Sometimes the body simply asks us to slow down.
My recent/ current experience with herpes zoster (shingles) is one such reminder. What began with pain and discomfort soon turned into a challenging phase of rest, medication and learning to listen to my body.
Herpes zoster happens when the chickenpox virus, which remains dormant in the body, becomes active again. Stress and physical strain can sometimes trigger a shingles outbreak. It is more common with advancing age and can also occur when the immune system is weakened. Looking back, I was under considerable pressure both personally and professionally in recent times, so perhaps this outbreak was my body's way of signalling that I needed to slow down and take better care of myself.
Herpes zoster can cause a painful rash and nerve-related discomfort (Neuropathic pain). Early medical treatment is important, and antiviral medicines prescribed by a doctor can help shorten the illness and reduce its severity.
Special Note: I initially mistook my leg pain for pain related to varicose veins, which delayed the correct diagnosis by a week. I developed shingles on my leg, which my sister, a doctor by profession, mentioned was a relatively uncommon presentation. Despite having only moderate rashes, I experienced severe pain, making the entire experience particularly challenging.
For me, healing has been about following the prescribed medicines, getting plenty of rest and keeping food simple and nourishing.
My approach to food during recovery
As a vegetarian, I focused on foods that were gentle, fresh and nutrient-rich rather than looking for a “miracle food” or a special cure.
Foods I Included in My Diet
Fresh seasonal fruits: Sweet lime (mosambi), sweet orange, apples, bananas, and pomegranates.
Cooked vegetables and simple homemade meals: I preferred freshly prepared, home-cooked food that was easy to digest and convenient to prepare.
Rice-based meals: Rice was a major part of my diet, as it was simple to cook and easy to include in everyday meals. Ex: Ganji (most preferred), dal kichdi..
Protein-rich foods: Dal, lentils, chickpeas (channa), and green gram were regular additions to my meals.
Homegrown greens: I incorporated fresh greens from my garden into traditional preparations such as tambuli and rasam.
Seasonal vegetables: I included gourds such as bottle gourd, ridge gourd, and ash gourd, along with carrots, beans, radish, and cucumber.
Onions and garlic: I included these in my cooking, as garlic is often discussed for its potential antimicrobial properties. However, these foods should not be considered a treatment for shingles.
Curd and buttermilk: I continued to include these in moderation, as they are familiar sources of nutrients and can be part of a balanced diet.
Hydration: I made sure to drink plenty of water and included tender coconut water to stay hydrated.
Foods I chose to limit or avoid:
Processed and packaged foods: I completely eliminated processed and packaged foods from my diet during this period.
Sugary foods and drinks: I avoided added sugar and sugary beverages as part of my dietary changes.
Oily and fried foods: In my native tradition, there is a belief that people with herpes should avoid oil altogether. However, I continued to use small amounts of oil, especially when preparing meals for my children, such as bisibelebath and lemon rice. I generally use very little oil in my cooking anyway.
Certain vegetables: Following my mother's advice, I avoided brinjal, pumpkin, and tomatoes. However, this is debatable, as my dermatologist explained that, in the absence of itching or other food-related discomfort, there is generally no need to avoid specific foods solely because of shingles.
Very spicy foods: I limited spicy preparations to avoid any additional discomfort.
Baked foods and chocolates: I chose to stay away from these during my recovery period.
Wheat-based foods: After reading about possible dietary restrictions, I reduced my wheat intake significantly, limiting myself to just one roti about once a week. However, wheat does not need to be avoided specifically for shingles unless there is another dietary reason.
High-fat foods: I avoided or limited foods such as cheese and paneer, following my endocrinologist's advice because my cholesterol and blood glucose levels were borderline high.
A personal takeaway: Some of these choices were based on family traditions, while others were influenced by my existing health concerns and personal research. Dietary restrictions for shingles are not one-size-fits-all, so it is always best to follow medical advice rather than unnecessarily eliminate entire food groups.
I also tried not to overcomplicate my diet. Simple, balanced home-cooked food felt best.
Food is support, not a substitute for treatment
One important lesson from this experience is that food should support the body's recovery, not replace medical treatment. There isn't a particular diet proven to cure shingles. The prescribed medication, rest and appropriate medical care remain important.
This phase has also reminded me that healing isn't always about doing more. Sometimes it is about resting, nourishing yourself, slowing down and giving the body time to recover.
Sharing my experience in the hope that it encourages someone going through a similar phase to listen to their body, seek medical advice early and give themselves permission to rest.
This is my personal experience, not medical advice. If you suspect herpes zoster, especially if the rash is near the eyes or face, consult a doctor promptly.
I will share my meals during the recovery phase in my next post.
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