Food poisoning - what to do ?

Charcoal, antibiotics etc. I'm also very careful about what I eat, and if travelling for mission critical reasons I'm even more careful.
 
Defiler said:
They bind to and absorb toxins in the gut/help with the spuitpoep,
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Nonsense. You have evidence backing this up?

Contaminated food isn't "toxic" - whatever that means. It's introduced opportunistic bacteria/virus that have messed your guts up. Charcoal does jack shiat against this.

If the contaminant was a parasite...
 
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Grant said:
ever tried this:"

about 2 yrs back i was hit by sudden gout - couldnt go up and down stairs - joint pain was too hectic.

this schit had me trotting up and down the stairs within 30 mins

www.dischem.co.za

Dis-Chem

Dis-Chem Pharmacies | Better Health Starts Here | Dis-Chem
www.dischem.co.za www.dischem.co.za
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See my post above…your body is trying to tell you things and I wouldn’t be surprised if the gout was also triggered by food.

I’ve had it set on very quickly overindulging in pork belly and red wine…but this isn’t a universal 1:1 thing either because it doesn’t happen every time considering our biomes are ever changing.
 
The Darkness said:
Charcoal, antibiotics etc. I'm also very careful about what I eat, and if travelling for mission critical reasons I'm even more careful.
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Probably not very healthy but I often pre-medicare before such trips and start hitting the cortisone just in case things go wrong.

And Smecta Go is like my best friend. 🤣
 
Coincidentally, and entirely not evidence of anything, have always enjoyed chicken liver pate from WW.

The *one* time I get served the Checkers variant I ended up with food poisoning.

Their cold chain is highly suspect.
 
Got seafood poisoning once - dicey prawns.

Didn't know my arse from my elbow. Problem is that I pass out everytime it puke so family have to keep an eye out.

Was ok, but very weak the next day.
 
SauRoNZA said:
Probably not very healthy but I often pre-medicare before such trips and start hitting the cortisone just in case things go wrong.

And Smecta Go is like my best friend. 🤣
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That's a good tip. I travel with a dose and use it straight away if I feel something coming along. That said it's normally if I'm travelling to more 'remote' or less developed places. 1st-world travel is fine and I normally stick to basic foods and bottled water only. Nothing tanks travel like food poisoning. Also - hotel swimming pools beware; read about how much fecal matter ends up in them - pretty disgusting actually.
 
Sheesh...okes of weak constitution everywhere ;)
Never had food poisoning and I chow pretty much anything, anywhere.
Skopo at the Kempton taxi rank, grilled goat straight off the tree at a nyama choma in the middle of nowhere Tanzania, dust chicken next to the road in Matsapha, lived on street food throughout south east asia, mogodu and dombolo in Qwaqwa and industrial quantities of dodgy garage pies all over SA.
Zero spuit poep
 
Grant said:
so, just came out of a 2nd round for the year.
this was thanks to a pork chop (checkers).
previous was a pie from checkers (pieman)
although both came out of checkers - checkers is not responsible for what may go on in pieman's facilities - that same pie could have come from a number of other outlets.
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One thing, did you get sick 6 hours after the pork chop ? If yes then its food poisoning, if it was sooner then its not.
Also, if others eat the food and don't get sick - its something else.

I have also had issues with Checkers meat recently. Just in terms of quality, not getting sick.
Grant said:
we have all had food poisoning - many times, but this pork chop was the crowning glory for me.
it went above and beyond any previous experience, to the extent my gp suggested hospital admission with iv antiboitic & hydration.
i managed to dodge that bullet tho.
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You will know if you need it.
Grant said:
but what does one do to manage food poisoning ?
1st off, one needs to get rid of the toxic substance - either from above or below.
some ppl reach for products like immodium - which slows down the "spuitpoep" etc - but at the same time will slow down the body getting rid of the toxic substance that started it all.
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Thats the worst thing you can do.
Grant said:
buscopan is excellent for dealing with the abdominal pain that goes with food poisoning.
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Yup but only if its still a problem after a day or so.
Grant said:
in severe cases one can resort to an antibiotic - but in severe cases whatever we may drink often comes up again within 15mins - so there goes the antibiotics
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If anti-biotics work then its a tummy bug, not the food.
Grant said:
in all, one is like a hamster trapped in a wheel.

i'm curious as to how others deal with this - there seems no fast way out of it, but grinning and bearing things for 24hrs or so
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I keep hydrated with rehydrate or some kind of isotonic solution. Then I eat salty crispy stuff when I can tollerate it.
 
Specifically the meat aspect, I steer well clear of meats coated in odd spice combos and 'in-house' marinades. More often than not, these are meats nearing their expiry, and the heavy seasoning is just masking the rot. The hygiene levels where they process and spice the meat are also pretty questionable.

From what I saw, the OP had one of those Texas-style steaks usually sold in bags, which, in my experience, are dodgy.
 
Grant said:
ive gravitated a lot towards kosher of late - not out of health reasons, but food quality.
the local checkers has a massive kosher section + deli.
a chicken pie from kosher deli vs regular chicken pie are worlds apart.
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there is a reason for that, Kosher while super expensive is usually the best quality,
and since its so expensive they usually pay attention to how its prepared/stored,

yeah, I agree the prices are daylight robbery, but I consider it one tier above woolies food sometimes,
problem is in some areas its impossible to find.
 
SauRoNZA said:
I’ve had it set on very quickly overindulging in pork belly and red wine…but this isn’t a universal 1:1 thing either because it doesn’t happen every time considering our biomes are ever changing.
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I've always wished I could find my specific gout trigger. I was diagnosed at 29 years old when I had blood tests that showed increased uric acid.

My grandfather KNEW if he drank red wine the next day his right big toe would pay for the indulgence.

I've never really been a wine ou... I did hit brannas and vodka during varsity... but wasn't yet suffering with gout. I can eat chicken and fish for weeks and get gout smacked during that time... and I can chow biltong daily (it's helping me hit my protein goal ok?!) and not have issues for months.

What I have discovered is that there's a significant between Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD) and gout. Which means likely I've had the liver kak since at LEAST 29 years old. It's much better now because I've actually known about it and had a number of lifestyle changes and taken liver support etc.

The human body is complicated... but also simple. lol
 
The Darkness said:
Charcoal, antibiotics etc. I'm also very careful about what I eat, and if travelling for mission critical reasons I'm even more careful.
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Can concur, charcoal kills everything that’s in your stomach and gut.

But keeping down is another thing.
 
DarkStarMonday said:
charcoal kills everything that’s in your stomach and gut
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False. It does virtually nothing.

No. Charcoal, activated or otherwise, is not recognised as any form of practical treatment for food poisoning. Where does this fallacy come from?
 
rustypup said:
False. It does virtually nothing.

No. Charcoal, activated or otherwise, is not recognised as any form of practical treatment for food poisoning. Where does this fallacy come from?
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From Baba Akim in Hillbrow !!

Actually from my oncologist - but ill go tell them to go to hell as mybb says otheriwse lol
 
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