Those studies belong to a new subfield of immunology sometimes referred to as immunometabolism. In recent years, though, plenty of legit studies have confirmed that our diets really can affect our ability to fight off invaders-down to the fine-scale functioning of individual immune cells. Research on nutrition and immunity “has been ruined a bit by all the writing out there on Eat this to cure cancer,” Lydia Lynch, an immunologist and a cancer biologist at Harvard, told me. It all has a way of making real science sound like garbage. During the 1918 flu pandemic, Americans wolfed down onions or chugged “fluid beef” gravy to keep the deadly virus at bay.Įven in modern times, the internet abounds with dubious culinary cure-alls: apple-cider vinegar for gonorrhea orange juice for malaria mint, milk, and pineapple for tuberculosis. Through the centuries, raw garlic has been touted as a home treatment for everything from chlamydia to the common cold Renaissance remedies for the plague included figs soaked in hyssop oil. When it comes to treating disease with food, the quackery stretches back far.
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