We’re being told to brace ourselves for round two of the H1N1 virus – otherwise known as the swine flu.

This is true. Yet, the good news is the U.S. is better equipped to confront the next go round with the virus – we know it’s coming, are more aware of the symptoms and necessary precautions to take, and the Food and Drug Administration has even approved four vaccines against the 2009 H1N1 flu virus. See release.

Still, H1N1 is a reality that needs to acknowledged and prepared for in the very near future, as flu season starts Oct. 4.

Like I said, a slew of measures for preventing the infamous H1N1 disease – namely the same steps you’d take to ward off the common flu – have been outlined by the Centers for Disease Control and Prevention, President Obama and doctors and scientists, alike.

The CDC’s three primary steps are:
- Get a flu vaccine.
- Practice everyday preventative measures, such as frequently washing hands with soap and water (I heard on NPR you should wash for as long as it takes to recite the ABC’s), cover your mouth and nose when you sneeze and cough, avoid other sick people and others.
- Take flu antiviral drugs, if suggested by your doctor.

However, you can take matters into your own hands by eating foods known for their antiviral abilities, such as California heirloom garlic.

California heirloom garlic, also regarded for its antioxidant, antibacterial and antifungal properties, has a high concentration of valuable oils and nutrients – including potassium, zinc, phosphorous, iron, allicin, manganese, selenium, Vitamin B and C and others – which research suggests make the herb an effective flu combatant.

When choosing garlic for healthful purposes, however, ensure it’s California grown, as California heirloom garlic has proven to contain stronger levels of these aforementioned nutrients than Chinese, Mexican and Argentine garlic, according to brix and allicin tests conducted by the National Food Laboratory.

To determine a California origin, look for the Christopher Ranch label, or pick a bulb that has its roots intact, is more off white in color and boasts rounder bulbs.

Now, we are are, by no means, suggesting that eating California heirloom garlic will avert the swine flu. We’re simply informing that it’s an easy, flavorful and inexpensive move to bolster your own health.

A clove a day just might help keep the doctor – and swine flu – away.