Food against coronavirus: hoaxes are very harmful to health

 

There are foods that strengthen the defense, but not against the virus.
EXCERPT

IN Scientific evidence does not support that any product group protects against covid-19, but yes, some hoaxes and half-truths, such as the disproportionate intake of micronutrients such as vitamin D or iron, can be particularly harmful to health.

Neither garlic nor ginger prevents infection; the properties of zinc, which is found in many foods, do not prevent contamination; probiotics, which have been shown to be highly effective against multiple infections, do not improve the treatment of the disease.

In recent months, numerous medical societies and organizations, as well as specialists in the field of nutrition and endocrinology, have received reports lay the foundations for the most appropriate diet during pandemic and try exorcise numerous hoaxes what a swarm about it.

Maria Barado, Nutrition and Dietetics Specialist, highlighted this lack of scientific evidence and noted that microbiota or gut flora has been shown to contribute to worsening disease symptoms and therefore it is important that he is in the best possible condition.

When information is reported about the supposed protective effect of food against any pathology, it is not taken into account that it may be harmful. for those suffering from an underlying medical condition and who believe that food can make the situation worse, ”Maria Barado, professor of nutrition at La Rioja International University, told EFE.

The Spanish Nutrition Association and the General Council of the Official Associations of Dietitians-Dietitians have concluded that the consumption of certain foods or a certain diet “cannot prevent the risk of infection from healthy people, and in patients, a diet can only help in eliminating the symptoms of the disease itself, but in no case cure it. ”

And these organizations point out that healthy eating, understood as “sufficient, complete, balanced, satisfactory, safe, adapted to the visitor and the environment“is a recommendation that the entire population should pay attention to, as well as people affected by COVID-19 with mild or asymptomatic symptoms.

Maria Barado emphasized in this sense that there are seven main recommendations that will benefit a healthy diet: moisturizing; five servings of fruits and vegetables a day; increase consumption of whole grains and legumes; consume low-fat dairy products; Eating animal protein, especially lean meats, fatty fish, eggs, or cheeses increase your intake of nuts and olive oil; and avoid pre-cooked meals.

Among the recommendations that have been published in recent months that he believes may be more hazardous to health, he mentions the consumption of vitamin D or iron associated with “lactoferrin” without a professional prescription and it has been observed that the consumption of these micronutrients can cause accumulation in the body, which leads to harmful effects.

Barado recalled that vitamins and minerals are needed to strengthen the immune system and the fact that fruits and vegetables are the main sources of them has influenced the preference for those that are “seasonal”, and also insists on the importance of milk and its derivatives as sources of protein and calcium.

Unverified information ”may harm human health. “Because you can act against the pathology that a person had before,” the teacher warned, pointing out how people’s perception of what a “healthy diet” has changed and how this concept has changed. It has adapted to new opportunities in other markets.

Until the prevailing tendencies towards limiting the consumption of certain foods, diets that involve the exclusion of certain foods and even intermittent fasting, the specialist noted that he emphasized the importance of refusing information “without any scientific rigor” in order to avoid situations that could jeopardize people’s health.

Be the first to comment

Leave a Reply

Your email address will not be published.


*