NATURAL REMEDIES FOR FOOD POISONING.
WHAT IS FOOD POISONING?
Food poisoning is a condition caused by ingestion of food contaminated with toxins produced by pathogenic microorganisms or toxic chemicals; the real responsible for the symptoms of the disease is therefore a toxin.
The intoxication, in turn, should not be confused:
with the food infection , caused by the recruitment of a contaminated food by pathogenic microorganisms capable of reproduction, colonizing the digestive secluded individual,
or with food poisoning which is caused by the combination of intoxication and infection due to toxins produced by pathogenic microorganisms within the gastrointestinal tract.
The observance of precise rules of hygiene is the first form of prevention in respect of the food poisoning.
Below we’ll investigate the causes of this disorder and methods to prevent it. Finally, we will explain how they can help natural remedies for food poisoning.
FOOD POISONING CAUSES
The ‘ food contamination can occur at every stage of the”production” and can have several causes , such as:
- handling food with dirty hands ;
- infections airways of those involved in food processing;
- contact with little work surfaces clean ;
- food exposure, once prepared, to animals, such as insects, rodents etc.
In practice, the contamination can occur at any stage, from cultivation to harvesting to storage and shipment; then we must keep in mind that undercooked food is more exposed to potential contamination: in fact, pathogenic microorganisms may be present in the food source (products from infected animals or sick).
Of the food pathogens that cost society the most money (billions), half are found in meat products.
The food and food contaminant combination that causes the most economic damage is in poultry. In second place is toxoplasma in pork. Salmonella is the bacterium that causes the most disease overall, resulting in $3 billion in annual costs. According to the USA federal government estimates, one in six Americans gets sick every year from food-borne illnesses.
Food poisoning can results in short bouts of diarrhea and vomiting that clears on its own, in other cases food-borne pathogens can lead to organ failure, paralysis, neurological impairment, blindness, stillbirths and even death. Prime culprits are poultry, pork and deli meats.
Poultry causes more food-borne disease than any other food. The primary bacteria to blame were Campylobacter, followed by Salmonella.
Chickens and turkeys harbor Campylobacter in their digestive tracts without becoming ill. Antibiotics routinely given to the birds don’t completely eliminate Campylobacter from their’ intestinal tracts, and the surviving bacteria are the tougher ones that have resisted being killed off by the antibiotics. Those bacteria end up being passed on to people—along with their antibiotic-resistance.
Campylobacter bacteria are found in commercial poultry products and also on the outside of poultry packaging—where they can easily infect people and pets.
Pork meat can be contaminated with Toxoplasma gondii. It is responsible for toxoplasmosis and one of the most common parasites in the world. It’s typically associated with coming into contact with contaminated cat feces but the new report states the CDC now estimates that 50 percent of toxoplasmosis is food-borne.
Toxoplasma can be spread by eating or handling contaminated undercooked meat, fruits and vegetables, or drinking contaminated water. Pork, followed by beef, is most likely to transmit the parasite.
In most people toxoplasmosis infection is asymptomatic, because your immune system keeps the parasite from causing illness. When symptoms do occur they may include fatigue, swollen glands, fever, muscle pain, sore throat and a rash. In pregnant women toxoplasmosis can cause miscarriage, premature births, and severe illness and blindness in newborns.
Deli meats can be tainted with Listeria
You can get listeriosis from eating raw contaminated vegetables, meats and dairy products. Although cooking generally kills listeria, deli meats to be the most risky choice, as ready-to-eat foods like these can become contaminated after cooking during the packaging process.
The risks associated with deli meats from the supermarket deli are five times higher than for prepackaged deli meats.
Listeriosis is generally a mild illness in healthy people, causing few or no symptoms, but people with compromised immune systems and pregnant women are at more serious risk. In pregnant women, listeriosis can cause miscarriage, premature delivery, infection or death to the newborn.
FOOD POISONING MAIN SYMPTOMS
The symptoms of food poisoning can occur immediately or a few days or weeks after the ingestion of food.
In general, the malaise may have a variable duration (from 1 to 10 days) and present with signs such as:
- nausea or vomiting ;
- diarrhea ;
- pain or abdominal cramps ;
- fever .
When the levels of these symptoms are particularly high and persistent it is always advisable to contact a doctor .
Instead, a health facility must be immediately contacted if some of the characteristic signs of botulism, an uncommon form of food poisoning of bacterial type (among these include double or blurred vision, slurred speech, muscle weakness, etc..) manifest itself.
THE 7 RULES TO PREVENT FOOD POISONING
Food poisoning should not be underestimated at all , in fact, worldwide are estimated to be a major cause of morbidity and mortality.
There are some steps you can take to prevent or at least greatly reduce the risk of hitting in food poisoning. Let’s see them together.
1) PURCHASE your food from high-quality, small-scale sources;
2) AVOID sugars, grains, and processed food, and eating plenty of clean organic raw foods.
