Corona Nutritional Management
Although mere intake of good food cannot cure coronavirus many foods have potential to boost immunity and helps in preventing against viral infections
Eating soluble fibre boosts the production of a protein (interleukin-4), which in turn stimulates the infection-fighting cells (T-cells) in the body. In the digestive tract, soluble fibre undergoes fermentation, and upon reaching the large intestine, it is broken down by the gut bacteria into short-chain fatty acids (SCFA), which enable the movement of immune cells. Fruits, veggies, seeds, dals, etc. are good sources of soluble fibre.
The leaves of tulsi, neem and curry patta are valuable additions. Other leafy vegetables are also of great value. Tea is also a leaf and plays a role in disease prevention. Green tea, black tea are good options.
Among the fruits, the (amla) and all other berries are valuable. The citrus fruits of the season, figs, dates, pear, apple, pomegranate and raisins, should be included on the menu whenever possible.
Legumes and dals, particularly those with the outer covering intact, such as channa, mash, lobia, soy, beans and peas, are of great value.
Nuts and seeds like almond, flaxseed, sesame, chia, poppy, watermelon, sunflower and mustard are worthwhile additions to the diet.
Black cumin seeds (kalonji) and its oil has been described by scientists as nourishment for the immune system.
Garlic is another powerful agent, but the beneficial properties of garlic are destroyed upon cooking, so adding garlic to salads, chutneys and dips, is the best way to consume it. Black pepper, cinnamon and fenugreek are other spices of immense value. Fenugreek seeds can be soaked, sprouted and added to salads, in addition to its regular use in cooking. It is good to be reminded about the critical role of good bacteria in immunity-building. Get your daily dose from dahi, lassi, buttermilk, raita and fermented foods.