Dealing with typhoid nutritionally

 

typhoid diet

Typhoid fever  is an infectious disease caused by the bacteria Salmonella typhi. Typhoid spreads when people consume food or water, which is contaminated by the feces of another, infected person. People with a poor immune system are more prone to the disease and are more likely to be severely affected. Intestinal ulcers, diarrhea or constipation, severe stomach ache and hemorrhage are the common symptoms of the disease.

-Usually people are on antibiotics therapy and thereby lose taste and appetite. Since antibiotics leave us with a bitter after taste, it is preferable to consume bland foods. Highly spiced foods may not be well tolerated in fever.

 

-Plenty of fluids in the form of water and soups can be consumed to ensure good hydration and regulation of body temperature.

 

-Light and easy to digest meals such as khichdi, dalia, idlis, upma, etc are well tolerated during this condition

 

-Avoiding gassy foods such as cabbage, turnip and capsicum is advised

 

-Protein rich foods such as curd /yoghurt and eggs are tolerated in initial phase of the disease. Gradually other sources such as meat products may be introduced. For vegetarians, pulses such as moong dal will be better tolerated than legumes such as chole and rajmah.

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