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.
- Nicotine restriction (refrain from tobacco use).
- Alcohol restriction (abstaining from alcohol)
- Endocarditis prophylaxis during bloody procedures* and febrile infections.
* Dental procedures (e.g., scaling, root canals) that involve injury to ther mucosa (oral mucosa), gingiva (gums), or apical dental apparatus (root tip); furthermore, tonsillectomies (removal of the palatine tonsil) and adenectomies (polyp removal).
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.