Food poisoning is the invasion and infection of our body by a variety of food borne microorganisms. These microorganisms can range from viruses (e.g. hepatitis A), to bacteria (e.g. Clostridium Botulinum) to parasites.
Food poisoning is particularly relevant at this time of the year when hot temperatures make prepared foods with creams, dairy and other foods breading grounds for infecting microbes. Additionally, many foods and contaminated water can carry parasites. The damage from food poisoning can range from minor discomfort to short and long term health damage. The following symptoms can be associated with food poisoning: -Vomiting- the body is rejecting the microbial toxins -Diarrhea- the disruption of the gut microbiome and the damage to the gut nervous system (enteric nervous system) -Abdominal pain- a result of the gas produced by invading microbes -Weakness and fatigue- disruption of the microbiome and cell mitochondria which produce energy. Also a result of toxins being transported to the brain and the muscles -Headaches- disruption of the gut and production of toxins transported to the brain via the Vagus nerve -Fever- the way the body fights the microbial invasion with greater metabolism resulting in fever -Nausea- Gut disruption and toxins affecting the gut microbiome and gut lining -Dizzy / light headed- toxins in the brain from the gut affect the functions of the brain including the balance and functional areas -Joint and muscle pain- the entire nervous system is in dysfunction causing pain throughout the body (flu like symptoms) -More serious problems- bleeding in the GI system and more serious brain and gut damage especially to the gut lining and microbiome
The best approach to food poisoning is to try to prevent the exposure to the microbes causing food poisoning. The following are ways to minimize microbial exposure:
-Proper storing in the refrigerator or freezer -Check expiration dates and abide with recommendations -Store meats on the bottom of the refrigerator so juices don’t drip down onto other food -Keep temperatures in the refrigerator as recommended -Avoid creams, dairy products and many sauces that have been exposed to extended higher temperatures -Wash hands often when preparing foods -Clean kitchen or food preparation areas regularly -Use sponges and cloths once then wash or put sponges in the dishwasher. Sponges are a huge source of harmful bacteria -Regularly consume probiotics and fermented vegetables which will not allow the unhealthy microbes to do their damage -Digestive enzymes create a Gastrointestinal environment good for digestion and poor for incubating harmful microbes -Don’t reheat food twice -Be careful with outdoor heat and exposure of foods to extended heat
Food poisoning is not always preventable or can actually be damaging to your health yet be asymptomatic. Natural ways to treat food poisoning or minimize the symptoms and damage to the gut and brain:
-Activated Charcoal- soaks up all food poisoning toxins
- Lemon in water
- Garlic- kills unhealthy microbes
- Improve the quality of the microbiome- probiotics
- Apple Cider Vinegar
- Peppermint tea
- Ginger -Honey
- Natural (unsweetened) yogurt
- Basil Tea
Other therapies and products which have shown amazing results in countering food poisoning:
-Colonics to wash out the colon followed by repopulating the gut with good bacteria
- Liver and gall bladder cleanses
- Glutamine helps to repair the gut lining
- Digestive enzymes for restoring gut function
Food Poisoning can be damaging to the entire body, especially the gastrointestinal, immune and nervous systems.
Prevention, minimizing exposure and natural treatments are the best ways to approach the common illness of food poisoning.
Enjoy the Journey,
Vital 100 Wellness Team
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