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Staying Fit ( or just Healthy) During Cold and Flu Season…with AFib (atrial fibrillation) February 19, 2019

I have spent the last few months on the edge of a full blown winter cold. A small sniffle here and a teasing cough there. The whole time i have been in some level of fear since 2 years ago- I entered winter with a pretty bad cold(bronchitis later) and emerged in spring in HEART FAILURE- AFIB (atrial fibrillation) and been dealing with it since then.

I survived the winter of 2017-18 without any illness but just before the Christmas holiday I started feeling the twinge in my chest and throat.

Now the fear crept in and I started with tea and juice. I am concerned with the empty calories in juice BUT also concerned with getting a chest cold so I water down OJ, Grapefruit and grape juice with seltzer. It gives me plenty of fluids and the vitamins- Speaking of vitamins I add more supplements to my intake as the lungs feel “funny”.

I fought the cold ll season BUT still ended with a full blown cough- that occasionally kept me awake. This year the cough never progressed beyond the pain in the butt stage But it was still there and it added congestion to my chest that was already compromised in breathing due to the Afib. The pumping of blood through the upper chambers of my heart is out of whack and I often have mild difficulty catching my breath. This winter has been a minor breathing challenge.

I have also noticed an increase in weight, most likely due to water retention. Since I have had trouble have not been to the gym nor done much other exercise. That usually helps when I detect bloating. A good sweat helps.

 

I found this article on PINTEREST…similar to other info I have read.

https://www.webmd.com/cold-and-flu/cold-guide/heart-disease-colds

 

@martyroddy

 

 

 

 

 

 

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Cold and Flu Soup – Peppy, Spicy, Energizing and Healing April 11, 2014

Filed under: Carbs,Food,Health,Recipes — bigfootmarty @ 1:49 am
Tags: , , ,

This soup is built on the foundation of the traditional mirepoix (carrot,celery,onion) and 4-6 cloves of garlic for each person eating the soup. The garlic is chopped small.

The 4 veggies are sauteed and then diced potatoes and sliced mushroom (crimini mushrooms-used this time)

Tomatoes and a zesty vegetable broth are used as the base.

COLD AND FLU SOUP

2 lbs redskin potatoes – bite sized pieces

2 lbs Crimini mushrooms- quartered

2 medium onions chopped

8 celery stalks chopped

4 carrots chopped

12 garlic cloves crushed/chopped

2 tbs dried basil leaves

2 dried chili peppers

1 tbs turmeric powder

2 tsp mustard powder

2-28oz cans plum tomatoes

32oz vegetable broth

EVOO

Sea salt

black pepper

Directions:

1. in Olive Oil- Saute onions and celery and carrots and then add garlic.  add some salt/pepper

2. Add potatoes and stir for 5-7 minutes – add salt  / pepper

3. add mushrooms and stir for 3-4 minutes- add salt / pepper

4. Add broth and tomatoes (crush/slice by hand) – stir thoroughly

5. After 5 minutes and the broth is warm add turmeric, mustard and the peppers(broken into half or quarters)

6. Bring to bubbling/boiling- While stirring. Reduce heat and cover. Simmer for 20-40 minutes.

7. Pour into Bowl and serve alone or with a salad(lemon juice dressing)