Scientific research have revealed that high dosage of vitamin C is remarkably effective and safe in the treatment of viral infections caused by bird flu. It can neutralize free radicals, kills the viruses and strengthening the body’s immune system. Consumed in high doses and in a routine it proves very much helpful in the prevention of viral infections.
This may be typically related to the fact that the usual symptoms of bird flu which includes hemorrhages under the epidermis of the skin and bleeding from the nose and gums that are also the classical symptoms of scurvy which denotes that there is deficiency of vitamin C.
It has also been revealed that the avian flu consumes large proportions of this vitamin within the body very rapidly. Similar conditions are also exhibited by acute viral hemorrhagic fever and the Ebola infection. In such severe cases high dosing of up to 200,000 to 300,000 milligrams of vitamin C may be given intravenously to relieve the symptoms.
However there are a few side effects that may pertain due to such high intake. It may result in the loosening of the stools. In such a condition it is advisable to lower the dosage. Likely a disease-induced deficiency of that vitamin can be a cause of the illness which may be the possible cause that vitamin C in high doses can effectively cure and shorten the duration and effectiveness of any viral diseases including the avian flu.
Sources of vitamin C
Vitamin C is provided naturally in many of the plant and animal based foods naturally and may be consumed through a regular dietary intake which is the best option. An appreciable amount of the vitamin is found in a wide variety of vegetables especially the citrus fruits and tomatoes. These two varieties accounts for almost half the percentage of the vitamin which is provided by the plant products.
Fruits like apple, blackberries, grapes, melon, oranges, mangoes, papaya, peaches, pear, pomegranate, strawberries and raspberries acts as good sources of the vitamin. Commonly found vegetables that contains handsome amounts of vitamin C includes cabbage, asparagus, beans, cauliflower, spring onions, peppers, pumpkins, turnips, sweet potatoes, squash, spinach and radish.
Studies have revealed that upon extensive cooking and refrigeration vitamin C is lost readily. So in order to retain, it is advisable to consume raw vegetables in the form of vegetables as far as possible.
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