Viruses are particles too small to be seen with a light microscope. They are surrounded by a protein coat. They can reproduce themselves in living cells and cannot exist without ribosomes of the host cell, for they have none themselves. Viruses are responsible for smallpox, poliomyelitis, yellow fever and a number of lesser diseases like cold and influenza. The names given to viruses are in general descriptive, for example herpes viruses and poxviruses. They enter the body through air, water and food, scratches and wounds of the skin.
The foods we eat can determine whether the viruses present in the body are active or passive, starve or flourish, and thus do or do not cause disease. In case of the herpes virus, Richard S. Griffith, M.D., Professor Emeritus of Medicine at Indiana University Medical School, firmly believes that diet determines whether this virus grows, and causes trouble or remains dormant and harmless. It has been shown in lab studies, he says, that the amino acid argentine makes the herpes virus grow, and that the amino acid lysine stops its growth. He opines that lysine wraps itself around the cell, forming a barrier that the virus cannot penetrate.
FOODS THAT FIGHT VIRUSES
Cinnamon, Curd, Dill, Folic Acid Rich Foods, Garlic, Ginger, Grapefruit, Holy Basil, Lemon, Liquid Foods, Long pepper, Onion, Orange and Turmeric.
Cinnamon
The cinnamon is a popular condiment that grows on an evergreen, small and bushy tree in tropical countries. The dried leaves and inner bark are used all over the world as condiment. They have a pleasing fragrant odor and a warm, sweet and aromatic taste.
Cinnamon is an antiviral food and is useful in preventing and treating viral infections. A drink made from it has disinfectant properties. This drink is prepared by putting half a teaspoon of tincture, obtained from the bark of cinnamon tree, in 285 ml of hot water. Taken daily before going into crowded places, it protects against colds and influenza, when these diseases are prevalent in an epidemic form. It also gives a glow of warmth to the whole body.
Cinnamon is also regarded as an effective remedy for sore throat resulting from cold and influenza. One teaspoon of coarsely powdered cinnamon, boiled in a glass of water with a pinch of pepper powder and two teaspoons of honey can be taken as a medicine in the treatment of this condition. Two or three drops of cinnamon oil, mixed with a teaspoon of honey, also give immense relief.
Curd
Curd or yoghurt is a powerful antiviral food. One important reason for this is that it spurs activity of natural killer cells that are particularly vicious in attacking viruses. A daily 225 grams of yoghurt reduced colds and other upper respiratory infections in humans.
The use of curd has also been found beneficial in the treatment of hepatitis and jaundice. Excessive liberation of ammonia, which is one of the major causes of coma in hepatitis, can be prevented by liberal use of curd. The lactic acid organisms in the curd counteract the formation of ammonia. In jaundice, curd or buttermilk sweetened with honey, makes an ideal diet.
Dill
Dill is a green leafy vegetable and a culinary herb. It was known to the ancient Greeks and Romans. Dill leaves are stimulant. They are a soothing medicine and help improve the functioning of the stomach.
Dill possesses antiviral property and helps fight infection. The seeds of this plant are especially effective in infections like colds and influenza. About 60 grams of infusion of the seeds, mixed with honey, should be given thrice daily in treating these disorders.
Folic Acid Rich Foods
Foods rich in folic acid fight viruses. It is a vitamin of B group and is contained in green leafy vegetables and legumes. In interesting studies of women infected with a virus that can lead to cervical cancer. Charles Butterworth, M.D., at the University of Alabama, discovered that the virus was smashed in the presence of adequate supplies of folic acid.
He further explains that when folic acid is lacking, chromosomes are more likely to break at “fragile” point. This enables the virus to slip into the healthy cells’ genetic material, promoting initial changes that precede cancer. Those with low levels of folic acid in their red blood cells were five times more likely to develop such precancerous cell changes than those with higher folic acid levels.