COVID 19 is a contagious respiratory and vascular disease caused by severe acute respiratory syndrome coronavirus 2 (SARS – CoV- 2). It was first identified in Wuhan in China in December 2019 and World Health Organization (WHO) on March 11 2020 declared this disease a pandemic.
Despite of all necessary precautions I applied at home and workplace, I was tested positive for PCR result against Coronavirus disease 2019 (COVID -19) on October 17 2020. It happened when I had mild symptom of body ache, sore throat, internal fever and severe headache.
|Time||Activities and diet||Medicine|
|6 AM||Yoga and breathing exercise|
|7 AM||-Luke warm water
-Hot lemon with honey
– Boiled egg
– Tea and bread
|Azithromycin – 500 mg (in empty stomach|
(rice, lentils, vegetables, sprouts)
|Zinc – 20 mg (after lunch)
Thiamine hydrochloride – 100 mg (after lunch)
|2 PM||Seasonal fruits
Sprout soup/ salad
Ginger and turmeric extract
Green tea and snacks
|6 PM||Meditation / breathing exercise|
(lentil soup, boiled egg, chapatti, vegetables)
Milk with turmeric powder
For peace of mind, I made myself busy with online works, internet surfing and spiritual activities like chanting prayers, worshiping and meditation. To stay motivated to do breathing exercise I would frequently check my pulse and oxygen level in the body via pulse-oxymeter. I had my oxygen level between 93 – 96 most of the times.Besides, I used to have frequent hot beverages or soup in between every meals. The hot beverages included were Green tea, ginger and turmeric extract and sprout soup.
There was a time when I felt a bit discomfort and internal fever even when following scheduled diet plan and medication. It was when I had a bit of physical and mental stress and frequent exposure to cold while doing chores like cleaning and washing. I had similar symptoms also when I skipped my diet plan as at some point I used to think I had had enough and do not need to follow diet plan further.
However, right after signs of discomfort, I would promptly indulge to having plenty of hot fluids and taking good care of myself, trying to stay relaxed and meditate and would feel better again.
After of series of positive results in the interval of 18 days and 25 days, finally I was tested negative against COVID – 19 on 33 days (November 19, 2020). I was fortunate enough to have well-wishing friends and family. Their constant emotional support and advises from health workers played crucial role to fight COVID – 19.
Different individual have their different experiences to tell. From my experience, what I have to tell is staying away from cold, stress and fatigue is a most while therapeutic hot beverages and soup make you feel better in every sip. High protein diet helps to recuperate the diseased condition but not to forget the seasonal fruits and vegetables. Exercise meditation and peace of body and mind are also equally important.
Name : Pratiksha Shrestha
Ms. Shrestha holds masters degree in food engineering and bioprocess technology from Asian Institute of Technology (AIT) Thailand. She is currently working for Government of Nepal at Department of Food Technology and Quality Control (DFTQC), Kathmandu. She is also a teaching faculty in College of Applied food and Dairy Technology (CAFODAT) affiliated to Purbanchal university, Nepal.