In this article, learn more about Nutrition In Laryngitis. Nutrition in laryngitis.
Translated from the ancient Greek language, the term "laryngitis" means larynx and defines the vulnerable part of the body in infection. The development of the disease begins with inflammation of the laryngeal mucosa, swelling of the vocal cords. If the beginning of the trachea is affected, then the problem is defined as laryngotracheitis.
Most often laryngitis develops against the background of colds, as a consequence of breathing through the mouth when it is impossible or difficult to breathe through the nose.
Another factor is the damage or strong tension of the vocal cords (they are possible after shouting and a long period of speaking). The risk groups include people whose profession is directly related to active speech activity - teachers, announcers, singers, actors.
No less dangerous for the larynx are dry and particulate air, smoking, alcohol abuse, and too hot or cold foods and beverages.
Adolescents are also at risk, as the disease is often seen during puberty, when a voice mutation occurs.
The rapid development of laryngitis provokes bacterial flora in scarlet fever, whooping cough, diphtheria.
There are chronic and acute forms of the problem, which are classified according to the duration of its course, the rate of development and remission.
Successful treatment of the problem depends not only on medication, but also on following a special diet.
It should not be forgotten that the consumption of hot or cold foods and drinks is harmful. Do not use spices.
It is important to know that these dietary recommendations are general. Each case requires an individually prescribed diet by a doctor.
Proper therapy means a comprehensive approach to treating the disease, so the products consumed should not be neglected.
It is good that the dishes are not fried and greasy, and that the meat and fish are steamed.
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