Braving the Cold Weather? 5 Ways To Protect Your Voice During Winter Outdoor Activities

Whether you are a weekend warrior on the slopes or heading out to watch Sunday night football, even a few minutes of exposure to cold winter temperatures can be harmful on your pipes.

So, if you are planning on heading out in this upcoming cold snap, venturing to a football game or hitting the high altitude Rocky Mountain resorts, you should definitely pay attention.

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SUPERFOODS – The Many Health Benefits of Garlic For Your Voice & General Health

Garlic is good for your voice? YES.

Allium sativum, commonly known as garlic, is the bulb of a plant in the lily family and a species in the onion genus, Allium.

Health Benefits of Garlic

According to historians, garlic was once considered an aphrodisiac in India — despite the foul odor.

For centuries, garlic has been considered a superfood and put to use as a potent organic remedy for everything from preventing cancer to reducing blood pressure and fungal infections. Ancient Egyptians even used it as currency.

When consumed on a daily basis (in the recommended daily amounts), this ultra-flavorful member of the onion family can help keep your voice and body healthy enough to fight everything from the common cold to vampires…so the legend tells says.

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Although the oil pulling fad seems relatively new, it is actually an ancient Ayurvedic Indian tradition. The practice of oil pulling has been used for thousands of years to improve oral and systematic health, treating everything from sore throats and migraines to gum disease and asthma.

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Bronchitis on Tour? Fight it at the After Party with These Super-Fruit Recipes


Bronchitis is a singer’s nightmare. But unfortunately, when you’re on the road-the show (and the party) must go on. Taking your doctor subscribed medicine is a must, but we all know that sometimes you need to keep up appearances…and a bottle of cough medicine cocktail isn’t always on the menu at the after party.

If you are fighting a sore throat, cold, or nasty bronchitis, try this organic and sneaky trick to keep your symptoms down and spirits up.

The secret? Pineapple juice.

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Fresh pineapples and pineapple juice contain bromelain, a powerful protein-digesting, or proteolytic, enzyme that reduces muscle and tissue inflammation, fluid retention in the nasal membranes (for allergy or sinusitis sufferers) and can even be used to aid in digestion.

If you experience any symptoms that are indicative of bronchitis, consult a physician. But for good measure, increase the amount of pineapple juice in your daily diet to ease the inflammation and coughing.

Pineapple juice is particularly handy if you need to keep up appearances and be social. Order a cheeky NON ALCOHOLIC pineapple cocktail from the bar and nobody will know the difference.

Here are some of our favorites:


Bay Teeze

•1 & 1/2 oz. non-alcoholic peach schnapps
•3 oz. pineapple juice
•6 oz. cranberry juice
Mix all ingredients together and garnish with slice of lime and strawberry.



•6 oz. cranberry juice
•6 oz. pineapple juice

Pour, mix, enjoy.


Banana Shake

•1/2 banana
•3 oz. pineapple juice
•3 oz. orange juice

Combine all ingredients in a blender filled 1/2 with ice and serve in a large glass. Garnish with banana slice.


RELAX! Vocal Relaxation Techniques

Just like the muscles in your body, your voice also needs to be exercised regularly.

And just like your full body workout, you should properly warm up your vocal chords and supporting muscles to keep your voice performing at peak condition.

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Vocal Health Tip—Limit Your Caffeine Intake

For professional vocalists or public speakers, caffeine may seem like a necessary evil to help you keep up with your busy schedule. However, caffeinated drinks have a tendency to cause dehydration, which can leave the mouth, throat and vocal chords dry and parched — NOT good for professional voice.
Caffeinated beverages can also aggravate acid reflux, which is extremely harmful to your professional voice. Acids leaving the stomach and traveling up through the esophagus to the larynx can cause a condition called laryngopharyngeal reflux, or LPR. LPR causes chronic cough, sore throat and other symptoms that can lead to voice disorders.


Laryngopharyngeal reflux (LPR) is comparable to — GERD — that results from the contents of the stomach backing up (reflux). The symptoms of LPR are often different than those that are typical of gastroesophageal reflux disease (GERD).
With laryngopharyngeal reflux, you may not have the classic symptoms of GERD, such as a burning sensation in your lower chest (heartburn).

