Once a day, the genital area should be washed with a pH neutral care product. Washing several times a day with soap, intimate lotion or disinfectant destroys the natural acid mantle of the skin. Pure water dries out the skin, frequent washing irritates the skin.
It is recommended to use disposable washcloths.
Showering is better than bathing (softening the skin).
Tighten underwear only when the skin is absolutely dry.
Underwear should be changed daily and be breathable (cotton materials).
Synthetic materials impermeable to air create an ideal breeding ground for pathogens.
Sexual intercourse can cause bacteria to enter the bladder and cause inflammation. A micturition (urination) after sexual intercourse can reduce the risk, as this flushes out any bacteria that may be present.
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).
Review of permanent medication due topossible effect on the existing disease.
Regular check-ups
Regular medical checkups
Nutritional medicine
Nutritional counseling based on nutritional analysis
Nutritional recommendations according to a mixed diet taking into account the disease at hand. This means, among other things:
A total of 5 servings of fresh vegetables and fruit daily (≥ 400 g; 3 servings of vegetables and 2 servings of fruit).
Once or twice a week fresh sea fish, i.e. fatty marine fish (omega-3 fatty acids) such as salmon, herring, mackerel.
Observance of the following special dietary recommendations during the disease:
For therapy of renal pelvic inflammation should drink at least 2.5 liters per day. (Drink plenty of water prevents urinary tract infections).
Diet rich in:
Trace elements (zinc)
Omega-3 fatty acids – alpha-linolenic acid (vegetable oils, green leafy vegetables), eicosapentaenoic acid and docosahexaenoic acid (fresh sea fish once or twice a week, i.e. fatty marine fish such as salmon, herring, mackerel).
Probiotic foods (if necessary, dietary supplements with probiotic cultures).
Observe the following special dietary recommendations when fever and/or vomiting occur:
Sufficient fluid intake! [basically in this clinical picture] Since it also comes in the course of a febrile illness to strong fluid losses, the fluid intake should take place in kidney and heart healthy adults according to the following rule of thumb: for each degree of body temperature above 37 ° C additionally 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 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.
Selection of appropriate food based on the nutritional analysis
See also under “Therapy with micronutrients (vital substances)” – if necessary, taking a suitable dietary supplement.
