Diet in flu

Flu is generally a viral infection like influenza that affects the nose, throat, sometimes the stomach. It can happen in any season, monsoon, summer or winter due to virus exposure, low immunity or sudden weather changes. Common symptoms can manifest itself in respiratory symptoms like running nose, sore throat, dry cough. Systemic symptoms like fever, mild chills, fatigue and body aches. Sometimes digestive issues like nausea, low appetite and vomiting and loose motions can be caused as well. Though usually mild, flu can cause significant discomfort and weakness, especially in children, the elderly, and people with low immunity and people with comorbities.

Exposure to virus can be prevented by preventing close contact with infected people and by keeping good hygiene. Disinfecting cooking surfaces, fumigating for pest and rodent free environment and using fresh items to prepare foods in order to avoid refrigeration can also help reducing chances of contamination.

Proper nutrition is key to flu recovery, especially in hot weather when dehydration is common. Avoid cold drinks, fried and spicy foods, raw salads, and packaged snacks, as they may worsen symptoms. Focus on staying hydrated with warm water, herbal teas, coconut water, and light soups. Eat small, frequent meals of soft, easy-to-digest foods like moong dal khichdi, dalia, mashed potatoes, and steamed vegetables. Include immune-boosting items like turmeric, ginger, garlic, tulsi, and fruits such as papaya, banana, and pomegranate to support healing.