Food or waterborne illness is commonly called food poisoning.  It occurs when a toxin contaminates a food, or drink, and causes illness.  The source of the toxin is usually bacteria however toxins can also be produced by plants or mushrooms or come from the food handler.

Toxins may be pesticides or chemicals in seafood, fruits or vegetables.  The most common causes of this type of illness are salmonella and staphylococcus. E. coli, campylobacter and botulism less commonly cause food poisoning.  The best way to prevent food or water borne illness is to practice proper food preparation and cooking methods.

Abdominal discomfort with diarrhea that lasts a few days is the most common symptom of food poisoning.  Other symptoms are dependent on the infecting organism.  These symptoms include fever, nausea, vomiting, bloody diarrhea and often a feeling of dizziness, or being "woosy".  The most common and dangerous complication is dehydration.  Children and the elderly are most likely to become dehydrated.

The symptoms of food or waterborne illness can be similar to the stomach flu.  Unless several people fall ill it can be difficult to diagnose.  The length of time until symptoms appear ranges from 6 hours to a few days, making it hard to pinpoint the causative food or drink.  Natural therapies can help to fight off and prevent food or waterborne illness without having to identify the source of the infection.

Conventional treatment involves the use of antibiotics.  This usually takes care of the current infection.  However, the body becomes susceptible to subsequent infections if friendly bacteria are not replaced.

The overuse of antibiotics has also lead to antibiotic resistant strains of various organisms.  Individuals can help to minimize resistance by using antibiotics sparingly and always taking prescriptions until they are finished.

Good hygiene is important to prevent food or waterborne illness.  Wash your hands, with soap, before each meal and wash your hands frequently when preparing food.

Keep all kitchen tools that come into contact with raw meat, eggs or seafood away from other food and disinfect them appropriately.  Do not use antibacterial soaps or cleaning products.

They can actually lead to an increase in the virulence, or disease-causing potential, of viruses and bacteria in the home.  Always cook foods fully and do not leave food out at room temperature or in the sun for long periods of time.  Use caution when rewarming or recooling foods.  Use a fork thermometer for checking the temperature inside of cuts of meat.  Do not add stuffing to poultry until it is ready to be cooked.  Never eat food from a damaged tin can.  Use proper technique when doing canning at home.  Do not give honey to infants under 1 year because their body is unable to fight botulism.

Dietary treatment of food poisoning includes increasing fluid intake to prevent dehydration.  Consider using electrolyte replacement drinks.  Make a broth with garlic (an antimicrobial) and potassium-rich vegetables like parsley and celery.  Adding garlic to a meal is one of the best ways to kill any bacteria that are present in the food.  Spices like cinnamon and cloves are also antimicrobial.  Drink fruit and vegetable juices that are high in vitamin C to detoxify the body.  Eating blueberries can help to stop diarrhea.

The following herbs can be used as teas to stop nausea and soothe the digestive tract: ginger, fennel and peppermint.

The following list of supplements can be used for preventing and treating food or waterborne illness.  They are best taken at the first signs of an infection.  Adult doses are given.  (CLICK SUPPLEMENT NAME FOR PRODUCTS).