Tuberculosis prevention

HOW TO PROTECT YOURSELF AGAINST TUBERCULOSIS

Food and pulmonary tuberculosis

A good health and an adequate nutrition protects us against tuberculosis. Besides, a suitable diet improves patient's recovery. A good hydration and a rich-antioxidant food will help the tuberculosis' patient overcome this disease.

Hydration and tuberculosis

To keep the lungs in the best possible state of health implies to keep them properly hydrated. If, in addition to affecting the lungs, this infection is accompanied by fever, this will increase the need to eat and drink liquids to prevent dehydration.

To facilitate fluids in a consistent manner we can take a series of infusions. For example, an infusion of thyme, eucalyptus, etc. will provide the necessary liquid, but it will also supply antioxidant nutrients (depending on the type of infusion) and the intrinsic properties of each plant, which are beneficial to the respiratory tract and will improve the patient's symptoms. (See remedies for dehydration)

That is, for example, in the case of the infusion of eucalyptus, that provides hydration and polyphenols with antioxidant, antiseptic, balsamic, decongestant, respiratory, stimulant and expectorant properties.

Other ways to achieve a good hydration is eating foods with high water content such as fruits and vegetables or liquids such as soy milk, soups, broths, jellies, etc..

Antioxidants for tuberculosis

As the lungs are filtering organs dealing with many toxic particles residing in the air, we must try administering substances with antioxidant properties, to protect them and prevent premature aging caused by toxins. Thus, we recommend a diet rich in antioxidant vitamins and minerals and, if necessary, they can be ingested in higher amounts in the form of supplements.

We will ensure the provision of vitamin A in the form of carotene, vitamin C and vitamin E, and the contribution of minerals, especially selenium and zinc. Another substances that can contribute to our food by its antioxidant effect, are polyphenols, including flavonoids found, residing in foods such as fresh fruits and vegetables, some spices, etc.

Both vitamin A and some polyphenols such as quercetin, which is a type of flavonoid found in onions, garlic, leeks and other plants, are also attributed with anti-inflammatory properties. Furthermore, they will contribute with some other beneficial properties, (anti-coughing, antibiotic and antibacterial) In particular, garlic is considered one of the best effective antibiotics.

Supplementing vitamin C can be necessary because patients with tuberculosis have many losses of this vitamin.

Given the lack of appetite that is usually present in tuberculosis patients, an easy way to ingest may antioxidants in a comfortable and effective way is by means of ingesting a lot of liquefied vegetables and fruits.

How to solve the lack of appetite in tuberculosis patients?

Tuberculosis patients usually present lack of appetite. This wll usually cause decreased food intake, which, in turn, will entails a considerable weight loss and, consequently, patient malnutrition.

Poor nutrition also causes symptoms of fatigue and weakness, as well as significantly worsen the patient's health and diminishes his chance of recovery and overcoming the disease.

Therefore, we will try to make the patient's food as varied and nutritious as possible, in a smaller volume. That is, we will give the patient small amounts of very fragmented food during the day, divided into several doses (5 to 7 meals a day) However, each of these meals must be high in nutrients.

Fasting periods are completely prohibited for TB patients, since they are totally counterproductive.

punto rojo More information on tuberculosis diet and its natural treatment in the listing above

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