Detailed info on how to live well with HIV/AIDS, from herbs, to food, & more

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LIVING WELL WITH HIV/AIDS

Herbal treatments and remedies

The advice presented here is based on knowledge gained from people living with HIV/AIDS about useful herbal treatments and remedies. It does not claim that all herbs and remedies have the same effect on all people.

Many communities have their own knowledge of health and nutrition, based on local traditions and culture. It is important to understand and be sensitive to these traditional beliefs and the many kinds of traditional care available. They represent alternatives to formal general medicine and for many people will be the only options they have. Any external medical recommendations that people receive will be compared with their cultural practices and the recommendations of their traditional healers. People will only take action if the recommendations they receive appear to make sense and provide some benefit.

Some traditional beliefs and food practices may not be useful. It will be important to find out about local practices and explain both to people with HIV/AIDS and to traditional healers whenever and why such practices should not be followed. However, beneficial traditional practices that provide readily accessible, effective and low-cost remedies should be identified and promoted.

TRADITIONAL TREATMENTS: LOCALLY PROMOTED APPROACHES

Traditional treatments differ greatly from region to region and are often very specific to a location. Therefore, locally known and available treatments need to be included here and their advantages and disadvantages discussed. Information can be obtained from clinics, health offices and local HIV/AIDS information and support organizations. In some countries, associations of traditional healers may also have additional information.

People with HIV/AIDS often become frustrated with management of the disease. Many are willing to try anything in the hope of staying healthy and living longer.

HIV/AIDS is not a traditional illness and so far there is no hard evidence to believe that traditional medicines can treat HIV and cure AIDS. However, certain traditional medicines may help to treat many of the symptoms of opportunistic infections that are part of AIDS. While some of these medicines may be undoubtedly helpful, others may be dangerous because they may do more harm than good, they are expensive and therefore reduce money available for buying food, and they may require avoidance of certain foods. It is therefore recommended always to discuss treatments with a health worker or nutritionist and avoid any treatment or practice, such as fasting, that could possibly reduce food intake and cause weight loss.

HERBS AND SPICES

Herbs and spices can improve digestion, stimulate appetite and preserve foods. A list of herbs and the beneficial effects claimed by people living with HIV/AIDS are given in the table opposite. The effects may not be the same for all people. People can try these herbs and decide for themselves whether they are helpful. They may also know of other remedies used in their country that they want to add.

Remember that all herbs and spices should be used in moderate amounts. Exceeding these amounts may cause problems and have a toxic effect; moreover, the function of the herbs and spices will not be increased. They cannot replace healthy eating and should not be used in place of a healthy and balanced diet.

Herb

Benefits found by some people living with HIV/AIDS

How to use

Aloe

Helps to relieve constipation

Use as extract; boil and drink the concentrated water. To be used in limited amounts; stop immediately if it causes cramps or diarrhoea

Basil

Helps to relieve nausea and aid digestion; has an antiseptic function for mouth sores

Add to food to treat nausea and digestive problems. Use as gargle for mouth sores

Calendula

Flower heads have antiseptic, anti-inflammatory and healing function. Helps with infections of the upper digestive tract

Use as a compress to treat infected wounds. Prepare as tea to help digestion

Cardamom

Helps with digestive problems, pain, diarrhoea, nausea, vomiting and loss of appetite

Add to food during cooking or prepare as tea

Cayenne

Stimulates appetite, helps fight infection, heals ulcers and intestina inflammation

Add a pinch to cooked or raw foods. For an energizing drink add to fruit juice or water

Camomile

Helps digestion and provides relief for nausea

Prepare tea from the leaves and flowers and drink several cups throughout the day

Cinnamon

Good for colds and for weakness after colds or flu. Also used when feeling cold, for diarrhoea and nausea. Stimulates appetite. Gently stimulates digestive juices, encouraging bowel movements

Either add to meals or in tea, particularly ginger cinnamon tea for chesty colds or tuberculosis (see recipe in Annex 1)

Cloves

Stimulate appetite, help weak digestion, diarrhoea, nausea and vomiting

Use in soups, stews, warmed fruit juice and tea

Coriander

Helps to increase appetite and reduce flatulence. Controls bacteria and fungi

Add herb to meals

Eucalyptus

Has an antibacterial function, particularly for lungs and during bronchitis. Eucalyptus oil from leaves increases the blood flow and reduces the symptoms of inflammation

Prepare tea from the leaves or extract (see recipe in Annex 1)

Fennel

Helps to increase appetite, combat flatulence and expel gas

Add as spice to foods or prepare tea from the seeds. Use in limited amounts

Garlic

Has antibacterial, antiviral and antifungal function, particularly in the gut, intestines, lungs and vagina. Helps digestion and feeling of weakness. Also good for thrush, throat infections, herpes and diarrhoea

Prepare tea or energy drink (see recipe in Annex 1), or use in food

Ginger

Improves digestion, energizes, relieves diarrhoea and stimulates appetite. Used for treating common colds, flu and nausea

Use either as a spice in meals or prepare a ginger tea (see recipe in Annex 1)

Lemon

Is antibacterial and helps digestion

Add lemon juice to food or drinks

Lemon grass

Has a calming effect as well as soothing digestion and alleviating stress

Use as tea

Mint

Has an anti-inflammatory effect and helps digestion

Use as tea or gargle for mouth sores. Chew mint leaves to aid digestion

Neem

Brings down fever

Cut a fresh twig, remove the leaves and boil the bark in water; drink as tea. The bark can also be chewed

Parsley

Reduces intestinal colic. Stimulates stomach secretions and activities and produces a feeling of hunger. The seed is used to remove excess water from the body

Add raw or cooked to food

Peppermint

May help nausea. Reduces colic (abdominal pain and cramps), helps to control diarrhoea and stop vomiting. Used for relieving tension and sleeplessness

Prepare as tea, by boiling the leaves for about ten minutes. Add to food. (Peppermint can easily be grown in the garden and or in a pot near the house)

Thyme

Has antiseptic and antifungal function. Relaxes nervous coughing and increases mucosal secretions. (particularly effective in the gut) Stimulates digestion and the growth of the good intestinal flora in the gut

Use as gargle or mouthwash, as a vaginal douche or as tea

Turmeric/ yellow root

Digestive aid, antiseptic and antioxidant

Use powdered in rice, cereals, etc.

ANNEXES

Recipes and food for a healthy diet

The form below can be used by the service provider or community worker who is giving nutritional education to people living with HIV/AIDS, for recommending one or more recipes to address a specific complication or disease.

Name

Date

Recipes for...(fill in complications such as diarrhoea, sore mouth, etc.)

