Adherence to the following specific nutritional recommendations during illness:
Sufficient fluid intake! Since in the context of the cholera disease there are strong fluid losses through diarrhea (diarrhea; rice water stool), the compensation of fluid and electrolyte (blood salt) losses is in the foreground. Infusion therapy is often required. For example, the following ready-made solutions are suitable according to WHO (World Health Organization) recommendations (ORL – Oral Rehydration Solution):
Dissolve 1-2 tablespoons of sugar and 1 teaspoon of table salt in 1 liter of pure orange juice.
Add juice of 4 oranges, 7 teaspoons of sugar and 1 teaspoon of table salt to 1 liter of boiled water
In case of vomiting: as long as vomiting continues, should refrain from eating any food. However, the loss of fluids should be compensated absolutely. To do this, it is recommended to add liquids such as herbal teas (fennel, ginger, chamomile, peppermint and cumin tea) or water initially in small quantities, possibly by the spoonful. When vomiting has stopped, carbohydrate foods such as rusks, toast, and pretzel sticks are well tolerated at first. Meals should be small and eaten throughout the day. Stimulants should be avoided during vomiting and for a week afterwards.
For diarrhea: In the context of diarrhea, a “tea rusk diet” (duration: three days, longer if necessary; as long as no other diseases speak against it) has proven itself.
After the acute gastrointestinal 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 (vitamin C) – 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.