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What to do for Food Poisoning: What You Need to Know

Food Poisoning RemedyHaving what you need to heal naturally can save you a lot of unnecessary suffering. Don’t let your next business trip, holiday, romantic dinner, salad bar night or long-haul flight be ruined. Prepare yourself for travel or unexpected belly bugs by knowing what to do for food poisoning.

Food poisoning can occur when you eat or drink something that is contaminated with infectious organisms. Bacteria, viruses and parasites – or their toxins are the most common causes of food poisoning. Symptoms include nausea, vomiting or diarrhea. They’re usually mild but unpleasant. If you’ve ever had food poisoning, you know how unpleasant it can really be!

Don’t think that only tourists who go to India get food poisoning. You can get food poisoning both at home or abroad. Food that was thawed and re-heated, not cooked properly, stored incorrectly, handled on an unclean surface, or not cleaned at all can create potential hazards.

I think everyone knows someone who got sick from seafood, but it can happen at salad bars and with raw food too.  Travel is also a definite risk with things like Bali Belly and Montezuma’s revenge. Believe me when I say you don’t want to add those experiences to your bucket list!

 

How to Stop Food Poisoning

1. Take Activated Charcoal capsules immediately at the first sign of food poisoning (cramping, malaise or nausea after eating food). Take 3-4 capsules of Activated Charcoal with a glass of water. Do not eating anything else. Slowly sip water to stay hydrated.

2. Wait 20-30 minutes.

  • If your symptoms subside, continue to drink water. After 1 hour, eat a banana for potassium and to help with electrolytes.
  • If you still have cramping or nausea, take 2-3 more capsules of Activated Charcoal. (In rare cases of more intense food poisoning, you may need to take a few more.)  Once your symptoms subside, wait 1 hour and then eat a banana as your first food.

3. After you manage to eat a banana without feeling sick (this may be 1 hour up to 3 hours after), then start taking Grapefruit Seed Extract (GSE). Add 8-12 drops in a glass of water and drink 3x daily. Continue for 3-5 days after the food poisoning. At this point, you can slowly add other foods back into your diet as well.

4. Follow up for a good 30 days with a daily probiotic or added fermented foods in your diet like kombucha or raw sauerkraut to help bring more good bacteria into your gut. Take 1 probiotic capsule at night before bed.

Note: Activated Charcoal is safe if you have food poisoning while pregnant or nursing but do not take GSE if you are pregnant or nursing unless approved by your doctor.  

Activated Charcoal

Activated charcoal is nothing new; in fact, it’s been used for thousands of years as an ancient remedy in Chinese, Ayuredic and Western Medicine. It’s usually made from wood or coconut shells (no, you don’t want to use the charcoal briquettes from the bbq – they’re NOT the same!). Activated Charcoal works through a process called “adsorption” which means to bind to rather than to absorb. Think of Activated Charcoal like a natural super sponge that goes into your guts and soaks up all the chemicals, toxins and bad bacteria then safely carries it out through your poo. As a side note, your poo may turn black the next day after taking charcoal but this is completely normal so don’t be alarmed!

Today, hospitals still use Activated Charcoal an antidote for drugs and poisons in pregnant women and children. In Asia, it’s widely used as a remedy for poisonous snake bites in household dogs and cats. If you live in Australia, you can keep activated charcoal at home and in your car in case of snake or spider bites. Of course, for any poisonous bite you should seek medical attention immediately but you can take charcoal on the way to hospital to help minimize damage.

Grapefruit Seed Extract

Grapefruit Seed Extract (GSE) is a great follow-up to the charcoal capsules. The charcoal soaks and absorbs as much of the bad stuff as possible and then the GSE kills any bad remaining critters. Grapefruit Seed Extract is extremely anti-viral, anti-fungal, anti-bacterial and anti-parasitic…and it’s completely natural, made from pressing the oil from the seeds of grapefruit.