Complications (specific comments such as diarrhoea for x days, foods not advised, etc.)

Recipes

Remarks

RECIPES FOR GAINING WEIGHT AND FOR COMBATING DIARRHOEA, SORE MOUTHS, NAUSEA, VOMITING AND OTHER DIGESTIVE PROBLEMS

The recipes selected below are suggestions for food and drinks that may help to address some of the common complications arising from HIV/AIDS. All recipes should be pre-tested in countries and local situations and be adapted to locally available foods and taste preferences.

People living with HIV/AIDS may have problems in digesting fat (particularly when they are suffering from diarrhoea). In these cases, fat should be used in moderation, following the recommendations given.

Beans and tomatoes (easy and fast to prepare)

1 medium size tin baked beans, 1 medium size tin tomatoes or 5 fresh chopped tomatoes, parsley, basil leaves, grated cheese

Mix the beans and tomatoes together. Bring to boil and simmer slowly for ten minutes. Add freshly chopped herbs. Sprinkle grated cheese over before serving.

(You can also add minced meat or chopped leafy greens and simmer together with the vegetables.)

Bean broth

Beans, water, salt

Boil the beans (using more water than usual) until they are well cooked. Drink the broth or use it to make other soups. Serve to family members who do not have diarrhoea.

(You can also boil rice, maize meal or millet with the broth to add carbohydrates for more energy.)

Beef and lentils

Minced beef, onion, margarine, lentils (soaked overnight), carrots, salt, pepper, water, spinach or other green leaves, lemon juice

Fry beef and chopped onion in margarine in a large saucepan. When meat is brown add lentils, chopped carrots, salt and pepper. Add water, cover and cook until lentils are tender (about 30 minutes). Add chopped green leaves and boil another ten minutes. Add a squeeze of lemon juice to serve.

Beef broth

Beef, water, carrot, onion, parsley, salt, pepper

Boil beef in water with chopped vegetables and parsley until beef is well cooked. Season to taste.

Carrot soup

Carrots, water, salt, cinnamon (optional)

Chop carrots and bring to the boil with water. Cook slowly until carrots are soft and then mash them. Add a pinch of salt and ground cinnamon.

Chicken stew

Pieces of chicken (raw or cooked), onion, garlic, oil, potatoes, carrots, pumpkin, water, greens

Fry the onion and garlic in a little oil. Add the chicken, potatoes, carrots and pumpkin. Add water just to cover. Bring to boil and then simmer until vegetables are very soft. Mash vegetables and chicken together. Add finely chopped greens before serving.

(If you have a sore mouth, cook the stew without the chicken and mash the vegetables until smooth. Cut the chicken in small pieces, cook separately and then add to the vegetables.)

Corn and cheese chowder

2 cups potatoes, 1 cup carrots, 1 cup celery, water, 1 tin corn, milk, 1 cup grated cheese, salt, pepper

Chop potatoes, carrots and celery. Boil slowly in one cup of water for 15 minutes. Add corn and simmer for five more minutes. Add milk and heat until boiling. Remove from heat and add grated cheese and salt and pepper to taste.

Energy drink

Large clove of garlic, turmeric, finely chopped fresh or ground ginger, water, milk

Boil together all the ingredients. Simmer for ten minutes. Cool slightly. Add a teaspoon of honey or sugar if you like the drink sweet.

(If you have diarrhoea or difficulty in digesting milk, replace it with water.)

Fish curry and yellow rice

Fish, onions, garlic, ginger, oil, tomatoes, mild curry powder, any combination of vegetables, water, lemon juice, dried coconut, jam, salt

For the rice: rice, water, turmeric, dried coconut, jam, lemon juice, salt

Chop and fry the onions, garlic and ginger in a little oil until brown. Chop and add the tomatoes. Add the curry powder, fish and vegetables. Cook until soft. Add water if necessary. Add lemon juice, coconut, jam and salt to taste.

(Prepare the rice as you normally do, but add turmeric to the water when you start cooking. It will make the rice yellow.)

Garlic oil

Crushed garlic, vegetable oil

Put the crushed garlic in the oil. Leave in a warm place for three days. Strain off the garlic. Keep the garlic oil in a cool place. Use for cooking, salads, etc.

Ginger drink

8 cups clean water, 3 teaspoons ginger, 2 teaspoons sugar, 1 small chopped pineapple

Mix all the ingredients and leave in a warm place for a day in a clean and covered container. Drink the ginger juice.

(You can eat the pineapple.)

Ginger tea

Ginger, water

Crush ginger in cold water and boil in water for ten minutes. Place in a covered container, strain the ginger and drink three cups of the liquid per day before meals.

Greens stew

Greens or other vegetables (such as cabbage, pumpkin, squash, green beans, sprouted beans and peas), onions, garlic, ginger, cinnamon, coriander or mild curry powder, cayenne (if you like a hot taste), oil, chopped meat (optional; use bones or mince), water, carrots, tomatoes, potatoes, lemon juice

Chop and fry the onions, garlic and spices over medium heat in a little oil. When onions are brown, add the meat and water. Cook meat at a high temperature until well done and soft. Chop and add the vegetables other than the greens. Cover and simmer until the vegetables are soft. Chop and add the greens ten minutes before the dish is ready. Add lemon juice to help digestion.

High protein stir-fry

Chicken, meat (including liver), fish, oil, onions, garlic, cinnamon, ginger, cloves, any combination of vegetables, water, lemon juice

Heat two tablespoons oil in a pan over medium heat. Cut the meat or fish into small pieces and fry with onions, garlic and spices until brown. Add chopped vegetables and 1/4 cup water. Cover and turn heat down to low. Cook for five minutes, so that the vegetables are still crisp. Add a squeeze of lemon juice.

Lentil or split pea soup

Dried lentils or split peas, water, vegetables (carrots, potatoes, greens or other), salt, garlic

Soak lentils or split peas in water overnight. Cook until fairly soft. Add chopped vegetables and cook until soft. Add salt and garlic.

Lentil porridge

Lentils, peanut butter

Roast lentils and pound. Boil the pounded lentils until soft. Add peanut butter and mix.

(You can use cowpeas or beans instead of lentils.)

Liver stew

Liver, garlic, margarine or oil, pumpkin, soup mixture (rice, barley, lentils and split peas), water, thyme, salt, pepper

Cut liver into small pieces and fry with garlic in a little margarine or oil. Add grated pumpkin, soup mixture, water, thyme, salt and pepper. Bring to the boil and simmer for about one hour.

Mixed beans with spinach

Mixed beans, water, salt, onions, garlic, margarine or oil, tomatoes, spinach or other green leaves, pepper

Boil beans. Fry chopped onions and garlic in a little margarine or oil. Add chopped tomatoes, boiled beans and bring to boil. Add chopped spinach or other green leaves and pepper. Cover and simmer slowly until the leaves are soft.

