for 4 hours for fish, 24 hours for chicken and 2 days for beef bones. Herbs, such as thyme and bay leaf and root vegetables can be added for flavor and added nutrients.

1 part dried seedless rosehips
2 parts fresh apple cider or apple juice (preferably raw and organic)
Raw honey + lemon juice (optional)

1. Place rosehips into a clean glass jar.
2. Add in cider and stir with wooden spoon to make sure mixture is fully hydrated.
3. Steep mixture at room temperature overnight or until it gels.
4. Add optional raw honey and/or lemon juice to taste.
5. Store in refrigerator

1 quart Epsom salts (or sea salt)
1 8oz box baking soda
1 8oz bottle hydrogen peroxide (food grade)

Put all the ingredients into tub while running water and soak for at least 20 minutes.

For more information on making these and other recipes, visit Keel’s website:

To order rosehips and other herbs online visit: or