Warm weather or travel aren’t the only ways to become victim of intestinal distress – just ask any victim of food-poisoning. The CDC estimates 48 million foodborne illnesses occur annually, 128,000 are hospitalized, and 3,000 die after eating contaminated food. All activities involving food are potential intestinal health saboteurs because, when not adequately refrigerated or cooked, bacteria forms quickly – even left-overs at home…CLICK here to continue reading…
AVOID “Danger Zones”
Bacteria multiply rapidly between 40° and 140° F. Keep food out of danger zone by maintaining hot food HOT, cold food COLD.
• Cook food to 160° F (145° F for roasts/steaks, beef/veal/lamb chops);
• Refrigerated food 40° F or below, freezer food 0° F or below;
• HOT cooked food at 140° F;
• Reheated cooked food at 165° F.
IMPORTANT: Refrigerate/Freeze left-overs immediately after preparation – separate large amounts into small, shallow containers for quicker cooling.
- AlWAYS marinate in the refrigerator.
- NEVER defrost food at room temperature – use refrigerator.
- Don’t over-stuff refrigerator – cold air MUST be able to circulate to keep food safe.
- Refrigerator kept between 35° – 40° to discourage foodborne bacteria.
- ALWAYS food prep separate AND disinfect all cutting surfaces/sponges/utensils with solution of hydrogen peroxide and white distilled vinegar (see formula below), soak minimum 15 minutes,then rinse well. I only use non-porous boards and labeled mine: meat, veggie, poultry and fish – use the same wash formula in cold water for fruits/vegetables before cooking. WASH: VERY effective is 2 oz. Hydrogen Peroxide and 2 oz. White Distilled Vinegar in a spray bottle with 4 oz. water
The following steps I’ve used and recommended to clients for 30+ years – with great success.
- At FIRST sign of digestive distress (food poisoning, diarrhea, nausea, sudden flu-like symptoms, etc.) immediately take 1 TB Braggs Apple Cider Vinegar. Using this food as medicine is effective because it quickly alkalizes the body – bacteria cannot thrive in an alkaline environment. Repeat every 15 minutes, at least 3 doses, until symptoms subside. Can be taken straight or in water. To sweeten, ONLY use a natural sweetener like Stevia, never sugar or artificial sweeteners. When traveling far from home, especially out of the U.S. I take a 1 oz. glass bottle with my Braggs…never put in plastic as it will destroy the health-enhancing benefits.
- After Cider dose, take a strong probiotic – health-enhancing microorganisms that help our body fight health-depleting “bugs” creating intestinal distress or worse. I use at least 100 billion per capsule for adults, 2-4 billion under age 12 when I’m at home. Continue probiotic at least seven days. If you can’t refrigerate and/or you’ll be traveling, I recommend you instead use a shelf-stable probiotic formula that is used widely in Europe for food-poisoning, Travel-PRO Immune, it is stable up to body temperature at about 98 degrees and out of direct light. Take 1 capsule three times a day until all symptoms abate and then continue for at least 7-10 days.
- The USDA recommends washing hands in hot water and soap, minimum 20 seconds, after handling raw food – using the restroom – blowing your nose – shaking hands, touching public places, money, etc. and scrub under nails. I use and recommend the silver hydrosol gel, Argentyn 23, because it has been used for specifically killing viruses, bacteria and communicable diseases.
- Take a proprietary homeopathic for Intestinal Bacteria which helps the body fight the invading microorganisms. Best when taken at first sign of any intestinal distress; 6 drops under tongue, repeat every 15 minutes for 3-5 doses until symptoms subside or stop. Then continue to take 6 drops under tongue at least 3 times per day for 3-5 days to insure bacteria is neutralized.
I never leave home without my “First Response” Kit, the only problem is that everyone around me knows that so they end up using my kit!