Nutrition (L. nutrire = to nourish, to feed) is pivotally important in prevention and treatment of lung disease. Beyond maintaining health and vitality, nutrition is pivotally important in the prevention, treatment and rehabilitation of lung disease. After all, it represents fuel for our body to be nourished or depleted depending on how, what and when we eat. Obviously, there is no single food that ‘cures’ lung disease or even expands the lung to the next phase of vitality.
There are many trained experts and practical 'masters' of nutrition who will have a greater wealth of knowledge than we have detailed in our website. Food is an exquisitely sensitive issue, and how we eat is intimately personal. Therefore, our advice is never to impose on a patient/client to do what is considered essential for the care of his or her body as a human being. This is why the ‘cookbook’ approach of a specific dietary plan does not make sense to the outstanding practice of Medicine.
As what we eat is very individually reliant on who we are as a human being, we do not feel the traditional food groups as published by mainstream dietary guidelines lovingly support people affected by significant illness.
Accordingly, the responsibility of a truly loving Physician is to guide an ill body with the best of what our Sciences provide for human understanding which continues to expand and evolve. This approach of openness and learning allows the client to make loving choices to help the body heal, especially when there are unresolved bodily symptoms to deal with.
A wise Physician's advice is never to impose on any person to do what is considered essential for the care of his or her body as a human being. However, the responsibility of a truly loving Physician and/or Healing Practitioner is to guide an ill body with the best of what our Sciences provide for human understanding. This approach of openness allows the client to make loving choices to help the body heal, especially when there are unresolved bodily symptoms to deal with.
The four potentially harming elements of daily nutrition in people suffering with lung diseases are dairy, sugar, gluten and alcohol. The dietary consumption and/or indulgence in dairy, sugar, gluten and/or alcohol requires a more detailed coverage. As what we eat is very individually reliant on who we are as a human being, the traditional food groups as published by the mainstream dietary guidelines would lovingly support people affected by significant illness and disease. Given the controversies surrounding what to eat and what to avoid, the Physician needs to truly present a detailed medical perspective to these specific dietary components so people can decided for themselves.
It is an established medical fact to avoid the harmful dietary habits so the body can at least begin to heal without added impositions of toxic chemicals. Consequently, notable examples of what we need to minimise or even avoid in our daily nutrition include excessive consumption of:
Processed foods with refined sugar, gluten and gluten substitutes
sodium (salt), artificial dyes and coloring agent,
Biscuits, cakes and bread made from refined wheat flour with high glycemic index,
Potato chips which are high in sodium, fat and calories,
Processed meat with sodium nitrites and sodium nitrates,
Farmed and processed seafood which may have been fed unnatural diet enriched in chemicals and antibiotics,
Processed food packages lined with perflourooctanoic acid (PFOA), a known carcinogen,
Carbonated soft drinks with artificial coloring agents, corn syrup sugar and carcinogen such as 4-methlidmidazoles,
Canned foods lined with bisphenol-A (BPA), an increasingly recognised as neurotoxin.