Boost Immunity With Your Fisrt Line of Defence !

Soup Up Your Neutrophils

by in Boost Immunity 11/04/2020

Chicken Soup to our Rescue..

By Prithu Nath

What are Neutrophils

Neutrophils are the circulating white blood cells essential for the processes by which bacteria, cellular debris, and solid particles are removed and destroyed. Neutrophils help to prevent infection, but also work to increase inflammation and mucus production in your body.

Chicken Soup to Our Rescue

Studies have shown that consuming chicken soup can help reduce the symptoms of upper respiratory infections. This is because it slows down the movement of neutrophils.

When neutrophils slow down, the symptoms of your cold are reduced because inflammation that results from neutrophils activity is reduced. Some studies have even shown that chicken soup makes you feel better because it also improves the cilia in your nose that keep allergens and contagions out of your body.

If you thought these were all the benefits of chicken soup, though, you’d be mistaken. Heat from chicken soup also helps the mucociliary transport system work more effectively. The mucociliary transport system helps your body get rid of infections and clean out the respiratory tract, so eating your chicken soup might actually help you recover from flu and cold symptoms sooner. Tests also show that, although warm water still helps the mucociliary transport system, it still doesn’t work as well as the magic of chicken soup.

Chicken soup has also been credited with reducing inflammation that contributes to cold symptoms. Although other commercial soups have been tested, they vary in how well they slow down inflammation-causing neutrophils. The soup steam from chicken soup may also help loosen nasal congestion, allowing you to breathe easier. While we don’t know the exact ingredient in chicken soup that makes you feel so good, it’s certainly a yummy and nutritious way to help you feel better when you’re not at your best.

Chicken soup ingredients provide the body with selenium, vitamins A and C, and various antioxidants to boost the immune system and fight diseases. Along with these other benefits, the chicken in the soup is rich in protein, which facilitates tissue formation and recovery. Carbohydrates from the noodles in chicken soup also help because they provide the necessary energy your body needs to help you recover.

Scientists have long believed that a reduction in movement of neutrophils can “reduce activity in the upper respiratory tract that can cause symptoms associated with a cold”. Whatever. Anyway, Dr Renard’s research found that chicken soup blocks or inhibits movement of neutrophils, which reduces inflammation in the upper respiratory tract which prevents the cold from getting worse and, in some cases, actually makes it go away altogether.

It has also been seen the Chicken Broth alone does not work but a combination of ingredients together works !

Other Ingredients in the Soup that Boost Up Immunity!

Black Pepper

Used since 2000 BC Black pepper and its active compound piperine may have potent antioxidant and anti-inflammatory properties.

Black pepper contains a chemical called piperine. This chemical seems to have many beneficial effects on  the body. It seems to kill bacteria, fungi, and parasites.

Laboratory studies suggest that black pepper may improve cholesterol levels, blood sugar control, and brain and gut health. Piperine may suppress inflammation in the airways caused by asthma and seasonal allergies

Pipli – Long Pepper – Piper Longum

P. longum was first written about by Hippocrates, who described it as a medicament rather than a spice. The word pepper is derived from the Sanskrit word for long pepper (pippali).It is believed that the pippali pepper was first mentioned in „Charaka Samhita“(IV–II B.C.) – the ancient Indian guide to a healthy and balanced way of living. Very often it has been described as a remedy for the treatment of respiratory diseases, as well as for treatment of the problems related to the intestinal flora. In the past it was even used to treat diseases such as cholera, tuberculosis, tetanus and leprosy. 

P. longum has demonstrated remarkable effects against numerous diseases and conditions, including cancer, inflammation, depression, diabetes, obesity, and hepatotoxicity. The plant markedly improves microbial infections, cardiac disease, and protects against the effects of radiation and found to activate macrophages, as shown by an increased macrophage migration index and phagocytic index, indicating immunostimulatory activity. It has been long used for Respiratory Tract Infections in India.

Nowadays, Ayurveda still uses pippali for the treatment of various diseases. The plant and in particular its fruits are widely used in the traditional Indian medicine. The modern scientific research has also shown that they have a number of beneficial properties that are useful for the treatment and prevention of colds, cough, laryngitis, bronchitis, asthma, as well as of a number of disorders of the gastrointestinal and circulatory systems, and for conditions such as immune deficiency.