Stomach acid that pools in the throat and larynx can cause long-term irritation and damage to your voice. Without treatment, it can be serious.
In infants and children, laryngopharyngeal reflux can cause:
• Narrowing of the area below the vocal cords
• Contact ulcers
• Recurrent ear infections from problems with eustachian tube function
• Lasting buildup of middle ear fluid

Silent reflux can scar the throat and voice box, and increase risk for cancer. Additionally, silent reflux may irritate conditions such as asthma, emphysema, or bronchitis.

Common symptoms include:
• Excessive throat clearing
• Persistent cough
• Hoarseness
• A “lump” in the throat that doesn’t go away with repeated swallowing
• A sensation of postnasal drip or excess throat mucus
• Trouble swallowing
• Trouble breathing
• Sore throat

If you think you may have the symptoms for Laryngopharyngeal Reflux or are concerned about acid reflux effecting or damaging your throat and/or vocal chords, contact the Colorado Voice Clinic to make an appointment: 303.844.3000

Elderberries- Nature’s Most Potent Anti-Viral Fruit

ELDERBERRY- The anti-viral superfood to help you fight the flu and respiratory inflammation this season.

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Health Benefits of Elderberry

Immune Boosting
Anti-Oxidant Boost for fighting viruses/cancer
Flu Fighter

Compounds in Elderberries 

Anthocyanin – A specific class of immensely powerful anti-oxidants.
Vitamins – Vitamins C, E and A.

Carotenoids – Organic compounds that exhibit anti-oxidant properties.

Antioxidants – Flavonoids and organic pigments that rid the body of free radicals and protect from cellular damage.



Here is a delicious way to get elderberry into your diet:


Elderberry jelly made from wild elderberries, foraging tips and step-by-step instructions.

Do not double this recipe. Make one batch at a time.
Yield: Makes 5 8-ounce jars.
3-4 lbs ripe (not green) elderberries (after de-stemming)
1/4 cup freshly squeezed lemon juice
1 packet MCP pectin*
4 1/2 cups white granulated sugar
1/4 teaspoon butter

*If using a different brand of pectin, follow ratios on package instructions for making blackberry jelly.


1 Rinse elderberry clusters thoroughly. Working over a large bowl, work on one small cluster at a time, gently raking your fingers across the clusters to dislodge the berries from the stems. Only use berries that are completely blue or black. Do not use green berries or partially green berries as they are not ripe. For each batch of jelly, collect 3 lbs of de-stemmed elderberries. Once de-stemmed, rinse again.

2 Place berries in a large pot and crush with a potato masher to release some of the juices. Turn the heat to medium and continue to crush as the mixture heats up to a boil. Once it reaches a boil, reduce the heat to a simmer and let it simmer for 10 minutes. Remove from heat.

3 Place a large fine-mesh sieve, or 4 layers of cheesecloth, over a pot. Slowly transfer the mashed berries and juice over the sieve to strain the juice out into the pot. Let strain for several hours.

4 Prepare jars for canning. You’ll need 5-6 8-ounce canning jars and lids. Rinse out the jars and place on a baking sheet, top up, in the oven. Heat for 10 minutes at 200°F to sterilize the jars. To sterilize the lids, bring a kettle of a couple cups of water to a boil. Place lids in a shallow bowl and pour the boiling water over them.

5 Measure out the juice. You will need 3 cups of juice to make one batch of jelly if using MCP pectin, 3 3/4 cups of juice if using SureJell pectin**. Any amount more than that you can reserve for making syrup, or add to another batch for jelly. Place 3 cups of juice into a large, wide pot (8-quart). Add the lemon juice and pectin.

6 Bring to a boil. Add 4 1/2 cups sugar and 1/4 teaspoon of butter. Stir with a wooden spoon. Bring to a boil again. Watch the pot as the mixture will foam up considerably. As soon as the mixture reaches a rolling boil that you cannot diminish by stirring, watch the clock. At exactly 2 minutes, remove from heat and pour mixture into canning jars to 1/4-inch of headspace from the rim.

7 Wipe rims with a damp paper towel. Place lids on jars and rings to secure. If you want, to ensure a good seal and to protect against mold (any potentially harmful bacteria will already be destroyed by the sugar concentration of the jelly), you can process the jars in a water bath for 5 minutes. To do so, put a steaming rack at the bottom of a large, tall pot. Fill the pot halfway with water (enough to cover jars with an inch or two of water when in the pot), bring to a boil, gently place the jars in the pot (helps to use a jar lifter, tongs, or be wearing rubber gloves), boil for 5 minutes, and remove.

Let cool. As the jelly cools you should hear a popping sound as the lids seal.

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