Observance of the general hygiene measures! Hands must be washed with soap and water for at least 30 seconds before preparing fresh food!
Pay attention to warning signs of dehydration (lack of fluid; see “Symptoms – Complaints”).
At the onset of fever:
Bed rest and physical rest (even with only a slight fever).
Fever below 38.5 °C does not necessarily need to be treated! (Exceptions: Children prone to febrile convulsions; old, weakened people; patients with a weakened immune system).
In case of fever from 39 ° C calf compresses can help to reduce the temperature, which often leads to an improvement in the condition.
After the fever still a fever-free day of rest, if necessary longer (mainly bed rest and stay indoors).
Regular checkups
Regular medical checkups
Nutritional medicine
Thoroughly wash, peel, or even cook foods through (heat to at least 60°C core temperature) before consumption. This rule should be followed especially in foreign countries and when the origin of the food is unknown. “Cook it, boil it, peel it or forget it!”
Observance of the following special dietary recommendations during the disease:
Sufficient fluid intake! Since in the course of a febrile illness there is a strong loss of fluids, additional fluid intake should be made. Teas are best suited.
In the context of diarrheal disease, a “tea rusk diet” (duration: three days, longer if necessary; as far as no other diseases speak against it) has proven itself.
After the acute intestinal disease, a light full diet is recommended. Within the framework of this diet, the following foods and preparation methods should be avoided, as experience has shown that they often cause discomfort:
Voluminous and fatty meals
Legumes and vegetables such as white cabbage, kale, peppers, sauerkraut, leeks, onions, savoy cabbage, mushrooms.
Raw stone and pome fruit
Fresh bread, wholemeal bread
Hard boiled eggs
Carbonated drinks
Fried, breaded, smoked, very spicy or very sweet foods.
Too cold or too hot food
Diet rich in:
Vitamins (C) – Due to the fever may be deficient in vitamin C. In addition, vitamin C is important for the immune system. Foods rich in vitamin C are vegetables such as spinach and fruits (oranges, strawberries, kiwis, currants), which are also well tolerated during an infection.