Oatmeal porridge

Oatmeal, milk, butter or margarine, salt, sugar

Cook oatmeal slowly with milk for about 15 minutes. Add a little butter or margarine and a pinch of salt and sugar to taste. Serve warm.

(If you have diarrhoea and/or digestive problems, replace the milk with water and omit or reduce the margarine or butter.)

Peanut sauce with dried fish

2 onions, margarine, ginger, 150 g dried fish, 2 tablespoons peanut butter, 1/2 litre milk, salt, pepper, lemon juice, 1/2 tablespoon brown sugar

Fry the chopped onions in a little margarine. Add ginger and fish and fry for ten minutes. Add peanut butter and stir in milk until thick. Add salt and pepper. Add squeeze of lemon juice and sugar before serving. Eat with rice, maize meal or millet.

Porridge of baobab fruit

Baobab fruit, water or milk, sugar

Break the fruit. Sieve to separate the powder from the seeds and threads. Mix powder with water or milk, boil and simmer for 20 minutes. Add sugar to taste.

Pumpkin soup

Pumpkin or butternut, onion, garlic, cinnamon, oil, water, coconut

Chop the pumpkin or butternut, onion and garlic. Fry the onion, garlic and cinnamon in a little oil. Add the chopped pumpkin. Add water and bring to boil. Simmer until the pumpkin is very soft. Before serving, sprinkle coconut on top.

Pumpkin stew

Pumpkin or butternut, beef

Boil beef with chopped pumpkin until very soft. Mash the pumpkin. Cut the beef into small pieces and add to the pumpkin.

(You can also boil rice, maize meal or millet with the stew to add carbohydrates for more energy.)

Rice and spinach soup

Rice, water, salt, spinach, peanut butter

Add one cup of rice to four cups of salted water. Cover the pot, bring to the boil and cook until soft (about 40 minutes). Add chopped spinach and two tablespoons of peanut butter when the rice is cooked. Stir and cook slowly for a further ten minutes.

Rice porridge

Rice, salt, cinnamon, sugar

Add one cup of rice to three cups of salted water. Cover the pot, bring to the boil and cook slowly for one hour. Add cinnamon and sugar when serving.

Rice soup

Rice, water, salt

Add one cup of rice to four cups of salted water. Cover the pot, bring to the boil and cook until soft (about 40 minutes).

(Other ingredients can be added and adjusted according to taste and tolerance, e.g. grated carrots, pumpkin, sweet potato or apple; finely chopped garlic and chopped liver.)

Scrambled eggs with greens

Eggs, oil, onions, finely chopped dark leafy greens (or sprouts)

Lightly oil a pan over medium heat. Fry the onions until brown. Add greens and cook for three minutes. Add the eggs and scramble with the other ingredients. Cook until egg is firm.

Simple sprout stir-fry

Legume sprouts, vegetable oil, water, lemon juice (optional)

Put a little oil in a pan, add the sprouts and a small amount of water, cover and cook for about ten minutes. You can squeeze lemon juice over the sprouts.

(You can eat with grains, such as rice, maize, oats, barley, millet or sorghum.)

Sweet potato soup

Sweet potatoes, water, salt, grated cheese, yoghurt

Peel sweet potatoes, cut them in pieces and cook in a little water until soft. Mash them and add more water to make a soup. Add salt, cheese and yoghurt and bring soup to boil, stirring often. Serve.

(If you have diarrhoea, omit the cheese.)

Vegetable stew with meat

Meat, onion, leek, carrots, potatoes, oil, water, garlic, salt, pepper

Cut meat and vegetables in small pieces. Fry meat until brown, add onion and leek and fry together. Then add the other vegetables, water and chopped garlic and cook until tender. Season to taste with salt and pepper.

Apple sauce

Apples, water, sugar, cinnamon

Peel and slice apples and bring to boil with a little water. Cover and cook slowly until tender. Mash apples until smooth and add sugar and cinnamon.

Avocado dip

Mashed avocados, yoghurt or thick sour milk, lemon juice, finely chopped raw onion, garlic and tomato

Mix all ingredients together.

Banana and papaya milkshake

Banana, papaya, milk, sour milk or yoghurt

Mash fruit together well or blend in a blender and mix with milk, sour milk or yoghurt.

Cowpea paste

11/2 cups boiled cowpeas, water, salt, 1 tablespoon grated onion, 1 teaspoon margarine, 1 tablespoon lemon juice

Boil the peas in water with a little salt until very soft. Mash to make a smooth paste. Add onion, margarine and lemon juice and mix.

(You can also use bambara nuts or beans.)

Peanut sauce

1/2 cup finely chopped onions, crushed garlic cloves, 11/2 tablespoons oil, 1/2 cup boiling water, 1 cup peanut butter, juice and rind of 1/2 lemon, 1/2 tablespoon grated fresh ginger, honey or sugar, 1/2 teaspoon cayenne (if you like a hot taste), 11/2 cups milk

Fry the onions and garlic in oil until brown. Stir in all the other ingredients, except the milk. Cook the sauce over medium heat until smooth. Slowly stir in the milk. Cook for a few more minutes.

Sour cabbage water

Chopped raw cabbage, water

Wash the cabbage and soak one cup cabbage in three cups water. Cover tightly and leave for two to three days. Strain the water from the cabbage, throw the cabbage away and store the water in a cool place or refrigerator. It is ready to drink when it starts to bubble.

Drink 1/2 cup three times a day for all digestive problems.

(You can make a second batch by pouring 1/2 cup of the first batch into the second batch and letting it stand for one day only.)

White sauce

1 tablespoon margarine, 1 tablespoon flour, 1 cup milk or broth (see recipe for beef broth)

Melt margarine in a pan. Remove from heat and blend in flour. Return to heat and stir until cooked. Slowly add milk or broth and whisk until smooth and thick.

TEA FOR COLDS, COUGHS, SORE THROATS AND FLU

For the teas below to have the greatest impact, it is best to prepare them fresh three times a day and drink them hot. However, if this is not possible, prepare them in the morning and heat them up or even drink them cold during the day.

Garlic tea (for sore throats)

Chop 3-4 cloves garlic. Add to one cup boiling water. Boil for ten minutes. Cover and allow to cool. Add honey or sugar to taste. Drink one cup three times a day.

Ginger and cinnamon tea (for chesty colds or coughs)

Add 1/2 teaspoon chopped fresh ginger to one cup boiling water. Boil slowly for ten minutes. Add 1/4 teaspoon ground cinnamon. Cover and allow to stand for five minutes. Strain. Drink one cup three times a day. Start drinking the tea as soon as you feel a cold coming.