Always take GSE with water, i.e. diluted. Never take it straight from the bottle because it’s very concentrated!

While living in Thailand, I cured my dengue fever with GSE. In less than 2 hours my fever broke after taking a triple dose of GSE. And yes, I have the blood test to prove that it really was dengue fever! The stuff is simply amazing.

Probiotic

“Probiotic” means healthful to life. A probiotic capsule contains billions of good bacteria to help get your gut back into balance. Any time you get food poisoning, you can have an imbalance in your microbiome..that’s the combination of microbial communities that are actually part of your immune system as well as your digestive zone. Re-instating more good bacteria helps get your microbiome up and running again and that means you should bounce back faster with more energy and no lingering gut pains. If you’re traveling with probiotics, you want to find a brand that does not require refrigeration. I recommend the Jarrow Formula Jarro-Dophilus brand (see more info below).

Stop Food Poisoning

Travel Arsenal and At-Home Kit

I recommend to have both of these supplements at home in case of any emergencies. It’s also very wise to travel with them because once you’re already sick, you usually don’t have the energy or desire to shop around for what you need. The sooner you start taking the charcoal, the more effective it is.

In SE Asia, you can find charcoal capsules in any pharmacy. They even sell them by the single pill! But in Central and South America, they’re virtually impossible to find. It’s much better to be prepared and just bring your own.

What to Buy

You can find all of the above at your local health food store. Or, save time and money and just buy online at iherb here. If you’re an amazon fan, you can find all the products under the Supplements Tab on my amazon astore.

Disclaimer: The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem. You should not stop taking any medication without first consulting your physician. Read full disclaimer here.

More on Traveling Raw:

More on Raw Food:

What to do for Food Poisoning: What You Need to Know

Food Poisoning RemedyHaving what you need to heal naturally can save you a lot of unnecessary suffering. Don’t let your next business trip, holiday, romantic dinner, salad bar night or long-haul flight be ruined. Prepare yourself for travel or unexpected belly bugs by knowing what to do for food poisoning.

Food poisoning can occur when you eat or drink something that is contaminated with infectious organisms. Bacteria, viruses and parasites – or their toxins are the most common causes of food poisoning. Symptoms include nausea, vomiting or diarrhea. They’re usually mild but unpleasant. If you’ve ever had food poisoning, you know how unpleasant it can really be!

Don’t think that only tourists who go to India get food poisoning. You can get food poisoning both at home or abroad. Food that was thawed and re-heated, not cooked properly, stored incorrectly, handled on an unclean surface, or not cleaned at all can create potential hazards.

I think everyone knows someone who got sick from seafood, but it can happen at salad bars and with raw food too.  Travel is also a definite risk with things like Bali Belly and Montezuma’s revenge. Believe me when I say you don’t want to add those experiences to your bucket list!

 

How to Stop Food Poisoning

1. Take Activated Charcoal capsules immediately at the first sign of food poisoning (cramping, malaise or nausea after eating food). Take 3-4 capsules of Activated Charcoal with a glass of water. Do not eating anything else. Slowly sip water to stay hydrated.

2. Wait 20-30 minutes.

  • If your symptoms subside, continue to drink water. After 1 hour, eat a banana for potassium and to help with electrolytes.
  • If you still have cramping or nausea, take 2-3 more capsules of Activated Charcoal. (In rare cases of more intense food poisoning, you may need to take a few more.)  Once your symptoms subside, wait 1 hour and then eat a banana as your first food.

3. After you manage to eat a banana without feeling sick (this may be 1 hour up to 3 hours after), then start taking Grapefruit Seed Extract (GSE). Add 8-12 drops in a glass of water and drink 3x daily. Continue for 3-5 days after the food poisoning. At this point, you can slowly add other foods back into your diet as well.

4. Follow up for a good 30 days with a daily probiotic or added fermented foods in your diet like kombucha or raw sauerkraut to help bring more good bacteria into your gut. Take 1 probiotic capsule at night before bed.