3) INTAKE a high-quality probiotic, which will help populate your gastrointestinal tract with GOOD bacteria—your best defense against bad bacteria like Campylobacter and Salmonella
4) KEEP PANTRIES AND REFRIGERATORS CLEAN. The cleaning of refrigerators and pantries is crucial to prevent food contamination by bacteria , parasites and germs . Precisely the refrigerator is, despite appearances, a place very insidious : it is therefore advisable to store food in appropriate containers or sealed containers , thoroughly cleaned with water and baking soda before using.
5) SEPARATE RAW AND COOKED FOODS. To avoid contamination and transmission of germs would be good to separate raw and cooked food and do not use the same cutlery for one another.
6) BE CAREFUL WITH RAW FOODS. Some germs present in food can be killed by a ‘ proper cooking (at a temperature of 80 ° C and for a time of not less than 10 minutes ). That is why the consumption of raw foods , such as milk, fish and eggs, especially in hot climates or in poor hygienic conditions, can expose to food poisoning .
6) STORAGE FOOD AT THE RIGHT TEMPERATURES. The conservation of food at the right temperature is essential to prevent food poisoning; most of the germs , in fact, proliferates at temperatures between 5 and 70 ° C . It is also advisable not to keep out of the fridge for too long already cooked foods , that would still be served within two hours subsequent to cooking. All easily perishable foods should be strictly conserved in the refrigerator at a temperature of 3-4 ° C .
7) WASH CAREFULLY FRUIT AND VEGETABLES. Raw fruits and vegetables can be carriers of pathogenic germs . So you should always wash them thoroughly under running water, or letting a little ‘to soak in water and baking soda (after making sure that the water comes from a reputable source).
IF PREVENTION HAS FAILED … NATURAL REMEDIES FOR FOOD POISONING
The treatment for food poisoning depends very much on the cause of the disease (ie the type of microorganisms that caused it and by gravity .
The majority of cases of intoxication resolves within a few days , others, however, it requires more attention and time. When symptoms are very intense and do not decrease after a few days, you should always seek the advice of a doctor .
Here are some tips to better address this issue.
To promote liver function and not subject the liver to overwork, aid may also come with the use of specific natural supplements like milk thistle , useful plant also to favour the cleansing functions of the body and digestion .
To cope in the immediate to some of the disorders caused by food poisoning (vomiting or diarrhea) is fundamental the reintegration of the liquids and of lost fluids and electrolytes (calcium, magnesium, potassium and sodium) that hold the balance of the first two in the body. Moreover, one of the major complications that can arise in the presence of any type of food poisoning is precisely the dehydration .
It is therefore necessary drink plenty of water and possibly make use of specific supplements of glucose, mineral salts and lactic acid, useful for restoring the ‘intestinal balance .natural remedies for food poisoning
After the acute phase and its rejection symptoms, you can get back cautiously reintroducing food : it is possible in addition to water and tea also drink of apple juice and, to recuperate, start consuming foods like rice , bananas , apples, toasts and a bit ‘of simple proteins (like skinless chicken breast, eggs). Once back to “normal” it is advisable to wait a few days before returning to consume very spicy foods or a high degree of acidity.
To restore the balance of intestinal flora , you can also make use of supplements rich in milk enzymes prebiotics and probiotics .
TRAVELER’S DIARRHEA: Another Case Of Food Contamination
A DISORDER THAT CAN AFFECT THE HOLIDAYS
PREVENTION, SYMPTOMS, REMEDIES
The traveler’s diarrhea , as it is generally called, is perhaps the most common complaint that can affect those who are on traveling for business or pleasure . It is associated with contamination of drinks and foods and affects every year between the 20 and 30% of international travelers
Besides, when you travel the body is subject to frequent temperature changes , it must constantly adjust to new foods and sometimes does not always eat genuine that can cause alteration of the intestinal flora .
Also fatigue and reduced immunity can trigger a vicious cycle that makes it easier to spread of certain bacteria .
HOW IT MANIFESTS AND WHO STRIKES THE TRAVELER’S DIARRHEA?
Traveler’s diarrhea occurs during or immediately after returning from a trip, it lasts for about four days and is characterized by at least three discharges daily , usually accompanied by:
- chills ;
- abdominal cramps ;
- nausea ;
- vomiting .
In general, most “at risk” subjects for traveler’s diarrhea are:
- the younger people (usually under 30);
- those who travel to countries with poor hygienic conditions ;
- those who take antacids drugs , as they limit the sterilizing action that the hydrochloric acid in the stomach place.
THE 8 RULES TO PREVENT TRAVELER’S DIARRHEA
To prevent these problems and to preserve the success of your holidays, it is always good to observe certain rules of personal hygiene, paying attention to the foods and drinks that you are consuming.
1) DRINK ONLY WATER. It would be good to use only drinking water, even for brushing your teeth. In the absence of drinking water, or if in doubt, it is advisable to boil water or sterilize it using special products.
