Food poisoning is a broad definition little used by the medical profession. It is most commonly created by the ingestion of a bacteria from the Salmonella group but may also be created by other bacteria, viruses, yeast and fungi. Symptoms may vary from mild nausea through to severe vomiting, diarrhoea and abdominal pain. The severity is often associated with the amount and type of toxins that the bacteria produce whilst in the bowel. Local inflammation may be caused by the bacteria affecting the walls themselves, but any form of systemic condition, such as fever or rashes, is due to these enterotoxins. Fungi, in particular, including yeasts like Candida, may produce chemicals known as aflatoxins that have mild or severe toxic effects ranging from fevers to nervous collapse and paralysis. Chronic fatigue syndrome may often be associated with these infections.

Avoidance is the best treatment. Do not eat food that may have been unrefrigerated or prepared in unhygienic conditions. If you have any doubts, throw the food away.

Food poisoning creates many symptoms and reference to the various symptoms here, such as fever, vomiting and diarrhoea should be reviewed.

If the causative agent is known, then the homeopathic preparation at potency 30 should be taken every 3hr.

It is important to drink at least one pint of water per foot of height to help flush the bowel, keep toxins diluted and avoid dehydration.

Remember to replenish normal bowel bacteria by using high doses of Acidophilus or other yoghurt bacteria supplements during and after any food poisoning.