Cough, Cough, Sneeze! Cold or Flu?

Symptom

Cold

Swine Flu

Fever

Fever is rare with a cold.

Fever is usually present with the flu in up to 80% of all flu cases. A temperature of 100°F or higher for 3 to 4 days is associated with the flu.

Coughing

A hacking, productive (mucus- producing) cough is often present with a cold.

A nonproductive (non-mucus producing) cough is usually present with the flu (sometimes referred to as dry cough).

Aches

Slight body aches and pains can be part of a cold.

Severe aches and pains are common with the flu.

Stuffy Nose

Stuffy nose is commonly present with a cold and typically resolves spontaneously within a week.

Stuffy nose is not commonly present with the flu.

Chills

Chills are uncommon with a cold.

60% of people who have the flu experience chills.

Tiredness

Tiredness is fairly mild with a cold.

Tiredness is moderate to severe with the flu.

Sneezing

Sneezing is commonly present with a cold.

Sneezing is not common with the flu.

Sudden Symptoms

Cold symptoms tend to develop over a few days.

The flu has a rapid onset within 3-6 hours. The flu hits hard and includes sudden symptoms like high fever, aches and pains.

Headache

A headache is fairly uncommon with a cold.

A headache is very common with the flu, present in 80% of flu cases.

Sore Throat

Sore throat is commonly present with a cold.

Sore throat is not commonly present with the flu..

Chest Discomfort

Chest discomfort is mild to moderate with a cold.

Chest discomfort is often severe with the flu.

We hope all of our DVO readers will be healthy this season, but just in case, there is nothing like some good old-fashioned hot soup to make you feel all better!

Vegetable Chicken Noodle Soup
Serves 4

1½ tablespoon olive oil
1 chopped onion (optional)
2 cloves garlic, minced (optional)
1 cup chopped celery
1/2 cup chopped red bell pepper (optional)
2 quarts water
2 cups chopped carrots
4 chicken bouillon cubes
1/2 teaspoon thyme
1/2 teaspoon salt
2 cups uncooked, large egg noodles
2 cups diced cooked chicken breasts
2 cups frozen green petite peas
2 tablespoons cornstarch

1. In a large pot, over medium-high heat, add olive oil. Saute onion (optional), garlic (optional), and celery for 2 minutes.
2. Add red bell pepper (optional), water, carrots, chicken bouillon cubes, thyme, and salt. Bring to a boil.
3. Add egg noodles. Cook 8 minutes until noodles are tender.
4. Add diced cooked chicken and peas. Simmer for 10 minutes.
5. Mix cornstarch with 2 tbsp water and stir into soup. Simmer for 5 to 10 more minutes.
6. Serve and enjoy!

Download this recipe.

Easy Soup
Serves 4

Oil
1 1/2 cups pasta noodles
1 large tomato, chopped
2 or 3 cloves garlic, diced
1 small can tomato sauce
Water
Chicken bouillon cube(s)
Diced raw potatoes, optional
Diced raw chicken, optional

Add small amount of oil to a medium frying pan to coat bottom. Heat and add uncooked noodles. Gently fry noodles until golden, then add garlic and tomatoes. Continue cooking for 1 minute. Add tomato sauce, stirring continually. When mixed completely, add enough water to completely cover noodles. Add bouillon cubes, and potatoes and/or chicken, if using. Allow soup to come to a boil; cover and reduce heat to low. Continue cooking about 10 minutes, or until noodles and potatoes and chicken (if using) are cooked.

Download this recipe.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

OTHER GREAT ARTICLES
• Pumpkin - So Good For Us and So GOOD!
• Gluten-Free Diet
• Good Advice!
• Cook'n Club Cover Page