Coronavirus and cold symptoms outlined by Dr Amir
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The phrase ‘starve a fever, feed a cold’ suggests that you should eat less to beat a fever but prioritise nutrition and eat more calories when you have a cold. This phrase is almost unquestioned, with most Brits swearing by the old adage whenever they or their loved ones are poorly. However, it might not be as foolproof as you’d think.
‘Starve a fever, feed a cold’ is a totally misleading rule, according to the experts at Vicks.
The idea that you should eat less when you have a fever but more when you have a cold is a myth.
The team at Vicks said: “Forget you ever heard this cold symptom saying.
“Whether you feed a cold or starve a fever makes no difference to your cold and flu symptoms.”
What you eat and drink when you’re sick can change how you feel while you’re recovering, but it won’t speed up your recovery time.
Vicks’ experts said: “The old wives tale that you should starve a fever and feed a cold doesn’t have a hint of truth to it.
“Only one thing is certain: your body needs proper nutrition at all times, but especially during cold and flu season.”
So, what you eat and drink is important and you should never starve a fever (especially if you feel well enough to have a healthy appetite).
The most important thing with sickness, particularly if you have a fever, is to stay hydrated.
The Vicks site says: “The typical cause of fever is the onset of infection, so you need to have plenty of liquids on hand to prevent dehydration.
“Try chicken soup and a glass of water for a nourishing, easily digestible meal.”
“Proper nutrition and a trusted cold or flu medicine can keep you going throughout your busy day.”
Starving is never the correct answer, and WebMD points out that “when you eat a good-for-you, well-balanced diet, many other things fall in place that keeps your body working well.
“Foods that are rich in nutrients help fight infections and may help prevent illness.”
The following types of food are great for beating colds and fevers:
Foods rich in antioxidants, glutathione, protein and bioflavonoids
- Apricots
- Apples
- Asparagus
- Almonds
- Beef liver
- Beets
- Broccoli
- Beans
- Brussels sprouts
- Cantaloupe
- Cabbage
- Cauliflower
- Carrots
- Chicken (skinless)
- Corn
- Cod-liver oil
- Garlic
- Guava
- Hazelnuts
- Kale
- Kiwi
- Lobster
- Legumes
- Mangoes
- Mustard and collard greens
- Nectarines
- Orange juice
- Peaches
- Pink grapefruit
- Pumpkin
- Papaya
- Peanut butter
- Pepper (red, green or yellow)
- Squash (yellow and winter)
- Sweet potato
- Spinach
- Soy
- Salmon steak
- Sunflower seeds
- Strawberries
- Tangerines
- Tomatoes
- Watermelon
- Lemons
- Limes
- Oranges
- Green peppers
- Cherries
- Grapes
- Red and yellow onions
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