5 Foods to Avoid to Avoid Being Vulnerable to Omicron

Jakarta –

Positive patients of the Omicron variant of COVID-19 in Indonesia are increasing, Mother. Even so, Omicron patients recover faster because they only have mild or no symptoms.

Most Omicron patients only have a cold and sore throat, Mother. However, it turns out that there are other symptoms commonly felt by Omicron patients.

Party National Health Service (NHS) revealed that another symptom that Omicron patients may experience is loss of appetite. That way, the food intake needed by the body will be reduced and hinder recovery in the patient.

“Many people experience a loss of appetite and reduced food intake when unwell due to COVID-19. If that happens, the recovery period can take a lot of time,” the NHS said.

“Eating well is important because your body needs energy, protein, vitamins and minerals to help you recover.”

Although the Omicron variant does not have serious symptoms, you and your family still have to maintain your health and immunity. Mothers also have to maintain the intake of food that enters the body.

Foods to avoid to avoid getting Omicron

In order not to be susceptible to the Omicron variant, you should avoid foods that can cause inflammation. Here’s a row of foods that Bubun helped summarize from the page Healthline.

1. Sugar and corn syrup

Sugar and corn syrup are the two main types of added sugar that are usually found in foods, Moms. Sugar contains 50 percent glucose and fructose, while corn syrup contains as high as 45 percent fructose and 55 percent glucose.

One of the reasons why sugar is dangerous and can make you susceptible to Omicron is because it can increase inflammation. Not only that, a study even revealed that sugar can increase the development of breast cancer that spreads to the lungs.

Not only that, Mother. Sugar and other foods that contain fructose can increase the risk of obesity, insulin resistance, diabetes, fatty liver, cancer, and kidney disease.

2. Trans fat

Trans fat is the most unhealthy artificial fat you can find in food. These fats are made by adding hydrogen to unsaturated fats to give them the stability of a denser fat.

Most trans fats are in margarine, Mom. These fats are also often added to foods so that they can extend their shelf life.

Trans fats have been shown to cause inflammation and increase the risk of disease. These fats can lower good cholesterol and impair the function of the endothelial cells that line the arteries.

Click to read the next page, Mother.

Mother, also see the following Omicron isoman guide video:

[Gambas:Video Haibunda]