Fever

Fever is a symptom that occurs as a result of many diseases. Adequate treatment, therapy and, of course, proper nutrition are needed to reduce it.

At elevated temperatures, the body's metabolism accelerates. When it increases by 1 degree, the metabolism increases by 13%, the patient loses appetite, so the strength weakens. Carbohydrates are burned quickly, and they are the main source of energy, so the body later draws strength from adipose tissue and muscle proteins.

To avoid exhaustion and weight loss due to high fever, a gentle diet is included, including easily digestible products that do not burden the gastrointestinal tract. The food should be light and taken often and regularly (5-6 times a day). Breakfast is most important when the temperature has not yet risen in the early hours of the day. You also need to get a supply of fluids that will be excreted through sweat. The diet needs to include nutritious but easily digestible products.

• Recommended cereals: white bread, porridge of fine cereals (barley, semolina), rice, cereal flakes. Fine pasta can be used as an addition to soups. Avoid rye black baked goods, wholemeal flours, wheat porridges, porridges from large cereals.
• Low-fat meat products: (ham, fillet, tender sausages, smoked chicken) are allowed, and fatty sausages, pâtés and canned foods are not preferable.
• You can spread a slice of bread with butter or high quality margarine. Bacon and lard should not be used for cooking or greasing dishes.
• Eggs are nutritious, rich in protein and high in vitamins and minerals. It is best to boil the crumbs or make a steamed omelet from them. Hard boiled and fried are not recommended.
• From the meat to choose lean species (beef, beef, rabbit). Pork, fatty beef and lamb should be avoided. Of the birds suitable for consumption are chicken and turkey. Duck and goose are too greasy and may not be well tolerated by patients with high fever.
• The recommended fish species are: cod, trout, caracuda, pike and perch. Unsuitable are: eel, salmon. It is best to prepare meatballs from the fish, also to bake it in foil, to boil it or to stew it with vegetables.
• Colored fruits and vegetables are a great addition to meat dishes. From a purely psychological point of view, colorful and colorful dishes are easier to consume, because then we "eat with the eyes." In addition, plant foods are a rich source of vitamins and minerals, so if we take the plants in their natural form, then there is no need to take extra tablets.
• Dairy products are a source of easily digestible protein and calcium. For people with high fever are suitable milk soups, cocoa, yogurt - kefir, yogurt, acidophilus milk - which are especially useful for the recovery of intestinal microflora after treatment with antibiotics. Cottage cheese is also suitable for consumption, but hard and melted cheeses may not be well tolerated by the body.
• Vegetables contain a lot of vitamins and cellulose. It is recommended to eat tomatoes, carrots, pumpkin, lettuce, beets, parsley, celery, broccoli, cauliflower. You can eat them raw or make salads from them. Legumes are better to avoid (peas, beans), as well as plants that cause bloating (cabbage, turnips, cucumbers). Small amounts of asparagus, green peas, savoy cabbage and sauerkraut are well tolerated by the body. Fries and snacks should not be consumed.
• Of the fruits are suitable forest, citrus (oranges, tangerines, grapefruit), grapes, bananas, peaches, plums. Fruits, especially those rich in vitamin C, help fight infections. It can be consumed fresh or in the form of compotes, juices, mousses, marmalades, etc.
• At elevated body temperature it is necessary to drink at least 2 liters of water a day and the amount should be evenly distributed throughout the day. To provide the necessary fluid to the body, help various soups (dairy, vegetable, meat, broths), which are usually taken reluctantly by patients. You should also drink juices (fruit, fruit and vegetable), which are an excellent source of vitamin C, also mineral water, weak tea, herbal infusions (eg, rose hips, raspberries, linden).
• In addition to the choice of products, the way the dishes are prepared is also of great importance. It is better to boil or steam them, they can also be baked in foil.
• Avoid heavy and fried foods, use "soft" spices (salt, dill, sweet pepper, marjoram, basil, bay leaf, allspice). Set aside the black pepper, chili, mustard and vinegar.
• The sauces you can afford with the dishes are also soft (from dill, lemon, béchamel, tomato). You can thicken them with sweet low-fat cream, yogurt or flour dissolved in water.
• The food should be varied and served beautifully, because often the way of serving significantly affects the appetite.

Proper nutrition during high fever will have a beneficial effect on the health of the patient and will help him recover faster.