Health and Me

Tanya Dutt

Still Feeling Nauseated After Food Poisoning? Here's What You Should Eat First!

Food processing is an indispensable physiological process that begins at the moment we take a bite in food and continues through various stages of our digestive system. It involves reducing the food into tiny sizes, absorption of nutrients, and elimination as waste. More than just nutrition, though, food processing plays an important role in health: it can prevent foodborne illnesses, such as food poisoning. All the basic understandings about how food is processed, symptoms that come with food poisoning, and the way that they are controlled help maintain one's good health.

Food poisoning happens when contaminated food enters the body, harboring dangerous bacteria, viruses, or parasites. The common suspects behind it are Bacillus cereus bacteria, which research in Frontiers in Microbiology reports contribute to approximately 63,400 cases of foodborne diseases each year in the U.S. Symptoms of food poisoning are often abrupt and may include nausea, vomiting, watery or bloody diarrhea, abdominal cramps, and fever. These symptoms can appear within hours of consumption or may be delayed, appearing after days or even weeks. The patient should hydrate once symptoms occur, as vital fluids and electrolytes are lost by the body, and rehydration is essential in preventing dehydration. 

According to the Mayo Clinic, in most cases, food poisoning usually resolves on its own after a few days, but if the symptoms worsen or do not improve, medical care may be needed. Prolonged or severe dehydration can have serious health effects, and in extreme cases, hospitalization may be required.

<h2>Recovery from Food Poisoning and Diet in Recovery</h2>

When the acute symptoms of food poisoning begin to dissipate, it's important to reintroduce foods gradually.

A commonly prescribed diet is the BRAT diet (bananas, rice, applesauce, and toast). The idea is to calm down the digestive system while healing. The bland, low-fiber diet helps ease digestion and make stool firmer. Along with the foods mentioned, crackers and biscuits may be used. Bananas have especially high potassium; this is useful because lost nutrients during vomiting or diarrhea are replaced by it. It is also suggested to include probiotics in the diet during recovery. Probiotics are live bacteria that can help restore beneficial bacteria in the gut. Yogurt, kefir, and other fermented foods are excellent sources of probiotics. However, individuals should avoid high-sugar and high-fat foods, which can irritate the stomach and prolong recovery.

<h2>4 Stages of Food Processing in the Body</h2>

Once the food gets inside the body, the process starts by breaking and absorbing the nutrient inside through this complicated digestion. It has been categorized into four stages, such as ingestion and propulsion, digestion, absorption of nutrients, and egestion, or simply, waste removal.

The process of food processing starts when food enters the mouth. During ingestion, the teeth break down the food into smaller pieces, while salivary glands secrete saliva to lubricate the food. Saliva contains an enzyme called amylase, which begins the chemical breakdown of starches in the food. The tongue helps move the food into a rounded package called a bolus, which is swallowed.

After swallowing, involuntary muscle contractions (peristalsis) move the bolus down the esophagus toward the stomach, preparing it for further breakdown.

Most food breakdown takes place in the stomach. It stores food and churns it to break it down into smaller particles through mechanical means. The stomach also secretes gastric acid, which breaks down the food into a watery mixture called chyme. During this stage, pepsin is a key enzyme in the breakdown of proteins.

Bile salts, which are produced in the liver and secreted by the gallbladder, will now mix with the chyme when it reaches the small intestine. Bile salts are necessary to break down fats. Further digestion of carbohydrates, proteins, and fats occurs through enzymes secreted from the pancreas into the small intestine.

The main purpose of the small intestine is absorption. The lining of the inner part of the small intestine contains villi or finger-like protrusions that enlarge the surface area for nutrient absorption. Nutrients such as carbohydrates, proteins, fats, and vitamins pass through the villi and get absorbed into the bloodstream. Upon absorption, they are carried into the cells throughout the body to generate energy, help in growth, and repair parts of the body.

