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I had soup last night from a Chinese take out place, and this morning I vomited three times in a row. Turns out that the cooks over there probably used what was in the fridge and threw it in a pot. The problem is there was a hurricane, and power went out across grids for days. I probably ate something rotten.
I'm having an on-off headache, and I only have 2 short questions for the forum:
1. Since I have the day off, should I play video games? I mean, it's not like I'm responding to light patterns or anything like that, and it's not very physical, in my opinion. The headache is tolerable, and I don't want to get bored, because I usually end up eating when bored, and that will cause me to blow more chunks.
2. Obviously I can't stop eating for an entire day. What are some recommended foods from your experience that are good to intake while I'm purging my system of this disease? Doctors say to take a "bland" diet, but they also say bananas are good to have, and bananas are sweet in my opinion. When I pointed this out, they said "Basically, nothing spicy." and moved on. I'd like to know, I have all this flavored pudding and jello in my fridge and I don't want to find out the hard way that I can't have it.
(yes, I have power now)
 
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Chicken broth soup is always nice for when you cant handle anything difficult to digest.
Imo, just play video games and if you start feeling worse just quit again. If its having a negative effect on you, youll be able to tell real soon.
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Crackers and bread in my experience. It'll make you feel better and shouldn't cause you to vomit.
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On the obvious side, stay away from dairy products and greasy food. Doctors say lemonade is pretty good for the stomach
My experience, ginger beer works wonders.
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Most food related illnesses occur 3days to 3 weeks after the food has been eaten. It is convenient to blame what we have most recently eaten, but the Chinese restaurant is probably not the culprit.
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On November 14 2012 09:54 Trezeguet wrote:
Most food related illnesses occur 3days to 3 weeks after the food has been eaten. It is convenient to blame what we have most recently eaten, but the Chinese restaurant is probably not the culprit.
I agree with this. What you ate last night was probably not to blame.
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Hope you get better! Eat some chicken soup or crackers, and drink lots of water. Play some games, sleep, or read a book.
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United States5162 Posts
On November 14 2012 11:02 Cnj86 wrote:Show nested quote +On November 14 2012 09:54 Trezeguet wrote:
Most food related illnesses occur 3days to 3 weeks after the food has been eaten. It is convenient to blame what we have most recently eaten, but the Chinese restaurant is probably not the culprit. I agree with this. What you ate last night was probably not to blame.
Any source for this? I found this nice list, and I don't know much about food poisoning, but Salmonella and Norovirus(shellfish) seem pretty common and occur within 48 hours. The ones that do have long incubation times seem pretty rare. I don't hear about too many cases of Staph, Botulism, or Hep A. And I've always heard that it's usually a day or two after you eat something that you get food poisoning, so genuinely curious
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Boiled water. If you can keep that in - switch to broth (vegetable, chicken or any) with a cracker.
If that goes fine you will be able to resume eating anything with low-fat content.
Also: most food-poisoning occurs within 30 min to max 8 hours, not any later. Food-poisoning is the result of either (a lot of) dead bacteria, living bacteria, living funghi, or (in rare cases) a virus.
There are people who think that if you thoroughly cook spoiled food, it will kill all the food-poisoning causing microorganisms within. This is true, they die - but when bacteria die they leave behind a toxin. It's this toxin that makes you sick, not the bacteria itself. That's why spoiled food should never be eaten, even if cooked well.
The living variants of eating spoiled food microorganisms can be worse, because as they travel through your body, they are being killed by stomach acid (though some survive) which releases the toxin. Virusses don't die (let's not debate about whether or not a virus is alive) a lot in the stomach, because they are quite sturdy proteins within a protective shell. For funghi, the same rule applies that although some of them die in the stomach many survive.
If an invasive bacteria reaches beyond your stomach, it will grow exponentially and fight off your own bacteria that help you digest. To fight each other bacteria release toxins, which also end up in your blood and make you sick. Your own dying bacteria also release toxins your body can't handle in large quantities.
If a strong funghi reaches beyond your stomach, it will grow and release various antibiotics to defend itself from bacteria and it will release digestive enzymes to 'eat' your food. The antibiotics kill your natural gut-flora (bacteria that you love :D) which makes digestion harder for you and releases some toxins again. The digestive enzymes can be harmful to your body as well.
