Dealing with quarantine is hard. There is not much you can do. So you turn to your favorite salty and crunchy snacks. A few pretzels or chips are okay, but you might not be able to stop until you've finished the entire bag.
But, these processed foods usually contain a lot of simple carbohydrates, which can potentially drive anxiety and worsen your mood.
So what should you eat during the COVID-19 pandemic?
First things first. As of May 13, 2020, there are no confirmed vaccines, drugs or cures for the coronavirus. But a balanced diet may help. There are foods out there that can boost your immune system and make you feel better.
Rule No.1: Fresh produce is always the best choice. Eat fresh fruits, vegetables, meat, eggs, milk, whole grains, and soy products. And make sure you don't overcook vegetables or fruit, as this can lead to their important vitamins being lost.
Rule No. 2: Drink 8 to 10 cups of water every day. Water is essential, and you always want to be hydrated. I'm talking about water, not sugary drinks.
Rule No. 3: Less salt, less sugar and less oil. Avoid foods such as fried chicken, cookies, cakes and chocolate.
Now, you may ask, even though there is no cure so far, is there anything you can take that can prevent or, at least, minimize the impact of the disease?
Well, there is. Traditional Chinese Medicine – China's herbal remedies that have evolved over thousands of years. Here in China, over 90 percent of COVID-19 patients were treated with TCM, and health officials here believe it has been effective against the coronavirus.
"In many cases when traditional Chinese medicine was applied, patients' symptoms were eased and their recoveries sped up significantly," Doctor He Dongchu of the General Hospital of Central Theater Command told CGTN.
But again, TCM is so far only largely recognized within China. Experts from outside China are still researching the effectiveness of this ancient system of remedies. So before you take any, remember to consult your local health professionals.
(Video filmed by Fu Gaoliang; edited by Zhao Yuxiang)
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