5 tips to avoid food-related diseases

Not only are the foods you're eating nutritionally unsound, but the number of food-related illnesses and deaths are increasing The FDA claims that food poisoning, listeriosis, hepatitis, colitis haemorrhagic and a number of other food-borne diseases are killing 13 men, women and children per day.

It is regrettable that this is happening in our country every day in this day and age.

Children, the elderly and anyone with a weakened immune system are most at risk; However most of the above diseases are of great risk to us all. The Center for Disease Control (CDC) estimates that approximately 76 million people in the United States suffer food diseases annually, 300000 are hospitalized and 5000 die. According to the CDC, children under 4 years old are most foods enojadas than in any other age group, but adults over 50 years suffer more hospitalizations and death as a result of infections related to food.

Recoveries of food and food related illnesses and deaths have increased throughout the country. Food is designed to nourish our bodies. our food safety system needs to be reinvented to meet the needs of today. It is time to rethink what we're doing and understand why the current system is not functioning.

The New York Times recently quoted Dr. David Acheson, Deputy Commissioner for foods on the FDA to say "the system needs to be modernised to address the challenges and changes of globalization of the food supply and distribution chains and quick" Dr. Stephen Sundlof (Director of the Agency's food Centre) stated "how to get supply chains more and more opportunities maishá to introduce contaminants that have an effect on public health. "

Given the variety of food that we have at our disposal is wonderful, but the truth is that we have gotten spoiled. It used to be that if it doesn't grow it or couldn't buy it locally you did without it. We are not prepared to do that now. We are not prepared to make sacrifices to help ourselves, our communities, our environment and our economy. We are an instant gratification, quick solution, feels good society but at what cost? You can change some of these, but only if you are willing to be part of the solution.

Eat and buy locally grown food and relief will ensure safe food. The reason of local foods will be by far the most secure is because they are feeding these foods for their own families. Organic meat, fruit, vegetables, herbs, wine etc can be found closer than you think Here are 5 helpful tips to help you live longer, healthier and safer

1. plant a garden-you can build a garden no matter how large or small, an area you have. Cinder block of gardening produces the best harvests, uses the least amount of tools and can be used in virtually any area of the size, in almost all conditions. Buy blocks of grey to adjust the area that you will use, mix a solo "without fail" and problems of drainage away-no, there are no weeds, no failure of plants. Gardens are traditional but take too much work, weeding, fertilizing, tilling etc. There are also container gardening, excellent for small areas (even residents of apartment). Any container style or size, you may think will work. You only need to adjust each container that you use to be friendly plant. Drainage, soil moisture levels etc. everything has to be watched closely and adjusted regularly until you find what works best.

2. buy locally grown food store in their local farmers markets, food co-op, shed or health food store. Ask where your food was grown and is free of pesticides. You may not even realize how many farmers are within 100 miles of your home. Do your homework, they are out there. I guarantee it.

3. join you don't have a lot of time or space to plant their own, or would share a little of gardening experience, join or start a co-op. cooperatives are great because it is a project of community that you can participate and benefit.

4. reading labels-The little stickers on each piece of fruit and vegetables you buy tells you exactly where it came from and how it was grown. Labels with four digits indicate conventionally grown food (pesticides). Labels with five digits starting with an 8 indicates that the food is genetically modified (stay away from these at any cost Genetically modified organisms are by far the worst foods to consume). Labels with five digits starting with a 9 indicates that organically grown foods are (without the use of pesticides).

5. educate yourself subscribe newsletters community. Know where and how their food is grown. Buy locally grown food within a radius of 100 miles of your home. Share your knowledge and nothing when it comes to ask questions or express your concerns about the food you and your family will be eating.

Be aware of the dangers that inhabit their lockers, refrigerators, lunch boxes and grocery stores Plant a garden and grow your own, otherwise buy fresh, buy local, buy organic

Bacteria and food-borne diseases

Bacteria are around us, in the air, water, Earth, in our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic.

Bacteria harmless-most bacteria fall into this category. They are also not help or are harmful to us. These bacteria have a specific purpose, but are not on the us in terms of food security,

Bacteria-believe it or not some bacteria are useful to us. Some bacteria are used in foods to make cheese and yogurt. And still others live in our bodies to fight harmful bacteria.

