Regular readers will realize this easily. I have shared here several times importance of fire and sicknesses.
Many friends of my age see Media as Sacred Democratic medium. But they don’t really know roots of media.
For example, what we call “पित्त प्रकोप” of “शरद ऋतू “, they now call it Flu, Malaria, Dengue, Jaundice, Acidity, Ulcer etc. Real solution is to control Pitta during Oct.
शरद ऋतू is a season of epidemic. From malaria to dengue, you will find all sort of mass-sicknesses. Yes, vector or virus may be triggering point but the actual culprit is your digestive system and bad eating habits!
Read this research to know how
Research
Metabolism directly impacts the odds of developing malaria
https://imm.medicina.ulisboa.pt/en/imm-lisboa/news/archive/malaria-diz-me-o-que-comes-dir-te-ei-quem-es/
The progression and development of an infectious disease is directly dependent not only on the characteristics of the causing infectious agent but also on the genetic characteristics of the host, which also dictate the efficiency of the infection.
The team, led by Maria Mota, manipulated the diet fed to lab mice for very short periods of time and evaluated the level of infection caused by the malaria parasite. The results, now published in the prestigious journal Nature Microbiology, show that an increase in the levels of pro-oxidants caused by dietary shifts leads to a 90% reduction in parasite load during the hepatic phase of the infection and consequently lowers the severity of the disease.
Do advanced glycation end-products play a role in malaria susceptibility?
https://www.parasite-journal.org/articles/parasite/abs/2016/01/parasite150094/parasite150094.html
Abstract
There are growing data supporting the differences in susceptibility to malaria described between sympatric populations with different lifestyles. Evidence has also been growing for some time that nutritional status and the host’s metabolism are part of the complex mechanisms underlying these differences. The role of dietary advanced glycation end-products (AGEs) in the modulation of immune responses (innate and adaptive responses) and chronic oxidative stress has been established. But less is known about AGE implication in naturally acquired immunity and susceptibility to malaria. Since inflammatory immune responses and oxidative events have been demonstrated as the hallmark of malaria infection, it seems crucial to investigate the role of AGE in susceptibility or resistance to malaria. This review provides new insight into the relationship between nutrition, metabolic disorders, and infections, and how this may influence the mechanisms of susceptibility or resistance to malaria in endemic areas.
Dietary alterations modulate susceptibility to Plasmodium infection
https://www.nature.com/articles/s41564-017-0025-2
The relevance of genetic factors in conferring protection to severe malaria has been demonstrated, as in the case of sickle cell trait and G6PD deficiency1. However, it remains unknown whether environmental components, such as dietary or metabolic variations, can contribute to the outcome of infection2. Here, we show that administration of a high-fat diet to mice for a period as short as 4 days impairs Plasmodium liver infection by over 90%. Plasmodium sporozoites can successfully invade and initiate replication but die inside hepatocytes, thereby are unable to cause severe disease. Transcriptional analyses combined with genetic and chemical approaches reveal that this impairment of infection is mediated by oxidative stress. We show that reactive oxygen species, probably spawned from fatty acid β-oxidation, directly impact Plasmodium survival inside hepatocytes, and parasite load can be rescued by exogenous administration of the antioxidant N-acetylcysteine or the β-oxidation inhibitor etomoxir. Together, these data reveal that acute and transient dietary alterations markedly impact the establishment of a Plasmodium infection and disease outcome.
Old notes from Prachodayat
