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What to eat and drink before and after a flu shot

What to eat and drink before and after a flu shot

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During the Flu: The Most Critical Phase

When you are actively sick, your appetite will likely be low. The primary focus should be on hydration and getting calories in whatever form you can tolerate.

What to DRINK (Hydration is Key):

  • Water: Essential. Sip consistently throughout the day.
  • Electrolyte Solutions: Pedialyte, Liquid IV, or even diluted sports drinks can help replenish sodium, potassium, and other electrolytes lost through sweat and fever.
  • Broth and Bone Broth: Savory, hydrating, and provides electrolytes like sodium. Bone broth adds the benefit of collagen and some protein, which can be soothing and supportive.
  • Herbal Teas: Ginger tea (settles nausea), peppermint tea (clears sinuses, soothes stomach), or chamomile tea (promotes rest). Add honey and lemon for extra soothing properties and a calorie boost.
  • Diluted Juice: Mix 50/50 with water to provide some sugar for energy without overloading your system.

What to EAT (When You Can):

Focus on the “BRAT” diet if your stomach is upset, but don’t stay on it long-term.

  • Bananas: Easy to digest, provide potassium, and provide energy.
  • Rice (White): Plain white rice is bland and binding, which can help with diarrhea.
  • Applesauce: Provides pectin, which can help with diarrhea, and easy calories.
  • Toast (White): Plain, dry toast is easy on the stomach.
  • Other Good Options:
    • Plain Crackers or Pretzels
    • Boiled Potatoes (without butter)
    • Plain Oatmeal or Cream of Wheat
    • Chicken Noodle Soup: The classic for a reason—it provides fluids, electrolytes, and easy-to-digest protein and carbs.

🍎 After the Flu: The Recovery Phase

Once your appetite returns and symptoms subside, your body needs to rebuild and repair. Focus on nutrient-dense foods.

What to DRINK (Continue Replenishing):

  • Water: Keep hydration a priority.
  • Smoothies: An excellent way to pack nutrients. Blend greens (spinach), fruit (berries, banana), protein (Greek yogurt, protein powder), and a healthy fat (avocado, chia seeds).
  • Milk or Fortified Plant-Based Milks: Provides protein, calories, and nutrients like Vitamin D.

What to EAT (Nutrient-Dense Foods):

Prioritize protein, healthy fats, and colorful fruits and vegetables to replenish vitamin and mineral stores.

  • Lean Protein: Your body uses protein to repair tissues and make new immune cells.
    • Examples: Grilled chicken, fish (like salmon, which also has anti-inflammatory omega-3s), eggs, tofu, and lentils.
  • Fruits and Vegetables: To restock on vitamins, minerals, and antioxidants.
    • Examples: Citrus fruits (Vitamin C), berries (antioxidants), leafy greens (iron, folate), and sweet potatoes (Vitamin A, beta-carotene).
  • Probiotics: To replenish the healthy gut bacteria that can be disrupted by illness.
    • Examples: Yogurt, kefir, kimchi, sauerkraut, and kombucha.
  • Healthy Fats and Complex Carbs: For sustained energy.
    • Examples: Avocado, nuts, seeds, whole-grain bread, brown rice, and quinoa.

🛡️ Before the Flu: The Prevention Phase

A strong, well-nourished body is better equipped to fight off viruses. There’s no single “magic” food, but a consistent, balanced diet is your best defense.

What to EAT & DRINK for a Resilient Immune System:

  • Colorful Fruits & Vegetables: Aim for a “rainbow” to get a wide array of vitamins and antioxidants.
  • Lean Proteins: Essential for building immune cells. Zinc, found in seafood, poultry, beans, and nuts, is particularly important for immune function.
  • Vitamin C-Rich Foods: Supports various cellular functions of the immune system.
    • Examples: Citrus fruits, bell peppers, strawberries, and broccoli.
  • Vitamin D Sources: Crucial for immune health.
    • Examples: Fatty fish (salmon, tuna), fortified milk, and eggs. Sunlight is the primary source.
  • Stay Hydrated: Proper hydration is essential for all bodily functions, including the circulation of immune cells.

✅ Quick Summary Table

PhasePriorityTop Food & Drink Choices
Before (Prevention)Immune SupportColorful fruits & veggies, lean protein, citrus, nuts, seeds, plenty of water.
During (Illness)Hydration & Easy CaloriesBroth, electrolyte drinks, herbal tea, bananas, toast, applesauce, plain rice, crackers.
After (Recovery)Rebuilding & ReplenishingLean protein (chicken, fish, eggs), probiotics (yogurt), fruits & vegetables, whole grains, smoothies.

