HOMOEOPATHY FOR FOOD POISONING

Foodborne illness , more commonly referred to as food poisoning , is the result of eating contaminated, spoiled, or toxic food.

Pathogens can be found on almost all of the food that humans eat. However, heat from cooking usually kills pathogens on food before it reaches our plate. Foods eaten raw are common sources of food poisoning because they don’t go through the cooking process.

Contamination of food can happen at any point of production: growing , harvesting , processing, shipping, or preparing. Cross contamination—the transfer of harmful organisms from one surface to another—is often the cause. This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Because these foods aren’t cooked, harmful organisms aren’t destroyed before eating and can cause food poisoning.

Occasionally , food will come in contact the organisms in fecal matter. This most commonly happens when a person preparing food doesn’t wash their hands before cooking.

Meat, eggs, and diary products are frequently contaminated . Water may also be contaminated with organisms that cause illness.

 The most common symptoms of food poisoning include nausea, vomiting, and diarrhea. Most often, food poisoning is mild and resolves without treatment. But some people need to go to the hospital.

Causes

Most food poisoning can be traced to one of the following three major causes:

Bacteria—Bacteria is by far the most prevalent cause of food poisoning. Of these the most dangerous bacteria are E.coli, Listeria, and Salmonella. Among these Salmonella is most dangerous one. Campylobacter and C. botulinum are two lesser-known and potentially lethal bacteria that can lurk in our food.

Parasites—Food poisoning caused by parasites is not as common as food poisoning caused by bacteria, but parasites spread through food are still very dangerous. Toxoplasma is the parasite seen most often in cases of food poisoning. It is typically found in cat litter boxes. Parasites can live in your digestive tract undetected for years. However, people with weakened immune system and pregnant women risk serious side effects if parasites take up residence in their intestines.

Viruses—Food poisoning can also be caused by a virus. The norovirus also known as the Norwalk virus, causes over 19 million cases of food poisoning each year.In rare cases , it can be fatal. Sapovirus, rotavirus, and astrovirus bring on similar symptoms , but they are less common.Hepatitis A virus is a serious condition that can be transmitted through food.

Symptoms

Food poisoning symptoms vary with the source of contamination. Most types of food poisoning cause one or more of the following signs and symptoms:

·        Nausea

·        Vomiting

·        Watery or bloody diarrhea

·        Loss of appetite

·        Abdominal pains and cramps

·        Fever

·        Headaches

·        Weakness

Symptoms of potentially life-threatening food poisoning include :

·        Diarrhea persisting for more than three days

·        A fever higher than 101.5 degree F

·        Difficult seeing or speaking

·        Symptoms of severe dehydration, which may include dry mouth , passing little to no urine, and difficulty keeping fluids down

·        Bloody urine

Signs and symptoms may start within hours after the contaminated food, or they may begin days or even weeks later. Sickness caused by food poisoning generally lasts from a few hours to several days.

Risk factors

High –risk groups include :

Older adults-- As age advances the immune system may not as quickly and as effectively to infectious organisms, as when you were younger

Pregnant women—During pregnancy , changes in metabolism and circulation may increase the risk of food poisoning. The reaction may be more severe during pregnancy.

Infants and young children—Their immune systems have not fully developed.

People with chronic disease- Having a chronic condition –such as diabetes, liver disease or AIDS—or receiving chemotherapy or radiation therapy for cancer reduce immune response.

Complications

The most common serious complication of food poisoning is dehydration-a severe loss of water and essential salts and minerals. If you are a healthy adult and drink enough to replace fluids you lose from vomiting and diarrhea, dehydration should not be a problem.

Infants , older adults and people with suppressed immune systems or chronic illness may become severely dehydrated when they lose more fluids than they can replace . In that case, they may need to be hospitalized and receive intravenous fluids. In extreme cases, dehydration can be fatal.

Some types of food poisoning have potentially serious complications for certain people. They include:

Listeria monocytogenes. Complications of a listeria food poisoning may be most severe for an unborn baby. Early in pregnancy , a listeria infection may lead to miscarriage. Later in pregnancy, a listeria infection may lead to stillbirth, premature birth or a potentially fatal infection in the baby after birth—even if the mother was only mildly ill. Infants who survive a listeria infection may experience long –term neurological damage and delayed development.

Escherichia coli. Certain E. coli strains can cause a serious complication called hemolytic uremic syndrome. This syndrome damages the lining of the tiny blood vessels in the kidneys, sometimes leading to kidney failure. Older adults, children younger than 5 and people with weakened immune systems have a higher risk of developing this complication.  

Prevention

To prevent food poisoning at home:

Wash your hands, utensils and food surfaces often. Wash your hands well with warm , soapy water before and after handling or preparing food. Use hot, soapy water to wash utensils, cutting boards and other surfaces you use.

