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Published on: Oct 28, 2020
2 minute read
By: Dr Rajan ( Medical Second Opinion Cell)

Hepatitis C Nobel Prize

Earlier this month the Nobel Prize in Physiology and Medicine was jointly awarded to Harvey J Alter, Michael Houghton and Charles M Rice for the discovery of the Hepatitis C virus. This helped push our understanding of blood-borne hepatitis, a major global health problem that is one of the leading causes of cirrhosis and liver cancer alongside Hepatitis B. It led the way in introducing new tests for chronic hepatitis as well as new treatments that have saved the lives of millions.

HEPATITIS

Hepatitis is the inflammation of your liver, the largest solid organ in your body. Though there are numerous other causes of hepatitis, including alcohol abuse, drugs and toxins (including paracetamol overdose), and autoimmune disorders (such as Wilson’s disease), viral infections are the most common worldwide causes for hepatitis. Hepatitis A was the first to be discovered, transmitted by polluted food and water, and results in a short-term transient hepatitis. Hepatitis B on the other hand is transmitted through blood and is more of an issue as it can lead to chronic cirrhosis and possible liver cancer. It can remain indolent in a person, causing disease long after the initial infection.

Blood borne hepatitis was first discovered in the 1960s, when it was found that some patients would become ill after receiving blood transfusions. Despite this discovery and new tests for Hepatitis B reducing the number of transfusion related hepatitis, a large number of cases remained.

NOT A, NOT B

Harvey Alter, working at the US National Institute of Health, was studying the occurrence of hepatitis in blood transfusion patients. His team showed that blood from these infected patients could transmit the disease to chimpanzees, resulting in hepatitis. This agent had the properties of a virus, one that was “non-A, non B” hepatitis.

Further investigation into the virus would require the input of Michael Houghton, working for Chiron pharmaceutical. His team created a collection of DNA fragments found in the blood of infected chimpanzees. Though the majority of these fragments were from the chimpanzee, enough were from the virus. They were able to utilise this information to identify antibodies against the suspected virus, and ultimately identify it as the flavivirus Hepatitis C.

The final piece of the puzzle was shown by Charles M Rice, a researcher at Washington University, St Louis – could the virus alone cause hepatitis. He studied the RNA of Hepatitis C to identify regions that may be used for replication, and areas that might hinder replication. This was key as the virus can lay dormant for years, replicating at a slow rate before causing damage to the liver. For researchers, this was an issue as it was not feasible to wait years and see if the suspected virus caused hepatitis. By genetically engineering the viral genome, he developed a variant of Hepatitis C that would only multiple rapidly and have no mechanism to inactivate itself for dormancy. This strain caused rapid changes to the livers of infected chimpanzees; the same changes seen in hepatitis patients.

. ;.,hrvxzThe impact was significant. Prior to this, receiving a blood transfusion was like Russian Roulette. You were receiving life saving therapy, but it coZuld also be a hidden death sentence. Now that hepatitis had been discovered, it became possible to screen patients prior to donation, to screen blood transfusion bags, and to start developing treatments for the virus.

The fight is not over yet. There are still over 70 million people who still live with the virus, and it still kills around 400,000 a year. Its only very recently that we have found treatments that can reduce the viral load in patients to levels that they are considered cured. This treatment remains expensive, and we are very far away from eradication itself.

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Foods to Avoid During Rainy Season in India: Stay Safe and Healthy!

The rainy season brings a welcome relief from the scorching summer heat. The smell of wet soil, cool breeze, and refreshing showers make it a favorite season for many. However, monsoons also increase the risk of infections, especially waterborne and foodborne illnesses. That’s why what you eat during the rainy season plays a huge role in keeping you healthy.

In this blog, we’ll talk about foods to avoid during rainy season in India to protect your stomach and boost your immunity. Whether you enjoy street food or homemade delicacies, knowing what to skip is essential for a safe and sickness-free monsoon.

Why You Need to Be Careful About Food During Monsoon

The rainy season creates a moist environment, which is perfect for the growth of bacteria and fungi. Roads are often flooded, drains are clogged, and food hygiene can easily be compromised. The digestive system also becomes weak during this time, so heavy or contaminated food can lead to infections, stomach upset, food poisoning, diarrhea, and more.

