Flu/Influenza
Influenza, aka “the flu” is a highly contagious viral infection of the upper respiratory tract. These viruses cause acute infection of the throat, nose, bronchial tubes, lungs, and middle ear. The virus enters the body through mucus membranes in the nose, eyes, or mouth. Up to 36,000 Americans die each year of influenza and about 200,000 are hospitalized. Vaccinations are only partly successful because more than 200 different types of viruses can cause colds and flu.
Flu symptoms are similar to the common cold including body aches, cough, fatigue, headache, hot and cold sweats. Often, a fever develops and dryness of the throat and coughing occurs. Flu can also cause nausea, vomiting, weakness, and a loss of appetite. The flu lasts for up to 12 days or more, followed by a week or more of residual coughing and fatigue.
Some essential and important nutrients in helping with influenza include the following:
- Vitamin A – powerful antioxidant and immune booster
- Vitamin C – strengthens the immune system
- Zinc - immunostimulant
- Garlic - has antiviral and antibacterial properties
- L-Lysine – aids in fighting viral infection and preventing cold sores
- Colloidal silver – promotes healing, good for viral infections
- N-acetylcysteine – thins mucus and aids in preventing respiratory disease
Some herbs that may be helpful in curing and preventing influenza include the following:
- Alfalfa – has minerals and chlorophyll
- Aloe Vera, Bilberry, Boswellia and turmeric, Cat’s claw – reduces inflammation
- Horsetail – heals and repairs bones and connective tissue
- Olive leaf extract – eases inflammation and helps with bacterial infection
Some recommendations for preventing and helping with influenza include the following:
- Eat a diet composed of 75 percent raw foods; drink plenty of liquid
- Limit saturated fats and salt
- Avoid cola, sugar, white flour products, and junk foods