Undesirable undesirable bacteria-bacteria is responsible for food spoilage. This type of bacteria can make you sick, but are for the use of odors, viscous and sticky surfaces or discoloration.

The bacteria that cause diseases or pathogens-these are the bacteria that cause most food-borne diseases. Pathogens not necessarily leave detectable odors or tastes in food. This makes it impossible to tell if food is contaminated by smelling or tasting or looking for it. The only way to protect yourself against this bacterium is by sanitation and proper handling of food.

Growth of bacteria

Bacteria just multiply by Division in half. Ideally, can double in number every 15 to 30 minutes. This means that a single bacterium can multiply a million in less than 6 hours.

What do I need bacteria multiply?

Food-some of the food is a basic requirement for bacteria to grow.

Moisture-water is required for bacteria to absorb food. Dried foods will not support bacterial growth. Also, foods with very high content of salt or sugar do bacteria cannot use moisture present.

Temperature-bacteria grow best in warm temperatures between 40 and 140 ° f. This temperature range is what we call food danger zone.

Ar-most bacteria that require oxygen to grow, but not all. There are some exceptions, a type of bacterium and botulism.

Time-when bacteria are introduced to a new environment, they need time to adjust before you begin to grow. This time is called the latency stage and last about an hour.

Is how bacteria transferred?

Bacteria are transported from one place to another by transported. This can happen through the hands of people, coughs, other food, utensils, equipment, water or pests.

Preventing the growth of bacteria

Now that we know how bacteria grow and spread; We should be able to prevent food-borne diseases by following three simple steps.

1. keep bacteria from spreading by not letting anything that may contain bacteria-resistant food. This includes people, dirty equipment, utensils and possibly other foods.

2. stop bacteria growth leading conditions that favour growth. The most effective way is to keep the food outside the danger zone. Keep foods below 40 ° F and 140 ° F

3. Finally kill the bacteria. Most bacteria are killed if they are subjected to a temperature exceeding 165 ° F for 30 seconds. This is how we do food safe by cooking. This heat is also how we clean dishes and equipment. Certain chemicals (such as bleach) also kill bacteria. Use sanitizing agents is the best way to disinfect counter tops and large equipment.

Botulism-rare but potentially Fatal disease transmitted by food

All my life I was a little scared of eating beans canned at home, because of the rare but potentially fatal disease caused by the bacterium Clostridium botulinum. The botulinum toxin produced by this bacterium is one of the most lethal natural toxins known to man. Now that my organic garden is overflowing with fresh beans, and I can't possibly eat them whole, fresh, my mind became again this microscopic organism that lives naturally in soil.

Eating poorly prepared food is not really the only way you can be disgusted by this type of bacteria. It is also possible that the bacteria infect an open wound, (often caused when drug users share needles), and babies can sometimes be disgusted by consuming the spores of bacteria. Fortunately, the incidence of botulism poisoning is very rare-only an average of 110 cases are reported annually in the United States. Most of these cases, 72% is botulism, and 25% are caused by ingestion of contaminated food.

Infants may become infected by eating honey, corn syrup or other sweetener containing bacterial dormant spores, so that parents are warned to not give honey in any form for babies under one year old. Once the child begins to eat solid foods, stomach acids will kill bacterial spores and prevent them from growing.

As a gardener, is born in food that worries me, and the list of symptoms and side effects makes it reasonable to worry about. Botulism is a paralytic illness, and symptoms are very similar people who are having a stroke. Symptoms may include difficulty swallowing, drooping eyelids, muscle weakness and blurred or double vision. These symptoms can occur anywhere from 6 hours to 10 days after ingestion of contaminated food. Patients treated for this disease may be on a ventilator for weeks under intensive medical care. Paralysis will slowly improve over a number of weeks, if the disease is diagnosed early. In the past, up to 1/2 of people contracting the disease dies, but medical care now reduced the mortality rate to 8%. Patients may continue to feel tired and having difficulty breathing for years after recovering from this disease.

