Smoking and Diet

Smoking and Diet
smokers face an increased risk of heart to respiratory disease this includes
Lung cancer mouth, stomach, pancreas, bladder, throat, cervix and rectum
as well as a form of leukaemia.

About half of all smokers die as a direct result of thier habit.

while many suffer minor symptoms such as indigestion, the best advice is to give up smoking completely, but for those who won't a change in diet may help to migrate some of the harmful effects.

There is evidence that smokers have an increased need for vitamin c. One theory is that it is used by the body when fighting the free radicals in smoke and to prevent the formation of nitrosamines - cancer forming agents made from nitrogen compounds in food.

Tests have shown that smokers can have up to 30% less vitamin C in the blood than non-smokers, since smokers use up vitamin c at a faster rate they should eat plenty of fresh fruit and vegetables to ensure an adequate intake of vitamin c.

Department of health recomends that smokers have a daily intake of 40 to 80mg more vitamin C than the 40mg recommended for non-smokers.

Vitamin C and E and beta-carotene are used by the body as antioxidants to destroy free radicals, found in cigarette smoke.
good sources of vitamin E can be found in wheatgerma, advcardo's, nuts, vegetable oils and seeds.

Somking depletes the body of vitamin B due to the increased load on the liver.
vitamin B12 is used for the detoxification of cyanide found in cigarette smoke vitamin B can be found in whole grains and lean meats and fish.

It is almost never too late to giveup smoking and there is always a health gain.

Irritation of the lungs and nasal passages will reduce almost immediately

20 min after stopping blood pressure returns to normal.

8 hours Nicotine and carbon monoxide levels in blood reduce by half, oxygen levels return to normal

24 hours Carbon monoxide will be eliminated from the body. Lungs start to clear out mucus and other smoking debris.

48 hoursThere is no nicotine left in the body. Ability to taste and smell is greatly improved.

72 hours Breathing becomes easier. Bronchial tubes begin to relax and energy levels increase.

2-12 weeks Circulation improves.

3-9 months Cough, wheezing, and breathing problems improve and lung function increases by up to 10%.

1 year Risk of a heart attack falls to about half that of a smoker.

10 years Risk of lung cancer falls to about half that of a smoker.

15 years Risk of heart attack falls to the same level as someone who has never smoked.

Diet for giving up cravings associated with withdrawal of nicotine might be reduced by increasing the levals of alkaline foods like friuts and vegetables and decreasing foods like meat fish and eggs and most cereals there is no guarantee this will work for everyone although somepeople have found it helpful.