Tick removal tips: Follow these steps during and after tick removal:
If tick is present, immediately grasp tick by the head with tick forceps or tweezers and remove without twisting. Pull the tick out slowly, but do not jerk the animal. Hold it in place for a minute while pulling gently. Usually the tick will then let go on its own. Then disinfect the wound with disinfectant or alcohol if part of the tick could not be removed. However, this does not protect against the early summer meningoencephalitis (FSME) or Lyme disease, but only against inflammation by the foreign body.
Observe the bite site in the following days.
Observe the general hygiene measures!
In the occurrence 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).
For fever from 39 ° C calf compresses can help to reduce the temperature.
Observance of the following special dietary recommendations during the disease:
Sufficient fluid intake! Since during the course of a febrile illness there is a strong loss of fluids, fluid intake in adults with kidney and hearthealth should be according to the following rule of thumb: for each degree of body temperature above 37 °C, an additional 0.5-1 liters per °C. Teas are best suited.
In case of vomiting: as long as the vomiting continues, the consumption of any food should be avoided. 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.
After the acute gastric illness, 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) – Due to the fever, there may be a deficiency of 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.
