Observance of the following special dietary recommendations during the disease:
The most effective therapy for food allergies is strict avoidance of allergens. To do this, you need to know exactly about the food composition. One problem is that the ingredients of convenience foods are often not adequately declared.
Alternatives to avoid foods to ensure an adequate supply of macro- and micronutrients (nutrients and vital substances) should be set up – for example, in case of cow’s milkallergy, the calcium supply can be improved with calcium-containing vegetables (kale or spinach).
Fruits and vegetables should be consumed cooked. Frequent consumption of raw vegetables promotes the occurrence of food allergies.
In case of allergic reactions to vegetables and spices, attention should be paid to possible cross-reactions.
Substances that exacerbate allergic reactions, such as alcohol, sulfur dioxide (for example, in dried fruits, wine and fruit juices), mold and biogenic amines should be avoided.
In case of fever (very rare! ): Sufficient fluid intake! Since it comes in the course of a febrile illness to strong fluid losses, the fluid intake should be in kidney and heart healthy adults 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.
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.
Diet rich in:
Vitamins (vitamin 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.