Guava tea (for a persistent cold)

Add a guava, a squeezed lemon, and an eucalyptus leaf to a cup of boiling water. Cover and allow to stand for five minutes. Drink three times a day.

Lemon tea (for flu)

Squeeze a lemon. Add the juice to 1/2 cup water that has boiled and cooled slightly. Add sugar or honey to taste. Drink one cup as hot as possible three times a day.

Onion tea (for a blocked and runny nose)

Put 1/4 onion into a cup of boiling water. Cover and leave for five minutes. Strain. Throw the onion away. Drink one cup three times a day.

Thyme tea (for dry coughs)

Add 1/4 teaspoon dried thyme leaves to one cup boiling water. Cover and leave for five minutes. Strain. Drink one cup three times a day.

COUGH SYRUPS

Cough syrup for adults

Mix one part honey with one part lemon juice and one part cane spirit. Shake or stir well. Take one teaspoon three times a day.

(An alternative is to mix one part honey with one part lemon juice. Add two finely chopped garlic cloves. Shake or stir well. Take one teaspoon three times a day.)

Cough syrup for children

Mix one part honey with one part lemon juice and add one part water. Shake or stir well. Give children one teaspoon three times a day.

EXTRACTS FOR SORE THROATS

Use three drops of either extract below on the back of the tongue. This will disinfect the throat. Start using the extract as soon as you feel a sore throat coming. Continue using the drops every two to three hours until you feel no more pain.

(You can also use the extract to prepare cough syrup.)

Eucalyptus extract

Fill a clean empty bottle with eucalyptus leaves. Press them well down with a knitting needle or stick to pack in as many leaves as possible. Fill up with alcohol (40 percent proof). Press again to release any air. Close the bottle. Leave in a dark place for two weeks. Strain before using.

Thyme extract

Use 20 g dried thyme leaves (or one refill packet). Add 100 ml alcohol (40 percent proof). Keep in a closed bottle in a dark place for two weeks. Strain before using.

FEVER

Neem tea

Cut a fresh twig from a neem tree. Remove the leaves and boil the bark in water; the bark can also be chewed.

HOW TO SPROUT SEEDS FOR EATING

Sprouts are seeds that are starting to grow into a new plant.

Advantages of sprouted foods

They increase the vitamin, mineral and protein content of foods They contain many live enzymes that help food to be digested They cut down on cooking time They are an easy and cheap way to obtain fresh food

Method of sprouting foods

Put the amount of seed shown in the chart in a jar Fill the jar half full with clean and safe water Use a tight rubber band to secure cheesecloth or mesh over the jar Soak seeds overnight (or as shown in the chart) Drain water Put the jar down at an angle so that the water can drain off (a dish rack is perfect for this) Keep the jar in the dark until sprouting begins Rinse the sprouts to remove the shells twice a day, with clean and safe water, morning and evening; if it is very hot, rinse more often Place in a cool place or refrigerator ready to eat Eat the sprouts after the length of time shown in the chart

Grow different kinds of sprouts such as alfalfa, beans, lentils, peas, sorghum and sunflower, but grow them in different jars, since they need different times to sprout. All sprouts can be eaten raw in salads, sandwiches and in scrambled eggs, for example, and can be cooked in stews and soups.

Sprouting chart

Type of seed

Amount of seed per jar

Time to soak seeds

Approximate timeuntil ready to eat

Length of sprout when ready to eat

Alfalfa

3-4 tablespoons

4 hours

4-6 days or until seeds develop green leaves

3 cm

Beans

1 cup

Overnight

4-7 days

1 cm

Groundnuts/ peanuts (whole)

1 cup

Overnight

1-2 days

Swell, do not sprout

Lentils

1 cup

Overnight

2-5 days

1/2-1 cm

Maize

1 cup

Overnight

3-4 days

1 cm

Peas

1 cup

Overnight

2-5 days

1 cm

Sorghum or millet

1 cup

Overnight

2-3 days

1/2 cm

Sunflower (without husks)

1 cup

Overnight

1-3 days

1/2-1 cm

Form to monitor food intake over one week

This form can help you to monitor your food intake. Fill it in carefully every day, noting the amount you eat each time. List all the amounts of food you eat daily for every day of the week. Review the form or discuss it with your nutritionist, doctor, nurse, local health worker or counsellor after one week. Compare the sheets from week to week to see if you are eating less from one week to another. This will help you to see if your food intake is going down, even if you do not feel that you are eating less. If you find that you are eating less, identify the reasons (e.g. diarrhoea, sore mouth, feeling weak) and follow the guidelines provided to increase your food intake.

Meal

Breakfast7am

Snack10am

Lunch1pm

Snack4pm

Supper7pm

Bedtime10pm

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Important vitamins and minerals for people living with HIV/AIDS

Micronutrient

Role

Source

Vitamin A

Makes white blood cells - essential for vision, healthy skin and mucosa, teeth and bone development. Protects against infection associated with accelerated HIV progression, increased adult mortality, increased mother to child transmission, higher infant mortality and child growth failure

All yellow and orange fruit and vegetables, dark green leafy vegetables, alfalfa, liver, oily fish, dairy products and egg yolks

Thiamine Vitamin B1

Important for energy metabolism, supports appetite and nervous, system functions

Whole-grain cereals, beans, meat and poultry and fish

Riboflavin Vitamin B2

Important for energy metabolism, supports normal vision, health and integrity of skin

Milk, yoghurt, meat, green leaves and whole-grain cereals

Niacin Vitamin B3

Essential for energy metabolism, supports health and integrity of skin, nervous and digestive systems

Milk, fish, eggs, meat, poultry, peanuts, whole-grain cereals

Vitamin B6

Facilitates metabolism and absorption of fats and proteins, helps to make red blood cells

Sweet potatoes, white beans, maize, avocados, cabbage, whole-grain cereals, seeds, Brazil nuts, walnuts, eggs, leafy green vegetables, alfalfa, bananas, legumes, meat and fish

Folate

Required for building new cells, especially red blood cells and gastrointestinal cells

Liver, red meat, green leafy vegetables, fish, oysters, legumes, groundnuts, oilseeds, whole-grain cereals, egg yolks and avocados

Vitamin B12

Important for new cell development and maintenance of the nerve cells

Red meat, fish, poultry, seafood, sardines, cheese, eggs, milk, whole-grain cereals and seaweed

Vitamin C

Helps the body to use calcium and other nutrients to build bones and blood vessel walls. Increasess non-haem iron absorption. Increases resistance to infection and acts as an antioxidant. Important for protein metabolism

Citrus fruits (such as baobab, guava, oranges and lemons), cabbage, green leaves, tomatoes, sweet peppers, potatoes, yams and cooking plantains. Vitamin C is lost when food is cut up, reheated or left standing after cooking

Vitamin E

Protects cell structures and facilitates resistance to disease

Leafy vegetables, vegetable oils, peanuts, egg yolks, dark green vegetables, nuts and seeds, whole-grain cereals

Calcium

Builds strong teeth and bones Aids heart and muscle functions, blood clotting and pressure and immune defences.

