Nutrition
Staying sinusitis free with our diet
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In this chapter, we will be discussing how we can live a sinusitis free life with our diet.
If you are fed up with that swollen, achy feeling in your forehead, and your cold or hay feverseems to have lasted far longer than usual, you might have sinusitis.
The sinuses are hollow air spaces inside the bones surrounding the nose. Sinuses produce mucus, which drains into the nose. Unfortunately, swelling in the nose can block the sinuses and cause pain and infection. When the sinuses get infected or inflamed, it is called sinusitis.
Some causes include allergies, pollutants, nasal problems, and certain diseases. Symptoms of sinusitis may include fever, weakness, fatigue, cough, and nasal congestion. Nasal drip (mucous drainage in the back of the throat) may also be present.
Management of sinusitis is mainly conservative and medical. Diet plays a key role in the management as well.
Foods to include
Antioxidant (vitamins A, C, E, and glutathione) rich foods such as; sweet potatoes, carrots, avocados, oranges, and honeydew melons.
Bromelain rich foods such as; fresh pineapples.
Probiotic bacteria, commonly found in probiotic yogurt.
Water moistens the mucous membrane, facilitating proper draining of the sinuses.
Foods to avoid
Dairy and related products such as; milk, cheese, custard, and butter.
Gluten-containing foods such as wheat and wheat products.
Monosodium glutamate, often found in canned foods, salad dressing, deli meats, and fast foods.
Lifestyle modification
Avoiding all forms of allergens.
Cessation of cigarette smoking or secondhand smoking.
Moderation of alcohol.
Inhalation of vapour from warm water.
Applying heating pads to the inflamed area.
In conclusion, having sinusitis can be one of the most inconvenient experiences ever; a massive pain-in-the-head. Knowing the symptoms and tackling them before they arrive will be most rewarding, and the above dietary and lifestyle changes will be sure to take care of us.
The writer Dr Bernice Korkor Asare is the CEO of Holistic Health Consult
“Your diet your health, your health your wealth”
E-mail: holistichealthconsultgh@gmail.com
Ingredients
-Oil
-1 large onion
-2 cups of rice
-Salt
-2 cups of wheat
Preparation
-In a medium saucepan, heat oil over medium-low heat
-Add the onion and cook, stirring frequently, until soft and turns golden brown
-Wash rice and wheat and put into pan. Sauté for two to three minutes, until toasty and fragrant
-Add water and salt and allow to boil.
– Reduce heat to low and allow to simmer for 10 to 15 minutes until rice is tender and the water is absorbed.
-Taste the rice/wheat; if it is still a bit firm, add a few more tablespoons of water and cook a few more minutes.
-When the rice/wheat is ready, take it off the fire and serve hot
Benefits of wheat
–Improves digestion: High levels of insoluble fibre- wheat promotes regular bowel movements, prevent constipation, and support a healthy gut microbiome.
-Supports heart health: Whole-grain wheat helps lower LDL (bad) cholesterol, reduces blood pressure, and decreases the risk of stroke and heart disease.
-Aids weight management: Complex carbohydrates and dense fibre slow digestion, increase feelings of fullness, and help prevent sharp blood sugar spikes.
-Lowers type 2 diabetes risk: Steady glucose release and minerals like magnesium improve insulin sensitivity.
– Provides essential vitamins and minerals: Wheat supplies B vitamins, iron, magnesium, phosphorus, zinc, and selenium, which help build bones and boost immune function.
–Delivers Antioxidants: Compounds like phenolic acids, ferulic acid, and lutein protect cells from oxidative stress and support eye health.
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Ingredients
-4 cups of crushed corn
-1 cup of sugar
Method:
-Soak crushed corn for two or more days to ferment
-Boil the fermented corn for about 20-30 minutes until foamy substance is dried up
-Pour sugar in a saucepan and heat until almost burnt
-Strain water from the boiled corn and pour in the saucepan containing sugar
-Use a strainer to strain the chaff
-Allow to cool and store in refrigerator
– Serve with milk
By Linda Abrefi Wadie
