Search results
Results from the WOW.Com Content Network
A few things to keep in mind: Many cough drops are mostly sugar, and if you take them continually throughout the day (as some people do if they have dry mouth), tooth decay is something to watch ...
Eat certain foods. Certain foods have also been shown to help clear congestion, says Dr. Mercola. “Raw garlic, when chopped or crushed to release its beneficial compounds, can help fight ...
Added sugar and natural sugar both cause blood sugar spikes (which can lead to inflammation), but it is much easier to overconsume the former than the latter. Foods with natural sugars (such as ...
A post-viral cough is a lingering cough that follows a viral respiratory tract infection, such as a common cold or flu and lasting up to eight weeks. Post-viral cough is a clinically recognized condition represented within the European medical literature. Patients usually experience repeated episodes of post-viral cough.
Sucrose intolerance or genetic sucrase-isomaltase deficiency (GSID) is the condition in which sucrase-isomaltase, an enzyme needed for proper metabolism of sucrose (sugar) and starch (e.g., grains), is not produced or the enzyme produced is either partially functional or non-functional in the small intestine. All GSID patients lack fully ...
Calcium is more soluble in acid, and, therefore, more of it comes out of food and is available to move from the gut into the bloodstream. In a randomized controlled trial involving 36 twin pairs aged 60 and above, participants were given either a prebiotic (3.375 mg inulin and 3.488 mg FOS) or a placebo daily for 12 weeks along with resistance ...
The type of cough you have is a clue to what's causing it: A wet cough (the type that brings up phlegm or mucus) is often a sign of a lower respiratory infection.
increasing intake of protein, fiber, and complex carbohydrates—found in starchy foods such as oatmeal and rice; avoiding simple sugars such as table sugar, which can be found in candy, syrup, sodas, and juice beverages; increasing the thickness of food by adding pectin or guar gum—plant extracts used as thickening agents