Pneumococcus: Therapy

General measures

  • Observance of 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).
    • 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).
  • Nicotine restriction (refrain from tobacco use).
  • Alcohol restriction (abstaining from alcohol)
  • 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 heart health 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 febrile illnesses, 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.
  • After recovery, if necessary, nutritional counseling based on nutritional analysis.
    • Selection of appropriate food based on the nutritional analysis
  • See also under “Therapy with micronutrients (vital substances)” – if necessary, taking a suitable dietary supplement.
  • Detailed information on nutritional medicine you will receive from us.