For thousands of years, people all over the world have hailed garlic as an elixir of health. Its cloves are said to help treat the common cold, keep the plague at bay, and even ward off vampires. Despite its notorious odor, this veggie is the bulb of a plant in the sweet-smelling lily family. Ancient writings show that garlic was used as an aphrodisiac in India and as currency in Egypt.

Today, at just 4 calories per clove, it’s a low-cal immunity-boosting superstar. One clove contains 5 mg of calcium, 12 mg of potassium, and more than 100 sulfuric compounds — powerful enough to wipe out bacteria and infection (it was used to prevent gangrene in both world wars). Raw garlic, not cooked or dried, is most beneficial for health, since heat and water inactivate sulfur enzymes, which can diminish garlic’s antibiotic effects. In clinical trials, the toxin-fighting staple seems to lower blood pressure and cholesterol and kill parasites in the body.

Whole garlic contains a compound called alliin. When garlic is crushed or chewed, this compound turns into allicin (with a c), the main active ingredient in garlic

Allicin contains sulfur, which gives garlic its distinctive smell and taste.

However, allicin is unstable, so it quickly converts to other sulphur-containing compounds thought to give garlic its medicinal properties.

These compounds have been shown to boost the disease-fighting response of some types of white blood cells in the body when they encounter viruses, such as the viruses that cause the common cold or flu.

Garlic has shown promise as a treatment for preventing colds and the flu.

Studies have shown that garlic reduces the risk of becoming sick in the first place, as well as how long you stay sick. It can also reduce the severity of symptoms.

One study gave 146 healthy volunteers either garlic supplements or a placebo for three months. The garlic group had a 63% lower risk of getting a cold, and their colds were also 70% shorter.

Another study found that colds were on average 61% shorter for subjects who ate 2.56 grams of aged garlic extract per day, compared to a placebo group. Their colds were also less severe.

If you often get sick with a cold or flu, eating garlic can help reduce your symptoms or prevent your illness entirely.

The way garlic is processed or prepared can really change its health benefits.

The enzyme alliinase, which converts alliin into the beneficial allicin, only works under certain conditions. It can also be deactivated by heat.

One study found that as little as 60 seconds of microwaving or 45 minutes in the oven can deactivate alliinase, and another study found similar results .

However, it was noted that crushing garlic and allowing it to stand for 10 minutes before cooking can help prevent the loss of its medicinal properties.

The researchers also stated that the loss of health benefits due to cooking could be compensated for by increasing the amount of garlic used.

Here are a few ways to maximize the health benefits of garlic:

  • Crush or slice all your garlic before you eat it. This increases the allicin content.
  • Before you cook with your crushed garlic, let it stand for 10 minutes.
  • Use a lot of garlic — more than one clove per meal, if you can.


Parsley contains essential oils, including apiol and myristicin, which have antibacterial effects and fight potentially harmful bacteria, such as Staphylococcus aureus ( 2 ). May benefit bone health. Parsley is rich in vitamin K, potassium, magnesium, and calcium — all of which are essential to bone health

Parsley may improve your health in the following ways as well:

