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THE RETURN OF INFECTIOUS DISEASE: POOR NUTRITION AND THE RISK OF INFECTION
Similarly, we are rapidly coming full circle in regard to the provision of food. It is clear that the reaction to an infectious disease is in large part determined by an individual’s overall state of health. The nutritional condition of a person at the time of exposure to an infectious disease is a key factor in his or her resistance to it.
According to the World Health Organisation, one-half to three-quarters of all statistically recorded deaths of infants and young children are attributed to a combination of malnutrition and infection. Don’t our children have enough to eat, you may ask? One can understand why the poor and hungry of other countries can succumb to infectious disease, but surely not American and Australian children?
Men’s Health
Women’s HealthTo preserve foods for the shelves of our supermarkets, we usually add something to them (i.e. chemical preservatives); or we take something out of them which is likely to spoil (i.e. wheatgerm oil in the processing of flour); or we precook or freeze them, thereby also diminishing their nutritional value. There are also more and more foods on the supermarket shelves which are less and less worth eating in the sense that they have little, if any, nutritional value. Randomly pick up a packet from the shelves to read the ingredients and you are almost certain to find that the number of artificial (i.e. chemical) additives outnumber the wholefood constituents of the product. The worse our diet, the more susceptible to disease we become.
Obviously, the destitute and homeless males of our society are far worse off in this regard than we are, so they are more likely to become more vulnerable to infectious disease. Make no mistake, however. Their problems are our problems. In the end, infectious diseases, and especially tuberculosis, will have no respect for class barriers, therefore we need to have respect for the health of people of every class.
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