Last February I did a post on Fire Cider. If you don't remember, my daughter had mentioned that it seemed to be Maine's go-to flu fighter. She wasn't feeling well, started shots of fire cider and felt better within a day!
In case you don't remember, Fire Cider is raw apple cider vinegar infused with habanero, oranges, horseradish, lemon, turmeric, ginger, black pepper, garlic and onion. It may include raw honey.
I was reminded of the health benefits of fermented products recently when I was reading an article about Kimchi possibly being a reason Koreans were having luck warding off Covid. A Fermented Vegetable May Help Protect Against Covid. The article also mentioned Vitamin D.
Fast forward to today. I read a fascinating article - A Supercomputer Analyzed Covid-19 and an Interesting New Theory has Emerged. If you're geeky about this stuff like I am, give it a read. This computer - the 2nd fastest in the world - took a week to analyze the data and the result gave a Eureka moment according to the lead researcher. It explained so much of what has been puzzling about the virus. It's fascinating to read how the computer figured out not only what the virus is doing inside human bodies, but it offered hope of treatments that are already approved. And, harking back to that earlier article, Vitamin D still seems really important. And the ACE-inhibiting properties of fermented foods start to make sense.
So back to the fire cider. It's not kimchi, but I wondered if the way it is made is a similar enough process that it would be beneficial. I was also wondering how else to use it rather than just taking shots of it.
So, I decided to use it as a dressing. I made my tricolor quinoa and added in cooked, sprouted lentils. Normally I would smother it in cheddar cheese, but I decided to add a shot of fire cider instead.
It doesn't look like much, but the fire cider gave a nice kick to the quinoa and lentils.
So how do you feel about these kinds of food-based immune boosters?