Clostridium botulinum bacteria grow and multiply in oxygen-free environments that are rich in moisture and low acidity. This is an excellent description within a vial of vegetables low-acid. High levels of sugar can help reduce the production of bacteria and their toxins. The bacteria are killed when vegetables are canned under high temperature and pressure, the way purchased canned products are processed.

My parents canned thousands of jars of beans over the years, but have always been careful to follow the common practice of boiling the beans at least 10 minutes before you eat them. The Centers for Disease Control (CDC) agree that this is a good idea. It also makes sense to use latest home canning opinions of the u.s. Department of Agriculture, since new methods are being developed all the time. Only pays to be secure if you can low-acid foods such as beans, asparagus, beet and maize.

People also are known to be disgusted by the botulinum bacteria growing in chopped garlic stored in oil, which should always be kept refrigerated and
potato baked in aluminium foil, if the potatoes are left on the sheet and are chilled.

Frozen vegetables represent the same danger products such as canned home? According to the USDA Food safety handling Fact Sheet, "food stored constantly at 0o f will always be secure. Freezing keeps food safe by slowing the movement of molecules, causing microbes enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both disease deterioration and foodborne food. "

However, the same document goes on to say that the freezing do not kill bacteria-he simply puts it into dormancy. Once the food is thawed, bacteria may start to grow and multiply, as well as they can in any food. To be safe, use up any veggies thawed (and still fresh) as soon as possible and keep any left-overs in the refrigerator.

Causes of food-borne diseases

If you have never experienced food poisoning in your life, you know that a terrible situation truly is. You could be ill for hours, days or even weeks on end as your body tries to eliminate bacteria, virus or parasite which entered in your digestive system. Common symptoms of this condition include diarrhea and vomiting, and abdominal cramps, fatigue, fever, joint pain and nausea. In rare cases, complications can occur due to dehydration or syndrome hemolytic uremic syndrome (HUS), which can lead to kidney failure or death.

Food preparation and handling inappropriate are some of the causes that may lead to these kinds of diseases. If you went through food poisoning because of the negligent behaviour of others in handling or preparing your meal, you may be entitled to financial compensation. To learn more about your legal options, contact a personal injury attorney at your convenience more soon.

Common causes of food-borne diseases include the following:

Improper cooling after food preparation
Unsanitary conditions in the kitchen or improper sterilization of tools used to prepare the dish
Unclean surfaces used to prepare food contamination of food ready for consumption of raw meat or juices from the meat
Failure to wash hands after using the toilet or changing a diaper
Allowing food marinate at room temperature, rather than in the fridge
Use of impure dish towels or sponge

If you purchased a food-borne illness in a school cafeteria, restaurant, hotel or any other establishment in which the food is prepared for you, you may have the ability to bring his case to court and file a complaint against the guilty party. To do this, the help of an experienced lawyer should be employed for the best chances of favourable results.

Common food borne diseases

If you're dining in a restaurant or other public establishment, you trust the chefs prepare your food in a way adequate health according to the health and safety standards. This includes Cook the meat until it is done (and not serving raw), using proper hygiene and make sure that no objects or contaminants in foodstuffs. If this is not done and you hire a food borne illness because of this, you may be able to bring this restaurant to the Court for financial compensation to help pay for any injury or damage resulting from negligent behaviour.

Food-borne illnesses are extremely common in our country. According to recent studies, more than 70 million cases of this type of diseases occur every year. If you are one of the 70 million and would like to pursue the legal representation for your case, contact an experienced lawyer today to begin to formulate your request.

The most common diseases food borne include the following:

Salmonella

E. Coli (Escherichia coli O157: H7)

Campylobacter jejuni

Clostridium perfringens

Symptoms of food poisoning can vary in severity from minor discomfort, vomiting and diarrhea, the contraction of a serious infection, such as hemolytic uremic syndrome syndrome that can lead to kidney failure. Some cases of food poisoning led even unjust death. Individuals who are preparing their food has a professional responsibility to do with care and security, and when this is not done, they should be held accountable for their reckless actions.

To learn more about their rights and food poisoning as a victim, please visit the website of lawyers Atlanta personal injury Webb, Wade Taylor & Thompson, LLC today.