<strong>Also Read:</strong> <a href="https://www.healthandme.com/health-wellness/can-you-prevent-getting-sick-after-you-get-exposed-to-a-stomach-virus-article-151074105" data-type="tilCustomLink" target="_blank">Can You Prevent Getting Sick After You Get Exposed To A Stomach Virus?</a>

Once the nutrient absorption process has taken place, the undigested material goes into the large intestine. It is in the large intestine where waste products leaving the body can be eliminated efficiently. The water from the contents of the large intestine is absorbed, and its state changes from watery to solid stool. Mucus is secreted to ease the passage of stool toward the rectum before it leaves the body through the anus.

Fiber plays an important role in this stage of food processing. Soluble fiber dissolves in water and can help regulate bowel movements, while insoluble fiber adds bulk to stool and aids in waste elimination.

<h2>How to Prevent Food Contamination?</h2>

While food processing inside the body is a well-coordinated system, contamination at any stage of food production can lead to foodborne illnesses. Harmful bacteria, viruses, or parasites can spread during the growing, harvesting, processing, or even cooking stages. Cross-contamination, where harmful microorganisms spread from one surface to another, is one of the leading causes of food poisoning. Therefore, proper food safety is necessary to minimize the risk of foodborne illnesses.

In the kitchen, make sure surfaces and cooking utensils are kept clean. Avoid allowing perishable foods to be out at room temperature for more than two hours. Also, make sure foods are cooked to a safe internal temperature to kill harmful organisms.

Processing of food in the body is very complex, but surprisingly efficient to break down food, absorb necessary nutrients, and remove waste products.

With understanding the stages of food processing and importance of proper food safety, an individual would make healthier choices to avoid diseases caused by foodborne illnesses like food poisoning. During food poisoning, hydration, rest, and gentle, bland diet such as BRAT diet aid the body in healing faster. As always, prevention is better than cure, and proper food handling, storage, and cooking are essential in avoiding contamination and maintaining good digestive health. 

<em><a href="https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2019.00144/full" data-type="tilCustomLink" target="_blank" rel= "noopener nofollow noreferrer" target= "_blank">Characterization of Emetic and Diarrheal Bacillus cereus Strains From a 2016 Foodborne Outbreak Using Whole-Genome Sequencing</a>. Front. Microbiol. 2019</em>

<a href="https://medlineplus.gov/foodborneillness.html" data-type="tilCustomLink" target="_blank" rel="noopener nofollow noreferrer" rel= "noopener nofollow noreferrer" target= "_blank">Foodborne Illness</a>. NIH

