Yellow fever

Endemo-epidemic infectious disease, originating from the shores of the Gulf of Mexico. There are two major outbreaks in the tropical zone: in South America and Africa.

Characterized by sudden fever of 40°C, violent pain (headache and lumbar strain), vomiting, facial congestion and chest rash (skin rash, scarlet fever type).

Synonyms : yellow fever, yellow fever typhus, vomito negro.

Causes: due to a virus, the yellow fever virus (Stockes, 1928) transmitted by a different mosquito for urban yellow fever and bush yellow fever.

Thezika epidemic which spread explosively in 2015 is transmitted by mosquitoes of the Aedes genus, in around twenty countries on the South American continent (the virus, for a long time thought to be benign, was isolated in 1947, detected in a mosquito in 1948 and in humans in Uganda in 1952.

Living foods - Sprouts, young shoots

Accompany foods with aromatics richest in antioxidants

Chlorophyll

Oeuropein (extract of olive leaves over 70 years old))

Nutrition/Diet anti-oxidant and hypotoxic

Quinton plasma (Biocean)

Avoid: “fast-food” food, canned foods, refined foods which reduce the strength of the immune defenses.

Foot baths with concentrated magnesium chloride

Use ecological anti-mosquito creams or lotions

Use mosquito nets and their places of propagation

Eliminate mosquitoes

Refuse chemical anti-mosquito products which attack liver and immune functions

E.O. of Rockrose (Cistus ladaniferus)

E.O. of Italian Helichrysum (Helichrysum italicum)

E.O. of Thyme satureoide (Thymus satureioides)

mixed for 3 weeks

HE of Neem (Azadirachta indica): in India, neem is called “the village pharmacy”, “the protective tree” in popular language, because of its multiple virtues and pharmacological properties: anti-inflammatory, antiparasitic, antimycotic, antiviral, insecticide…