It’s a pandemic, we are hearing and reading about it everyday on the news. A friend of a friend of a friend has it. And now you think you have it too – because you coughed that one time.

Don’t Panic. Take a deep breath, and let’s look at what to do if you think you have the dreaded Coronavirus.

 

COVID-19 Symptoms

The coronavirus causes COVID-19, which is a respiratory illness very similar to the cold and the flu. The initial symptoms are a high temperature and cough. Other, more intense symptoms might be a shortness of breath.

Just a cough by itself may not be cause for alarm here – have you travelled to a country with COVID-19 cases or come into close contact with them? Is the cough new or have you always had one from allergies etc. Did you go to a crowded place or did you come into contact with someone who has tested positive for the virus?

 

When to Take the Test

Okay, you think your symptoms mimic the virus – the first instinct is to go see your GP and get a test done. However, the latest directive from NHS says that you do not need to visit a GP, pharmacy, or hospital. All they want you to do is to stay put, at home (also called self-isolation) for at least 7 days. In most healthy individuals, the COVID-19 will exhibit symptoms and be gone within that time-frame, very much like the common cold. You are only advised to call the NHS 111 helpline if you are unable to manage the symptoms on your own, or if the condition worsens. The NHS will then appropriately guide you on next steps.

 

Self and Social Isolation

If you think you have COVID-19 symptoms, self-isolate for 7 days. Do not meet with anyone, try not to travel outside unless absolutely essential, wear a face mask or cover your mouth with your sleeve (or a tissue) if you do have to be outside, and wait for the illness to subside.

Anyone who has come in contact with you should also practise self-isolation for 14 days (from the day they met you and you had symptoms) to avoid being carriers of the disease.

Even if you don’t have the virus, it is best to consider social distancing and avoid crowded places where you might pick up the virus. Remember to wash your hands frequently, and with soap and water for at least 20 seconds (use alcohol-based hand sanitizers if soap is not available) and avoid touching your face, to minimize the risk of being infected.

If you are still unsure and would like some expert opinion and guidance on your case, schedule an online consultation with a qualified GP. Book a phone/video doctor consultation with Gogodoc and get all your questions answered right away. Whatever the case, stay indoors, wash your hands, and let’s ride this out.

 

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Superfoods are in the spotlight again – foods jam-packed with antioxidants, vitamins and minerals, and the best bang for your buck when it comes to nutrition. As we fight the newest Coronavirus / COVID-19 pandemic, here is a look at the immunity-boosting, nutritious superfoods in 2020 – check it out to see how many you are including in your diet today:

 

Regardless of superfood status, adding healthy, nutrient-rich foods to our diet can go a long way in building immunity and lowering the risks of diseases. Ask your GP if you are unsure of what to eat, when. At Gogodoc, our online video consultations with qualified doctors can help you manage your nutrition and health – book a same-day appointment today! And tell us in the comments which of these superfoods you are most likely to consume 🙂

 

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Still having dinner according to your grandmother’s advice of ‘meat and two veg’? How very 2017 of you.

 

 

 

 

 

 

 

 

According to Mintel’s Meat-Free Foods UK Market Report, more than one in four Britons are now favouring a vegetarian lifestyle.

Vegetarians have many reasons for not eating meat, including concern for animal welfare, health benefits, and reduced environmental damage. Here are some of the benefits of leaving meat off your plate.

 

Are humans meant to eat meat?

The dietary status of the human species is that of an ‘unspecialised frugivore’ – an animal specialised for nuts, grains, seeds, fruit and vegetables, but can handle ‘unspecialised’ food sources too. Biochemistry, comparative anatomy and genetics do not support the contention that human digestive tract is specialised for meat-eating. ‘But we have canines!’ is the all-too-common quickfire rhetoric.

 

Our pathetic, short and blunt canines may be useful to take a bite out of an apple. But try lunging for the throat of a cow and see if they are of any use then.

Due to limited resources our ancestors became habituated to eating meat, and through evolution our gut can handle it to some degree. But it is not the case that we are specialised for meat eating or need it in our diet to be healthy. In fact, the opposite is the case.

 

The WHO report

A wealth of research indicates that vegetarians have reduced incidences of diseases, and overall greater longevity. In support of this, the World Health Organisation (WHO) has classified processed meats as a Group 1 carcinogen. Tobacco smoking and asbestos are classified in the same category. As stated on their website, ‘this classification is based on sufficient evidence … that eating processed meat causes colorectal cancer’.

Moreover, red meat is classified as Group 2A, which means it’s ‘probably carcinogenic to humans’. My gut feeling is that it is only a matter of time that additional evidence will confirm this positive association.

Put it this way: if you had a choice between a meal that is proven to be protective against cancer (e.g. a wholefood, plant-based meal) and one that is ‘probably carcinogenic’ (e.g. a meal that contains red meat), which one would you choose?

Nevertheless, there are other health risks that are associated with meat eating such as coronary heart disease and diabetes, to which we now turn.

 

Backed up by research

In a study published in The American Journal of Clinical Nutrition, the authors state that ‘Vegetarians had a 32% lower risk of [ischaemic heart disease] than did nonvegetarians’. And a study published in Annals of Nutrition and Metabolism showed that vegetarians had an overall 18% lower cancer incidence. Moreover, the largest study to examine the effects of different sources of dietary protein found that a high intake of proteins from animal sources – particularly processed and unprocessed red meats – was associated with all-cause and cardiovascular mortality, whereas high plant protein intake had an inverse effect. The authors note that, ‘substitution of plant protein for animal protein … was associated with lower mortality, suggesting the importance of protein source’.

To be fair, a limitation of some epidemiological studies is that they do not consider the food source and the quality of the meat. However, in a study published by JAMA Internal Medicine, 73,308 participants were analysed and were controlled for important demographic, lifestyle and food confounders. They found that even a modest amount of red meat, regardless of the source, led to an increased rate of mortality. Whereas vegetarian dietary patterns were associated with reduced all-cause mortality and increased longevity.

In a study published in American Journal of Epidemiology, researchers found that a higher intake of red meat and poultry is associated with significantly increased risk of developing diabetes. Further, in a 2017 Sweden study, it was found that beef, pork and poultry are associated with colorectal cancer, which is considered one of the most common forms of cancer in the Western world. In fact, heart disease and cancer are the biggest killers on the planet, both of which have been directly linked to meat consumption.

 

Colossal damage

Aside from the health issues, rearing livestock for food is highly inefficient and wasteful. Every year over 56 billion animals are slaughtered by humans, not to mention sea creatures whose deaths are so great they are only tallied in tonnes. The crops fed to industrially-reared animals worldwide could feed an extra four billion people on the planet.

Let us not forget the devastating effect of the meat industry has on the environment. A staggering 51% of global greenhouse-gas emissions are caused by animal agriculture, according to a report published by the Worldwatch Institute. Grass fed, and ‘humanely slaughtered’ (an oxymoron) is even more unsustainable.

 

Conclusion

Humans have been facultative meat eaters for a long time, but recent research suggests that a diet with minimal meat is much more healthful. And we certainly do not need meat nutritionally in our day and age.

But the health benefits of keeping meat of the menu is only one side of the argument. For many, it is the ethical implications that make meat indigestible.