  • Antibacterial properties. Parsley contains essential oils, including apiol and myristicin, which have antibacterial effects and fight potentially harmful bacteria, such as Staphylococcus aureus .
  • May benefit bone health. Parsley is rich in vitamin K, potassium, magnesium, and calcium — all of which are essential to bone health.
  • May boost immunity. Research shows that apigenin — an antioxidant in parsley — regulates immune function by reducing inflammation and preventing cellular damage.
  • May enhance liver health. Studies in rats with diabetes found that parsley extract may prevent liver damage, enhance liver function, and boost antioxidant levels.
  • May Improve Blood Sugar. Aside from diabetes, elevated blood sugar levels can occur due to an unhealthy diet or a lack of exercise. Elevated blood sugar levels can increase your risk of health complications, such as insulin resistance, diabetes, heart disease, and metabolic syndrome — a cluster of symptoms including high cholesterol and high blood suga. Along with eating a balanced diet, adding parsley to your cooking may help support healthy blood sugar levels.
  • May Enhance Heart Health. Parsley contains many plant compounds, including carotenoid antioxidants, which have been found to benefit heart health by reducing heart disease risk factors.For instance, carotenoid-rich diets have been shown to improve heart disease risk factors like chronic inflammation, as well as elevated blood pressure and LDL (bad) cholesterol levels .What’s more, population studies indicate that diets high in carotenoid can decrease your risk of heart conditions like coronary artery disease.A 12-year study in 73,286 nurses found an inverse association between dietary carotenoids and the incidence of coronary artery disease.
  • May Enhance Kidney Health. Your kidneys are important organs that constantly filter your blood, removing waste and extra water, which is then excreted with your urine.Sometimes, when urine becomes concentrated, mineral deposits can form and lead to a painful condition called kidney stones.A study in rats with kidney stones found that those treated with parsley had decreased urinary calcium and protein excretion, as well as increased urinary pH and urination compared to a control group.Parsley has also been shown to have anti-inflammatory properties due to its antioxidants, including flavonoids, carotenoids, and vitamin C.Additionally, parsley may help keep your kidneys healthy by reducing high blood pressure, a major risk factor for kidney disease.Parsley is high in nitrates that help dilate blood vessels, which improves blood flow and lowers high blood pressure. Research indicates that nitrate-rich foods like parsley can help maintain healthy blood pressure levels.The anti-inflammatory properties of parsley, along with its ability to regulate urinary pH and reduce blood pressure, may help keep your kidneys healthy and lower your risk of kidney stones.

    Keep in mind that parsley is relatively high in oxalates — compounds that may increase kidney stone risk.

    Still, health experts recommend that only people with hyperoxaluria — characterized by excessive oxalate excretion in the urine — limit their intake of dietary oxalates.


Onions are members of the Allium genus of flowering plants that also includes garlic, shallots, leeks and chives.

These vegetables contain various vitamins, minerals and potent plant compounds that have been shown to promote health in many ways.

In fact, the medicinal properties of onions have been recognized since ancient times, when they were used to treat ailments like headaches, heart disease and mouth sores

Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals.One medium onion has just 44 calories but delivers a considerable dose of vitamins, minerals and fiber.

This vegetable is particularly high in vitamin C, a nutrient involved in regulating immune health, collagen production, tissue repair and iron absorption.

Vitamin C also acts as a powerful antioxidant in your body, protecting your cells against damage caused by unstable molecules called free radicals.

Onions are also rich in B vitamins, including folate (B9) and pyridoxine (B6) — which play key roles in metabolism, red blood cell production and nerve function.

Lastly, they’re a good source of potassium, a mineral in which many people are lacking.


Celery is rich in vitamins and minerals with a low glycemic index. You’ll enjoy vitamins A, K, and C, plus minerals like potassium and folate when you eat celery. It’s also low in sodium. Plus, it’s low on the glycemic index, meaning it has a slow, steady effect on your blood sugar.

Antioxidants protect cells, blood vessels, and organs from oxidative damage.

Celery contains vitamin C, beta carotene, and flavonoids, but there are at least 12 additional kinds of antioxidant nutrients found in a single stalk. It’s also a wonderful source of phytonutrients, which have been shown to reduce instances of inflammation in the digestive tract, cells, blood vessels, and organs.

Chronic inflammation has been linked to many illnesses, including arthritis and osteoporosis. Celery and celery seeds have approximately 25 anti-inflammatory compounds that can offer protection against inflammation in the body.


Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants . They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
Carrots are packed with various vitamins, minerals and antioxidants such as vitamins B6 and K, potassium, phosphorous, etc. which contribute to bone health, stronger nervous system and help improve brain power. The antioxidants, apart from helping the body against free radical damage, guard the body against harmful bacteria, viruses and inflammation.


Although butter is high in calories and fat, it contains a variety of important nutrients as well.

For example, it’s a good source of vitamin A, a fat-soluble vitamin needed for skin health, immune function, and healthy vision.

It also contains vitamin E, which supports heart health and acts as an antioxidant to protect your cells against damage caused by molecules called free radicals.