In both cases, your body responds by stopping the uptake of water from the food (so to prevent taking up too many harmful toxins and enzymes). This is diahrrea.
Hence, dehydration is one of the biggest concerns, most adults have a strong enough immune system to fight off food-poisoning if not too much of the food was eaten. Make sure you drink a lot (boiled and unspoiled) water or broth to counter the dehydration and you will be fine in a couple of days max.
As a last: Virusses don't often cause food-poisoning, but when they do they take a lot longer for your body to fight off. Virusses may use bacteria to procreate (bacteriophage) or 'higher cells' to procreate (phage). The bacteriophage again, kills your gut-flora. The phage ignores your bacteria in the gut, but invades your body's bloodstream. This may not cause vomiting or diahrrea at all, but can make you very sick. Please note that virusses are destroyed by cooking something at 130 degrees in a closed pan for over 15 minutes. No proteïn can survive that (except some archea, but they don't harm us, they live near chemical volcanos).
Hope this helps.
EDIT: + Show Spoiler [List of food-poisoning terminology] +
Invasive Bacteria: A type of bacteria that thrives in your gut, but does not belong there. It takes more than it gives, kills off your gut-flora and releases tons of waste and toxins in the process. This causes classic food-poisoning within hours after eating spoiled food.
Digestion Bacteria: Your gut-flora. "Friendly" (if kept in check by your normal immune system) bacteria among which the popular E. Coli. that help you digest food you cannot digest yourself. They eat a little bit of your food and in exchange they make your food absorbable into your body to make you fit.
Bacteria Toxins: Toxins released by bacteria when they 'poop' (your body can handle most of this) and toxins release by bacteria when they die (your body can't handle this). These toxins can be very harmful to you and give classic food-poisoning symptoms.
Bacteria Spore: When cooked, bacteria dehydrate themselves to prevent damage to their cell-body, leaving only dry proteïns. These can survive temperatures up to 120 degrees Celsius. To kill these spores (so you can preserve good food for several months frozen later), cook for 15 minutes at 130 degrees Celsius. These spores can awake again in a good environment (like your gut) to reform into the dangerous invasive bacteria.
Virus (Phage): A virus enters healthy animal (or plant) cells to inject it's genes into the 'factory' that builds proteïns. The factory is then reprogrammed to build new virusses, until the cell dies and releases tons of new virusses.
Bacteriophage: A virus enters a bacteria cell, doing much the same as the normal phage, but in this case only kills bacteria. As a result, your can't digest food properly and you can get sick from all the toxins the dying bacteria leave in their wake.
Fungi: Fungi can be single-cellular or multi-cellular organisms that create the planet's strongest digestive enzymes and create antibiotics (to kill bacteria that compete with the fungi for food). The enzymes can damage your body, and the antibiotics can kill your gut-flora.
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On November 14 2012 17:51 Callynn wrote:Boiled water. If you can keep that in - switch to broth (vegetable, chicken or any) with a cracker. If that goes fine you will be able to resume eating anything with low-fat content. Also: most food-poisoning occurs within 30 min to max 8 hours, not any later. Food-poisoning is the result of either (a lot of) dead bacteria, living bacteria, living funghi, or (in rare cases) a virus. There are people who think that if you thoroughly cook spoiled food, it will kill all the food-poisoning causing microorganisms within. This is true, they die - but when bacteria die they leave behind a toxin. It's this toxin that makes you sick, not the bacteria itself. That's why spoiled food should never be eaten, even if cooked well. The living variants of eating spoiled food microorganisms can be worse, because as they travel through your body, they are being killed by stomach acid (though some survive) which releases the toxin. Virusses don't die (let's not debate about whether or not a virus is alive) a lot in the stomach, because they are quite sturdy proteins within a protective shell. For funghi, the same rule applies that although some of them die in the stomach many survive. If an invasive bacteria reaches beyond your stomach, it will grow exponentially and fight off your own bacteria that help you digest. To fight each other bacteria release toxins, which also end up in your blood and make you sick. Your own dying bacteria also release toxins your body can't handle in large quantities. If a strong funghi reaches beyond your stomach, it will grow and release various antibiotics to defend itself from bacteria and it will release digestive enzymes to 'eat' your food. The antibiotics kill