There are two main schools of thought on germs, microbes and viruses.

Germ theory blames the germs for the disease. 

​Clean the Tank theory, otherwise known as Terrain theory, says the disease is coming from the environment.  The germs are REACTING to the toxic overload.

In Clean the Tank theory, we focus on cleaning up our internal environment rather than blaming the germs.

This means taking personal responsibility for our health.  It can be complicated.

Germ theory appeals to our laziness.  We find a scapegoat and then we don't have to take any responsibility for the situation.

If a person is getting colds and flus often, they might consider what they are ingesting.  Fast food?  Junk food? Processed foods?  Chips, pretzels, boxed cereal, cheesy puffs?  Low-fat milk?  Coffee and donuts?

Or are we eating a nutrient dense Weston Price diet?  It's obvious what is the real cause.

I suggest taking a gander at Nourishing Traditions.  It can save America.

Nutrient dense diets help protect from toxins.

Saturated fats help protect the electrical "wiring" within the body and from damage by toxins.  Also bone/gelatin broths that provide glycine, fat soluble vitamins, pasture raised butter, organ meats, and fermented foods help protect from toxins.

According to Terrain Theory, the main causes of disease are toxins/pollutants and nutrient deficiencies.

Here we see the many kinds of toxins that certain bacteria can secrete, which causes an immune response.  Some toxins can be fatal.

The body occasionally removes these toxins as necessary.  Toxins in our food, water and air, plus medications, vaccines (metals, adjuvants, aborted fetal tissue, animal tissue), smoking, pollution, pesticides, alcohol abuse, all add to a toxic inner terrain. 

Nutrient dense diets with pasture raised animal fats, gelatin broths and organ meats help protect against toxic damage to cells.

Lacto-Fermented apples, veggies and grains

Lymphocytes need good whole-food nutrition and clean water.

After cooking up a turkey in the oven, I use the carcass to make several quarts of broth.  Afterwards my dog gets to enjoy some of the softened bones (being careful of the sharp pointy ones).  Nothing goes to waste.

I boil the mixtures first with sugar to help extract the juices, then cool and finally ferment with kefir until it's ready in about just a few days to a week on the counter.  Then move to the fridge to keep cold and ready to go.  You can see I added some anise to the ginger ale and also fresh turmeric root.

I used water kefir to ferment the herbs and spices.  It doesn't quite have the flavor of root beer that I remember from A&W as a kid, which is artificially flavored.  It is the real deal.  I found that mint, birch bark, sarsaparilla, and vanilla give it that root beer flavor.  There are some good recipes out there.  I'm still perfecting it but it came out good enough to drink.  You need at least a cup of dissolved sugar to get 1/2 gallon, I'd say.  I don't drink too much at a time because the herbs can be medicinal.  I enjoy a small shot at a time, or add some to an electrolyte beverage for dinner to aid digestion.  A little can go a long way.  Along with root beer, I have plenty of ginger ale on hand, plus beet kvass and pickled egg juice.  I have many different fermented beverages to choose from.