Now food poisoning (anna vish badha) is very common problem. It may be due to unhygienic conditions. A food poison occurs when you have consumed food (anna) contaminated (dushit) with bacteria or toxic substances. It is also caused by water (jal) contaminated with harmful pathogens such as bacteria, viruses or parasites salmonella and E coli are example of bacteria that commonly caused food poisoning.
With food poisoning one or more of doshas (vata, pitta and kapha ) and qualities (gunas) may be aggravated. If you have an imbalance of one of the dohas or qualities. According to Ayurveda foods (anna) and life style habits (dinacharya) that aggravates the dosha.
Lakshanas of food poisoning
The most common lakshanas(symptoms) of food poisoning include –
- Aruchi (nausea)
- Chardi (vomiting )
- Shirashool (headach)
- Udarshool (abdominal pain)
- Durbalya (weakness)
- Jawara (fever)
- Atisara (diarrhea)
The lakshanas (symptoms) begin eight to seven hours after eating food. Pathogens can be found on almost all of the food that humans eat. However, heat (agnikarma) form cooking usually kills pathogens on food (anna). Foods eaten raw are the common sources of food poisoning because they don’t go through the cooking (agni samskara).
Food associated with food poisoning
There are some food that may be responsible for food poisoning which may be-
- Unwashed fruits, vegetable.
- Unsaturated milk (dhugdha) or other fluids, like water infected with external factors and germs, bacteria, animal waste etc…
- Contamination of food (dushit anna) may be due to bacteria, virus, or parasite.
- Unhygienic conditions- Sometimes food may be contaminated while cooking or surrounding conditions like cooking and eating food without hand wash.
According to Ayurveda micro-organism affect the human beings and may cause any infectious diseases. In Ayurveda our body has three doshas vata, pitta and kapha which are responsible for healthy life. Imblance of any three doshas results in diseased conditions.
- Visuchika .
These are disease which are comparable of food poisoning. This disease can be managed with the help of herbs like(treatments):
- Giloy (Tinospora cordifolia)
- Ashwagandha (Withamina Somifera)
- Haritaki (Terminalia chebula)
- Amla (Emblica offincinalis )
- Pippali ( Pippali longum) dry ginger
- turmeric etc.
These herbs are prepared in the form of tablets (vati) or powder (churnas). Arogyavardhini vati, pravalpanchamrut, soothshekar rasa, shank vati indukantam kashyam, vayu gulika, are helpful medicines.
Herbs can destroy the bacteria or toxins in the body and give relief form food poisoning. This problem can be prevented with proper diet and life style including healthy diet and hygienic conditions.
Here are some common causes
- Consuming uncooked or raw food.
- Food products that has crossed the expiry date.
- Consuming of food handled by someone suffering from vomiting and diarrhea.
- Cross contamination.
There are plenty you can do to prevent a foodborne illness:
- Clean and disinfect food preparation surfaces ,crockery with hot water.
- Good hand hygiene- Wash hands with soap and water before and after preparing food.
- Throw it out food when you are not sure about food has been prepared safely. If you are down with a stomach virus make sure that you consume plenty of medicated water.
- Eat light and small amount of food (satwik aahara ).
- Drinking hot medicated water with turmeric, and dry ginger.
- For these reasons we need to take care while handling or preparing food in kitchen.
Food poisoning can be diagnosed on the basis of symptom, but in several cases the following tests are recommended:
- Blood exam (rakta pareeksha)
- Stool exam ( mala pareeksha)
- Food test ( anna pareeksha)
People who should take care
- Pregnant women – during pregnancy change in metabolism ans circulation may increase the risk of food poisoning.
- Olde age people – immune system may not respond as quickly as u get older.
- Infants – the immune system is not fully developed in them.
- People with chronic disease – people with long standing disease are at higher risk eg.. diabetes, blood pressure etc…