It's that time of year again; sniffles, coughing, and colds/flus!! Help your immune system with our now world renown unique Immunity Soup recipe from Infinitum Health, LLC.

Here's to your health!!

Infinitum Health - Immunity Soup Recipe (© 2015-2022. All Rights Reserved. Infinitum Health, LLC)

Total Time: 15 min

Prep Time: 5 min

Cook Time: 10 min

Yield: 2 servings

Level: Easy

Ingredients

1 teaspoon Sea Salt

1 teaspoon Curcumin

1 teaspoon Black Pepper

1 teaspoon Ginger

1 teaspoon Chili Powder

1 teaspoon Extra Virgin Olive Oil

1 teaspoon lime juice or 1 lime wedge

1 tablespoon of Wakame (seaweed) dried flakes

1.5 tablespoons Miso Paste

2 oz Green Onions

3 oz of Shiitake Mushrooms

3 oz Chicken, Soy, or other protein (Optional)

2 oz Mung Bean Sprouts (Optional, for texture)

2 cups of water

Directions

Put water in saucepan and bring to boil (~10 min). Add Salt, Black Pepper, Curcumin, Ginger, Chili Powder, Extra Virgin Olive Oil, Lime juice, Wakame, Shiitake, Green Onions, Protein of choice, and sprouts into boiling water. Remove from heat, add miso paste, and mix until even consistency is achieved from miso paste. Simmer gently before serving.

Science

Here's the story behind this powerful soup. Sea Salt is used rather than table salt largely due to its taste, texture and processing. Sea salt is produced through evaporation of ocean water or water from saltwater lakes, usually with little processing. Depending on the water source, this leaves behind certain trace minerals and elements that are very healthy for you (1). Curcumin is used as it has dramatic anti-inflammatory and antioxidant properties as well as broad health benefits with significant recent research to add to its credit (2). The "kryptonite" to Curcumin, however, is its bioavailabily, or your gut's ability to digest and retain the compounds in it. Currently, we only can maintain a 1% absorption rate (3). This is where Black Pepper helps. Black pepper is used not only for taste but aids with absorption of Curcumin by 2000%! Now you have the full potential of curcumin by adding Black Pepper (4). Ginger is used for its unique taste but is more known as a digestive aid. Ginger has strong properties to aid in settling of upset stomachs and general digestion (5). Chili powder is used to add that special kick and pop taste in your mouth, but you may not know that it too, has dramatic anti-inflammatory properties from one of its key compounds, capsaicin (6). Extra Virgin Olive Oil is used as it has amazing taste, but it also has an ability to hold all of the above spices into a nice lipid droplet as well as one of the best functional foods for your heart and cardioprotective health. Extra virgin olive oil is a key component of the Mediterranean diet and seems to account for the protective effect against cardiovascular disease (7). Lime juice is used because, well, it's fantastic and bodes well with the pop of chili powder! Wakame seaweed and Shiitake mushrooms are used as they both have some of the most dramatic anticancer, antiviral, and anti-aging properties of most herbal products (8, 9). The protein of choice is used as the basic building blocks of a healthy system and sprouts are used for texture. Careful using the sprouts, however, it may get too watery with them.

We have found this to be a unique blend of Traditional Miso soup, Vietnamese Pho soup, as well as American Chicken Noodle soup, with a twist of Infinitum Health's set of health promoting ingredients.

We hope this soup recipe aids in the protection of your health this season as well as the immunity for the long term!

Wishing you the best in health,

Infinitum Health Team

References

1. "What's the Difference between sea salt and table salt." http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/sea-salt/faq-20058512. Date Accessed, 12/7/2015.

2. Menon, et. all. Antioxidant and anti-inflammatory properties of curcumin. Advanced Experimental Medical Biology. http://link.springer.com/chapter/10.1007%2F978-0-387-46401-5_3. Date Accessed, 12/7/2015.

3. Yang, et. al. Oral bioavailability of curcumin in rat and the herbal analysis from Curcuma longa by LC–MS/MS. Journal of Chromatography. http://www.sciencedirect.com/science/article/pii/S157002320700205X. Date Accessed, 12/7/2015.

4. Shoba, et. al. Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Medica http://www.ncbi.nlm.nih.gov/m/pubmed/9619120/. Date Accessed, 12/7/2015.

5. Valussi, et. al. Functional foods with digestion-enhancing properties. International Journal of Food Nutrition. http://www.ncbi.nlm.nih.gov/pubmed/22010973. Date Accessed, 12/7/2015.

6. Srinivasan, et. al. Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review. Critial Reviews Food Science Nutrition. http://www.tandfonline.com/doi/abs/10.1080/10408398.2013.772090?journalCode=bfsn20. Date Accessed, 12/7/2015.

7. Violi, et. al. Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects. Nutritional Diabetes. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4521177/. Date Accessed, 12/7/2015.

8. Tutor, et. al. Important Determinants for Fucoidan Bioactivity: A Critical Review of Structure-Function Relations and Extraction Methods for Fucose-Containing Sulfated Polysaccharides from Brown Seaweeds. http://www.mdpi.com/1660-3397/9/10/2106. Date Accessed, 12/7/2015.

9. Wasser, et al. Medicinal Mushroom Science: History, Current Status, Future Trends, and Unsolved Problems. http://www.dl.begellhouse.com/journals/708ae68d64b17c52,7a925fcb5505d4dc,3ba1b0ce51e92e68.html. Date Accessed, 12/7/2015.

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