Diseases rife in charge of home cooking food

Think about it new research suggests that at least one in seven kitchens home not too same health inspections conducted in restaurants. Food borne diseases, while for many an uncomfortable interlude 1-2 days, are especially dangerous for the very old, very young, who is already ill or a healthy person who receives a very high dose of an organism. These diseases are the result of improper food handling, storage or preparation practices in restaurant kitchens as the one in your home.

Experts believe that most of the food poisoning incidents go unreported, and come prepared foods in your own kitchen. An estimated 87 million cases of foodborne illness occur in the United States each year, which includes 371.000 hospitalizations and 5700 deaths. The outbreaks that get advertising are usually associated with a restaurant, a large celebration served or social gathering, but these are not the only cases.

The kitchen in your own home can be just as dangerous in accordance with this little study of Los Angeles County, California. This is one of the first bit of research to look for food security in private houses and is based on questionnaires online taken from 2006 and 2008.

In General, 34% of respondents have, i.e. they answered correctly at least 90% of the questions; another 27% have a B, 25% have a c, and 14% failed to score at least a 70. In fact, only 61% of respondents had kitchens home that would get an a or b If inspected as restaurants are today. On the other hand, 98% of restaurants in Los Angeles get a grade a or b.

Some of the food handling in the US uncovered by the quiz online.

-27% of respondents do not store partially cooked foods that were not used immediately in the fridge before cooking.

-28% of respondents do not remove jewelry and keep nails trimmed when handling food and cooking.

-26% of quiz-takers reported that your kitchen cabinets were not clean and dust free.

-36% do not have a properly working inside of a refrigerator thermometer.

-9% of respondents had 5% reported flies, cockroaches and 5% reported rodents indoors.

Thought that research is far from perfect-after all it is difficult to compare conditions in restaurants, inspected by trained professionals who have objective evaluations of dirt, pest and food storage and treatment with what is happening in some houses. Furthermore, respondents used an internet quiz to submit a report on the conditions of their own kitchens-so the results certainly don't represent all homes. The researchers believe that further examination would find that an even smaller percentage of our kitchens would do well to an inspection of the restaurant.

To protect yourself, beware of raw foods of animal origin such as raw meat, poultry, eggs, unpasteurized milk and raw seafood. Raw vegetables and fruits can also be a concern. Undercooked hamburger (pink in the middle) or dishes with many eggs, scrambled eggs, omelets or French toast can be at particular risk, why not leave the eggs are pasteurized.

Being an informed consumer (check restaurant inspection scores) when you eat out, and a careful chef at home are the best ways to protect you and your family have food nasty diseases.

E. Coli-a common foodborne infection

Food-borne diseases can come from a wide variety of bacteria. Perhaps one of the most widely known is e. coli or Escherichia coli. This strain of bacteria, specifically e. coli O157: H7, is notable for its ability to live in several different locations. E. coli can be found in meat products, milk, water and even vegetables, each of which can serve as a point of transmission. Once in the body, e. coli can cause serious damage to the body, leading to hospitalization.

Symptoms of an infection from e. coli deal mainly with the digestive system, leading to disruptions in the digestive process for those who contract the bacteria. In humans, the disease usually manifests in haemorrhagic diarrhoea, which is alarming and dangerous for victims of this bacterium. E. coli can be particularly dangerous for young and old, such as kidney damage may occur due to an infection.

E. coli is naturally found in the intestines of cows, making meat products especially susceptible to pass infectious bacteria. While cow feces is the primary mode of spread of disease, e. coli can live in water and cause infection through contact with contaminated water. As a result, Lake beaches and pools poorly maintained can act as breeding grounds for e. coli.

As a result of the nature of water of e. coli, vegetables may also be affected. To protect against infection, make sure that your food is carefully cleaned and cooked. Restaurants that fail to properly prepare their food put their customers at risk of infection. Without sufficiently high temperatures or long enough, the bacteria may persist despite the appearance of being cooked. To learn more about the cost of food preparation negligent legal, contact a personal injury lawyer.

