Warming Sock Treatment
A natural method of stimulating the immune system and helping to zap a cold or flu is called the “wet sock” or “warming sock” treatment. This hydrotherapy treatment, which is commonly prescribed by Naturopathic Physicians, involves putting on ice-cold socks and … are you ready for this? … sleeping in them! It may sound strange, but it works because it rallies the body’s defenses, and the best part about it is that it uses the healing power of nature and doesn’t cost anything. The treatment is known as a “heating compress,” meaning that it’s up to the body to heat the cold, wet socks. The body reacts to the cold socks by increasing blood circulation, which also stimulates the immune system, which is then ready for battle against the affliction or condition.
This non-invasive treatment acts to reflexively increase the circulation and decrease congestion in the upper respiratory passages, head and throat. It also has a sedating action, and many patients report that they sleep much better during the treatment. Warming socks are also effective for pain relief and increases the healing response during acute infections. It’s best to start the wet sock treatment on first day of an illness, ideally repeating it for three nights in a row. People with chronic conditions or a compromised immunity should consult with a doctor before starting the wet sock treatment.
The wet sock treatment is used in conjunction with other modalities to treat acute inflammation and infection and is only one component of an integrated treatment plan that includes hydration, proper nutrition and immunity-boosting supplements. Boise Natural Health practitioners can work with you to formulate a comprehensive immunity-boosting plan.
Sore throat or any inflammation or infection of the throat, neck pain, ear infections, headaches, migraines, nasal congestion, upper respiratory infections, coughs, bronchitis, and sinus infections.
Use with caution in diabetes, Raynaud’s phenomenon or syndrome, arterial insufficiency or advanced intermittent claudication.
1 pair white cotton socks
1 pair thick wool socks
Warm bath or warm foot bath
- Take a pair of thin cotton socks and soak them completely with cold water. After wetting the socks, wring them out thoroughly so they do not drip. You may consider placing them in the freezer for 10-20 minutes (during the duration of step 2) to enhance the cooling effect.
- While the socks are cooling, warm your feet in a warm bath for 5-10 minutes. This is very important as the treatment will not be as effective and could be harmful if your feet are not warmed first.
- Dry off feet and body with a dry towel.
- If needed, remove the cotton socks from the freezer, and bend or thaw them to the point where they can be worn. Place socks on the feet and cover the cold socks with a second pair of thick, dry wool socks. Go directly to bed. Avoid getting chilled.
- Keep the socks on overnight. You will find that the wet cotton socks will be dry by the morning.
by Emily Yuen, ABT
Here’s a great recipe for Gluten-Free Tortillas (Italian Crepes). These can be used as pancakes, crepes, wraps, or even sandwich bread. These are great to make in big bunches and store in the freezer.
This recipe makes 6
- 6 eggs (one egg per tortilla)
- make your own Gulten Free flour:
¾ brown rice flour
3 tablespoon arrow root powder
¼ cup tapioca
- 1 and 1/4 cup dairy free milk
- 1/4 cup olive oil (in the batter or melted coconut oil if you like that flavor)
- 1 teaspoon vanilla
Oil the pan well. No more than medium heat. Pour the batter in the middle of the pan and then work your way out towards the edges. Most of the cooking is done on the first side then completed more quickly on the second.
Butternut squash muffins
- ½ pound peeled, seeded and cubed butternut squash (I used 2 ½ cups cooked squash or pumpkin or a mixture of the two)
- 1 1/2 cups rice flour
- ¼ cup rice protein powder (optional)
- 2 teaspoons baking powder
- 1 Tablespoon cornstarch or arrowroot powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice = (3/4 t ginger, 1/8 t clove, 1/8 t nutmeg, 1 t cinnamon)
- 1 teaspoon vanilla
- 2-4 Tablespoons of maple syrup or agava nectar
- 3/4 cup milk or milk substitute like rice milk or hemp milk
- 2 egg, beaten (egg substitute – 1 tablespoon of flaxseed mixed with 3 tablespoons of water per egg)
- 1-2 tablespoon butter, melted or melted coconut oil or earth balance
- adding nuts and seeds is a tasty variation
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. I bake the squash the night before and just mash them instead of using a food processor it adds more texture.
- In a large bowl, whisk together flour, protein powder, baking powder, cornstarch, salt and pumpkin pie spices.
- In a medium bowl, thoroughly mix together milk, vanilla, eggs, sweetener, and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 full.
- Bake 40 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. (I often have to cook longer).
- Remove from muffin pan and cool on a wire rack.
Original recipe yield: 12 muffins modified from allrecipes.com
- 2 Tbsp balsamic vinegar
- 2 Tbsp red wine vinegar
- 4 Tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
- A dash of honey or a pinch of sugar if too acidic
- Wisk together the vinaigrette, adjust to taste with salt, pepper, honey.
- Add more vinegar, olive oil or a dash of water if needed, but note that the beans are sweet and absorb a substantial amount of the acidity of the vinaigrette.
Notes: Make plenty because this keeps well for several days. You can make this with any vegetable you have on hand and like. Often I include artichokes hearts, celery, blanched celeriac, cucumbers, cauliflower or broccoli florets, and asparagus …whatever is fresh and fabulous or just needs to be used in your refrigerator or garden.
Sweet Glazed Nuts
- 2 Tablespoon butter
- 2 Tablespoon honey, maple syrup or a combination
- 2 teaspoon vanilla
- 1/8 teaspoon sea salt
- 2 cup raw nuts (pecans, walnuts or almonds)
- Preheat oven to 300o F.
- Lightly coat a cake pan or 8×8 Pyrex dish with ½ teaspoon of butter or oil or line the pan with buttered parchment paper.
- Combine the butter and honey in a saucepan and heat over medium heat until bubbly. Add nuts and toss well to coat.
- Spread nut mixture into baking dish.
- Bake until nuts are golden and syrup bubbles – about 15 minutes. Stir occasionally to break up clumps.
- Remove from oven and cool slightly; remove while slightly warm with a spatula.
Variations: add ¼ teaspoon of cinnamon or curry or ginger for varied flavor options.
Nutritional information: 2 Tablespoon serving size: 113 calories, 9 gm fat, 5 gm carbohydrate, 2 gm fiber, 2 gm sugar, 3 gm protein, 38 gm sodium