Dietary control for bloating and identification and treatment of food poisoning

Eat less high-fiber foods. Some high-fiber vegetables and fruits can increase gas production. Fiber is an important part of a healthy diet, but if you are just starting to eat fiber-rich foods, you should drink plenty of water and gradually increase your intake of these foods so that your intestines can gradually adapt.

Soybeans are another bad apple in this category. Other high-fiber foods that can cause problems include pears, bananas, carrots, cabbage, and almost all dried fruits.

Experts recommend taking activated charcoal tablets, a product that can relieve bloating. Studies have found that activated charcoal tablets are effective in suppressing the production of excess gas.

Dr. Peikin explained that the gases adhere to the surface of the carbon and are then expelled from the body. They can reduce bloating and change the taste of rectal gas.

You can buy and take activated charcoal tablets without a doctor's prescription. However, there are two things to note. Dr. Pei Jin says that activated charcoal can remove medication from your body, so there should be at least a two-hour interval between taking other medications and taking activated charcoal tablets. Also, don't be alarmed by any results after taking the charcoal tablets.

"They are completely harmless to the body," Dr. Parkin said, "but they will turn your stool black."

food poisoning

Don't let your stomach churn.

News: A food poisoning incident occurred at Northwest Pacific Company, involving 700 people and four deaths, caused by consuming hamburgers contaminated with bacteria.

News: More than 600 passengers and crew members on a Mexican ship have been poisoned after consuming food contaminated with Shigella. Shigella is an intestinal bacterium that can be transmitted through unclean environments.

You've probably heard plenty of stories like this: food poisoning causes vomiting, diarrhea, severe abdominal pain, chills, fever-and occasionally, even death. Poisoning is usually caused by consuming contaminated food or drinks, contaminated by one of those dazzling array of dangerous microorganisms.

In the United States, food poisoning, or foodborne illness, is one of the most common illnesses. "We don't know the full extent of the problem because, according to our estimates, only 1% to 10% of cases are reported," says March Woodburn, PhD, professor emeritus of nutrition and food management at Oregon State University in Corvallis, co-author of "Food Protection and Safety." Some estimates suggest that at least 24 million cases of food poisoning occur in the United States each year.

In these cases, the vast majority of patients only experience short-term nausea, diarrhea or vomiting, and abdominal pain, but extremely severe food poisoning can be fatal-in the United States, this number ranges from 500 to 9,000 per year.

In addition, the nation spends approximately $5 billion to $6 billion annually on wasted time and medical treatment.

What to do if food poisoning occurs

Young people, the elderly, people living with HIV or who are HIV-positive, and pregnant women are most susceptible to food poisoning. For men, those with chronic illnesses such as diabetes, liver disease, or cancer are at the greatest risk. These groups should see a doctor as soon as possible if they experience food poisoning.

If you are in good health, you will have a strong resistance to food poisoning. Symptoms usually appear 1 to 6 hours after eating unclean food, and the toxicity will disappear about 6 hours after the onset of symptoms.

Food poisoning actually refers to an illness caused by bacteria multiplying on food before it is consumed, leading to food poisoning after ingestion. Foodborne infection, on the other hand, refers to an illness caused by bacteria multiplying in the body after consuming contaminated food. In both cases, symptoms generally appear up to six hours after food consumption, and patients will also experience fever.

In both of the above situations, most patients can resolve the problem themselves without medical treatment. Below are the steps you should take.

See if others are experiencing the same symptoms to confirm if you suspect food poisoning. Observe if those who ate with you are also feeling unwell. If so, report it to your health department immediately.

Drinking plenty of water is essential to prevent dehydration, especially during prolonged vomiting or diarrhea, which can deplete the body of a significant amount of fluids. It's also helpful to drink plenty of water, and consider adding a little salt and sugar to provide the body with necessary nutrients. Other safe sources of water include fruit juice, sweetened tea, or electrolyte-rich sports drinks.

You've safely passed the danger zone. Buckle up, you're about to embark on a multi-hour drive. Your travel companion might not be the most pleasant, even filthy, but the problems are usually not too serious. Be prepared for anything; don't buckle your seatbelt too tight, as you might need to use the restroom, both urgently and frequently.

If you have severe, prolonged diarrhea, or if you can't stand up after squatting, don't take medication. Diarrhea is a way for the body to eliminate pathogenic waste.

Consult a doctor if you experience any of the following: feeling unwell 5 or 6 hours after the onset of symptoms and unable to eat; fever above 101 degrees Fahrenheit; blood in stool; unusual weakness; blurred vision, etc.

Understand your enemy

The world under a microscope is incredibly complex. "It took a long time for people to understand that most microorganisms are harmless and don't cause disease," says George Newke, PhD, emeritus professor of food microbiology at California State University in Davis. He adds, "But the microorganisms we want in one food often ruin another."

Below are some microorganisms that we'd better keep our distance from, yet are right around us.

There are approximately 1,500 known species of Salmonella, which are widely found in food, water, and feces, and can cause gastroenteritis and typhoid fever. They can grow over a wide temperature range and survive in frozen and dry environments. An estimated 42,000 cases of Salmonella infection occur annually in the United States, usually linked to the consumption of raw eggs and animal products.

Listeria monocytogenes is an extremely harmful bacterium that can cause meningitis and brain abscesses. It is usually found only in people with weakened immune systems, minors, pregnant women, and elderly people with poor health. This bacterium is commonly found in unpasteurized milk and uncooked cheese.

Escherichia coli, more commonly known as E. coli, is a variant of an intestinal parasite found in humans and animals. E. coli is highly contagious and, in severe cases, can cause approximately 4,000 deaths annually among American children, the elderly, or adults with pre-existing health conditions. Adults infected with this bacterium may experience bloody stools. It is commonly found in undercooked game meat but can also contaminate many other foods.

Campylobacter Jejuni is commonly found in poultry, beef, alcohol, sheep, and water, with approximately 2 million cases annually.

The annual incidence of Shigella is around 32,000 cases. One problem with this bacterium is that contaminated food utensils can transfer it to food due to improper handling.

Vibrio parahaemolyticus grows in the ocean and is often found in raw or uncooked seafood, such as raw shrimp. It has been found that some raw shellfish contaminated with it can cause fatal hepatitis in people with liver problems.

Bacteria and viruses are the most common causes of severe food poisoning, but not the only ones. Chemicals and metals can also cause poisoning. Some of these are naturally occurring in our food chain, but many more are created or added by humans.

For example, swordfish can absorb mercury, and when you eat them, the mercury enters your body.

For example, fish with high fat content, such as salmon and herring, can ingest some extremely dirty chemicals, such as polychlorinated biphenyls, dioxins, and pesticides sprayed by farmers that eventually end up in the ocean.