In this article, learn more about Nutrition In Tularemia. Useful and harmful foods and products for tularemia..
Tularemia is an infectious disease that affects the skin, lymph nodes, eyes, lungs and pharynx. In patients with severe intoxication of the body.
The cause of the infection is a bacterium called Francisella tularensis , which is extremely resistant to external factors. The incubation period is from 1 to 30 days, but most often lasts from the third to the seventh day.
The nutritional principles of tularemia are determined by the type and course of the disease. However, regardless of the form of the disease, the menu should provide the body with vitamins. They will fight the infection, strengthening the body and eliminating intoxication.
The products consumed should be rich in vitamins C and B (in particular B1, B2 and B12).
To be consumed: nuts, legumes, porridge (wheat, oats, millet, barley and buckwheat), pasta from wholemeal flour, wheat germ, beef liver, garlic, horseradish, cinnamon, seafood, chicken, pomegranate, buckwheat, peppers (both sweet and hot), yellow cheese, rabbit meat, eggs, skimmed sour cream, all kinds of cabbage, onions, cucumbers, lemons, bananas, pears, apples, carrots, spinach, lettuce, raspberries, strawberries, rose hips, blackcurrants, cherries, honeysuckle, oranges, kiwis, vegetable fats.
Meals should be divided into small portions. The dishes should not be greasy and greasy, it is best to steam them.
All banned products complicate the work of the stomach and would prevent the entry of vitamins into the body, will also increase intoxication, will form plaques.