your natural gut-flora (bacteria that you love :D) which makes digestion harder for you and releases some toxins again. The digestive enzymes can be harmful to your body as well. In both cases, your body responds by stopping the uptake of water from the food (so to prevent taking up too many harmful toxins and enzymes). This is diahrrea. Hence, dehydration is one of the biggest concerns, most adults have a strong enough immune system to fight off food-poisoning if not too much of the food was eaten. Make sure you drink a lot (boiled and unspoiled) water or broth to counter the dehydration and you will be fine in a couple of days max. As a last: Virusses don't often cause food-poisoning, but when they do they take a lot longer for your body to fight off. Virusses may use bacteria to procreate (bacteriophage) or 'higher cells' to procreate (phage). The bacteriophage again, kills your gut-flora. The phage ignores your bacteria in the gut, but invades your body's bloodstream. This may not cause vomiting or diahrrea at all, but can make you very sick. Please note that virusses are destroyed by cooking something at 130 degrees in a closed pan for over 15 minutes. No proteïn can survive that (except some archea, but they don't harm us, they live near chemical volcanos). Hope this helps. EDIT: + Show Spoiler [List of food-poisoning terminology] +
Invasive Bacteria: A type of bacteria that thrives in your gut, but does not belong there. It takes more than it gives, kills off your gut-flora and releases tons of waste and toxins in the process. This causes classic food-poisoning within hours after eating spoiled food.
Digestion Bacteria: Your gut-flora. "Friendly" (if kept in check by your normal immune system) bacteria among which the popular E. Coli. that help you digest food you cannot digest yourself. They eat a little bit of your food and in exchange they make your food absorbable into your body to make you fit.
Bacteria Toxins: Toxins released by bacteria when they 'poop' (your body can handle most of this) and toxins release by bacteria when they die (your body can't handle this). These toxins can be very harmful to you and give classic food-poisoning symptoms.
Bacteria Spore: When cooked, bacteria dehydrate themselves to prevent damage to their cell-body, leaving only dry proteïns. These can survive temperatures up to 120 degrees Celsius. To kill these spores (so you can preserve good food for several months frozen later), cook for 15 minutes at 130 degrees Celsius. These spores can awake again in a good environment (like your gut) to reform into the dangerous invasive bacteria.
Virus (Phage): A virus enters healthy animal (or plant) cells to inject it's genes into the 'factory' that builds proteïns. The factory is then reprogrammed to build new virusses, until the cell dies and releases tons of new virusses.
Bacteriophage: A virus enters a bacteria cell, doing much the same as the normal phage, but in this case only kills bacteria. As a result, your can't digest food properly and you can get sick from all the toxins the dying bacteria leave in their wake.
Fungi: Fungi can be single-cellular or multi-cellular organisms that create the planet's strongest digestive enzymes and create antibiotics (to kill bacteria that compete with the fungi for food). The enzymes can damage your body, and the antibiotics can kill your gut-flora.
I don't think you are right about the 30min-8hour thing. Myles linked some good information.
On November 14 2012 12:22 Myles wrote:Show nested quote +On November 14 2012 11:02 Cnj86 wrote:On November 14 2012 09:54 Trezeguet wrote:
Most food related illnesses occur 3days to 3 weeks after the food has been eaten. It is convenient to blame what we have most recently eaten, but the Chinese restaurant is probably not the culprit. I agree with this. What you ate last night was probably not to blame. Any source for this? I found this nice list, and I don't know much about food poisoning, but Salmonella and Norovirus(shellfish) seem pretty common and occur within 48 hours. The ones that do have long incubation times seem pretty rare. I don't hear about too many cases of Staph, Botulism, or Hep A. And I've always heard that it's usually a day or two after you eat something that you get food poisoning, so genuinely curious
When I said 3 days to 3 week, I was mostly thinking of E.Coli and Campylobacter (they are two of the most common though Campylobacter is often undiagnosed) when I said 3 days. And 3 weeks would be a viral infection. Myles you are right that no one gets botulism (very few cases a year), though staph is actually relatively common.
Perhaps a more accurate statement would be that it is most common to see symptoms 3 days after eating food, while it is most common to blame food eaten in the last 12 hours.
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Avoid dairy food and spicy foods. Try to eat crackers, toast, and bananas.
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EPT
