Debunking the Myth:  What can you REALLY do to avoid Swine Flu?

Swine flu is putting a huge dent in school attendance records and keeping people home from work.  Those who haven’t gotten the H1N1 virus yet are doing whatever they can to avoid being the next victim, but unfortunately, many of the suggestions about staying healthy are untested and sometimes untrue.

Saltwater swabs of nasal and oral cavities might feel good and increase breathing capability, but representatives from the Centers for Disease Control and Prevention and Mayo Clinic claim they aren’t likely to prevent viral infections.  Similarly, drinking hot beverages soothes sore throats and offers hydration, but hot liquids won’t wash the virus into your stomach to be destroyed.  Mouthwash isn’t able to provide protection either.

“H1N1 lives mostly in the nasal area, so there is no way to gargle or wash it out,” says CDC spokeswoman Amanda Aldridge.

Dr. William Marshall, an infectious disease specialist at Mayo Clinic in Rochester, Minn., agrees.  He says the influenza virus is borne on droplets that are spread during coughs, sneezes and conversation.  These can be transferred to the eyes, nose and mouth directly or by hands that have touched contaminated surfaces where a virus can survive up to 48 hours.  As soon as the virus comes into contact with the mucous membranes, it is quickly absorbed directly into the body’s cells.

Researchers are testing the ability of green tea to inhibit influenza virus replication.  The outlook is good, but so far no large-scale tests have been performed that would prove its effectiveness.  The same is true of garlic, apple juice and cranberry juice.

“None of those things hurt if they make people feel better, but they are unlikely to increase chances that they will or won’t get influenza,” explains Marshall.

According to him, the best way to prevent an H1N1 infection is by being vaccinated against it.  Go to www.flu.gov to find vaccination availability in your area.

Some people have sought out infection at “swine flu parties” in order to build immunity to H1N1, but the CDC recommends against this potentially dangerous practice.

After vaccination, the best defense against infection is hand washing with warm water and soap.  This does not destroy a virus but removes it from the hands, thus preventing easy transfer to the eyes, nose and mouth.  There is no need for a special antiseptic soap since the purpose of washing is simply to send the virus down the drain.  Any soap will work to break down the grease and grime that hide lurking viruses, and using it will add to the amount of time spent at the sink.  Wash for at least 20 seconds, being sure to scrub fingernails and between fingers thoroughly.  Sing the whole alphabet song, and don’t rinse until “you sing with me.”   Then dry with a paper towel; reusable cloth towels can be havens for viruses.

“We recommend soap and water,” says Aldridge, “but an alcohol-based hand sanitizer is a good alternative.”

According to Marshall, most are alcohol-based antiseptics that denature proteins.  They work against a wide range of microorganisms like bacteria and viruses but need to have a minimum of 60 percent alcohol to be successful.

Some hand sanitizers contain triclosan instead of alcohol, but the CDC says that the health effects of this compound are unknown and that more research is needed to determine if it adversely affects human health.  Aldridge says she has been told that avoiding triclosan might be a good idea until studies prove whether its antibacterial properties lead to antibiotic resistance.

Aside from good hygiene, use general courtesy and healthy habits to prevent the H1N1 virus from spreading.  Cough into the elbow or a tissue that can be thrown away, and head to the sink for another wash.  Stay away from crowded places and sick people.  Don’t “hug” soiled linens if they have been used by someone who has the flu, and wipe household surfaces with antiseptic cleansers.  If you are entertaining, consider plating food individually instead of offering a buffet, and set appetizers out in decorative cupcake papers so that people have individual servings and avoid sharing food touched by contaminated hands.

“Follow general measures to remain healthy,” advises Marshall.  “Don’t smoke, maintain a good body weight, get exercise, get plenty of sleep, have a healthy diet with appropriate amounts of vitamin D and C – those standard things seem to make a difference.”

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Pine nuts, used by creative cooks in salads, pestos and snacks, are now reportedly causing an unpleasant condition called "pine mouth."

Embracing international foods and experimenting with culinary embellishments has become a way of life for creative cooks, and pine nuts have become popular additions to salads, pestos, confections and baked goods.  But recent reports say that these nuts are responsible for a bitter, metallic, sour aftertaste that persists as long as two weeks.

“I ate pine nuts on a Sunday, and had symptoms by Monday,” says Cheryl Thiede, a cooking enthusiast in Eau Claire, Wis. “I was very anxious about what it could be – anxious enough to go to the Internet to see what horrible medical condition I could have.”

What she found was pine mouth, a condition she ultimately endured for a week.  Thiede’s symptoms were similar to others who shared her problem. Her taste sensors were normal when chewing any food, but within seconds of swallowing, a terrible aftertaste would blossom in the back of her mouth. Fortunately there were no other health implications, but the bad taste was distressing.

“It was really disturbing because I love food and discouraging because I couldn’t get rid of it,” she explained.

Time is the only cure for this culinary landmine that is selective in whom it affects. Two people can eat from the same pile of pine nuts with one escaping unscathed.

The increasing problem may have its origins in plant species and international consumerism.

The pine nut has been used since prehistory as a culinary supplement in Europe and the Southwestern United States, but it was sustainable by the people enjoying its gentle flavors until recently.  Now that the globe continues to shrink and demand for what was once known as a gourmet item continues to rise, there is a supply-and-demand issue.

“There have been about 100 complaints [of pine mouth] from Feb. 22, 2009, to the present,” notes Mike Herndon of the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition.

The first known case of pine mouth happened in Belgium in 2001, but many cases go unreported. Since then, several studies have been performed on pine nuts in an attempt to determine which were causing the bad tastes.  A report done by Nestle Research Center in Lausanne, Switzerland, suggested that like fingerprints, the fatty-acid profiles of pine nuts are specific to the species of tree from which they are harvested. The report suggested that two of the several species of tree from which commercial pine nuts are harvested are not considered to be edible, those commonly known as Chinese white pine and Chinese red pine. Other reports propose that it is the oxidation levels of the nuts that are to blame for the taste disturbances.

The specific origin of pine mouth remains debatable, but the European Union was concerned enough about the situation to issue an EU Rapid Alert System for Food and Feed in August 2009.  Their explanation for the discomforting aftertaste was that edible Chinese pine nuts had been combined with inedible nuts that had high tannins and different fatty-acid profiles, especially during the 2008-09 seasons.

Fortunately, the China Tree Nut Association, the China Chamber of Commerce for Imports and Exports of Foodstuffs and the Chinese pine nut processors have listened to the concerns of their international customers.  In November 2009 they gathered together to pursue the pine nut situation.  Their determination was that the white “Huashan” variety of pine nut should not be used in snack, salad or bakery products. Furthermore, it should not be mixed with other pine nut varieties for overseas markets.

Until market reliability returns, however, there are steps that can be taken to prevent the distasteful affliction.  This might be an excellent time to broaden culinary horizons and use walnuts, almonds or pistachios to sprinkle on salads or blend into pestos.  The slightly different flavors will nod to gastronomic creativity.

But the gentle flavor of these ancient nuts is enticing enough to overcome the worst threat of pine mouth’s horrible aftertaste.

“I think I’ll eat them again,” says Thiede, “but for a long time I will pause and think about it. I don’t want to have pine mouth again for sure.”

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