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General characteristics of nutrition and its purpose


Irritants, which cause a bronchial-asthmatic attack, are mainly foreign proteins that re-enter the body. Their nature is different: in some cases they are of bacterial origin, in others they are food, and organic particles that are in the air (particles of clothing, plants, leather, shoes, etc.) also matter.
In bronchial asthma, without indicating the intolerance of food, a so-called hypoallergenic diet is recommended. In this case, foods with high antigenic potency and products with the properties of nonspecific stimuli are excluded from nutrition. The first include eggs, citrus fruits, fish, crabs, crayfish, nuts. To the second - pepper, mustard and other sharp and salty foods. Food outside the period of exacerbation should be full, but not excessive. Limit strong meat and fish broth, salt, sharp and salty foods, spices, seasonings, sugar and products containing it, honey, chocolate products. It is recommended to consume enough vitamins C, P, A, group B. They normalize the reactivity of the body. The use of calcium and phosphorus salts with food normalizes the work of the intestines and improves metabolic processes.

The food ration should not contain many proteins, even when allergies to vegetable products are reported. Alcoholic beverages are strictly forbidden. They increase permeability for food allergens.

In those cases in which patients with bronchial asthma food allergy is the primary factor or factor that has joined the disease process, the diet should be monitored especially carefully. The food substances that most often cause bronchial asthma are wheat, milk, fish, eggs. In order to make excluding rations you need to be clear about which products and products should be excluded. Often, inhaled alergens have common properties with certain nutrients, such as grass grass pollen and food grains, hazel pollen and nuts, wormwood and sunflower pollen and sunflower seeds, daphnia and crabs, shrimps, crayfish. Therefore, patients with the listed types of allergies, especially during periods of exacerbation of the disease, it is necessary to exclude from the diet the relevant products.
CULINARY TREATMENT
Preferred cooked and baked products, at least - fried and stewed.
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General characteristics of nutrition and its purpose

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