Milk, green leaves, shrimps, dried fish (with bones), nuts, beans and peas

Iodine

Ensures the development and proper functioning of the brain and the nervous system

Fish, seafood, milk and salt with iodine

Iron

Transports oxygen to the blood, eliminates old red blood cells and builds new cells

Red meat, poultry, liver, fish, seafood, eggs, peanuts, beans, some cereals, green leafy vegetables, seeds, whole- grain cereals, dried fruit and alfalfa

Magnesium

Strengthens the muscles and is important for proper functioning of the nervous system. Involved in bone development and teeth maintenance

Cereals, dark green vegetables, seafood, nuts and legumes

Selenium

Prevents impairment of the heart muscle

Seafood, liver, meat, carrots, onions, milk, garlic, alfalfa, mushrooms and whole-grain cereals

Zinc

Reinforces the immune system, facilitates digestion and transports vitamin A

Meat, chicken, fish, cereals, leafy green vegetables, seafood, oysters, nuts, pumpkin seeds, milk, liver, whole-grain cereals, egg yolks, garlic and legumes

Form to monitor weight changes over time

Write down when and where you weighed yourself. The scales you have used may be different, which could explain any weight variations. Weigh yourself without shoes and in similar clothes each time. Under remarks, fill in anything that might have caused changes in your eating habits and the amount of foods eaten, or might have caused weight loss.

Date

Where

Weigth (kg)

Remarks (diarrhoea, fever, food shortage, etc.)

Institutions and organizations providing support to people living with HIV/AIDS

The main purpose of this annex is to set down local contacts for people living with HIV/AIDS, by identifying local organizations and institutions working in the area of HIV/AIDS, specifically providing support to people living with HIV/AIDS. A comprehensive list should include organizations working at the local level and with communities and government and non-governmental organizations (NGOs) that provide assistance. A good start in identifying these organizations might be made at the workshop for adaptation of the present guidelines into national guidelines as suggested in the first chapter of this manual. A helpful contact point for collecting this information might also be the United Nations Development Assistance Framework (UNDAF) thematic group working on HIV/AIDS, if this exists in your country. To find out, contact the main government department responsible for work on HIV/AIDS, such as the ministry of social welfare or HIV/AIDS council, if there is one, and ask about working groups on HIV/AIDS.

The following should be included

Organizations providing general information on HIV/AIDS, working with HIV/AIDS at the national level and in specific areas AIDS testing, training, information and counselling centres (in the different regions of a country) Organizations working with children with HIV/AIDS Organizations working with homosexuals Hospices and institutions for residential care for people with HIV/AIDS Organizations working on national and local HIV/AIDS programmes providing information and assistance

International contacts

AIDS Community Research Initiative of America (ACRIA) (www.criany.org) Centre for Disease Control National Prevention Information Network (CDCNPIN) (www.cdcnpin.org) Joint United Nations Programme on HIV/AIDS (UNAIDS) (www.unaids.org) Food and Agriculture Organization of the United Nations (FAO) - Food and Nutrition Division (www.fao.org/es/ESN/Communit.htm) World Health Organization (WHO) - Department of HIV/AIDS (www.who.int/HIV_AIDS/first.html)

Bibliography and sources

There may be a number of ongoing activities in your country that have already developed information and literature on HIV/AIDS testing and counselling, care, nutritional management and alternative approaches for people living with HIV/AIDS. The institutions and organizations working in the area of HIV/AIDS should be able to provide advice.

Selected references on HIV/AIDS and nutrition are given below.

Bijlsma, M. 1996. Living positively: a nutrition guide for people with HIV/AIDS. Second ed. 1997. Mutare City Health Department, Box 910, Mutare, Zimbabwe.

Department of Health. 2001. South African national guidelines on nutrition for people living with TB, HIV/AIDS and other debilitating diseases. September. Pretoria, South Africa.

Epstein, L. 1995. Food for those with HIV/AIDS. Second ed. 1996. Pretoria, South Africa, Hope Productions. NAP+ Secretariat, PO Box 30218, Nairobi, Kenya.

FANTA Project. 2001. HIV/AIDS: a guide for nutrition, care and support. Washington, DC, Food and Nutrition Technical Assistance Project, Academy for Educational Development.

FAO. 2001. Review of initiatives and recommendations for developing national programmes in sub-Saharan Africa. July. Rome, Food and Agriculture Organization of the United Nations. (draft)

Gauteng Department of Health. 1997. Eating with hope. Comic book. Department of Health, Province Government, Gauteng, South Africa.

Namibia Ministry of Health. 1999. Living well with HIV and AIDS: nutritional care for HIV-positive persons. Nutrition Department, Ministry of Health, Windhoek, Namibia. (draft)

Network of African people living with HIV/AIDS (NAP+). 1996. Food for people living with HIV/AIDS. Pretoria, South Africa, Hope Productions. NAP+ Secretariat, PO Box 30218, Nairobi, Kenya.

Piwoz, E. & Preble, E. 2000. HIV/AIDS and nutrition: a review of the literature and recommendations for nutritional care and support in sub-Saharan Africa. November. United States Agency for International Development (USAID), Washington, DC. USAID, Support for Research in Africa.

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Uganda Ministry of Agriculture, Animal Industries and Fisheries. 2000. Nutrition and HIV/AIDS. A handbook for field extension agents. Animal Husbandry and Fisheries Department. Kampala, Uganda.

United Nations Administrative Committee on Coordination/ Subcommittee on Nutrition. 2001. Nutrition and HIV/AIDS. Nutrition Policy Paper No. 20. October. Geneva.

United States Department of Health and Human Services. Safe food and water: a guide for people with HIV infection. 200 Independence Avenue, SW Washington, DC 20201, United States.

Werner, D. 1993. Where there is no doctor. Hong Kong.

WHO. 1992. Living with AIDS in the community. Global Programme on HIV/AIDS, Geneva, Switzerland.

WHO/UNAIDS. 1998. HIV and infant feeding. Guidelines for decision-makers. Geneva, Switzerland, Department of Nutrition.