Food borne diseases-watch what you eat and drink

Food poisoning. We all know that symptoms of something that we eat that we should not, or not care. Some tips which we know are tried and true. For example you may have been told to stay away and be careful with potato salad buffets at restaurants or all inclusive resorts in a hotel. Similarly you may have been warned when traveling abroad outside of the United States and our modern municipal water and sanitation systems not to drink the water, so be careful of cubes in your drinks, ice cubes made from untreated water ice. Yet what is food poisoning and basic run food mill borne disease and illness

Food borne illness, as well as food borne diseases affect a myriad of sufferers is he at home in a local restaurant or outdoors travel vacation. This can happen in the diners club corner, can happen in fine restaurants, can happen in expensive cruises. Sometimes guilt is restaurant or food service or buffet. Sometimes it's really anyone's fault. Food poisoning can occur in the cleanest of establishments and food service operations, with the best systems for no reason at all. The real story is told of a local restaurant smaller Winnipeg (Manitoba) that was attacked and infested with a pathogen in some ordinary lettuce.

Health inspectors have done their work in monitoring reports of patrons who were affected with serious food borne illness. Was in force, that there had been no lack of cleanliness or food handling procedures in any way or shape what so ever. Even the word had gone out this plague that affected customers who ate this establishment. This local restaurant business was done to a trickle. Food inspectors still held no one blame anyway. It could have happened to any restaurant under its custody that were following cleaning procedures and procedures standards of Bristol.

The next day a photo of dining in restaurant inspectors along with an explanatory tale appeared on the front page of a major local newspaper. And behold, tons of old patrons of the restaurant and even non-patrons appeared in virtual scores on the weekend to save this restaurant of oblivion and extinction. It was a case of standing room only in the line up alone people who came to support the restorers.

Yet the history of food poisoning and food poisoning is not always a good and positive. Many people, who suffer food poisoning, don't realize that they are affected with. they can pass it simply as the "flu" or "stomach flu". At one time or another most of us probably had a food borne illness. We may not know what he was or opted to leave the flu and its symptoms to mount it. While it is true these symptoms of food borne diseases and food poisoning can be mild and simply disappear in a few hours or even several days. (The classical description of the standard 72-hour flu comes to mind). Still in other cases food diseases can result in hospitalization and even be fatal especially in young, the elderly and people with serious illnesses to begin with.

Which brings us to our summary of food borne illness and diseases and the dangers of food poisoning elsewhere See what you eat, especially when travelling. If you seem to have influenza-monitor your symptoms. If you are sick with other diseases or a number of serious illnesses, then pay attention. If your symptoms continue and not decrease immediately seek medical attention.

Food poisoning

In recent years natural homeopathic remedies and left the field of medicine in wacky became accepted by Western doctors. Natural remedies such as St. John's herb for relaxation, arnica Montana for bruises, common baking soda to upset stomach and cranberry juice for urinary tract infections are now commonly suggested by health professionals. A visit to your health food store can provide even more organic cures for what ails you, maybe even a natural remedy for food poisoning.

One of the most common diseases for all of us is some variety of food borne illness. This can come through improper or unsanitary food handling or storage methods of food poor. Other common sources of the disease include mushrooms and reef fish that may contain natural toxins and a variety of dairy products or food delicatessen. Another source is skin infections in the hands of those who are food handlers.

No matter the cause, we usually refer to as food poisoning. The symptoms are unmistakable: usually begins suddenly with abdominal cramps and a feeling of nausea, followed by diarrhea, vomiting and weakness. With the passing of time, the victim may experience dizziness and dehydration. In General, is a miserable experience.

Fortunately, there are more than a source of relief for food poisoning and the choice of natural cures is astounding. Some recommend a mixture of mint tea, Chamomile, raspberry and blackberry, and others say a half teaspoon of dried ginger powder mixed with a cup of buttermilk will do the trick. Experienced travelers swear tablets of activated carbon and Apple Cider vinegar. Neither is particularly tasty, but as natural remedies for food poisoning appear to be the most popular. Take heart, there is also a tablet of apple cider vinegar for those who cannot endure the bitter taste of the liquid. Another popular cure descended from Hawaii and is one that is a little more palatable: grate a papaya whole raw and boil the fruit in two liters of water for ten minutes. SIP this liquid regularly for the next twelve hours, finish it all before attempting to eat any solid foods. After a bout with food poisoning, it is wise to start with bland food such as soda crackers or bread and remember to drink plenty of clear liquids.

