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Food you should not consume when you have cold.

When you have cold, these 5 kinds of foods must not be touched. No wonder it will never get better if the disease gets worse! Many people think that they can’t eat eggs when they have a cold. Is it really impossible to eat them? What other foods should be avoided? Take a look!

Can’t eat eggs when you have a cold?

egg Although some experts pointed out that eating eggs as little as possible or not eating eggs during a cold can help the cold to recover as soon as possible. However, eggs have high nutritional value, and it is unscientific not to eat eggs. People’s mouth “can’t eat eggs with a cold” mainly refers to the cold accompanied by a fever, it is best not to eat eggs. Because eating eggs at this time will increase the body’s heat, and the heat will aggravate the disease if the heat cannot be dissipated. Therefore, it is not too harmful to eat eggs when you have a cold, but you must not eat a lot of eggs when you have a fever, especially fried eggs or scrambled eggs.


Honey: When people have a cold and fever, they must eat a light diet and avoid overly nourishing foods. Honey is rich in nutrients, but if it is consumed during a fever, it will affect the effective cleaning and elimination of heat in the body, thereby aggravating the condition and even causing other diseases.

Pork, duck, and mutton: Duck meat is cool in nature, and it is easy to smooth the intestines and astringe evil after eating; pork is fatty, it is easy to help dampness and phlegm when people eat it; and mutton is warm and warm, which has a great impact on the treatment of fever.

Persimmon: Persimmon is a kind of fruit that is cold and astringent in nature and has the effect of nourishing yin and moistening dryness. For people suffering from wind-cold cold, it is easy to astringe the evil after eating, thereby delaying the recovery of the cold and possibly aggravating the disease.

Strong tea: Tea, especially strong tea, can easily excite the brain, speed up the pulse, and increase blood pressure. Therefore, friends who have a cold and a fever must not drink a lot of strong tea, which will easily lead to an increase in body temperature and aggravate the disease. In addition, some substances in the tea may affect the decomposition of the drug, hinder the effective absorption of the drug by the human body, thereby reducing the efficacy of the drug and not conducive to recovery.

Spicy food: Spicy food is irritating, so it should be avoided not only daily, but also during a cold and fever. Spicy food is easy to injure qi and burn the body, and help the fire to produce phlegm. If the phlegm is difficult to cough up in the body, it will inevitably affect the condition. And after a cold and fever, the diet should be light, pay attention to the intake of salt, often spicy food is accompanied by too much salt, which will aggravate the cold again. In addition, when you have a cold and fever, you must drink more water, supplement vitamins, and pay attention to rest, in order to better help the body resist the disease.

What can I eat to prevent a cold?


Yogurt: Yogurt is rich in lactic acid bacteria, which can promote the growth of white blood cells in the blood and effectively prevent colds. Drinking some yogurt every day not only protects the intestines, but also strengthens the resistance.

Sweet potatoes: The skin is the body’s first barrier against external aggressions such as bacteria and viruses. Sweet potatoes are rich in beta-carotene, which can effectively improve the skin’s resistance. It is also low in calories and rich in cellulose, so you won’t be afraid of getting fat if you eat a lot every day.

Mushrooms: Eating mushrooms can promote the production and activity of white blood cells, make them more preventive, and effectively improve human immunity, thereby preventing colds.

Garlic: Garlic is anti-toxic and bactericidal, and studies have shown that eating garlic can reduce the probability of colds by 2/3. If you chew garlic regularly, it can also reduce the risk of colon and stomach cancer.

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