Continuing last articles about people with AIDS and its nutrition, these article will discuss more specific about bacteria inside food that should be avoided by them.

When the AIDS virus damages or destroys the immune system, people become more susceptible to infection by bacteria and other food pathogens. For example, ordinary pneumonia caused by bacterial infection in the lungs, can occur in any individual, but more often occurs in people with AIDS. In addition, when pneumonia that strikes people with AIDS, it causes more severe illness and even more dangerous.
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People with Acquired Immunodeficiency Syndrome (AIDS) are susceptible to various kinds of infectious diseases including food pathogens. They have a higher risk than healthy people as individuals to cope with severe illness or death. Personal attention is required for food handling. The recommendations given here are designed to help prevent bacterial diseases of food.

At the time of people infected with HIV / AIDS, the immune system in the body will decrease. At that time, if there is malnutrition, then the immune system will go down and the greater the likelihood of disease.
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You are what you eat. This old adage is still relevant. Consider that there are more examples due to wrong diet cause high blood pressure, heart disease, uric acid, and cholesterol.

All disease is caused by eating foods that contain excessive levels of fat. Therefore, examine food choices. Here are a variety of foods high in nutrients that are good for our health and able to resist illness.
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Most proteins form large structures within the cell termasuklah as enzymes and respiratory pigments. Proteins are formed from units principles that are recognized as ASID acids. Proteins may define into two types of fibrous proteins namely that much depends on the secondary structure of this protein shapes where it may be repeated.

When the second form is the globular proteins (enzymes and antibodies) that a lot depends on the interaction-free structure that there are 20 kinds of amino ASID is used to form the polypeptide chain (protein) function, shape, size and type of proteins will be determined by the type, number and a sprinkling of acid acids contained in such structures. Naming a few amino acids called revenge condensation with the enactment characterized peptide bond formation and the formation of water molecules.
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Fats, also called lipids, is a substance that is rich in energy, serves as the primary source of energy for the body’s metabolic processes. Fats that circulate in the body that is derived from two sources of food and production of liver, which can be stored in fat cells as energy reserves. The function of fat is as a source of energy, protective organ, cell formation, a source of essential fatty acids, fat soluble vitamins conveyances, conserve protein, give a sense of fullness and delicacy, as a lubricant, and maintain body temperature. Clinically, the fat that matters is:

There are four types of fat / lipid as described below:
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