While food poisoning is usually treatable at home, if the sickness lasts more than 24 hours or the patient collects or loses consciousness, you might want to check with a doctor.

Food poisoning – you should consult a lawyer

Each year 76 million Americans are victims of food poisoning and other food borne diseases. About 30000 people become so seriously ill that they require hospitalization. Worse, food related diseases kill 5000 Americans per year. In most cases of food poisoning, the course of the disease is a period of acute pain and symptoms such as abdominal cramps, abdominal pain, vomiting, diarrhea and fever. Vomiting and diarrhea are emergency measures body to get rid of the toxic agent. Sometimes the acute phase is a matter of a few hours, but it can continue for days, with increasingly severe symptoms. As the body toxic agent evacuates, symptoms subside gradually.

If you suspect that you or a loved one has become a victim of food poisoning, you should seek medical attention as soon as possible, to determine the type and severity of their disease and the appropriate steps to take. Rapid medical evaluation and response can make the difference between an unpleasant episode and a fatal disease. The most vulnerable victims are young children, elderly, people with compromised immune system or with serious chronic illness.

Each disease, pain and suffering, food contamination and resulting diseases have considerable economic and social impact. In the United States, medical costs and lost productivity caused by food-borne illnesses cost more than $ 35 billion per year.

More than half of all food borne diseases, about 55%, a result of failure to follow standard practices for cooking and storing food. The other 24% is caused by neglect hygiene for food handlers, including failure to follow the rule more elementary food hygiene, complete of washing hands before handling food. Both of these causes, which cover nearly 80% of cases of food poisoning, reflect neglect and failure to adhere to industry standards.

Neglect is defined in law as conduct which falls below the standard of care established by law for the protection of others against reasonable risk of harm. In an action of negligence the plaintiff, or the injured party must establish that the defendant owed the plaintiff a duty of care, that the defendant has failed to fulfil that duty, not the defendant in the duty of care caused injury to the applicant, and that the author actually was wounded.

If you or a loved one has been seriously harmed by food borne illness and have reason to believe was caused by negligence or failure to follow procedures for safe food handling, you can have a legal process. You'll want to discuss your situation with an attorney who is experienced in food borne illness cases. It is important to follow as soon as possible after his illness, while evidence is still available and access to witnesses and other parties involved is easier.

The selection of a lawyer of food borne illness to represent it is a very important decision. You or your family will want to speak with several lawyers, and how you interview the plaintiff lawyers and law firms you should ask about your experience in cases similar to yours. You want a firm whose food borne disease lawyers have significant experience with evaluation of food borne illness and sufficient assets to aggressively prosecute your case.

Food poisoning Staph

Staph food poisoning is a type of food-borne diseases caused by infection with the bacteria Staphylococcus aureau (s. aureus). Unfortunately, this type of condition is difficult to detect since, in some cases, can be presented toxins in foods that have no sign of contamination or deterioration. In addition, this type of disease could multiply and thrive in any condition, including refrigerated foods.

If you hire staph food poisoning by eating in a restaurant or other establishment audience, you may be able to bring the establishment the Court through an action for personal injuries. If the food was not handled properly or wasn't stored in temperatures correct negligence may have occurred. To learn more about staph food poisoning and your rights as a victim, contact a lawyer in your area immediately.

Some foods that are commonly associated with this specific type of infection include:
Meats such as poultry
Eggs
Salads made with mayonnaise, such as tuna, egg, chicken, potatoes and noodles
Bread with cream-toppings, such as eclairs and cream pies
Sandwich fillings
Several other products from milk and milk products

Symptoms of a poisoning staph infection include the following:
Nausea
Vomiting
Stomach pains
Diarrhea
Dehydration
Headache
Changes in blood pressure or heart rate

Because the consequences of this type of food poisoning are so severe, it is imperative that restaurants, cafeterias and other food establishments operating with a reasonable standard of care and provide products that are safe to consume. This includes making sure that the food is stored, handled and prepared correctly. When this is not done, you may be entitled to compensation for any damages incurred as a result of negligent behavior.