Additionally, butter contains very small amounts of other nutrients, including riboflavin, niacin, calcium, and phosphorus.

Butter is an excellent source of conjugated linoleic acid (CLA) — a type of fat found in meat and dairy products. CLA has been linked to impressive health benefits.

Test-tube studies show that CLA may have anticancer properties and could help reduce the growth of breast, colon, colorectal, stomach, prostate, and liver cancer.

Other research suggests that supplementing with CLA could decrease body fat to aid weight management.

According to one 24-month study, consuming 3.4 grams of CLA per day decreased body fat in 134 overweight adults .

It may also help enhance immune function and decrease markers of inflammation to support better health .

For example, a study in 23 men showed that taking 5.6 grams of CLA for 2 weeks decreased levels of several proteins involved in inflammation, including tumor necrosis factor and C-reactive protein.

Butter is rich in butyrate, a type of short-chain fatty acid that has been associated with several benefits.

Butyrate is also produced by the beneficial bacteria in your gut and is used as a source of energy for the cells in your intestines.

It can promote digestive health by reducing intestinal inflammation and supporting the uptake of fluids and electrolytes to promote regularity and electrolyte balance.

Additionally, it may aid in treating irritable bowel syndrome (IBS), a condition characterized by symptoms like stomach pain, bloating, constipation, and diarrhea.

Due to its anti-inflammatory properties, some research suggests that butyrate could be beneficial in treating Crohn’s disease.

According to some animal studies, butyrate may also improve insulin sensitivity, boost metabolism, and decrease fat cell formation to support weight control.

Butter contains a good amount of saturated fat, which is a type of fat found in foods including meat and dairy products.

In fact, about 63% of the fat in butter is saturated fat, while monounsaturated and polyunsaturated fat make up 26% and 4% of the total fat content, respectively.

Historically, saturated fat was commonly believed to be an unhealthy, artery-clogging form of fat, assumed to harm heart health.

Yet, recent research has found no link between saturated fat intake and increased risk of heart disease or dying from heart disease.

Still, saturated fat should be combined with a variety of other heart-healthy fats as part of a well-rounded diet.

In fact, one review of 15 studies noted that partially replacing saturated fat in the diet with polyunsaturated fat was associated with a 27% lower risk of cardiovascular events, which are incidents that cause damage to your heart.

According to the most recent Dietary Guidelines, it’s recommended to limit saturated fat intake to less than 10% of your daily calories.

For example, if you eat 2,000 calories per day, this would equate to about 22 grams of saturated fat — or approximately 3 tablespoons (42 grams) of butter.

Therefore, it’s best to stick to 1–2 tablespoons (14–28 grams) per day, combined with other healthy fats like olive oil, nuts, seeds, coconut oil, avocados, and fatty fish.

This means that butter can be enjoyed in moderation but should be paired with other healthy fats from foods like nuts, seeds, olive oil, and fatty fish.

What’s more, saturated fats like butter are especially useful for high-heat cooking as they’re resistant to oxidation and have a high smoke point. This can help prevent the build-up of harmful free radicals when cooking.

Chicken Soup Recipe that works !

Each serving provides 288kcal, 28g protein, 11.5g carbohydrate (of which 7g sugars), 14g fat (of which 6.5g saturates), 3.4g fibre and 0.7g salt.


  • 55g/2oz butter
  • 2 onions, sliced
  • 2 sticks celery, finely chopped
  • 2 carrots, finely diced
  • 25g/2oz plain flour
  • 1.2 litres/2 pints chicken stock
  • 450g/1lb cooked chicken, skinned and shredded
  • 1 tbsp chopped fresh parsley
  • Garlic 3 Cloves
  • Chicken Cube 1
  • Salt to taste
  • Freshly ground Black Pepper
  • Freshly ground Long Pepper
  • Fresh Cream mixed with —
  • Fresh Garlic Paste 3 Cloves mixed to cream for Seasoning on top.


  1. Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery, garlic and carrots until they start to soften.

  2. Stir in the flour and cook for 2 minutes. Add the chicken stock, chicken cube and bring the mixture to the boil, stirring as you do so. Season with salt, Long Pepper and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the vegetables are tender.

  3. Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley, Garlic Cream and serve.

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