Listen to Your Body: This is the most important rule. If you’re not hungry, don’t force yourself to eat. Focus on fluids. As your appetite returns, start with bland, easy foods and gradually work your way back to your normal, healthy diet. If you have specific health conditions or severe symptoms, always consult a doctor or a registered dietitian.

Reference:
https://www.medicalnewstoday.com/articles/what-eat-drink-before-after-flu-shot-vaccine-questions
https://jacksonhealth.org/what-to-eat-or-drink-after-getting-the-flu-shot/
https://www.eatingwell.com/what-to-eat-and-drink-before-and-after-the-flu-shot-11815468
https://www.adventisthealth.org/blog/what-to-do-before-and-after-your-flu-shot

Medications that have been suggested by doctors worldwide are available on the link below
https://mygenericpharmacy.com/category/products/disease/vitamins-enzymes

How much fat and carbs do you need to consume?

How much fat and carbs do you need to consume?

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New publications from the World Health Organisation give the most recent scientific theories on how important lipids and carbs are to a balanced diet.

The WHO continues to advise adults to consume no more than 30% of their daily calories from fat. The new recommendations emphasize the source of carbs rather than their quantity.

For parents looking to start their kids off on a good connection with food and nutrition for the rest of their lives, the new recommendations offer new knowledge.

In general, the WHO is putting greater emphasis on quality and paying less attention to the quantity of fat and carbohydrates.

Not all of what the WHO has to say is brand-new. For instance, the group still advises adults to keep their daily fat intake to 30% or less of their total calorie intake. Calories from foods like carbs, proteins, fats, and alcohol are used to calculate a person’s daily energy consumption.

However, the prevalence of obesity has nearly tripled globally since 1975, and in 2020, 39 million children under the age of 5 will be overweight or obese, affecting approximately 340 million children and adolescents between the ages of 5 and 19. The WHO records show a new focus on the optimal diet for life.

For instance, according to WHO recommendations, children under the age of two should consume primarily unsaturated fats. WHO highly advises that people take no more than 10% of their total calories from saturated fats, with trans fatty acids making up no more than 1% of those calories.

Which fats are bad for you?

Michelle Routhenstein, a nutritionist who was uninvolved in the WHO publications, said that “in the past, it was just generally ‘limit fat to 30% of energy intake.'”

“And now, we’re really looking at saturated fat being a culprit in cardiovascular disease development because it’s directly correlated with an increase in LDL and an increase in insulin resistance, which are cardiometabolic risk factors,” said she.

The WHO warns against consuming saturated fatty acids, which are found in fatty meat and dairy products. Saturated fats are also present in coconut oil, palm oil, lard, butter, ghee, and palm oil.

Animals including cows, sheep, and goats as well as sources generated industrially are the main sources of trans-fatty acids. Deer, moose, camels, giraffes, and buffalo are further examples of ruminant mammals.

In the new papers, suggestions are provided for substituting polyunsaturated fatty acids and monounsaturated fatty acids from plant sources for harmful saturated fats and trans-fatty acids.

Carbs, fruits, and vegetables

The latest WHO recommendations show a similar shift in thinking regarding carbs.

“We are more specific about the sources of the [nutrients]. More precisely, fibers with more complex carbohydrates are of interest to us. We’re especially focusing on dietary fiber from whole grains, fruits, and vegetables since we know it has a cardiovascular protective effect,” said Routhenstein.

The use of natural fiber-rich foods such whole grains, legumes, and vegetables is currently encouraged by the WHO.

Updated recommendations for kids

While the WHO has traditionally advised adults to consume 400 grams of fruits and vegetables each day, the publications now include recommendations for kids as well.

  • Children aged 2 to 5 should consume 250 grammes or more of fruits and vegetables each day.
  • Aged 6 to 9 children should consume 350 grammes or more of fruits and vegetables each day.
  • Children aged 10 and older should consume 400 grammes or more of fruits and vegetables each day.

In a similar vein, the WHO now addresses children’s fibre requirements. Adults were formerly advised to ingest 25 grammes per day. Now:

  • At least 15 grammes of fibre per day should be consumed by children aged 2 to 5.
  • Children aged 6 to 9 should get at least 21 grammes of fibre per day.
  • At least 25 grammes of fibre per day should be consumed by children 10 and older.

Various foods, including broccoli, bananas, apples, and banana bread, contain fibre.

Healthy living starts in childhood.

The childhood obesity epidemic, which is also the reason behind [the WHO’s new emphasis], according to paediatrician Dr. Daniel Ganjian, who is also not connected to the WHO.