Note: Activated Charcoal is safe if you have food poisoning while pregnant or nursing but do not take GSE if you are pregnant or nursing unless approved by your doctor.  

Activated Charcoal

Activated charcoal is nothing new; in fact, it’s been used for thousands of years as an ancient remedy in Chinese, Ayuredic and Western Medicine. It’s usually made from wood or coconut shells (no, you don’t want to use the charcoal briquettes from the bbq – they’re NOT the same!). Activated Charcoal works through a process called “adsorption” which means to bind to rather than to absorb. Think of Activated Charcoal like a natural super sponge that goes into your guts and soaks up all the chemicals, toxins and bad bacteria then safely carries it out through your poo. As a side note, your poo may turn black the next day after taking charcoal but this is completely normal so don’t be alarmed!

Today, hospitals still use Activated Charcoal an antidote for drugs and poisons in pregnant women and children. In Asia, it’s widely used as a remedy for poisonous snake bites in household dogs and cats. If you live in Australia, you can keep activated charcoal at home and in your car in case of snake or spider bites. Of course, for any poisonous bite you should seek medical attention immediately but you can take charcoal on the way to hospital to help minimize damage.

Grapefruit Seed Extract

Grapefruit Seed Extract (GSE) is a great follow-up to the charcoal capsules. The charcoal soaks and absorbs as much of the bad stuff as possible and then the GSE kills any bad remaining critters. Grapefruit Seed Extract is extremely anti-viral, anti-fungal, anti-bacterial and anti-parasitic…and it’s completely natural, made from pressing the oil from the seeds of grapefruit.

Always take GSE with water, i.e. diluted. Never take it straight from the bottle because it’s very concentrated!

While living in Thailand, I cured my dengue fever with GSE. In less than 2 hours my fever broke after taking a triple dose of GSE. And yes, I have the blood test to prove that it really was dengue fever! The stuff is simply amazing.

Probiotic

“Probiotic” means healthful to life. A probiotic capsule contains billions of good bacteria to help get your gut back into balance. Any time you get food poisoning, you can have an imbalance in your microbiome..that’s the combination of microbial communities that are actually part of your immune system as well as your digestive zone. Re-instating more good bacteria helps get your microbiome up and running again and that means you should bounce back faster with more energy and no lingering gut pains. If you’re traveling with probiotics, you want to find a brand that does not require refrigeration. I recommend the Jarrow Formula Jarro-Dophilus brand (see more info below).

Stop Food Poisoning

Travel Arsenal and At-Home Kit

I recommend to have both of these supplements at home in case of any emergencies. It’s also very wise to travel with them because once you’re already sick, you usually don’t have the energy or desire to shop around for what you need. The sooner you start taking the charcoal, the more effective it is.

In SE Asia, you can find charcoal capsules in any pharmacy. They even sell them by the single pill! But in Central and South America, they’re virtually impossible to find. It’s much better to be prepared and just bring your own.

What to Buy

You can find all of the above at your local health food store. Or, save time and money and just buy online at iherb here. If you’re an amazon fan, you can find all the products under the Supplements Tab on my amazon astore.

Disclaimer: The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem. You should not stop taking any medication without first consulting your physician. Read full disclaimer here.

More on Traveling Raw:

More on Raw Food:

How to Ferment Cabbage and Make Raw Sauerkraut

If you think that eating more fresh, natural raw food in your diet is too expensive, then this recipe is definitely for you! Making fermented foods at home is one of the most inexpensive ways to enjoy raw food. For optimal digestive health, we need to get good bacteria in gut on a regular basis. Antibiotics destroy all the bacteria in our system, both good and bad. Over time, this can lead to more imbalance in digestion function, absorption and elimination. Some experts even say that food allergies, autism and ADHD may be related to an imbalance of bacteria in the colon. Certainly many digestive diseases like colitis, diverticulitis and Crohn’s disease are caused in part by lack of good bacteria in the gut. Having the right balance of good bacteria helps to strengthen immune system, improve digestive health and long-term, can even prevent dis-ease. Probiotic, or good bacteria, literally means “for life.”

