Nutrition for HIV+ mothers

ONCE infection with HIV/AIDS has been confirmed, dealing with this illness requires the following:

• Boosting the immune system Inhibiting the reproduction of the virus
• Coping with secondary infections that arise as a result of HIV/Aids.

Diet is very important in the management of HIV/Aids because in most cases the secondary infections are the main causes of death. Good nutrition can definitely prolong life and improve the quality of life enjoyed by people living with HIV/Aids.

For a pregnant HIV+ woman’s diet, vitamins and minerals are important. make nutritional support with fresh organically grown vegetables and fruits, nuts, and seeds. These should be eaten raw. Whole grain and whole grain flour are a must. The food should be at least 75% raw to provide the immune system with live enzymes.

Fruits such as oranges, guava, raspberries, strawberries, kiwi, and currants provide vitamin C, which is a very powerful antioxidant and antiviral. Nuts and seeds provide Zinc and Selenium both known immune system enhancers. Eat wheat germ, sesame seeds, and brewers yeast/nutritional yeast; all these are rich in selenium. Shitake mushrooms have anti-tumor and antiviral properties. The mushroom extract interferes with the HIV attack on newly formed T-4 cells.

Another good herb is garlic which is antimicrobial, antiviral, anti-parasitic, and antioxidant. It fights fungal infections which are most common in people with HIV/Aids.

Chlorophyll is also of importance because it carries oxygen to the tissues, helps to purify the blood, rebuild red blood cells, detoxify and soothe inflammation. Chlorophyll is mainly found in green leafy vegetables and supplements like wheatgrass, barley grass, Chiarella, and algae.

The use of complex carbohydrates, like whole-grain bread, cereals, pasta, starchy vegetables, beans, and peas supply the body with the energy it needs to function. Remember to avoid simple carbohydrates like refined flours, white rice, etc.

People with HIV/Aids usually suffer from diarrhea. Therefore avoid all types of fats, e.g. margarine and white fat. Fried foods and fresh milk should be avoided or used in moderation. Choose unrefined cold-pressed oil such as flax seeds, sesame, and sunflower seed oils. They provide vitamins and minerals and essential fatty acids.

Eat brown rice with lentils, humus (pulped chickpeas), peanut butter, and whole wheat bread. All these are high protein. Have small meals, spread throughout the day, instead of three large ones. Also eliminate salt, spices, and acidic fruits as citrus.

Wash your hands and your food thoroughly, especially fruits and vegetables, to remove pesticides and herbicides. The digestive system must work for you to absorb nutrients. Fruits and vegetables and their raw juices contain live enzymes if taken fresh and immediate.

Fresh fruits like pawpaw and pineapple contain papain and bromelain enzymes respectively. You can use ground pawpaw seeds as enzymes. (Avoid pineapple if you experience acidity problems.) Refined and processed foods should be avoided because they lack enzymes as a result of the heating methods used in their preparation. Examples include canning, baking, frying, and pasteurization. Without enzymes, efficient nutrient absorption is impossible.

The quality of our lives is wholly dependant upon the quality of foods we eat. We get the energy to sustain all bodily processes from the food and minerals we consume. That is why we need enough proteins, carbohydrates, vitamins, minerals, fats (not withholding water which is vital). Therefore, we should be careful in what we choose to eat, for ‘you are what you eat:

We should take care of our bodies and aim at attaining optimum health (100% without disease). Remember
food is better than medicine.

Immune boosters
Vital nutrients for boosting one’s immunity include:

• Vitamin (-helps to strengthen resistance to infection. Food sources include kiwi fruit, steamed green leafy vegetables, asparagus, avocado, beef, greens, black currants, broccoli, brussels sprouts, cantaloupe, and collards.
• Zinc helps in the healing of wounds, protects the liver, is required for protein synthesis, and collagen formation, and promotes a healthy immune system. Zinc increases absorption of Vitamin A and helps maintain the proper concentration of Vitamin E. Food sources include brewer’s yeast, dulse (a type of edible seaweed), egg yolk, fish, lamb, lima beans, mushrooms, oysters, poultry. pumpkin seeds. sardines. seafood, soy lecithin, sunflower seeds, and whole grains.
• Kelp is a seaweed that is rich in iodine, and vitamins, especially vitamin B-which is beneficial for brain tissue, sensory nerves, and spinal cord- and is also used in the treatment of thyroid.

END: PG 07 /28-29