Glossary

Absorption

The process whereby nutrients pass into the bloodstream for use by the body

AIDS

Acquired immunodeficiency syndrome. A group of diseases caused by HIV

ARV

Anti-retroviral - the name given to a group of drugs that act on the HIV virus and prevent it from reproducing itself in the body

Candida

The name of a fungus that causes oral thrush - a common infection of the mouth in people with AIDS

Constipation

A condition when the bowels do not function properly and a person has difficulty in passing stools (defecating). This may be caused by a diet low in fibre, a symptom of illness or a side-effect of medicines

Counselling

HIV/AIDS counselling is a dialogue between a client and a care provider aimed at enabling the client to cope with stress and take personal decisions relating to HIV/AIDS. The counselling process includes the evaluation of personal risk of HIV transmission and the facilitation of preventive behaviour

Dehydration

The excessive unhealthy loss of water and salts from the body, often during diarrhoea

Diarrhoea

The frequent passing of watery faeces (stools) - at least three in a day

Digestion

The process in the stomach and intestine in which food is broken down and nutrients released

Food security

A situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life

Healthy and balanced diet

Consumption of an adequate amount and variety of foods including, as appropriate, staples, legumes, animal products, fruit, vegetables, nuts, fat and oils, and sugar/sugar-containing foods, sufficient to meet one's energy and nutrient needs

HIV

Human immunodeficiency virus - the cause of AIDS

Immune system

All the mechanisms that act to defend the body against external agents, particularly microbes (viruses, bacteria, fungi and parasites

Malnutrition

An abnormal physiological condition caused by deficiencies, excesses or imbalances in energy, protein and/or other nutrients. Malnutrition in this publication refers to: a) lack of food energy (undernutrition); and lack of nutrients

Micronutrients

The vitamins, minerals and certain other substances that are required by the body in small amounts. They are measured in milligrams or micrograms

Nausea

Feeling unwell and sick in the stomach

Nutrient

Nourishing substance contained in foods that is released during digestion

Nutrition

The science of food and how it is used by our bodies to grow, work, play, maintain health and resist disease

Nutrition education

Education directed at individuals, families and communities in order to encourage informed decision-making in the selection of foods to grow, purchase and consume in order to achieve optimal health

Opportunistic infection

An infection with a micro-organism that does not ordinarily cause disease, but that becomes pathogenic in a person whose immune system is impaired, as by HIV infection

Oral rehydration solution (ORS)

A liquid that can be given to people to restore the fluid that they have lost through diarrhoea. ORS can be made from packets, by mixing salt, sugar and water or by making a watery porridge from powdered cereals such as rice and maize

Palliative drugs

Medicines that relieve the symptoms of HIV and help a person feel better but do not treat the actual HIV infection

People living with HIV/AIDS (PLWHA)

A general term for all people infected with HIV, whether or not they are showing any symptoms of infection

Positive living

An approach to life whereby people with HIV/AIDS maintain a positive attitude towards themselves, take action to improve their situation, continue to work and lead a normal life and approach the future positively with hope and determination and not with despair, depression, guilt and self pity

Refined cereals

Foods containing cereals such as wheat, rice or maize that have been processed to remove all or part of the husks. Refined foods are low in fibre

Staple foods

Foods that form the main part of the diet, usually cereals such as maize, rice, wheat and millet or root crops, such as yams, cassava and potatoes

Virus

Infectious agent (microbe) responsible for numerous diseases in all living beings. It is an extremely small particle and, in contrast with bacteria, can only survive and multiply within a living cell at the expense of that cell

Vitamins

A group of naturally occurring substances that are the micronutrients needed in small amounts by the body to maintain health

SUMMARIES

Healthy and balanced nutrition for growth, work and play

Enjoy a variety of foods

Eat staple foods with every meal

These foods are relatively cheap and supply not only energy and protein but also small amounts of vitamins and minerals. Staples include cereals (such as rice, maize, millet, sorghum, wheat and barley), starchy roots (such as potatoes, sweet potatoes, cassava and yams) and starchy fruit (such as plantains).

Eat legumes if possible every day

These foods include beans, peas, lentils, groundnuts (including peanut butter) and soybeans. When eaten with staple foods the quality of protein is increased.

Eat animal and milk products regularly

Foods from animals and fish should be eaten as often as you can afford them. They supply good-quality proteins, vitamins, minerals and extra energy. All forms of meat, poultry (birds), fish, eggs and dairy products such as milk, sour milk, buttermilk, yogurt and cheese should be included. If insects, such as caterpillars or grasshoppers, are part of your eating patterns, they also provide good nutrients.

Eat vegetables and fruit every day

These foods are important for a person to grow well and fight infection. A recommended list is provided below.

Yellow, orange, red or dark green

Other vegetables and fruit vegetables and fruit

Green leafy vegetables (spinach, pumpkin, cassava leaves), green peppers, squash, carrots, yellow peaches, apricots, papaya and mangoes

Tomatoes, cabbage, oranges, mandarins, grapefruit, lemons, guavas mangoes, passionfruit, pineapples, mulberries and baobab fruit

· Good sources of vitamin A

· Good sources of vitamin C; help to fight infection

Use fats and oils as well as sugar and sugary foods

Fats, oils and sugar are good sources of energy and are important for maintaining weight or regaining weight lost. They add flavour to food, thereby stimulating the appetite.

Fats and oils include butter, lard, margarine, cooking oil (vegetable, coconut and palm oil), cream, mayonnaise and coconut cream. They are also found in avocados, oilseeds (sunflower, groundnut and sesame), fatty meat and fish, curds and cheese.

Sugars and sugary foods include honey, jam, table sugar, cakes and biscuits.

Drink plenty of clean and safe water

Drink about eight cups of water per day and even more if you are suffering from diarrhoea, vomiting or fever. You can also drink fruit juice, soups and other beverages. Collect your water from a protected source and store it in a clean container. If the water is not from a protected source it should be boiled for ten minutes and cooled down afterwards before drinking. Avoid drinking tea or coffee with a meal, as they reduce the iron the body gets from your food.

Maintaining weight

If you are sick with HIV/AIDS you need more food to recover from illness. When your body does not get enough food it uses energy and protein stored in fat and muscles. This leads to weight loss, muscle weakness and malnutrition from which it takes longer to recover. Once weight has been lost it is difficult to regain it.

Why do people with HIV/AIDS not eat enough food?

Illness and medicines reduce appetite, modify the taste of food and prevent the body from absorbing it. Symptoms such as a sore mouth, nausea and vomiting make it difficult to eat. Tiredness, isolation and depression reduce the appetite and the willingness to make an effort to prepare food and eat regularly. There is not enough money to buy food.

