Covid-19 and Dandelions – Part 2 by Brian Lamb

It is likely that everyone will catch the ubiquitous COVID-19 virus. Most will never know they contracted it.

Despite this, fear is rampant and destructive, and it can be seen on every street and it is perpetrated by the media.

What is seldom mentioned is our awesome immune system. The integrity of our immune system is the deciding factor between being relatively free from symptoms and developing a severe illness and it pays when we know what to do to boost immunity. There is indeed much we can do.

Our first pillar of health is sleep and it insures strong immunity. Our second pillar of health is food and drink — diet.

Certain foods boost immunity but many lower it. The key foods to boost immunity are fruit and vegetables, nuts, seeds, black and green tea, Asian spices and curry and thank goodness, dark chocolate! These key foods are rich in polyphenols. However, there is a spring time herb now coming into bloom that will provide a tonic to the immune system and that herb is the glorious Dandelion.

Many see this plant as a weed-pest and spray it to oblivion. Those who are wise will use it as a potent weapon against COVID-19. All parts of the Dandelion have been used in traditional medicine in various ways but mostly to strengthen the liver. In this short article I would like to discuss its use as an anti-viral and anti-inflammatory herbal infusion.

The flower head and latex-containing stalk possess the following remarkable properties:

1. a rich source of polyphenols to protect the lining cells of hollow organs in our body including the lungs.

2. anti-inflammatory.

3. anti-oxidant to protect us against hydroxyl radicals.

4. a chemo-preventive agent.

5. last but not least an anti-viral action.

Here is a suggested use: take three large flower heads including as much stalk as you can. Infuse them in a cup of boiling water, cover and strain when cold. This drink may be taken twice daily to great advantage during this time of a viral pandemic.