Dr. Ganjian added that “more and more research shows that the earlier you start teaching children about healthy nutrition and eating, the more likely it is that they will remain healthy throughout their lives.”

He especially mentioned preventing the onset of diabetes, high blood pressure, high cholesterol, and even some types of cancer.

According to Routhenstein, a dietitian who specializes in cardiovascular health, “There’s this new focus that we realize to prevent cardiovascular disease, we need to be focusing on the earlier generation because that’s where it starts.”

The focus should be on prevention rather than treatment, according to Routhenstein.

Attitudes towards food that are healthy

The primary food producers in the household are the parents. Therefore, once the parents and the child are aware of it and [the child] begins consuming it, the body forms a habit and starts to crave healthy meals rather than salty, crunchy foods, according to Dr. Ganjian.

He also emphasized the significance of teaching kids about healthy eating in the right way and claimed that instructing kids to “start watching what you eat” and use the words “overweight” or “obese” was not the ideal strategy.

It is now known that, in the long run, such strategy leads to greater anxiety—and eating disorders—than a positive eating philosophy.

“We need to change the topic of conversation from weight or body image to good nutrition. You always promote eating well,” said Dr. Ganjian.

The Summary

Try keeping track of how many carbs you consume on a daily basis and whether they are healthy or unhealthy before beginning the low-carb diet. There are helpful, unpaid apps available.

Fibre grammes don’t actually count as carbohydrates, so you can take them out of the total. As an alternative, use the formula: net carbohydrates = total carbs fibre.

Check out these potential causes if you’re not losing weight or your weight loss is sluggish when on a low-carb diet.

REFERENCES:

For Fats and carbs medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?therapy=83

Can vegan protein support muscle as good as animal protein?

Can vegan protein support muscle as good as animal protein?

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A recent study looked at whether a vegan diet containing protein from non-animal sources might support muscle growth and repair during strength training just as well as a diet containing animal protein.

Young, healthy adults who were divided into two groups and given high-protein diets based on either animals or plants were used in the study.

Findings revealed that muscle mass and strength gains were comparable across the two groups, proving that resistance exercise combined with a high-protein, non-animal derived diet can be just as effective as a diet heavy in animal derived protein sources.

A recent study demonstrated that mycoprotein generated from fungi is just as effective as animal protein at promoting muscle growth during resistance exercise.

Two sections made up the study. 16 young, healthy persons were divided into two groups for the first stage of the study—eight men and eight women.

Both groups engaged in daily leg workouts, but only one (designated OMNI1) consumed a diet high in animal protein, while the other (designated VEG1) consumed a diet high in non-animal sources of protein.

The amount of muscle protein produced both during exercise and during rest was quantified by the researchers.

In the second portion of the trial, 22 young, healthy adults (11 men and 11 women) engaged in a 10-week leg training regimen five days per week. Both high-protein diets made of non-animal sources and high-protein diets made of animal sources were consumed by some of them (OMNI2) (VEG2).

Before and after the program, as well as two and five weeks into it, the research team examined the size of the leg muscles as well as the size of the body’s overall muscles, strength, and function.

Researchers discovered that compared to when the legs were at rest, exercising the legs boosted the rate of muscle protein creation by roughly 12%.

The amino acid content can differ

Amino acids make up proteins. Over 20 distinct amino acids are used by the human body to create proteins. While your body can produce some amino acids on its own, nine of them are considered to be essential and must be obtained through diet.

The kinds of amino acids present in different protein sources might differ significantly. Animal proteins are typically referred to as complete proteins since they include all nine necessary amino acids.

Many additional plant foods are regarded as incomplete sources of protein, despite the fact that some plant proteins, such as pea protein and soybeans, are also full protein sources.

This means that while plant-based foods like wheat, beans, and peanuts are high in total protein, they also lack one or more important amino acids. To meet your body’s requirements, you can still readily combine these partial plant protein sources.

A nice example of a combination that yields a complete protein source is a peanut butter sandwich. Peanuts are high in the amino acid lysine, whereas the wheat used to produce bread is deficient in it, making them a complete protein meal or snack.

To make sure they get all the necessary amino acids, persons following a vegetarian or vegan diet should consume a range of plant proteins.

Rich protein sources

You can choose from a huge selection of sources of plant and animal protein.

Animal protein sources

Among the many sources of animal proteins are:

  • eggs
  • seafood and fish
  • fatty meat
  • poultry
  • Wild animal
  • dairy items like cheese, yoghurt, and milk

Typically, sources of animal protein also contain additional crucial elements, such as heme iron and vitamin B12. Compared to non-heme iron, which is present in plant foods, heme iron is more easily absorbed.

