With new variants emerging just about every six months, COVID-19 continues to interfere with day-to-day life in a major way here in the U.S.
It disrupts access to healthcare, plagues the economy, and more.
And, for what it’s worth, the Centers for Disease Control and Prevention (CDC) says we should expect yet another spike in deaths—as the new Omicron subvariant BA-2 continues to spread.
Fortunately, research shows adding this “Shakespearean herb” to your cooking may KNOCK OUT the virus that causes COVID-19.
It also shows great promise against two even BIGGER problems…Alzheimer’s disease and dementia.
Let’s jump right in…
Fragrant herb blocks COVID-19 virus from invading the body
Since ancient times, the fragrant herb rosemary has been used to fight off infections.
Indeed, Shakespeare mentioned the herb about 400 hundred years ago in the play Hamlet, when he wrote, “Rosemary, that’s for remembrance.” (Shakespeare often incorporated references to medicinal herbs and spices of his day into his writing.)
Plus, long before doctors even understood the role of microbes in causing infections, people burned rosemary in sick rooms and hospitals to purify the air. They also burned it in courtrooms to block the spread of infections carried by prisoners from the jails.
And now, modern researchers think that a powerful antioxidant in rosemary—called carnosic acid—can even help ward of COVID-19 infections…
For this research, they found that carnosic acid actually disables the well-known, outer, “spikey” proteins on the surface of the virus that causes COVID-19, preventing it from grabbing onto receptors in the lungs.
So, in effect, it prevents the virus from ever “taking hold” in the body.
The researchers also noted a strong “dose-response” effect. Meaning the higher the dose of carnosic acid, the stronger the ability to block the infection. And lastly, it seemed to reduce the long-term cognitive symptoms of COVID-19, including “brain fog.”
Interestingly, this same research team previously found that carnosic acid “turned on” the Nfr2 pathway in lab mice, which reduced inflammation, free radicals, and “Alzheimer-like” signs.
In other words, both sets of research suggest that rosemary may have a broad role in supporting health…and especially the brain and cognition.
Simple ways to take advantage of rosemary
Now, I strongly caution against focusing too much on carnosic acid as the one, single, “active” ingredient in rosemary. Remember—plants typically contain hundreds of healing compounds that work together, synergistically, to deliver the full benefits.
So, I suggest you regularly toss some fresh, chopped rosemary into your cooking. (Perhaps onto your wild-caught fish, organic vegetables and grass-fed meats, like lamb.)
You can also place fresh rosemary sprigs directly onto an outdoor grill to get the flavors into your food. (When I was young, I saw this technique used many times in southern France and Italy. I also tried it in the little Italian neighborhood where I lived when I was going to school in Philadelphia. In fact, on my last weekend in the City of Brotherly Love, I went outside, together with my future wife, and grilled all the meat left in my refrigerator with some rosemary, as a temporary farewell.)
Or—go ahead and throw some springs in a fire. Some studies suggest you get many of the powerful brain benefits by simply inhaling rosemary. (You can also add a few drops of rosemary essential oil to a diffuser for the same effect.)
Not only will the scent evoke relaxation and the taste boost flavor…it may also protect you against the latest COVID-19 variant and give your brain a boost, to boot! And that’s especially imperative, as the AD and dementia epidemic is a far greater concern for all of us than COVID-19.
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“Study: Rosemary May Protect Against COVID-19 and Alzheimer’s Disease.” Newsmax, 2/4/22. (newsmax.com/health/health-news/covid-dementia-herb-rosemary/2022/02/04/id/1055535/)
“Therapeutic effects of rosemary (Rosmarinus officinalis L.) and its active constituents on nervous system disorders.” Iran J Basic Med Sci. 2020;23(9):1100-1112. doi.org/10.22038/ijbms.2020.45269.10541