Keep raw foods separate from ready-to-eat foods. When shopping , preparing food or storing food, keep raw meet, poultry, fish and shellfish away from other foods. This prevents cross- contamination.

Cook foods to a safe temperature. The best way to tell if foods are cooked to a safe temperature is to use a food thermometer. Kill harmful organisms in most foods by cooking them to the right temperature.

Cook ground beef to 160F; steaks, roasts and chops, such as lamb, pork and veal, to at least 145F. Cook chicken and turkey to 165F. Make sure fish and shellfish are cooked thoroughly.

Refrigerate or freeze perishable foods promptly-within two hours of purchasing or preparing them. If the room temperature is above 90F, refrigerate perishable foods within one hour.

Defrost food safely. Don’t thaw food at room temperature. The safest way to thaw food is to defrost it in the refrigerator. If you microwave frozen food using the ‘defrost’ or ‘50 percent power’ setting , be sure to cook it immediately.

Throw it out when in doubt. If you are not sure if a food has been prepared , served, or stored safely, discard it. Food left at room temperature too long may contain bacteria or toxins that can’t be destroyed by cooking. Don’t taste food that you are unsure about-just throw it out.Even it looks and smells fine , it may not be safe to eat.

Food poisoning is especially serious and potentially life threatening for young children, pregnant women and their fetuses, older adults, and people with weakened immune systems. These individuals should take precautions by avoiding the following foods:

·        Raw or rare meat and poultry

·        Raw or undercooked fish or shellfish, including oysters, clams, mussels and scallops

·        Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream.

·        Raw sprouts, such as alfalfa, bean, clover and radish sprouts

·        Unpasteurized juices and ciders

·        Unpasteurized milk and milk products

·        Soft cheeses, such as feta, Brie and Camembert; blue-veined cheese;and unpasteurized cheese

·        Refrigerated pates and meat spreads

·        Uncooked hot dogs, luncheon meats and deli meats

HOMOEOPATHIC REMEDIES

Homoeopathy today is a rapidly growing system and is being practiced all over the world. It strength lies in its evident effectiveness as it takes a holistic approach towards the sick individual through promotion of inner balance at mental, emotional, spiritual and physical levels. When food poisoning   is concerned there are many effective medicines available in Homoeopathy , but the selection depends upon the individuality of the patient , considering mental and physical symptoms.

ARSENIC ALBUM 30—Arsenic alb is one of the top remedies for food poisoning with diarrhea.  Food poisoning from bad meat, fish, contaminated water, vegetables,  fruits  like melons and watery fruits or over ripe fruits, ice cream canned fruits. The person cannot bear the sight and smell of food. They are extreme nervous, anxious and restless.  Food poisoning with diarrhea and vomiting. Very offensive stools, with much prostration. Thirst for small quantities of water at frequent intervals.

CARBO VEGETABILIS 30—Carbo vegetabilis is another effective remedy for food poisoning from eating decayed meat. There is nausea, vomiting and diarrhea. There is contractive pains in stomach extending to chest with distension of abdomen. Crampy pains forcing patient to bend double.  Digestion weak. Cadaverous smelling stools, followed by burning. The vital powers nearly exhausted , desire to be constantly fanned.

CHINA  OFFICINALIS 30—China is prescribed for food poisoning with bloated and flatulent abdomen. Much flatulent colic, better bending double. Weak digestion. Diarrhea with dark , frothy, watery stool , which contains undigested food particles. Promote recovery after dehydration.

LYCOPODIUM CLAVATUM 30—Lycopodium is indicated for food poisoning from eating shellfish, especially oysters. Vomits food and bile. The patient prefer warm drinks.

PULSATILLA NIGRICANS 30—Pulsatilla is effective for food poisoning from eating cakes, rich foods, ice cream, spoiled meats and rotten fish. Belchings, taste of food remains a long time after ices, pastry.Diarrhea-rumbling, watery, worse at night. Changeable stools, no stools alike.  The stomach often feels heavy, as if weighted by a stone. They want fresh cool air.

BAPTISIA TINCTORIA 3X—Baptisia is indicated for toxic or infectious poisoning. Diarrhea with very offensive stools mixed with blood. Fever with diarrhea.

HYOSCYAMOUS NIGER 30—Hyoscyamous is for convulsions during food poisoning.

NUX VOMICA 30—Nux vomica is indicated for food poisoning from overindulgence in food and wine, fatty foods, spicy foods and alcohol. Ineffectual urging with bowel movements. They are chilly and irritable.

NATRUM MURIATICUM 30---Natrum mur is indicated for the bad effects of eating honey.

URTICA URENS 3X—Urtica urens is effective for food poisoning with skin reaction after eating shellfish. Vomiting from suppression of nettle-rash.