It’s important to remember that some animal proteins are less nutrient-dense than others. For instance, highly processed animal foods like hot dogs and chicken nuggets are bad for your health since they are high in unhealthy fats and sodium.

Choose nutrient-dense sources of animal protein instead, such as whole eggs, salmon, chicken, turkey, and shellfish.

Plant protein sources

Plant proteins can be found in a variety of places, including:

  • beans
  • nuts
  • legumes
  • goods made from soybeans include tofu, tempeh, and edamame
  • buckwheat
  • Isaiah bread
  • quinoa
  • wheat
  • a wild rice
  • dietary yeast
  • the chia seed
  • seed hemp
  • spirulina

All nine essential amino acids are present in Ezekiel bread, quinoa, buckwheat, spirulina, soybeans, nutritional yeast, chia seeds, and hemp seeds, making them complete protein sources. Some plant protein sources, such as beans, nuts, legumes, wheat, and wild rice, are deficient in one or more essential amino acids.

Getting all the required amino acids on an entirely plant-based diet is still doable, it may just require a bit more work because plant foods contain various levels of different amino acids.

You may make sure that you’re getting all the necessary amino acids in your diet by consuming a varied diet and combining complimentary plant proteins, such in the aforementioned peanut butter sandwich.

Other complete protein combos include pasta salad with kidney beans, rice and beans, and hummus and pita bread.

Plant protein health benefits

Compared to diets high in animal protein, plant-based diets have been linked to considerable drops in blood pressure. Also, research indicates that vegetarians have a lower body mass index, lower cholesterol levels, and a decreased risk of stroke, cancer, and heart disease death than meat eaters.

Yet not all plant-based diets are equal, and not all plant-based foods are automatically good for your heart. One study linked a lower risk of heart disease to plant-based diets high in nutrient-dense plant foods such as whole grains, vegetables, nuts, and seeds.

Conversely, plant-based diets strong in processed grains and less nutrient-dense foods like fried veggies were linked to a higher risk.

Blood sugar control may also be enhanced by plant-based diets. Several observational studies have demonstrated the value of these diets in the management and prevention of type 2 diabetes.

The incidence of type 2 diabetes is greatly reduced with diets high in nutrient-dense plant foods, such as whole grains, fruits, vegetables, nuts, legumes, and vegetable oils.

Although these findings are encouraging, they do not prove that these health advantages derive from cutting out sources of animal protein; rather, the advantages may come from consuming more nutrient-dense plant foods.

Animal protein health benefits

Also linked to beneficial health consequences are specific animal protein sources. For instance, regular fish consumption has been associated with a variety of health advantages, such as a decreased risk of cognitive decline and heart disease.

Moreover, consuming animal protein has been associated with a rise in lean muscle mass and a reduction in the aging-related loss of muscle.

Some animal protein sources have been associated to lowered cholesterol levels, increased muscle mass, and lowered risk of heart disease.

Animal protein not essential for muscle building

According to James Dixon, a certified personal trainer and expert in fitness and nutrition, “the findings of this study are significant since they cast doubt on the widely held notion that animal protein is required for muscle growth.”

The results are encouraging and support the idea that more individuals should promote a vegan diet and give up eating meat. In my opinion, this study also emphasises the significance of both animal and plant-based protein sources when formulating diets for people who practise resistance exercise, said Dixon.

He said that people who might have negative reactions to products like Quorn might look for other protein sources. “I notice a movement in focus on tailored diets rather than the conventional idea that vegan diets are tougher for people growing muscles and resistance training,” he said.

This study will increase interest in plant-based proteins, and we might soon see widespread trends toward vegetarian and vegan diets. Growing interest will be shown in alternative protein sources outside mycoprotein that might be just as efficient. James Dixon stated that people can include protein sources such as beans, nuts, seeds, whole grains, vegetables, soy products, or other wheat-based proteins.

Plant-based protein sources of the future

Dixon noted that, despite the fact that Quorn was utilised in the study, “some forms of mushrooms or microalgae are being explored as potential plant-based protein sources.”

He claimed that “mushroom protein based on mycelium is high in protein and can be generated from agricultural waste.”

As plant-based protein sources, spirulina and chlorella are being researched. The process is more environmentally friendly and sustainable because these protein-rich microalgae need minimal space and water to thrive, Dixon noted.

In the end, more protein sources, including goods derived from microalgae, will be created, expanding the possibilities available to the general people. People will find it easier to include more plant-based protein sources in their diets as a result of this.

REFERENCES:

For Muscle disease medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?cPath=28