How to Make Raw Sauerkraut at home, a healthy naturally fermented food

How can we get good bacteria or “probiotics” back in the gut? The Western diet has virtually eliminated all traditionally fermented foods out of the diet, with the exception of yogurt. Store-bought yogurt is pasteurized, and usually contains added sugar, flavor and colorings. It’s also not a suitable option for vegans, and it’s expensive! Nowadays you will see Kombucha drink as a fermented raw food vegan option. Kombucha is fantastic, but it is also expensive at $6.00 per bottle. You may see sauerkraut for sale in supermarkets, but it’s already been pasteurized, so virtually all of the good bacteria has already been destroyed.

Not to worry! If you have just a few heads of cabbage, some salt and a few jars, you can easily make your own raw sauerkraut at home! It’s so easy to make that you will be wondering why you didn’t make it sooner! Cabbage is not expensive, and once the sauerkraut is made, you only need to add about 2 Tbsp. per day to your salad or veggies to get the good bacteria that your body needs. At that rate, 2 heads of cabbage could easily last up to 2 weeks for a family of 4. That’s some healthy savings!

What You Need: Raw cabbage, salt, a grater and jars

How to Make Homemade Raw Sauerkraut

Raw Sauerkraut: Ingredients

  • 2 medium-large organic green cabbage heads (or purple cabbage)
  • 1-1.5 Tablespoons Himalayan Salt or Pure Sea Salt
  • 1 Tablespoon caraway and/or mustard seeds (optional)
  • 2-3 sprigs fresh dill (optional)
  • 2 organic carrots (optional)

Raw Sauerkraut: Equipment

  • Grater or Mandolin
  • Cutting Board and Knife
  • Large Mixing bowl
  • Wooden Mallet (optional)
  • Large widemouth canning jar (or extra large mason jars)
  • Small glass baby-food jar or small glass cup to fit inside the larger jar
  • Clean rock or other weights to fit inside the small jar (to weigh down the cabbage)
  • Old t-shirt or towel for covering the jar
  • Large plate to catch any overspill

Instructions

Clean all materials before starting. Fermentation can be a sensitive process, and if there is any soap residue in your jars or hand cream chemicals on your hands, the fermenting might not work. I prefer to wash everything with a 50/50 mix of tap water and boiled water. For safety reasons, I do not recommend using 100% boiled water. Be careful not to rinse your jars with only boiling water because the glass can crack. Add tap water first, then some boiled water. Swish everything around and rinse. Wash your hands well with clean water and no soap.

Shred the Cabbage. Peel off the leaves of the cabbage and set them aside for later. Grate the cabbage on the large grate side of the grater or use a mandolin to shred the cabbage. Be sure to use the safety mechanism on the mandolin!

Combine Cabbage and Salt. Place the shredded cabbage to a large bowl and sprinkle some of the salt over top. If you have a wooden mallet, then start pounding the cabbage. If using only hands, then begin massaging and squeezing the cabbage with your hands. In just a few minutes, you should start to see the cabbage becoming watery and limp – this is a good sign! You can add some shredded carrot at this stage too (optional).

Making Raw Sauerkraut: Use a wooden mallet and pound away!

Add the salt. Then start squeezing by hand…

As you squeeze the cabbage, it will start to soften and you should see liquid/water. Put the liquid and cabbage in a glass jar for fermenting, pushing out any air bubbles. You can also add fresh dill, whole mustard seeds or caraway seeds for flavor.

Pack Cabbage and Liquid into Jar. Use your hands to pack the cabbage into the jar, pressing out any air bubbles each time you add more. At this stage, you can add some fresh dill, caraway seeds or mustard seeds for flavor. Pour any excess liquid from the cabbage into the jar. When the jar is nearly full, place a few of the larger outer leaves to cover the surface of the sauerkraut. This helps keep the cabbage submerged.