To speak with an attorney about your experience with food poisoning, visit the web site of lawyers personal injury Indianapolis law firm of Hankey, P.C. today.

Food poisoning-food borne illness, natural medicines, treatments, supplements and possible cures

If you are experiencing the following acute (severe or sharp) symptoms, chances are you're feeling the effects of a food poisoning or food borne illness:

Frequent vomiting lasting longer than 1 day (Adult only) Severe diarrhea - loose stool every 1 to 2 hours lasting longer than 2 days. (Adult only. Children would be less than a day) Severe Dehydration - dry mouth, very dizzy or lightheaded, fast heartbeat and breathing, very little or no urine, no tears, sunken eyes, very lightheaded or dizzy. Very severe, sudden abdominal pain. Possible botulism symptoms - headache, double vision, vertigo or dizziness, loss of reflex to light. weakness, droopy eyelids, constipation, dry mouth, muscle and respiratory paralysis.

Now, you are asking, or desperately looking for something to minimize, or even cure these horrific pains

Believe it or not, there are a number of pretty good, or at least partially good, natural remedies and treatments for alleviating food poisoning symptoms, pains etc.

The following list is based on my own research, experiences and is of course not a guarantee of anything, but are at least harmless for most normally healthy adults (allergies not included).

I grouped the remedies by general types and noted them in order based on what I believe are their effectiveness and ease of use. Also, I would not recommend mixing or trying more than one of these remedies at a time. Wait at least 1-2 or more hours before trying something else, with the exception of the re-hydrating options, which should be consumed as often as your system will allow.

Liquids

Since liquids are the quickest and easiest thing to take and generally have the quickest affective response to the symptoms, they should be tried first.

Re-Hydrating Options - not necessarily going to alleviate symptoms but are a necessary treatment for replacing loss fluids and electrolytes:

Water, water with electrolytes i.e. commercially prepared products such as Gatorade, fortified bottled water, light fruit juices such as apple juice or young coconut water; Broth or bouillon Popsicle and frozen juice bars may also help.

Teas - both to re-hydrate and to help settle a nauseated stomach:

Ginger tea and ginger extract taken with lemon juice are considered highly effective for controlling nausea; To sooth the digestive tract which has been recently ravaged, good mint tea is recommended, and tannin in tea will help neutralize the poison and all mint calms the stomach; Mint, raspberry, chamomile and blackberry herbal teas.

High Acidic Liquids - believed to help kill off harmful microorganisms and alleviate symptoms. Potentially these are most effective if taken straight or with very little dilution. In either case, drink or sip slowly and also it's recommended to rinse your mouth and teeth with water, or a baking soda water mix right afterwards. The high acid can over time destroy the enamel on your teeth.

Apple cider vinegar - 1 to 2 table spoons diluted with about 8 oz of water, or add more water for drinkability. If possible or tolerable, may be more effective to take the tablespoons straight. The most effective apple cider vinegar is supposedly unpasteurized, undistilled and unfiltered, if you can find it, otherwise try any commercial version you can find.

Soft Drinks, especially coke - provided you drink them flat, otherwise the carbonation can potentially cause further irritation of the stomach. To promptly remove carbonation, quickly pour the soda back and forth between two glasses a number of times. Then drink or sip gradually.

Grapefruit Seed Extract - 2 to 5 drops in a glass of water.

Lemon juice - I've seen different options but primarily take the juice of 2-4 lemons and either drink the juice straight or mix with warm water and sip.

Absorbents

Some form of charcoal or activated charcoal or carbon. Charcoal is natural and provides very good absorption or binding properties. It is used by emergency medical personnel for initial treatment for a variety of poisonings. It can be purchased as a capsule or powder over the counter. Follow the directions on the label. Another simple and quick option is to toast bread until it is brownish if not burnt.

Bread or Crackers. Bread or crackers can soak up poisons thereby possibly minimizing their effects.