So, let’s look at the foods that you should stay away from during the monsoon.

1. Leafy Vegetables

While leafy greens like spinach, cabbage, and lettuce are normally very healthy, they are not the best choice during the rainy season. These vegetables are often grown in muddy soil and can carry a lot of dirt and germs. Washing them properly becomes difficult, and consuming them raw or undercooked may cause stomach infections.

Tip: If you must eat leafy greens, cook them well and avoid raw salads.

2. Fried Street Food

Who doesn’t crave hot samosas, pakoras, or kachoris with chai on a rainy day? But street food is one of the main culprits behind monsoon sickness. The oil used is often reused multiple times, making it toxic. The preparation area may not be hygienic, and food is exposed to open air, flies, and moisture, leading to contamination.

Tip: Make your favorite fried snacks at home using fresh oil and clean ingredients.

3. Raw Sprouts

Sprouts are packed with nutrients, but they are not safe during the monsoon. The humid weather encourages bacterial growth, especially salmonella and E. coli, in raw sprouts. They can easily lead to food poisoning or stomach infections.

Tip: Lightly steam sprouts before eating, or skip them altogether during this season.

4. Seafood

Monsoon is breeding season for fish and other seafood. This means there’s a higher risk of consuming contaminated or stale seafood. Improper storage or transportation during the humid months makes things worse. Eating such seafood can lead to stomach infections and even serious food poisoning.

Tip: Avoid seafood during the rainy season, and switch to fresh vegetarian or poultry options instead.

5. Pre-Cut Fruits and Juices from Outside

It’s common to find vendors selling sliced fruits or fresh juices on the roadside. But consuming pre-cut fruits or open juices during monsoon is a big no-no. These are exposed to air and flies, and often cut with unclean knives or on dirty surfaces.

Tip: Always wash fruits at home and cut them fresh. Drink homemade juices only.

6. Dairy Products That Spoil Easily

Products like paneer, cream, or curd spoil quickly in humid weather. If not stored properly, they can go bad without showing any obvious signs and lead to food poisoning or stomach discomfort.

Tip: Consume dairy items fresh and avoid buying in bulk during the monsoon.

7. Fermented Foods

Idli, dosa batter, and other fermented items may not ferment properly due to excessive moisture in the air. Improper fermentation can lead to the growth of harmful bacteria and result in acidity, bloating, or even diarrhea.

Tip: Prepare small portions and consume them immediately. Avoid keeping batter for long hours.

8. Carbonated Drinks and Ice

Cold drinks and soda may feel refreshing, but they can weaken digestion. Also, ice cubes used in beverages (especially from roadside stalls) are often made from contaminated water, leading to infections like typhoid or hepatitis A.

Tip: Stick to warm water, herbal teas, or freshly boiled and cooled water to stay hydrated.

9. Mushrooms

Mushrooms grow in damp, dark environments and are prone to bacterial or fungal contamination. During the rainy season, the chances of toxic or wild mushrooms entering the supply chain increase.

Tip: If you love mushrooms, make sure to buy them from a trusted source and cook them thoroughly.

Bonus: What to Eat Instead?

To stay safe and healthy during the monsoon, focus on these safer alternatives:

Steamed and cooked vegetables
Seasonal fruits like apples, pears, and pomegranates
Light soups and broths
Boiled water
Home-cooked meals with minimal oil
Herbs like tulsi, ginger, and turmeric to boost immunity

Monsoon Health Tips

Here are a few extra tips to maintain good health during the rainy season:

Wash fruits and vegetables with salt or vinegar water.
Dry grains and pulses before storing to avoid fungal growth.
Use spices like pepper, asafoetida (hing), and ajwain to improve digestion.
Keep your kitchen and storage areas dry to prevent mold.

Conclusion

The rainy season is beautiful but also brings health challenges. By knowing what to avoid, you can enjoy the monsoon without worrying about falling sick. Hygiene, clean cooking, and smart food choices are your best friends during this season.

Remember, prevention is better than cure—especially when it comes to your diet. So, if you want to enjoy the rains without health worries, make sure to follow this guide on foods to avoid during rainy season in India.

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