2) USE ONLY WATER FROM CLOSED BOTTLES. If you travel to countries considered “at risk” for extreme caution it is good to consume water or drinks only from the original sealed bottles, to ensure they have not been open long time or, worse, diluted with unsafe water.
Use bottled water not only for drinking but also for washing food and teeth.
3) NO TO THE ICE. In warm tropical climates an iced drink is certainly tempting, but it would be good to avoid the ‘addition of ice in drinks: it is not possible to know what water were produced icicles; also consume frozen drinks is not a panacea for the balance of the intestine.
4) WASH YOUR HANDS. Thorough personal hygiene is the first form of prevention. Always remember to wash your hands , especially after using the bathroom and before eating or touching food . If you are traveling and you do not have water, you can arrange to sanitize your hands using special gels .
5) MAXIMUM ATTENTION TO RAW FISH AND MEAT. The raw foods are certainly among the main carriers of infection for traveler’s diarrhea, as well as more serious diseases. Avoid therefore, seafood , fish and raw meat, and, if possible, unpasteurized dairy products .
6) PEEL YOUR FRUIT. To prevent food contamination, always choose only fruit with their skin and possibly peel it yourself.Avoid salads and unpeeled fruit already present in the tourist buffets of hotels, as the peel protects the pulp from bacteria and when the fruit is removed can be exposed to their attacks.
7) READY YOUR GUT BEFORE DEPARTURE. At least a couple of weeks before departure, take prebiotics and probiotic lactic acid bacteria to support the balance of intestinal flora and promote the smooth operation of “natural barriers” of our body. The milk enzymes will go to “colonize” the gut with beneficial microorganisms, which will compete with the potential harmful bacteria.
8) INTAKE HYDROCLHLORIC ACID (HCL) In addition, because low stomach acid leave you more susceptible to infectious disease including food poisoning and traveler’s diarrhea. Supplement with hydrochloric acid (Betaine HCL) or digestive enzymes.
Taken together, digestive aids like hydrochloric acid (HCL), enzymes, and probiotics/fermented vegetables can actually be powerful tools to maintain a more acidic and beneficial environment in your stomach and intestines that will help your digestive system work optimally and avoid diarrhea.
IF PREVENTION IS NOT ENOUGH …
Despite the many precautions, it can still happen to be affected by dysentery on vacation. The problem usually resolves in a few days without any particular treatment. However, to speed up the return to normal is good to take some precautions:
Replenish lost fluids and minerals, drinking at least 1.5 to 2 liters of water a day; additional help in these cases may also be specific supplements of glucose and minerals and fortified with milk enzymes , very useful to restore the ‘ balance of intestinal flora ;
Watch your diet by choosing simple and light food. You should therefore avoid the consumption of sausages, milk, fresh cheese and saturated fats, and prefer cooking methods such as steam , the pressure cooker , the grid or plate. Recommended foods are rice, toasts, biscuits, potatoes and lean meats and fish cooked by steam or grilled without added fat.
Most important, however, is to make sure you take a high-quality probiotic. When treating acute infectious diarrhea, large therapeutic doses are required. If you have a high-quality probiotic with over 50 billion CFUs per dose you could take four initially and then three to four more times that day on an empty stomach. Once your illness resolves, continue higher doses of four twice a day for a few more days to help recolonize your gut.
To facilitate the “return to normal” you can make use of natural supplements made from Bombay Catechu , the extract can have an astringent effect on the intestinal transit and perform simultaneously as emollient and soother. In the formulation of some natural products the action of this plant can be further “enhanced” by the presence of lactic acid bacteria and other plants such as walnut and oak afloat that favor the well-being of the mucous membranes, and tormentilla, agrimony and myrrh that support the good functioning of digestive system .
Of course, if symptoms persist or do not decrease after a few days, it is always good to consult a doctor .
Is a plant belonging to the family Mimosaceae whose range extends from the south of the Himalaya (Pakistan, India), Burma and Thailand. The finest variety of the plant is, in fact, the Bombay Catechu
The part used in herbal medicine is the aqueous extract of the bark or wood that is dried and it is said, in fact, catechu .This is considered an astringent and antiseptic for very energetic action. Is indicated as often as the stomach or intestines need to be stimulated and toned. It is therefore prescribed in the treatment of dyspepsia accompanied by diarrhea.
AND IF THERE ARE CHILDREN TRAVELING?
RISKS AND TIPS FOR TODDLERS
On vacation even the little ones can be affected by travelers ‘diarrhea. The greatest risk in such cases, especially for children below 2 years of age , is that of an excessive dehydration, quite dangerous phenomenon especially in infants if neglected.
It is therefore advisable to intervene immediately reinstating the liquid loss by constantly administering minerals, water, and specific supplements .
The rules to follow to prevent or cope with traveler’s diarrhea in children are similar to those for adults.
The infants under 6 months suffering from diarrhea should still be breastfed, possibly with addition of a small amount of water from a reliable source (sealed bottles).
If diarrhea is accompanied by vomiting and unabated after a couple of days it’s good to see a doctor.
Until next time.