Herbs and Natural Antibiotics

These remedies are known for there antibiotic, antiseptic and antioxidant properties:

Garlic - The quickest way to get it into your system is to cut up a small clove, (a half moon shaped piece of the garlic bulb), remove the skin or husk and swallow with water as if swallowing a pill. Other cooked forms should be just as effective. One quick way is to microwave it, (1-2 minutes depending on how much) remove the husk, and mash it to form a paste. Mix the paste with some honey or sugar, salt and spread on toast or bread.

Goldenseal Extract - a root that is related to the buttercup family of plants. Usually mixed with water. Follow directions on label.

Barberry - a shrub where the root, bark and berries have medicinal properties. Can be purchased as capsules, and fluid extracts. Again, follow directions on the label.

Papaya fruit - eaten raw or after boiled in water. Works to smooth digestion and control nausea.

There are a number of other herbs, plant seeds, roots, leaves etc. such as basil, ginseng, astragalus, ginger root, licorice, peony root, cumin, and fenugreek that have also been noted as having some minimal affects on food poisoning symptoms. As with anything new, consult and do your own research as to dosages, or follow directions on labels or advise from doctors or others in the know before trying more exotic remedies.

Other Measures to Take

Room temperature - avoid excessive heat or cold which may exacerbate symptoms such as nausea. Adjust your thermostat for maximum comfort.

Stress - you are already undergoing abnormal stress. You need to minimize all other work, or personal related stresses. Turn on smoothing music or have visitors that will help with pleasant, agreeable conversation.

Sleep - sleep allows your body to divert energy to the problem and to recover from the stress and energy needed to fight against the illness. Even after taking any of the above remedies that may help to alleviate the pain and symptoms, you won't feel close to fully recovered until after a good long sleep.

The Don'ts

Anti-diarrhea products - Do not use over the counter medicines such as Imodium or Lomtil. Diarrhea is actually your body's mechanism of flushing out toxic microorganisms. These medicines may hamper the body's ability to fight the infection. Only after consulting with and getting your doctor's approval or possible prescription should you take something like this.

Antacid products - Stay away from these products as well. As you see above, one common remedy to treat the symptoms of food poisoning is to provide more acid to your system to assist in killing off the pathogens. Antacid products will actually reduce your systems acid response and could provide a more favorable environment for bacteria to multiply, thereby prolonging and possibly worsening your symptoms.

Don't encourage or induce vomiting. At least for food poisoning related symptoms, this is not likely to help your symptoms. Your body already will recognize it has an infection or intoxication and will respond accordingly. See below to determine at what point you think you should see or call a doctor.

Avoid certain foods during initial recovery. During the first few hours to a day or so after the symptoms (i.e. diarrhea and vomiting) have stopped you digestive system will still be sensitive and weak. Stay away from heavy, high-fiber, acidic, spicy, greasy, sugary or dairy foods. Instead try simple light foods such as cereal, crackers, broth, or other light soups.

At What Point Should You See a Doctor or Go to the Emergency Room?

There are certain groups of people that should contact a doctor or go to emergency at the first signs of food poisoning. These include infants or small children, elderly, anyone suffering from a chronic illness or weakened immune system (for example, HIV/AIDS, cancer and undergoing chemotherapy, or has kidney disease). These groups of people have the greatest risk of experiencing the more serious effects of food poisoning including death.

If you don not fall into this category, but you are experiencing the following more severe symptoms, then you need to call or go see your doctor or get yourself to the emergency room immediately:

Difficulty swallowing, speaking, or breathing Slurred speech, double vision or dizziness Muscle weakness or paralysis especially if occurring after eating mushrooms, canned food or shellfish Fever higher than 101degrees F along with abdominal symptoms Vomiting blood or having bloody bowel movements Nausea, vomiting, or diarrhea that lasts more than two days even if able to drink fluids Cannot take normal prescribed medications because of vomiting Obvious stomach or abdomen swelling Dark colored urine or complete stop in urination Extreme thirst, a dry mouth, and when you pinch the back of your hand, the skin stays pinched Skin and eyes turn yellow Persistent, localized abdominal pain Other family members or friends who ate the same thing are also sick Symptoms begin after recent foreign travel One or more joints swell or a rash breaks out on your skin

If you are unsure, do not take any chances and at least call your doctor. Food Borne illness severely sickens in the hundreds of thousands and kills thousands of people in the U.S. alone every year.