Patient's question:
Doctor,My nephew is 1.5 years old. He has recently probably caught a cold, with symptoms like fever and cough. After getting an injection, he fevered up again the next day and has been experiencing repeated episodes. Could you please tell me what might be the cause and how to treat it? Thank you!
Doctor's answer:
Hello, recurrent colds in children are often related to low immune function, with nutrition and genetic factors being the main causes of weakened resistance. The following dietary and medicinal recipes have a certain effect on regulating the human immune system and reducing the occurrence of colds.(1) Dietary Recipes
① Colostrum: The first milk secreted by humans and animals contains a large amount of antibodies, especially secretory immunoglobulin A, which plays an important role in preventing respiratory infections and enhancing the ability of the respiratory tract mucosa to resist invasion by foreign pathogens. Therefore, colostrum from mothers in the first 3 days after delivery or from animals such as cows and sheep can be collected and given to children with recurrent colds for consumption. The dosage is 10 milliliters or more per time, once daily or twice daily, and it should be taken continuously for 1 to 2 weeks.
② Vegetables: Vegetables include chives, white radish, carrot, bamboo shoots, coriander, Chinese yam, black fungus, shiitake mushrooms, mushrooms, and soybeans; meat dishes include beef, chicken, quail, seafood, shrimp, and rabbit meat; other categories include sesame, walnuts, pears, bananas, and honey, all of which can enhance the body's resistance.
(2) Medicinal Recipes
① Magnolia Flower Boiled Eggs: 9 grams of magnolia flower and 2 eggs. First, the eggs are whole-cooked in boiling water for a short period, then the magnolia flowers are added and cooked together for 2 to 3 minutes. It can be consumed continuously for 1 week and is effective for children with recurrent colds and allergic rhinitis.
② Qi-Boosting Dual Mushroom Noodles: First, decoct 50 milliliters of juice from 10 grams of astragalus root and set aside. Then, chop 25 grams of fresh mushrooms and 25 grams of properly soaked shiitake mushrooms. Briefly fry them in oil, add the astragalus juice, and cook until done. Cook 150 grams of rolled noodles in boiling water, remove them, and place them in the mushroom and mushroom broth...