Bed rest and physical rest (even if fever is only mild; if limb pain and lassitude occur without fever, bed rest and physical rest is also required, because myocarditis/heartmuscle inflammation could occur as a result of the infection).
Fever below 38.5 °C does not necessarily need to be treated! (Exceptions: Children prone to febrile convulsions; elderly, debilitated people; patients with a weakened immune system).
In case of fever from 39 ° C calf compresses can help to lower 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).
Review of permanent medication due topossible effect on the existing disease.
Regular check-ups
Regular medical checkups
Nutritional medicine
Adherence to the following specific nutritional recommendations during illness:
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.
Selection of appropriate food based on the nutritional analysis
Observing the following specific dietary recommendations to prevent re-infection:
Wash salads well before eating, as they may contain bacteria that cause the infectious disease listeriosis.
Avoid soft cheeses made from raw milk. Most German cheeses are made from pasteurized milk. Even hard cheese, which is made from raw milk, can be eaten without fear, because the long ripening time can no longer transfer listeria. However, the cheese rind should be cut off in any case, because it may contain listeria. Raw milk cheese must be declared as such and if cheese is bought at the cheese counter, then in any case ask the wait staff whether it is raw milk cheese.
Refrain from minced meat and raw sausage (eg salami, Mettwurst, Teewurst).
