Viral Infections

Viruses are organisms so tiny that they cannot be seen with an ordinary light microscope.  They are invaders that depend on nutrients inside the cells of the host for their metabolic and reproductive needs.  They burrow into cells and use the DNA/RNA replication machinery of the host cell to reproduce themselves.  By cloaking themselves in the body’s own processes, they are often able to elude initial detection by the immune system – which may not respond until viral proliferation has reached a critical mass.  Antibiotics cannot kill viruses.  All they can do is to clear up any secondary bacterial infection that may be present

Viruses contribute to the common cold, influenza, smallpox, yellow fever, upper respiratory infections, herpes, and AIDS.  But it is not strictly accurate to label them the “cause” of such conditions; they don’t cause disease in everyone.  There are two aspects to viral infections:  (1) the invading virus, and (2) the weakened immunity that allows it to take hold.  Some people who are exposed to cold or flu viruses, for example, don’t get the cold or the flu.  Some people have immune systems strong enough to keep the invading viruses in check so that they do not cause any significant damage.

The nutritional approach to viral infections is to strengthen the body’s natural immunity against them.  This usually involves taking vitamin C in substantial amounts (from 2,000 to 10,000 mg. daily) plus a probiotic such as Lactobacillus acidophilus.  Oil of Oregano has strong antiviral properties.

During acute phases of viral infections it is important to rest, so that the body can devote its energies to immune building.  It is also wise to abstain from eating solid foods and to consume only clear liquids (e.g., broths, herbal teas, dilute fruit juices, etc.).  At these times one will not usually be hungry anyway.  The body needs a break from digesting solid food so that it can devote more attention to detoxifying and building antibodies.  The popular saying, “Feed a cold and starve a fever”, is a misunderstanding.  The original adage was, “If you feed a cold today you will have to starve a fever tomorrow.”  Feeding the cold short circuits immune processes and impairs the body’s ability to deal with it.

Some people seem to catch every cold and flu “bug” that goes around and others never seem to catch anything.  The former group tend to be people with hidden food allergies/sensitivities.  The latter tend not to be allergic.  For this phenomenon there is another expression, “You don’t catch colds, you eat them.”  What this means is that if you constantly eat foods to which your body is sensitive, your body’s immune system will be so exhausted from having to deal with the daily allergens that it will not be able to muster its resources to ward off other invaders.  My body is a case in point.  For the first 30 years of my life it was continually succumbing to colds, flu, bronchitis, laryngitis, pharyngitis, and repeated bouts of viral pneumonia.  In the 30 years since I have identified and eliminated all of the foods to which I was allergic and intolerant, I have not had so much as one common cold.

Hypoglycemia also makes one susceptible to viral infections.  This fact was demonstrated in 1949 when residents of North Carolina reduced their sugar intake by 90%, and polio decreased in that state by the same amount.  Fluctuating levels of blood sugar create a state of hypoxemia (low oxygen) in tissues, making them vulnerable to invasion by viruses.  Eliminating sugar (and all foods with a high glycemic index) enables the immune system to get stronger, empowering it to control viral invaders.

Also see the chapter, “Viral Infections”, in NUTRITIONAL SOLUTIONS FOR 88 CONDITIONS:

Example of anti-viral formula:


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