FALSE FACT ABOUT CORONAVIRUS
EACH COVID-19 INFECTED CASE IS SEVERE AND FATAL |
80% of the infected show mild symptoms. |
IT IS ENOUGH TO WEAR A MASK TO AVOID THE DISEASE |
The mask can only prevent the virus from infecting others only if the person sick. The best way of prevention method is hand hygiene. |
HAND SANITIZERS SOLVE THE WHOLE PROBLEM |
Most sanitizers are not able to protect the hands more than a good “water-soap cleansing”. Washing hands carefully with plenty of soapy water and rubbing thoroughly is sufficient for protection. In absence of water and soap, alcohol-based hand sanitizers that contains at least 60% alcohol can be used. |
WASHING THE NOSE WITH BRINE OR VINEGAR PREVENTS THE VIRUS FROM BEING TRANSMITTED |
There is no scientific data on this issue. In fact, if the salt rate in brine is high, it may damage upper respiratory cells |
DRINKING HOT BEVERAGES WILL KILL THE VIRUS |
Extremely hot drinks can do more harm than good, as it destroys the “protective epithelial layer” and “preventive immune secretions” |
IT IS ENOUGH TO WIPE THE INFECTED SURFACES ONLY WITH WATER OR WET TOWELS |
Surfaces should be cleaned with diluted bleach or detergent in certain proportions. Simple detergents are just as effective as bleach |
EATING GARLIC, ONIONS PREVENTS THE INFECTION |
Garlic and onion are healthy food with antimicrobial features, but their benefits, such as protection from coronavirus, have not been scientifically proved. |
EATING LOTS OF PICKLES STRENGTHEN THE IMMUNE SYSTEM AND PROTECTS IT FROM DISEASE |
Home-made pickles support the immune system, but excessive pickle consumption can also lead to excessive salt consumption, leading to hypertension. |
OFFAL SOUP IS ESSENTIAL FOR THE IMMUNE SYSTEM |
3 practices proven to strengthen the immune system are balanced nutrition, sufficient sleep and regular physical exercise. |
Referencing:
Cdc.gov. 2020. [online] Available at: <https://www.cdc.gov/handwashing/pdf/hand-sanitizer-factsheet.pdf> [Accessed 4 June 2020].
Hyumi is a certified nutritionist under the Singapore Nutrition & Dietetic Association (SNDA), she has 8 years of professional experiences in providing health consultations & advice for clients and corporates alike, all the while researching & developing new functional ingredients for better formulation. Hyumi obtained her Degree in Food Sciences & Nutrition from University Malaysia Sabah.
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