Food Poisoning

Food poisoning, commonly referred to as food-borne illness, arises from the consumption of contaminated food or beverages that harbor harmful microorganisms, including bacteria, viruses, or parasites. The presence of bacteria in food can lead to the production of toxins, resulting in illness. Typical symptoms associated with food poisoning include vomiting, diarrhea, and abdominal discomfort. The BRAT diet, which consists of bananas, rice, applesauce, and toast, is often recommended for recovery from food-borne illnesses. Additionally, consuming bland, low-fat, and low-fiber foods can assist in replenishing lost electrolytes. It is crucial to steer clear of caffeinated beverages, fatty foods, carbonated drinks, as well as fried and junk foods, as these may exacerbate stomach irritation and potentially worsen the condition.

DAILY DIET SCHEDULE

EARLY-MORNING

A glass of lukewarm water

BREAKFAST

Veg Semolina (Veg upma) / broken wheat porridge (Veg Dalia) / Veg Vermicelli (Sewian) / Veg poha (Rice flakes)

MID-MORNING

Buttermilk / Coconut water / Lemon water / Banana with curd

LUNCH

Chapatti / Veg khichri / Veg pulao / Boiled rice / Vegetable + Dal + Curd

EVENING

Herbal tea / Green tea / Banana with curd

PRE-DINNER

Soup (Home-made) / Coconut water

DINNER

Veg khichri / Boiled rice / Dal

DIET INSTRUCTIONS

ALLOWED TO TAKE	AVOID
CEREALS	CEREALS
Wheat flour, White rice, Semolina, Vermicelli, Rice flakes	Whole grains such as Barley, Bran, Oatmeal, Whole wheat bread, Brown rice, Finger millet flour, Soya flour, Corn, Millet, Quinoa
FRUITS	FRUITS
Banana with curd, Lemon, Steamed apple	All canned and packaged fruits, Strawberries, Pineapples, Litchi, Muskmelon, Watermelon, Apricots, Dates, Prunes, grapes, Papaya, Oranges, Banana, Figs, Coconut, Guava, Pear, Blueberries, Pomegranate, Mango, Lime, Avocado, Raspberries, and Peaches.
VEGETABLES	VEGETABLES
Asparagus, Carrots, Summer squash, Turnips, Pumpkin, Potatoes, Onion, Zucchini, Bitter gourd, Ridge gourd, Ash gourd, Round gourd	Broccoli, Brussels sprouts, cauliflower, corn, peas, peppers, radishes, and spinach, Sweet potatoes, Artichokes, Lettuce, Green leafy vegetable, Collard greens, Okra, Dandelion greens, Mustard greens, Mushroom, Beet greens, Tomato, Fenugreek leaves, Raw vegetables, Red and Green chili, Celery, Frozen vegetables, Green beans, Parsley
PULSES	PULSES
Yellow lentil	Whole pulses, Soybean and its products, Dried and frozen pulses
Dairy Products	Dairy Products
Buttermilk, Low-fat curd, low fat yoghurt (mix with mashed banana)	Whole milk and cream, Full-fat yoghurt, Cream cheese, Condensed milk, Skimmed milk, Cottage cheese
OILS	OILS
Cow ghee, Mustard oil, Olive oil, Soybean oil, Rice bran oil	Unsaturated fats, Cream, Palm oil, Coconut oil, Butter
SPICES	SPICES
Fennel, Turmeric, Mint, Cumin, Coriander, Limited salt, Black pepper	Red chili powder, Peppers
Drinks	Drinks
Homemade soup, Buttermilk, Lemon water	Milk, Soya milk, Alcohol, Carbonated beverages, canned soup, packaged soup and canned fruit juices, Caffeinated drinks
DRY FRUITS & SEEDS	DRY FRUITS & SEEDS
Nil	Cashew nuts, Peanuts, Flax seed, Sesame seeds, Pumpkin seed, Walnut, Hazelnuts, Almond, Dried raisins and apricots, Hemp seeds, Pecans
FLESH FOODS	FLESH FOODS
Nil	Meat, Fish fried, prawns, lobster, crab, lean beef, pork, lamb, ham, turkey, rabbit, Egg yolk, fish roe, sausages, mutton, salami, bacon, duck, goose, meat pies, and visible fat on meat, chicken skin, liver, kidney, and chest.
OTHERS	OTHERS
Homemade only, Jaggery, Tofu	All bakery products or processed, Sauces, Fruit jellies, Jams, Mayonnaise, Ice-cream, Cream soups, Dark chocolate, Butter scotch, Coconut bar, Chutneys, Pickles, Junk food, Deep fried foods, Spicy foods.

DIET TIPS

Wash fruits and vegetables thoroughly.
Wash your hands properly with an antiseptic soup before eating and cooking.
Whole fruit should be preferred to fruit juices.
Skipping of meals should be avoided, especially the breakfast
Water intake should be increased at least 8-10 glass regularly
Cleanliness and hygiene should be maintained.

HOME REMEDIES

HERBAL TEA

Boil ½ tsp each of fennel, coriander, cumin in 4 cups of water till it’s reduced to 2 cups. Drink once or twice daily.

CHAMOMILE TEA

Chamomile tea is prepared by steeping a teaspoon of chamomile flowers and one teaspoon of peppermint leaves in a cup of boiling water for about 10 minutes. Drink this tea after straining it at least thrice a day.

BANANA

Chop 1 or 2 ripe bananas into small pieces and add one teaspoon of warm ghee and a pinch of cardamom and nutmeg.

BANANA WITH CURD

Chop 1 or 2 ripe bananas into small pieces and add fresh curd.

GINGER AND BASIL LEAVES TEA

Take one tsp of grated ginger into one cup of water and boil this mixture. After few minutes add 3 basil leaves and 1/2 tsp cumin seeds. Strain the mixture and drink twice daily.

FENUGREEK SEEDS WITH YOGURT

Take 1 tsp fenugreek seeds along with yogurt.

APPLE CIDER VINEGAR

Mix 2 tsp of ACV with a glass of hot water and drink before eating.

Things in this diet chart may vary patient to patient due to the Associated Health Issues, so better to consult Ayurveda Experts for better results.