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Food processing is an indispensable physiological process that begins at the moment we take a bite in food and continues through various stages of our digestive system. It involves reducing the food into tiny sizes, absorption of nutrients, and elimination as waste. More than just nutrition, though, food processing plays an important role in health: it can prevent foodborne illnesses, such as food poisoning. All the basic understandings about how food is processed, symptoms that come with food poisoning, and the way that they are controlled help maintain one's good health.Food poisoning happens when contaminated food enters the body, harboring dangerous bacteria, viruses, or parasites. The common suspects behind it are Bacillus cereus bacteria, which research in Frontiers in Microbiology reports contribute to approximately 63,400 cases of foodborne diseases each year in the U.S. Symptoms of food poisoning are often abrupt and may include nausea, vomiting, watery or bloody diarrhea, abdominal cramps, and fever. These symptoms can appear within hours of consumption or may be delayed, appearing after days or even weeks. The patient should hydrate once symptoms occur, as vital fluids and electrolytes are lost by the body, and rehydration is essential in preventing dehydration. According to the Mayo Clinic, in most cases, food poisoning usually resolves on its own after a few days, but if the symptoms worsen or do not improve, medical care may be needed. Prolonged or severe dehydration can have serious health effects, and in extreme cases, hospitalization may be required.Recovery from Food Poisoning and Diet in RecoveryWhen the acute symptoms of food poisoning begin to dissipate, it's important to reintroduce foods gradually.A commonly prescribed diet is the BRAT diet (bananas, rice, applesauce, and toast). The idea is to calm down the digestive system while healing. The bland, low-fiber diet helps ease digestion and make stool firmer. Along with the foods mentioned, crackers and biscuits may be used. Bananas have especially high potassium; this is useful because lost nutrients during vomiting or diarrhea are replaced by it. It is also suggested to include probiotics in the diet during recovery. Probiotics are live bacteria that can help restore beneficial bacteria in the gut. Yogurt, kefir, and other fermented foods are excellent sources of probiotics. However, individuals should avoid high-sugar and high-fat foods, which can irritate the stomach and prolong recovery.4 Stages of Food Processing in the BodyOnce the food gets inside the body, the process starts by breaking and absorbing the nutrient inside through this complicated digestion. It has been categorized into four stages, such as ingestion and propulsion, digestion, absorption of nutrients, and egestion, or simply, waste removal.1. Ingestion and PropulsionThe process of food processing starts when food enters the mouth. During ingestion, the teeth break down the food into smaller pieces, while salivary glands secrete saliva to lubricate the food. Saliva contains an enzyme called amylase, which begins the chemical breakdown of starches in the food. The tongue helps move the food into a rounded package called a bolus, which is swallowed.After swallowing, involuntary muscle contractions (peristalsis) move the bolus down the esophagus toward the stomach, preparing it for further breakdown.2. DigestionMost food breakdown takes place in the stomach. It stores food and churns it to break it down into smaller particles through mechanical means. The stomach also secretes gastric acid, which breaks down the food into a watery mixture called chyme. During this stage, pepsin is a key enzyme in the breakdown of proteins.Bile salts, which are produced in the liver and secreted by the gallbladder, will now mix with the chyme when it reaches the small intestine. Bile salts are necessary to break down fats. Further digestion of carbohydrates, proteins, and fats occurs through enzymes secreted from the pancreas into the small intestine.3. AbsorptionThe main purpose of the small intestine is absorption. The lining of the inner part of the small intestine contains villi or finger-like protrusions that enlarge the surface area for nutrient absorption. Nutrients such as carbohydrates, proteins, fats, and vitamins pass through the villi and get absorbed into the bloodstream. Upon absorption, they are carried into the cells throughout the body to generate energy, help in growth, and repair parts of the body.Also Read: Can You Prevent Getting Sick After You Get Exposed To A Stomach Virus?4. EgestionOnce the nutrient absorption process has taken place, the undigested material goes into the large intestine. It is in the large intestine where waste products leaving the body can be eliminated efficiently. The water from the contents of the large intestine is absorbed, and its state changes from watery to solid stool. Mucus is secreted to ease the passage of stool toward the rectum before it leaves the body through the anus.Fiber plays an important role in this stage of food processing. Soluble fiber dissolves in water and can help regulate bowel movements, while insoluble fiber adds bulk to stool and aids in waste elimination.How to Prevent Food Contamination?While food processing inside the body is a well-coordinated system, contamination at any stage of food production can lead to foodborne illnesses. Harmful bacteria, viruses, or parasites can spread during the growing, harvesting, processing, or even cooking stages. Cross-contamination, where harmful microorganisms spread from one surface to another, is one of the leading causes of food poisoning. Therefore, proper food safety is necessary to minimize the risk of foodborne illnesses.In the kitchen, make sure surfaces and cooking utensils are kept clean. Avoid allowing perishable foods to be out at room temperature for more than two hours. Also, make sure foods are cooked to a safe internal temperature to kill harmful organisms.Processing of food in the body is very complex, but surprisingly efficient to break down food, absorb necessary nutrients, and remove waste products.With understanding the stages of food processing and importance of proper food safety, an individual would make healthier choices to avoid diseases caused by foodborne illnesses like food poisoning. During food poisoning, hydration, rest, and gentle, bland diet such as BRAT diet aid the body in healing faster. As always, prevention is better than cure, and proper food handling, storage, and cooking are essential in avoiding contamination and maintaining good digestive health. Characterization of Emetic and Diarrheal Bacillus cereus Strains From a 2016 Foodborne Outbreak Using Whole-Genome Sequencing. Front. Microbiol. 2019Foodborne Illness. NIH