Gain weight by eating more food

Eat more staple foods such as rice, maize, millet, sorghum, wheat, bread, potatoes, sweet potatoes, yams and bananas. Increase your intake of beans, soy products, lentils, peas, groundnuts, peanut butter and seeds, such as sunflower and sesame. Eat meat, fish and eggs as often as you can afford them. Increase the fat content of your food by using more fats and oils as well as eating fatty foods - oilseeds such as groundnuts, soy and sesame, avocados and fatty meat. If problems with a high fat intake are experienced (especially diarrhoea), reduce the fat intake until symptoms are over and then gradually increase it to a level the body can tolerate. Eat snacks regularly between meals. Good snacks are nuts, seeds, fruit, yoghurt, carrots, cassava chips, crab chips and peanut butter sandwiches. Add dry milk powder to foods such as porridge, cereals, sauces and mashed potatoes. However, avoid using coffee and tea whiteners, which do not have the same nutritional benefits as milk. Note that some people may find milk difficult to digest. It should be avoided if it causes cramps, a feeling of being full or skin rashes. Add sugar, honey, jam or syrup to your food.

Try to eat three good meals daily with frequent snacks in between

Keep active and stay fit

Exercise helps you to gain weight properly.

Regular exercise strengthens the muscles, makes you feel energetic, helps to relieve stress and increases appetite. Cleaning, working in the field and collecting firewood and water may provide enough exercise. Find an exercise that you enjoy and can fit into your daily life. Walking, running, swimming or dancing are all suitable.

Increase your intake of vitamins and minerals

Your immune system needs vitamins and minerals to function properly. When you are ill with HIV/AIDS you need even more.

Eat a variety of vegetables and fruit every day, as these are a valuable source of vitamins and minerals. Take care not to lose vitamins and minerals when cooking your food. Boil, steam and fry vegetables only for a short time. Multivitamin and mineral supplements, usually in the form of pills, can help but they are expensive and leave less money for food. Too many vitamins and minerals can harm you. If you take supplements, follow the instructions on the label.

During infection

It is very important to try to eat, even though you may not feel like eating, to avoid weight loss. Treat infection as early as possible. If you are ill for more than a couple of days see a health worker.

Food safety and hygiene

Keep the home free from faeces

Use a latrine and keep it clean and free from flies. Keep the surroundings clean. Wash clothes, bedding and surfaces that might have been contaminated with faeces in hot water with soap.

Personal hygiene

Always wash hands with clean water and soap or ashes before, during and after preparing food or eating, and after visiting the toilet. Cover all wounds to prevent contamination of food during preparation and handling. Use safe clean water from protected sources. If the water is not from a protected source, it should be boiled for ten minutes or filtered.

Storage of drinking-water

Keep drinking-water in a covered container that is cleaned at least once a week. Do not dip hands or cups into the container. The best container is one with a tap.

Hygiene in the kitchen

Keep all food preparation surfaces clean. Use clean dishes and utensils to store, prepare, serve and eat food. Wash vegetables and fruit with clean water. Cover food to keep flies and dust away. Keep rubbish in a covered bin and empty regularly.

Cooking and storage of food

Cover and store food in containers away from insects. Throw away any food that has gone bad, or is well past its sell-by date. Cook food thoroughly, but do not overcook vegetables. Serve food immediately after cooking. Store fresh food in a cool place or refrigerator. Do not store raw food, especially meat, close to cooked food. Avoid storing leftovers unless they can be kept in a cool place or refrigerator. Always reheat them at a high temperature.

Meat, poultry and fish

Cook meat and fish well; meat should have no red juices. Wash utensils and surfaces touched by meat, poultry or fish with hot water and soap before preparing other foods. Eggs should be hard boiled. Do not eat soft-boiled eggs, raw eggs, cracked eggs or any foods containing raw eggs.

However careful one is, food-borne infections may happen. If you get diarrhoea, follow the advice in Summary sheet 4 but if you feel very ill with diarrhoea, vomiting and pain, see a health worker without delay.

Diarrhoea

When a person passes a watery stool three or more times a day, they have diarrhoea. Good nutrition can help to prevent and control diarrhoea.

Do not stop eating when you have diarrhoea; drink lots of fluids

Drink plenty of fluids - at least eight cups per day - to replace lost water. Drink soups, fruit juice diluted with water or an oral rehydration solution (ORS). Eat soft, mashed, moist foods such as soft vegetables and fruit, porridge from cereals, rice, bananas, mangoes, papaya, watermelon, potatoes and stews with refined maize meal, rice, barley or potatoes. Soft vegetables also include squash, pumpkins and carrots, and vegetable soup. Eat refined foods such as white rice, maize meals, white bread, noodles and potatoes. Peel and cook vegetables and fruit so they can be better tolerated. If fat causes problems, reduce fat intake by using less cooking oil, cutting off visible fat or skin from meat and boiling food rather than frying it. However, fat is an important energy source and should not be omitted from a diet unless really necessary. Do not eat foods that make your diarrhoea worse such as spicy foods and unripe or acidic vegetables and fruit. Discuss the use of medicines to stop diarrhoea with a doctor or health worker before taking any medication.

If the diarrhoea persists for more than three days, fever develops, blood appears in the stool or you become very weak, seek advice from a health worker.

A person should drink as often as possible throughout the day and night and every time a stool is passed. An adult normally needs about 1.5 litres or eight cups of fluid per day. In severe cases of diarrhoea this may be increased to up to three litres a day.

Preparing an oral rehydration drink

1 LITRE WATER

From packetsFollow the instructions and dissolve the contents of the packet in the amount of clean water that is stated on the packet.

1 LITRE WATER & 8 LEVEL TEASPOONS OF SUGAR & 1/2 TEASPOON OF SALT

With sugar and saltTo one litre of clean water, add half a teaspoon of salt and eight teaspoons of sugar. Stir or shake well. The water should taste no more salty than tears. (PLEASE USE CELTIC SALT)

1 LITRE WATER & 8 LEVEL TEASPOONS OF CEREAL & 1/2 LEVEL TEASPOON OF SALT

With powdered cerealsTo one litre of clean water, add half a teaspoon of salt and eight teaspoons of powdered cereals. Rice is best, but fine ground wheat flour, maize, sorghum or cooked mashed potatoes can also be used. Boil for five to seven minutes to make a liquid soup or watery porridge. Cool the drink quickly. (PLEASE USE CELTIC SALT)

