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).
For fever from 39 ° C calf compresses can help to reduce the temperature.
Strive to maintain a normal weight! Determination of BMI (body mass index, body mass index) or body composition by means of electrical impedance analysis.
Falling below the BMI lower limit (from the age of 19: 19; from the age of 25: 20; from the age of 35: 21; from the age of 45: 22; from the age of 55: 23; from the age of 65: 24) → Participation in a medically supervised program for underweight people.
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 in the course of a febrile illness there is a strong loss of fluids, fluid intake 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 whole food 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, D) – 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.
Omega-3 fatty acids (sea fish)
Other active ingredients (probiotic cultures; alpha-linolenic acid).
