Tonsillitis is an inflammatory condition of the tonsils which lie one on each side of the throat. This inflammation occurs due to infection of tonsils. Tonsils are often swollen during this tonsil infection. It is a common childhood problem, tonsillitis is common in children under ten years of age, although it occasionally occurs in young adults. When it occurs in adulthood the symptoms are usually more severe. Parents may try natural remedies for tonsillitis in children first before opting for antibiotics or other conventional medicines
As part of the lymphatic system, tonsils are a vital component of the immune system. They are our first line of defense against potentially harmful bacteria and viruses that may enter the body via the nose and mouth. They fight off infections, particularly infections of the upper respiratory tract. Tonsils are present to protect the upper respiratory tract from infection by trapping and destroying microorganisms. In the process, sometimes they too become infected by the micro organisms.
Symptoms of tonsillitis
The throat becomes swollen and inflamed and there is often difficulty in swallowing. Fever, headache, earache and swollen neck glands are other possible symptoms & signs. If symptoms persist for more than 24 hours or if there is pus visible on the tonsils, consulting an ENT specialist is essential.
Natural remedies for tonsillitis in children
Try these natural remedies if your baby or child is suffering from swollen tonsils, also know as tonsillitis. Try these remedies along with immunity boosting supplements and herbs for quick relief. Remember that natural remedies will often take a little longer to work, so be patient
Garlic honey paint
Make a paste of garlic cloves. smear it on a piece of cotton wool. warm it on a low flame and squeeze the juice. Add equal quantity of honey and swab the inflamed tonsils with this juice for prompt relief.
Milk with Turmeric and Black pepper
A glass of warm milk, well mixed with a pinch of pure turmeric powder and black pepper powder is taken twice a day for 10 days.
Ginger and Turmeric
Turmeric and ginger are powerful anti-inflammatory spices and can easily be integrated into your diet or taken in capsule form. For more serious cases, it’s probably a better idea to take 400 to 600 mg daily of the dried spice as a supplement in capsule form. You can also use them to spice up your dishes or use the fresh ginger to make tea.
Echinacea or goldenseal
Take an echinacea and goldenseal tincture. Echinacea boosts the immune system, while goldenseal has antibiotic, anti-catarrhal, anti-infective, anti-inflammatory properties.
Build immunity with Cinnamon tea
along with the above mentioned home remedies for natural tonsillitis treatment, try the immunity boosting cinnamon, big raisin and fennel seeds tea. Add a pinch of fennel seeds, and cinnamon powder along with 2-3 big raisin to a cup of water and let it simmer for 15 minutes on low to medium heat. Serve it hot to adults. For babies and children suffering from tonsillitis, let it cool down to room temperature and then give 2-3 tea spoons every couple of hours. Adults should take this tea three times a day
Omit sugar from your diet, it suppresses immune system, as well as depleting the body of vital minerals and vitamins. Sugar consumption has also been shown to reduce the body’s ability to fight viruses and infection. If you need your sweet fix, take a spoonful of honey, as it is said to have many health benefits, including antiviral, antibacterial and anti-inflammatory properties.
Drink fresh vegetables juice
Drink fresh vegetable juice—made from carrots, cucumbers, beets and celery—with a little fresh ginger, which will alkalize your body and is an excellent tonic for tonsillitis.
Limit Dairy products
Cut out (or at least cut down on) dairy products. Many people lack the enzyme to digest lactose, and because of their high fat content, milk, cheese and other dairy products can cause a buildup of mucous in the throat and lungs, creating conditions for infection and inflammation.
Say no to processed foods
Cut out all processed and refined foods as well as fast foods. Try to find time to cook wholesome meals, focusing on whole grains, vegetables and proteins such as fish and legumes.
Try Miso soup
Miso is a paste made from soybeans that have been fermented with salt and koji, which are grains (mainly rice but also barley) that have been fermented with mold cultures. The miso is aged in cedar vats for one to three years. (The longer the fermentation process, the darker and stronger flavored the resulting miso.)
Miso is high in enzymes that can promote healthy digestion. However, in order to get the benefits of the enzymes, you need to make sure that the miso is unpasteurized. Miso is also an excellent vegetarian source of protein, is high in minerals and is a good vegetarian source of vitamin B12, which is otherwise found mainly in animal foods.
Common types of Miso
- Genmai miso is made from brown rice and soybeans. It is traditionally fermented for up to 18 months, has a red color and has a nice mellow flavor. It is a good miso for everyday use to flavor soup and stews.
- Mugi miso is made with barley and soybeans. It has a hearty, yet mellow flavor and is usually my first choice for my daily miso soup.
- Hatcho miso is a strong, dark miso made from soybeans and used for flavoring hearty dishes. It is fermented for up to three years and is highly revered in Japan for both its medicinal properties and robust flavor.
- White miso, also known as shiro miso, is a lightly colored miso with a milder flavor. It is made with 60 percent rice koji and 40 percent soybeans, so it is higher in carbohydrates and sweeter than other misos. White miso is only fermented for about two weeks and it also has a shorter shelf life—up to two weeks at room temperature and two months refrigerated. It is used mainly to season lightly colored soups or stews or as an addition in salad dressings or marinades.
- Natto miso is made from a combination of soybeans, ginger, kombu seaweed and barley malt. It has a unique savory yet sweet flavor and is used more as a chutney or relish.