2 Natural Ingredients to Cure Cold, Flu, and Cough Without Antibiotics

These two ingredients are often found in the family kitchen, but not everyone knows how to use them.


The temperature drops, and bacteria and germs cause respiratory diseases such as coughs and easily spread sneezes. When these diseases occur, many people do not want to use medication, especially antibiotics, but without medication, the discomfort persists.

To avoid minor illnesses, boost the body’s immunity, and help the body recover faster when experiencing colds and the flu, you can add the following two types of food:


Honey is a wonderful food that helps boost immunity and reduce seasonal allergies. In addition, honey also helps reduce cold symptoms.

When the respiratory infection becomes more severe, you can combine honey with warm tea to drink. According to a systematic review published in the British Medical Journal in 2021, honey has the effect of reducing the duration and severity of common cold symptoms, especially sore throat.

Honey is easy to purchase, affordable, and has virtually no side effects, so it can be used to enhance health and alleviate discomfort when experiencing the flu and colds.

Note that honey should not be used for infants as it can cause poisoning. The American Academy of Pediatrics does not recommend using honey for children under 1 year old.

People with diabetes need to be careful when using honey because it contains a large amount of sugar. Those who are allergic to bees should also use honey with caution.


Garlic is an essential spice in every household. It reduces the severity and duration of ordinary colds.

A systematic review in 2014 conducted randomized trials with 146 volunteers. They were instructed to take garlic supplements or placebos for 12 weeks.

At the end of the trial, it was found that the group taking garlic supplements had a 60% lower risk of catching a cold compared to the group not taking them. However, in this study, researchers did not find a significant difference in recovery time after a cold between the two groups.

In addition, another study published in the Nutrition Journal in 2016 showed that people who consumed 2.56 grams of aged garlic for 90 cold days had a shorter and less severe duration of the flu compared to those who did not consume it.

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