Hepatitis virus infection - Nature Cures®

Table of Contents

Hepatitis A virus (HAV), classified as hepatovirus, is a small, unenveloped symmetrical RNA virus which shares many of the characteristics of the picornavirus family, and is the cause of infectious or epidemic hepatitis transmitted by the faecal-oral route. Hepatitis A is one of five known viruses that cause inflammation of the liver (the others are B, C, D and E).

Hepatitis A virus (HAV)

The incubation period of hepatitis A is about 30 (15-50) days and is a self-limiting infection. Acute symptoms are usually mild to moderate. It is spread by faecal-oral contamination and close personal contact.

Hepatitis B virus (HBV)

The incubation period of hepatitis B is approximately 90 (21-180) days. The severity of the chronic symptoms ranges from moderate to severe. It is commonly transferred through blood (the virus can live up to two weeks outside of the body), blood products, sexual intercourse or close personal contact.

About 10 percent of those infected are carriers with no symptoms. About five to 10 percent of those infected suffer from chronic hepatitis development. The hepatitis B virus (HBV) is 50 to 100 times more infectious than human immunodeficiency virus (HIV). Globally, in 2013, two billion individuals have been infected with HBV, which is responsible for nearly 600,000 deaths each year.

Hepatitis C virus (HCV)

The incubation period of hepatitis C is 20-90 days. The symptoms are moderate to severe and become chronic in more than 50 percent of those infected. It is transmitted the same way as hepatitis B. Infected persons may not show symptoms.

Hepatitis D virus (HDV)

Hepatitis D only occurs along with hepatitis B co-infection and has an incubation period of 30-50 days, and the symptoms range from moderate to severe. Because it is linked to hepatitis B, it can become chronic. See hepatitis B for transmission.

Hepatitis E virus (HEV)

Most people with hepatitis E fully recover and have no long-term liver problems from their infection. Hepatitis E is common in many parts of the world where sanitation is poor.

What are the symptoms of hepatitis?

Anxiety
Arthritis
Blurred vision
Chills
Dark urine
Decline in sex drive
Depression
Dizziness
Dry skin
Excessive bleeding
Excessive gas
Fatigue
Fever
Flu-like symptoms
Gallstones
Pain or discomfort in liver area
Hot flushes
Indigestion
Inflammation in the joints
Insomnia
Itching
Jaundice (yellowing of eyes and/or skin)
Memory loss
Mental confusion
Muscle aches
Nausea
Rashes and red spots
Red palms
Sensitivity to heat or cold
Slow healing and recovery
Susceptibility to illness/flu
Water retention
Weakness

Supporting the immune system is the best way to make sure that all viruses are kept in check. Vitamin D helps maintain a healthy immune system and there is evidence of its role in inflammatory and metabolic liver disease, including infection with hepatitis C virus (HCV) and hepatitis B (HBV). It would be wise to have a blood test to check levels, and it may be necessary to take vitamin D3 supplements.

Many people are deficient in vitamin D especially in the northern hemisphere where the sun is too weak for them to manufacture vitamin D from their skin between October and April. The body only stores vitamin D for up to two months so by November to December stores have run out.

Vitamin D helps maintain a healthy immune system and there is evidence of its role in inflammatory and metabolic liver disease, including infection with hepatitis C (HCV) and hepatitis B (HBV).

Levels of vitamin D in the blood should ideally be above 50 nmol/L (20 ng/mL) for optimum health. Some experts recommend aiming for levels between 75-100 nmol/L (30-40 ng/mL) for even greater benefit and to treat cancer, heart disease and any infectious diseases such as hepatitis.

Highest sources of vitamin D per serving listed

Krill oil – 1 teaspoon: 1000 IU
Eel – 85 g or 3 oz: 792 IU
Maitake mushrooms – 70 g: 786 IU
Rainbow trout – 85 g or 3 oz: 540 IU
Cod liver oil – 1 teaspoon: 440 IU
Mackerel – 85 g or 3 oz: 400 IU
Salmon – 85 g or 3 oz: 400 IU
Halibut – 85 g or 3 oz: 196 IU

Tuna – 85 g or 3 oz: 228 IU
Sardines – 85 g or 3 oz: 164 IU
Chanterelle mushrooms – 85 g or 3 oz: 155 IU
Raw milk – 1 glass or 8 oz: 98 IU
Egg yolk – 1 large: 41 IU
Caviar – 28g or 1 oz: 33 IU
Hemp seeds – 100 g or 3.5 oz: 22 IU
Portabella mushrooms – 85 g or 3 oz: 6 IU

NOTE: One IU is the biological equivalent of 0.3 μg or 0.3 micrograms.

NOTE: Farmed fish such as salmon are often deficient in vitamin D.

Recommended daily requirement of vitamin D

It is difficult to establish how much vitamin D is required in the diet due to various factors such as how much sun exposure has taken place. It is best to ask for a blood test to check levels.

NOTE:: When taking vitamin D supplements make sure it is vitamin D3, as Vitamin D2 will not be readily absorbed by the body. Also make sure vitamin K2 is included or take that supplement as well. Always take the supplement with some oil or fat such as coconut oil or a cod liver oil capsule. This is because vitamin D3 is fat-soluble meaning it cannot be absorbed by the body without some oil or fat.

The vast majority of people recover from the infection within six months without any serious health problems. The best way to speed up recovery is to abstain from anything that can tax the liver, cleanse it daily and consume high nutrition meals plus try raw juice therapy to give the liver a rest from digesting protein. Alcohol, smoking tobacco, sugar, animal fats and toxins from medications and chemical household products and cosmetics all add the weakening and taxation of the liver.

Unfortunately there is no known actual cure for hepatitis infections but there are herbs and foods that can help the body slow down replication of the virus, reduce the symptoms and help the liver to recover. See>> Liver disorders

Related subjects

Join our mailing list to receive your monthly emailed newsletter with all the latest scientific findings for natural health remedies.