Contents
General description of the disease
Staphylococcus aureus is a group of infectious diseases that differ in their clinical picture, are distinguished by purulent-inflammatory foci and intoxication of the body. The causative agents of the disease are:
- 1 certainly pathogenic staphylococci – provoke the death of blood cells;
- 2 conditionally pathogenic staphylococci – cause minor inflammatory processes: hyperemia (redness) and infiltration (compaction);
- 3 saprophytes – are located on the surface of the skin, in the external environment and practically do not cause damage.
Varieties of staphylococci
- Golden staphylococcus aureus is characterized by the presence of acne, boils, skin rashes that look like erysipelas, scarlet fever. Such signs may indicate damage to internal organs and tissues (osteomyelitis, sepsis, malignant lesion of the face, sepsis of the brain). Can provoke development: – staphylococcal pneumonia, which manifests itself in severe fever, tachycardia, hyperemia, shortness of breath;- purulent mastitis, may occur in women who are breastfeeding;
– staphylococcal enterocolitis, can be triggered by antibiotic therapy, with the use of broad-spectrum antibiotics;
– staphylococcal sore throat appears as usual, but is not treated with penicillin;
– staphylococcal meningitis, toxic shock syndrome.
- White staphylococcus aureus – characterized by white, purulent rashes;
- Lemon yellow staphylococcus aureus.
Useful foods for staphylococcus
There is no special diet for staphylococcus, but you should adhere to the principles of nutrition for infectious diseases. Since in acute forms of staphylococcus, intoxication of the body with the products of the vital activity of pathogens occurs, individual functions of organs can change, the energy metabolism of the body is disturbed (the level of energy expenditure increases), protein metabolism (increased protein breakdown occurs), water-salt metabolism (loss of mineral salts and fluid), the level of vitamins in the body decreases. The diet should provide the necessary amount of energy and nutrients to ensure the normal functioning of both the body as a whole and its protective functions. Therefore, the diet should include easily digestible foods and dishes (for example, diet number 13) and provide for frequent consumption of food, in small portions.
Recommended products include:
- protein products (daily intake – 80 grams of protein, of which only 65% of animal origin): mashed steamed meat dishes, boiled fish, eggs (soft-boiled, steam omelets, soufflé), acidophilus, cottage cheese, kefir, yogurt, cream, butter, olive oil, sour cream, refined vegetable oil;
- foods with carbohydrates (daily intake – 300 grams: 2/3 complex carbohydrates: cereals, potatoes, pasta; 1/3 easily digestible carbohydrates: jelly, mousse, honey, jam);
- products that are sources of dietary fiber (vegetables, fruits, berries);
- plentiful drink (tea with milk, lemon, fruit drinks, rosehip broth, jelly, compotes, juices, low-fat fermented milk drinks, table mineral waters);
- foods that increase appetite (fermented milk drinks, low-fat fish, meat broths, sweet and sour juices of berries and fruits diluted with water, tomato juice);
- foods rich in vitamins A, B, C (for example: pumpkin, carrots, bell peppers, broccoli, spinach, parsley, pine and walnuts, tuna, sea buckthorn).
During the recovery period, you can use diet No. 2 (with moderate stimulation of the digestive tract), and after recovery, diet No. 15 (good nutrition).
Folk remedies for staphylococcus
- decoction of burdock and echinacea (four tablespoons of the collection for four glasses of boiling water, simmer for 20 minutes, after covering with a lid), take one glass three times a day until the symptoms pass, and then a glass for three days;
- apricot puree or black currant puree (0,5 kg on an empty stomach) take within three days;
- rosehip broth with apricot pulp, take after and before bedtime;
- a decoction from the collection of herbs: pharmaceutical chamomile flowers, dill, calamus, meadowsweet, cyanosis, oregano, fireweed, mint and hop cones (2 tablespoons of collection per liter of boiling water, insist overnight) take three times a day before meals, one hundred grams.
Dangerous and harmful products with staphylococcus
With staphylococcus, you should limit the use of salt (up to 10 g), strong coffee, tea, concentrated broths and gravy.
Exclude from the diet: soybeans, beans, peas, lentils, cabbage, rye bread, dishes fried in butter using bread crumbs or flour, fatty meats (lamb, pork, goose, duck), some types of fish (for example: starred sturgeon, sturgeon ), smoked meats, canned food, hot spices (mustard, pepper, horseradish) and seasonings, alcohol, bacon.
Attention!
The administration is not responsible for any attempt to use the information provided, and does not guarantee that it will not harm you personally. The materials cannot be used to prescribe treatment and make a diagnosis. Always consult your specialist doctor!