How to eat buckwheat during poisoning and can it cause it?

Food poisoning is an acute infectious-toxic disease associated with the consumption of poor-quality products, contaminated water and food, or toxic (plant, medicinal, chemical) substances. When the fact of food intoxication is established, the person is provided with emergency care and symptomatic treatment. An important component of therapy is diet.

There is a list of foods that are introduced into the diet after vomiting stops. This list includes buckwheat.

Beneficial properties of buckwheat

Buckwheat has a rich chemical composition. The content of vitamins and microelements in 100 g of cereal is indicated in the table.

Maintaining the optimal amount of vitamins, mineral salts, amino acids, proteins, fats and carbohydrates in the body is extremely important, since they all participate in important biochemical and physiological reactions. A deficiency of one of the elements adversely affects health and causes the development of pathologies.

Buckwheat is rich in flavonoids and rutin, which exhibit anti-inflammatory, antioxidant and antimicrobial properties. They also serve as a good prevention of cancer and protect cells from damage by free radicals. Flavonoids strengthen vascular walls, increase their strength and elasticity, and support the proper functioning of the thyroid gland and heart muscle.

Buckwheat is a valuable dietary product. It has a pleasant taste, it contains many minerals and vitamins, dietary fiber, which have a positive effect on the digestive processes. There is almost no fat in cereals. Fiber, which buckwheat is so rich in, is absorbed by the body within 2-3 hours, filling the body with energy for a long time without converting carbohydrates into new fat deposits.

For reference. Dietary fiber increases endurance and performance, stimulates physical activity, thereby increasing energy consumption and reducing weight.

By regularly consuming buckwheat porridge, you don’t have to worry about the health of your nervous system. B vitamins have a positive effect on brain activity, stimulate thinking processes, improve memory and concentration. Calcium and magnesium relieve insomnia, reduce stress, and participate in neuromuscular transmission.

When consumed systematically and correctly, buckwheat supports the proper functioning of the cardiovascular system: removes excess sugar, reduces bad cholesterol, and prevents blood clots. This prevents the development of atherosclerosis, hypertension, coronary heart disease, angina pectoris, and stroke.

Buckwheat serves as a good prevention of diabetes and related complications, removes waste and toxins, normalizes and controls serum sugar levels.

It is recommended to cook buckwheat porridge more often for people suffering from diseases of the musculoskeletal system. Rutin isolated from cereals has an angioprotective effect: it increases blood circulation, strengthens capillaries, and reduces swelling. Including buckwheat in the diet prevents the development or exacerbation of osteochondrosis, rheumatism, gout, and arthritis.

Cereal has a positive effect on the functioning of the kidneys and other organs of the urinary system, which is manifested by removing excess fluid from the body and getting rid of edema.

How does it affect the gastrointestinal tract?

The large amount of insoluble fiber contained in buckwheat removes accumulated waste and toxins from the body, regulates cholesterol and glucose levels in the blood, normalizes metabolism, and helps cope with existing constipation.

Buckwheat has a positive effect on the condition and functions of the gastrointestinal tract:

• protects mucous membranes;
• activates the secretion of gastric juice and bile secretion;
• maintains a balanced composition of intestinal microflora;
• protects the walls of the stomach from the aggressive effects of damaging factors (chemical, physical, mechanical);
• inhibits inflammation;
• accelerates regenerative processes;
• reduces acidity.

Buckwheat porridge will be extremely useful for erosive and ulcerative diseases of the digestive system, increased acidity of gastric juice, constipation, atrophic gastritis.

Is it possible for an adult or a child to be poisoned by buckwheat?

Taking buckwheat within normal limits will not harm the body. However, prolonged and abundant consumption of low-quality cereals will damage your health and cause food poisoning.

To avoid food intoxication, when purchasing, pay attention to the appearance of the cereal. Buckwheat of proper quality has a whole grain of light brown color. Crushed cereal grains and dark color indicate a reduced content of useful substances in the cereal.

Advice. Choose a product in transparent plastic packaging, which prevents the grain from becoming damp and allows you to evaluate the appearance of the grain and the presence of foreign impurities. It is better to buy premium quality buckwheat from proven and well-known domestic producers.

Causes

Buckwheat poisoning is most often associated with prolonged and heavy consumption of low-quality buckwheat. Beneficial properties depend on growing conditions (climate, soil type, agricultural technology, fertilizers used), collection conditions and storage harvest.

