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Food poisoning manifested by diarrhea and vomiting is a disease that is easy to contract when we do not follow hygiene or eat in places where it is not too clean. What to eat when the stomach fails us? What diet is best for food poisoning, diarrhea and vomiting?

Diet for food poisoning , diarrhea and vomiting is the best medicine. Doctors recommend antibiotics only when diarrhea is prolonged and we have positive stool cultures.

Diet for food poisoning: general rules

At the beginning of food poisoning, you can take over-the-counter drugs, such as Smecta, medicinal charcoal or Laremid. Regardless, we should follow a few simple rules.

A common mistake in diarrhea is starvation. The "bowel rest" theory is a myth, and even when diarrhea is accompanied by nausea and vomiting, food should not be skipped. You have to eat - first gruels in water, then easily digestible dishes.

From the second day on, when the symptoms of poisoning are milder, try eating 5-7 small meals a day, with 3-hour breaks between them.

Food poisoning: prevent dehydration

Too frequent bowel movements and vomiting lead to dehydration, which can endanger he alth and even life. It is therefore important to regularly drink still mineral water, bitter tea and starchy liquids, e.g. diluted jelly. However, do not sweeten anything, because fermenting sugar causes that these drinks lead to dehydration even faster.

Food poisoning: first 2 days

Drink herbal teas (lemon balm, St. John's wort, chamomile) alternately with one of the rehydration fluids (recipes below). When diarrhea and vomiting decrease (second day), in addition to fluids, you can eat thin gruels in rice water and cornmeal porridge with a little s alt (recipes below).

Food poisoning: 3rd and 4th day

You can eat 3-4 small, easily digestible meals, preferably rice porridges and gruels, corn porridge, semolina on water. If the vomiting has subsided, add a small amount of grated boiled carrots, boiled apples or celery to the porridge. You can also eat diet rusks, a stale bunwheat, natural corn crisps (no flavorings). On the fourth day, some people tolerate boiled mashed potatoes from water with a little fresh butter.

Food poisoning: 5-10 days

Add other foods to your diet very carefully to compensate for the loss of nutrients. You can start with a buttered wheat bread sandwich (it is easier to digest than margarine) and a thin slice of poultry ham. From the sixth day on, reach for a lean cottage cheese with a little honey or a delicate jam.

Gradually replace the mash with cooked meat and vegetable dishes. Mince the meat (even mince), chop the vegetables finely and cook until tender. Delicate groats and rice are advisable, but not in the form of gruel. Fruit (without peel) is better to eat boiled or stewed. Soft or semi-soft eggs are well tolerated during this period.

Introduce the milk very slowly. It's best to start with a small amount of plain yogurt, kefir or acidophilic milk.

Eat 4-5 small meals a day. For two weeks, avoid spicy, fatty foods, coffee, strong tea and absolutely alcohol.

What you can drink in case of food poisoning

  • Dissolve a flat teaspoon of s alt, a teaspoon of baking soda, and 4 teaspoons of glucose (available at a pharmacy) in 1 liter of boiled, chilled water.
  • Pour a tablespoon of rice with two glasses of water, bring to a boil, reduce the heat and cook, covered, for about 1 hour. Top up water when it evaporates. Add half a teaspoon of s alt and strain it through a strainer. Drink warm fluid between bouts of vomiting and diarrhea. Wash it down with herbs, e.g. chamomile, lemon balm, mint, St. John's wort or bitter tea.

What you can eat for food poisoning

  • Rice gruelIngredients: 2 tablespoons of rice, a quarter of a teaspoon of fresh butter, s altRinse the rice, pour 3-4 glasses of cold water. Cook covered over very low heat for more than 1 hour. Stir around every now and then. Rub the gruel through a fine strainer, lightly s alt it. Before serving, add a little butter.
  • Barley gruelIngredients: half a glass of barley groats, 6-7 glasses of water, a flat teaspoon of butter, s altRinse the groats, put on cold water, cook covered over very low heat for about 2 hours. Stir often, add water if necessary. Wipe the finished gruel through a strainer, add butter, a pinch of s alt.
  • Oatmeal gruel on vegetable stockIngredients: half a cup of oat flakes, half parsley, quarter celery, half a teaspoon of butter, s altWash vegetables, peel, cut into small cubes and boil in 2 cups of water. Drain. Pour the petals 4glasses of water and simmer on very low heat, covered for about 1 hour. Stir occasionally. Add water as needed. Strain the gruel and combine with the vegetable stock. Add butter, season with s alt.
  • Corn gruel with appleIngredients: 3 tablespoons of corn grits, one and a half glasses of water, a teaspoon of butter, a pinch of s alt, medium grated applePorridge put on boiling water, cook for 15-20 minutes over low heat (add water if necessary). S alt, add butter, apple and bring to boil.
  • Rice gruel with milk and appleIngredients: half a cup of rice, half a cup of boiled milk, a small apple, s alt, sugarRinse the rice , pour 5-6 glasses of water, stir, cover and simmer for more than 1 hour. During cooking, stir several times and add water if it evaporates too much. Wash the apple, peel it, remove the seeds, cut, add to the gruel a few minutes before the end of cooking. Wipe through a strainer, add milk, a little s alt and sugar.

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