To be honest, I'm a little afraid to write all this now, but... the media scare you with a "second wave" and, besides The coming autumn is ready to reward the "second wave" with the usual colds and flu, so will not be.
The main thing to remember: any food is just disease prevention, and even then not one hundred percent. There is no guarantee that you will eat and not get sick.
But there is hope for that.
Because spices contain phytoncides - biologically more active substances.
They were discovered back in 1928 by the Soviet scientist Boris Petrovich Tokin. Initially, by the way, there was no talk of protection with phytoncides against colds and other. He noticed that food prepared in oriental bazaars, despite the complete unsanitary conditions and not always perfectly fresh products, does not cause massive intestinal infections.
If you have been to Asia, then I think you have also noted the same. And for those who now object - they say, I ate and hugged a white porcelain for a week, I want to ask: sure that it was just an infection, and not an upset stomach from an unusual amount of spices and an unfamiliar food? And in general, when you decided to taste the exotic, did you forget to use rice with it? No wonder that most of the dishes there are served with rice: it works as an absorbent, softening the effect of a huge amount of spices on the stomach.
By the way: the popular way to overcome intestinal disorders is simple: you need to swallow a few peas of black pepper. So it's always good to have a bag with him at the resort.
Well, okay, back to phytoncides. Boris Petrovich found out that there are substances that protect food from rotting and fermentation, and eaters from infections. They - these substances are volatile and toxic. Therefore, they very often have a pronounced aroma (and for this reason the air in the forest is wonderful, it is disinfected by those very volatile and toxic phytoncides).
We are considered to be their main source of onions and garlic.
In fact, the list is much broader.
So what to add to your food to protect yourself?
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A clove works well (by the way, if you attach a clove to the gum of a diseased tooth, the pain will disappear).
You can make compotes a la mulled wine with cloves, add it “tasty” to red Chinese tea, and even to dessert baked goods. And cloves sound great in sour jam. But that's for my taste.
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Cinnamon - again sounds good in drinks (sweet) and in pastries, but I would recommend making curries with it. My favorite recipe for this dish is here “Making curry. The dish that the Russian writer Goncharov called "poisonous" ". Curry is generally a treasure trove of spicy health benefits.
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Thyme is also quite a wonderful thing. By the way, thyme and thyme are almost the same thing, but not quite. Thyme is one of the most common varieties of thyme. In addition to thyme, there is also common (French), lemon and Siberian like.
Thyme is good for seasoning vegetables, and also for legumes. Even an ordinary pea soup will sound in a new way (here's my word of honor). Thyme also goes well with meat, but not everything. It sounds best with lamb.