The main causes of buckwheat poisoning:

1. Insufficient plant protection and seed grain cleaning. The cereal crop is affected by quarantine varieties of plants (usually hop dodder), which contain alkaloids, saponins and glycosides. These compounds are dangerous for the human body; they provoke acute infectious-toxic damage to the digestive organs, and consumption in large doses leads to death.
2. Violation of grain storage terms. Long-term storage of the crop negatively affects the structure of the cereal; it becomes porous and accumulates toxic substances. Therefore, when purchasing, pay attention on the date of manufacture and expiration date product. The presence of a moldy or musty smell indicates that the product is spoiled.
3. Chinese buckwheat. Cereals in this country are grown in special climatic conditions with high humidity. If the grain drying technology has not been followed, the likelihood of food poisoning from such buckwheat increases significantly.

Signs of intoxication

From the moment of eating low-quality food until the first signs of poisoning appear, time must pass for the poison to enter the bloodstream and have a toxic effect. The asymptomatic period lasts from 2 to 6 hours, sometimes shortened to half an hour or extended by a day.

The clinical picture of food intoxication is varied. The most characteristic signs:

• nausea;
• repeated vomiting of eaten food;
• pain in the stomach;
• loose stools with impurities of greenery, mucus, and blood streaks;
• frequent bowel movements (5 to 10 times a day);
• fever;
• lethargy;
• refusal to eat;
• convulsions;
• headache and muscle pain;
• excessive sweating.

In children, food poisoning is more severe than in adults, which is associated with the characteristics of the body: low acidity of gastric juice, rapid absorption of poison and its distribution throughout the body, incomplete formation of microflora, low filtration function of the kidneys and detoxification ability of the liver.

In most cases, the condition stabilizes within 1-3 days, but pain in the stomach persists for several more days.

Treatment

When establishing the fact of food intoxication, a person needs emergency assistance:

1. Rinsing the stomach to clean water. Use a saline solution prepared from 1 tbsp. l. salt per 2 liters of purified drinking water or potassium permanganate. After which vomiting is artificially induced.
2. Performing a cleansing enema. Neutralizes in intestines poisons and toxins, prevents their spread throughout the body. To carry out an enema, use a saline or soda solution or a decoction of chamomile. The procedure is performed after the first signs of intoxication appear.
3. Purpose of enterosorbents. Absorb and remove harmful toxins from the body and have an antidiarrheal effect. The most popular drugs are “Activated carbon”, “Smecta”, “Sorbex”, “Enterosgel”. The course of treatment, depending on the indications and severity of intoxication, lasts from three days to two weeks.

To prevent dehydration, it is important to drink plenty of fluids. This could be sweet tea, still water, saline solution. It is advisable to abstain from food for 12-24 hours. For the next 3-5 days, take probiotics to restore intestinal microflora.

Food poisoning in infants and young children requires immediate medical attention. Parents should always remember this and not self-medicate, entrusting the life and health of the child exclusively to a specialist.

Can an adult or child eat buckwheat if they have food poisoning?

A special place in the treatment of food intoxication is occupied by restorative diet. What foods to eat to improve digestion, and whether buckwheat can be consumed if poisoned depends on the severity of the symptoms.

If you have frequent diarrhea and during the toxicogenic stage, you should avoid buckwheat. Other foods in the diet are also avoided: fatty and spicy foods, alcohol, coffee, black bread, sweets, fruit juices, dairy products, smoked meats, fatty meats.

How to eat when poisoned

Including buckwheat in the diet during the toxicogenic period will only worsen your overall health:

1. It has a slight laxative effect, so its use is strictly unacceptable when poisoning is accompanied by diarrhea.
2. Cereals contain coarse dietary fibers, which irritate the already damaged mucous membrane, thereby increasing pain in the stomach.
3. Food should be light and easily digestible, and digesting buckwheat porridge requires a lot of effort and energy, which is necessary to restore the body.

After eliminating the symptoms of poisoning

After vomiting stops, buckwheat will be very useful, as it contains protein, which in nutritional properties is not inferior to animal proteins. It saturates the body with micro- and macroelements, minerals, amino acids necessary to restore impaired functions of the digestive, immune, and excretory systems.

To prevent mechanical and thermal damage to the intestinal mucosa, it is better to cook buckwheat porridge in water without salt and oil, and boil it well. The dish should be liquid and warm (20-40°C) so it will not harm the stomach. Eat in small portions at the same time, the last meal no later than 2-3 hours before bedtime.

Advice. Unleavened porridge can be combined with boiled fish, lean meats and poultry, and boiled or baked vegetables.

Conclusion

Food poisoning of mild to moderate severity ends with recovery after 1-3 days. If assistance is not provided in a timely manner, there is a possibility of dysfunction of various organs and systems.

In order to prevent buckwheat porridge from poisoning the body, it is important to choose grains of proper quality, follow storage conditions and heat treatment rules, consume in small portions, and prepare fresh porridge each time.