Soups for poisoning

Poisoning - a fairly common phenomenon, in which the digestive organs are particularly affected: the mucous tissue is irritated, dyspeptic disorders appear. To eliminate the violation and adjust the digestive process is difficult without following a special diet. Changes in nutrition are mandatory and should be observed until the complete stabilization of the patient's well-being. In this period, the first dishes are especially useful. For example, soup in poisoning is introduced into the diet on the 2nd day. During the first day it is recommended to refuse to eat at all, while drinking enough fluids. As the condition improves, the diet is expanded and gradually brought to the usual food regime. [1]

What kind of soup can be eaten when poisoning?

In food poisoning, the gastrointestinal tract is under special stress. And, in order not to worsen the situation, it is necessary in the first day from the moment of poisoning to adhere to a special gentle diet to normalize the digestive tract.

Dietary intake is the most important component of the treatment of food intoxication. The patient should adhere to the following recommendations:

• Consume only light and high-quality foods that are quickly and completely digested without burdening the gastrointestinal tract;
• Don't overeat, eat often, but little by little;
• Give up coarse, fried, fatty, unnatural, smoked foods;
• Do not add a lot of salt and sugar to dishes;
• Get out of the diet gradually, emphasizing healthy and quality foods.

Soups should form the basis of the diet: first courses meet all the requirements of dietary nutrition, they are gentle, easily digestible and healthy. Since therapeutic diets are different, it should be noted what products can be added when preparing soup:

• Boiled lean pieces of meat (turkey, chicken, veal);
• Pieces of boiled fish (pollock, hake, pike-perch);
• Vermicelli, spaghetti, dumplings;
• Oatmeal, buckwheat, rice, semolina, couscous;
• Chicken or quail eggs;
• Vegetables (potatoes, carrots, zucchini, broccoli, celery, pumpkin).

Soups may not be prepared with "frying", i.e. Vegetables fried in vegetable oil or other fat. The following are also prohibited:

• Fatty meat parts, lard, sausages;
• Offal (liver, kidneys, stomachs, lungs, etc.);
• Stew;
• Spices, mayonnaise, soy sauce;
• Any kind of legumes (peas, beans, chickpeas, etc.);
• Cabbage, garlic, radishes;
• Horseradish, mustard;
• Mushrooms;
• Semi-finished products.

Soups for poisoning should not be too salty, spicy, hot. Salt should be added very little, so that the dish is not bland. And from pepper and other seasonings, it is better to refuse at all. The diet should be expanded little by little, from day to day, watching how you feel and the work of the digestive tract.

Indications

In most patients, food poisoning does not last long, the main symptoms disappear after some time after the use of sorbent drugs. However, you can not immediately return to the usual diet, as this may lead to the reappearance of painful signs. The diet should be thoughtful and gentle. So, in the 1st day doctors do not advise to eat anything at all. To support the water balance and avoid dehydration, doctors advise drinking plenty of pure water, herbal tea or saline solutions. Then, by the second day, the diet is expanded by liquid first courses and porridge.

Soup in poisoning is indicated in such cases:

• In dysentery, dysbacteriosis, dyspeptic disorders, food toxicoinfection;
• For food poisoning, alcohol intoxication;
• For inflammatory digestive pathologies;
• For food, drug allergies;
• In poisoning by toxic substances, chemical agents, plant alkaloids;
• For chronic poisoning.

The duration of dietary restrictions and the use of dietary soups in poisoning is determined individually. This period can last from a few days to 2-3 weeks.

Benefits

Soups in poisoning help to establish the digestive process, eliminate nausea, get rid of abdominal pain. Properly selected and qualitatively prepared first courses have the following therapeutic effect:

• Provide the body with all the necessary substances to repair damaged mucosal tissues;
• Restore the normal ratio of fluids and minerals in the body;
• Accelerate the regeneration of the intestinal walls, which is due to mechanical sparing;
• Facilitate digestion, which helps normalize digestive processes.

The use of soups in poisoning can be adjusted by a doctor on an individual basis, which depends on the degree of damage to the gastrointestinal tract, the duration and cause of pathology.

In order to adequately organize the nutrition of the patient after poisoning, it is necessary to obtain the advice of a gastroenterologist or a specialist in infectious diseases.

Contraindications

It is allowed to consume soup a few hours after the last episode of vomiting or diarrhea. There are no strict and unambiguous recommendations in this regard: in most cases, patients themselves feel when they feel better and have a desire to eat. Start eating with such foods as rice, semolina, pureed soups.

It is not recommended to include soups in the diet:

• If the poisoning was associated with the consumption of first dishes - for example, mushroom, meat soup, soup soup, soup soup;
• In depressed consciousness (if the patient has impaired consciousness, hallucinations, delusions);
• For seizures, paresthesias and paresis;
• When the temperature rises;
• With repeated vomiting, the appearance of blood elements in the feces or vomit;
• If you do not feel better, even though 48-72 hours have passed since the poisoning;
• If it is a child under 7 years of age who has urinary retention or refuses to drink fluids.

In these situations, you should consult a doctor. It is important to replenish the lost volume of fluid in the body by all means, and only then gradually return to the usual diet. Do not rush to prepare soup for poisoning, if you do not feel better or even worsen: if the condition worsens, you should seek medical help from a doctor as soon as possible.