Wednesday, 27 November 2013

Upper respiratory tract infection – The Diet

Respiratory Disease is defined as medical conditions which affect the breathing organ and tissues including Inflammatory lung disease, Obstructive lung diseases, Restrictive lung diseases, Respiratory tract infections, trachea, bronchi, bronchioles, alveoli, the nerves and  muscles breathing , etc,.
V. A. Upper respiratory tract infection
Upper respiratory tract infections are considered to be the infection of the airway above the glottis or vocal cords. This includes the nose, sinuses, pharynx, and larynx, including the infection of tonsillitis, pharyngitis, laryngitis, sinusitis, otitis media, etc,.
E. Preventions
E.2. Diet to prevent upper respiratory track infection
1. Green tea
In a randomized, double-blind, placebo-controlled trial of 200 healthcare workers conducted for 5 months from November 9, 2009 to April 8, 2010 in three healthcare facilities for the elderly in Higashimurayama, Japan, found that among healthcare workers for the elderly, taking green tea catechins and theanine may be effective prophylaxis for influenza infection(23).
2. Soy
The necessity of introduction soya-based food in a complex treatment of this infection as it enhances processes of detoxication, positevely influences on functional and structural state of the liver, reduces cytolysis, cholestasis symptomes, mesenchymal and inflamation reactions thus increases the tolerance of antimicobacterial agents, according to the study by leaded by Dr. Mel’nyk VP(24).
3. Garlic
In the study of a total of one hundred forty-six volunteers were randomized to receive a placebo or an allicin-containing garlic supplement, one capsule daily, over a 12-week period between November and February, showed that volunteers in the active group were less likely to get a cold and recovered faster if infected. Volunteers taking placebo were much more likely to get more than one cold over the treatment period. An allicin-containing supplement can prevent attack by the common cold virus(25).
4. Etc.
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