Gently press out air bubbles. Place some large cabbage leaves on top and be sure that your cabbage is all covered by the liquid. If necessary, add a small amount of water to cover the cabbage.

Cover the Jar. Place your filled jar on a dish, cover it with an old t-shirt or towel and put it in a quiet place to happily start fermenting. Ideally, your jar will be on top on a cabinet or on a table where it will not be disturbed. The best place is away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F.

Place your sauerkraut on a dish or in a large bowl. Usually there will be liquid coming out of the jar as it ferments; this way any liquid escaping is caught and will not make a mess.

Finally, cover your sauerkraut with a towel or old t-shirt and keep it undisturbed. Check once a day, pushing out air bubbles and adding more water if needed. It should be ready in about 4 days.

Check Daily. Once a day, be sure to check your cabbage. Open the lid and push down the cabbage to release any air bubbles. If necessary, add a small amount of additional water and salt. By the 2nd day, the cabbage has usually been pressed down enough that there is some extra space in the jar. At that point, add the small baby-food jar or glass cup with rock inside to keep the cabbage submerged under water.

Taste after 4 days. Small batches of sauerkraut like this can be finished in as little as 4 days. On the 4th day, taste your cabbage. If you’re happy with the results, you can transfer your sauerkraut to the fridge where it will continue to ferment, although much more slowly. You can also keep it out to ferment for up to another 10 days, but you must check it every day, press out any air bubbles and add additional water and salt if necessary.

Note: It’s normal to see air bubbles coming through the cabbage during fermentation. When you press them down daily, you are eliminating the air space between the cabbage. In some cases if you forget a day, you may start to see mold, dark scum or smell a bad odor from the cabbage. If the scum can be skimmed off, then it’s ok to do so. If there is a bad smell or visible mold, I recommend to throw out the batch and start over.

When your sauerkraut is ready, put the large container in the fridge or transfer the sauerkraut to smaller jars and then refrigerate. Raw sauerkraut is a fermented product and will stay fresh for a few months. Once you open a jar and start eating it, it’s best to consume the sauerkraut within 30 days.

After 4 days, start tasting your batch. When you like the taste, you can transfer to smaller jars to put in fridge…or share with family and friends!

Making Large Batches of Sauerkraut

You can make much larger batches of sauerkraut in a ceramic fermentation crock, but the crocks are very expensive. It’s probably a good idea to try fermenting in glass mason jars first and see if you actually enjoy eating sauerkraut before making the investment in a crock. (One benefit of the large crock is that you don’t have to check it daily. The weights in the crock keep the air bubbles out.) Over time, if you find you want to make larger batches, then definitely consider making the leap.

How is Sauerkraut Fermented?

Raw sauerkraut is made by a process called lacto-fermentation. We can ferment cabbage thanks to the good bacteria that naturally exist on the surface of the cabbage leaves (and many other veggies too). Food becomes fermented when the “good” lactobacilli bacteria convert their sugars and starches into lactic acid. This is a natural preservative that inhibits the growth of harmful bacteria. The lactic acid also promotes the growth of healthy flora throughout the intestine. Sauerkraut contains high levels of glucosinolates. These compounds have been shown to have anti-cancer activity.

The diets of every traditional culture have included some kind of lacto-fermented food. Kimchi from Korea and cortido from Latin America are 2 examples of traditionally fermented vegetables made from lacto-fermentation. In Europe, people fermented sauerkraut, grape leaves, herbs, and root vegetables. Lacto-fermented veggies are nutrient-dense, enzyme rich, a raw food, vegan, vegetarian and gluten-free. And they taste yummy too! Fermented cabbage is one of my favorite foods for a mini-daily detox and a balanced raw food diet!

More on Fermented Foods: