Why is Chicken Soup recommended for the Flu?

We are told to eat chicken soup when we are sick but do you know why?

Chicken contains an amino acid called cysteine,that is released when you make the soup. Cysteine has the ability to breakdown proteins found in mucous that settles in the lungs. You may be familiar with the supplement NAC which is N-Acetyl-L-Cysteine which converts to glutathione. The cysteine in the chicken soup does the same thing. Glutathione is a potent antioxidant, protecting fatty tissues from the damaging effects of free radicals. and also is a powerful detoxifier of heavy metals, but specifically for colds is helps carry nutrients to the immune system cells.

Dr. Stephen Rennard of the University of Nebraska Medical Center in Omaha in 2000 did a study and found that the ingredients (they never determined which ones specifically) inhibited the movement of neutrophils, the most common type of white blood cells that defend against infection. Dr. Rennard theorizes that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms.

The veggies in chicken soup also help when you have the flu. Carrots are a good natural source of beta-carotene. The body takes that beta-carotene and converts it to vitamin A. Vitamin A helps prevent and fight off infections by enhancing the actions of white blood cells that destroy harmful bacteria and viruses. Onions, another chicken soup regular, contains quercetin, another very  powerful anti-oxidant and as far as a cold goes, it helps inhibit histamine, which acts as a natural anti-histamine in many bronchial related conditions. Plus it has anti-inflammatory and decongestant properties!

Chicken soup also contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. Minerals are needed for communication by the brain to help the body fight the invaders.

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