When you are not hungry ... the best way to regain your appetite is to eat

You may lose your appetite or find that the taste and texture of foods change; this often happens with illness. Try different foods until you find those that you like and try to have a mixed diet. Eat smaller meals more often. Eat whenever your appetite is good - do not be too rigid about fixed times for meals. Try recipes that help to restore appetite. Try to drink a lot of water, milk, yoghurt, soups, herbal teas or juices throughout the day. Drink mainly after, and in between meals - do not drink too much before or during meals. Add flavour to your food and make it look and taste interesting. You could try squeezing some lemon juice over it or adding spices such as cardamom, fennel, coriander and cinnamon. Avoid fizzy drinks, beer and foods such as cabbage, broccoli and beans that create gas in your stomach and can make you feel bloated. Try rinsing your mouth out before eating as this can make food taste fresher. Take light exercise such as walking outdoors and breathing plenty of fresh air to stimulate an appetite. Eat with your family or friends. If you have to stay in bed, ask them to join you at your bedside.

http://www.juicing-for-health.com/sea-salt-health-benefits.html

Types of salt

Salt is essential for the survival of all living creatures, including human. It is needed to regulate the water content in our body. We often hear bad press about salt, and indeed table salt which is refined, is extremely unhealthy and toxic. What our body really needs is natural pure salt. Taking the wrong type of salt is detrimental to our health.

In fact, without the right kind of salt, our body will encounter many kinds of problems. Is it any wonder then, by taking table salt, our body is actually deprived of the real salt and minerals. Here's only a small shocking list of what can happen when our body lacks proper salt:

High blood pressure

Accelerated aging cellular degeneration

Respiratory and blood sugar problems

Liver failure, kidney problems, adrenal exhaustion

Heart muscles tire and lacerate, causing fatal heart attack

There are many types of salt but I want to talk here about three types of the more popular salt.

Table Salt: Also known as common salt, is commonly used by most people for cooking and for food preservation. Table salt is refined (processed), removing 82 out of the 84 minerals in salt, leaving behind only sodium and chloride.

Over-consumption of table salt causes many untold health problems.

Read about the dangers of table salt.

Sea Salt: Sea salt is a general term that refers to salt derived directly from the sea. And that is what it is, except that it is refined¾similar to table salt.

Sea salt is thought to be healthier and more flavorful than table salt, but in actual fact it is actually processed and minerals and trace elements are removed.

Celtic Sea Salt: Refers to naturally moist salt harvested from the Atlantic seawater off the coast of Brittany, France. This type of salt are harvested using the Celtic method of wooden rakes allowing no metal to touch the salt.

It is naturally air and sun-dried in clay ponds and gathered with wooden tools to preserve its living enzymes. Because it is unrefined, it contains all of the 84 beneficial live elements found in sea water, with no chemical and preservatives nor any other additives

Minerals and Trace Elements Found in Celtic Sea Salt

Among the live minerals and trace elements found in Celtic sea salt are iodine, iron, calcium, magnesium, manganese, potassium and zinc. The 84 trace minerals provide the necessary nutrients and protect the body from the harshness of sodium chloride that we consume from commercial salt.

The appropriate magnesium content ensures that unused sodium is quickly and completely eliminated from the body through the kidneys to prevent harm.

The Healing Virtues of Celtic Sea Salt

Celtic sea salt has tremendous healing virtues that have the exact opposite effects of refined salt. It helps to balance out and nourish our body with minerals that our body lacks. It is particularly helpful in helping with mucus elimination. Here are some conditions that Celtic sea salt is also good for:

Sinus and bronchial congestion: I have seen many times how Celtic sea salt when taken before sleep has helped the sufferer sleep through the night as it breaks up the irritating mucus, providing much relief.

Regulate blood pressure: We are right to say that salt causes high blood pressure but it is the toxic table salt that is the culprit. Celtic sea salt has been shown to actually normalize blood pressure. It literally goes around your body and 'scrounges' for the harmful sodium deposits and completely eliminates it from your body. If you have high blood pressure, pure salt will bring it down. But if you have low blood pressure, pure salt will bring it up. Only nature has been designed with the ability to do this.

Deeper and more restful sleep: When Celtic sea salt is taken with warm water before bedtime, it promotes a deeper and longer sleep that is both restful and refreshing. Nor does it cause you to wake up and wanting to urinate.

Water retention: We often hear that salt causes water retention. Again, this is only because the wrong salt was taken¾table/commercial salt. Celtic sea salt does the opposite by helping our body properly balance out the electrolyte minerals and releasing the retained water.

Kidney stones: Celtic sea salt has also been reported to actually dissolve kidney stones.

Building the immune system and aids healing: Celtic sea salt provides the rich minerals directly to our cells to enhance resistance to infections and bacterial diseases. It also helps our body heal quicker when there has been a surgery, sickness, burns, mental disorders, etc.

Prevent over-acidity in body: The rich minerals effectively eliminates unwanted sodium from the body, extracting excess acidity in the body, especially in the brain. The electrolytes are vital to the nerves for communication and information processing of the brain cells.

Helps control saliva: If you salivate (or drool) in your sleep, it could mean that your body is deprived of the right kind of salt, and that you are not drinking enough water. This condition may also lead to double chin as your saliva glands work doubly hard to lubricate your insides. Drink more water with Celtic sea salt to stop this condition.

Diabetics: Helps balance out sugar in blood in diabetics.

Muscle cramps: Providing essential minerals to the muscles and preventing muscle cramps.

Strong alkalinizer: Helps keep our body at the right pH. This is important as an over-acidic body creates many health problems and an endless list of degenerative diseases.

The most convincing fact that salt is critical to lifeis that the amniotic fluid is salty !

How To Use Celtic Sea Salt

Now that you know that table salt is harmful, remove it from your kitchen shelf and replace it with Celtic sea salt. Use Celtic salt for all flavoring just as you would in place of table salt.

Generally, you would need only 2/3 of the amount you normally use. For example, if the recipe calls for 1 tsp of salt, then just use 2/3 tsp and it would give your cooking sufficient taste and flavor. When cooking, add this pure salt at the end when you've turned down the heat, to prevent losing the nutrients in the heat.

For therapeutic use, increase on your water intake. Preferably at least 2 liter of water a day. But to be more accurate, check how much water you should drink a day. For every 8 oz of water, stir in 1/8 teaspoon (or a pinch) of Celtic sea salt and drink, up to maximum of 1 teaspoon a day. No, drinking Celtic salt water does not make you thirsty, only dead table salt makes you thirsty. Celtic salt is live food, and is nourishing to your body.

It is important that you increase on your water intake when taking Celtic salt as your body is very quickly eliminating toxins and water is needed to flush out the toxins through your kidneys. If your body is very toxic, rashes may appear. When this happen, just continue to take the salt with plenty water and the rashes should clear up pretty soon.As in all good things, take Celtic sea salt in moderation.