Diet during fever - essential rules, permitted and restricted foods

Fever is a state of elevated body temperature above 38°C. It is caused by compounds called pyrogens produced by pathogens. Fever has a positive effect on the body by increasing the body's ability to fight infection. The thermoregulatory center in the brain records the temperature flowing through this area of blood and, depending on the needs, stimulates the mechanisms that increase or decrease body temperature.

Therefore, the changes in diet during a fever are due to the effects of an increase in body temperature. The diet should be improved individually. Increased body temperature by only one degree Celsius causes a 20% increase in metabolism (reduction in glycogen and fat), increased heart rate, 500 ml increase in daily unseen evaporation, increased calorie breakdown. However, the diet should play an important role depending on the factors that cause the fever.

Recommended Products Prohibited Baking of refined milk flour, yogurt, kefir, egg yolk, egg whites, chicken, turkey Chud fish pork, sole, shellfish, flour and mint Fats added to raw rapeseed oil, olive oil Prepared vegetables (except for contraindications) Ripe fruit (excluding contraindicated ones) Products with high fibre content full-bodied, crunchy, brown rice, cassava, coffee grounds, fruit in the skin, high-fat cocoa beans preserved meat, cereals, cereal grains, celery seed, sausages, sausage grapefruit, cheesecake, cheese, cheese made from celery, cheese syrup, cheese and cheese, fruit with a thickness of up to 10 cm

Breakfast Breakfast Recipe for cupcakes with green pepper sauce Ingredients: Wheat yogurt 70 g Butter 5 g Vegetable yogurt ingredients: Green pepper Sauce 70 g A tablespoon of olive oil Basil sauce Prowansal preparation: Pasta ingredients to mix with each other.