Diet for food poisoning – what to eat and what to avoid

The disease progression, recovery period and clinical picture are slightly different in each group of diseases with symptoms of poisoning, but the disorders e.g. vomiting, diarrhea, elevated temperature are usually quite characteristic and common to most of the micro-organisms that caused them. The principles of nutritional treatment in different types of poisons are also similar and focus on providing the most nutritious food possible in a way that does not impede the extra work of the digestive tract.

Recommended products: water, herbal stews minced meat, ruminants, raisins rice, of corn, manna, barley, cabbage, muses, cutlery, pickles, fruit and vegetable juices preferably from cooked products, diluted with water, vegetable skins, cooked meat chicken, turkey, beef, veal, fattening fish, puree potatoes, carrots, celery, meat-based eggs, oils.

The course of the disease depends on the susceptibility of the food to bacteria, the patient's overall health and immunity. The disease usually lasts for about a week, with the most severe symptoms occurring in the first two days, gradually decreasing.

Breakfast Recipe for rice with applesauce Ingredients: 1/2 packing of rice 1/2 cup of milk with rice with 2% 2 apples Preparation: rice cooked in milk to be soft, then blended.. take the apples out of the skin and soak them with a little water on a free fire.. blend them smoothly and combine them with rice flour..