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Discussion Starter · #1 ·
I'm posting this in Nutrition because I'm afraid my cooking may be causing food poisoning.<br><br>
My daughter (2 and a half) never threw up until a couple of weeks ago when she threw up all night. One or two days later my husband was doing likewise and stayed in bed for twenty-four hours. I was fine, and they were both better within a couple of days. Now (today) my daughter threw up again. So far, daddy and I feel fine.<br><br>
We tried to think of everything they had both eaten but never really concluded what the problem is. Now I'm wondering if it could be because I changed how I make bread. Instead of soaking the flour in water, I am soaking it in yogurt. Homemade yogurt from raw milk. So the raw milk sits out for up to twenty-four hours in becoming yogurt, and then the raw yogurt sits out as bread dough for up to 30 additional hours. Then I cook it. BUT, I don't usually refrigerate my bread after it is cooked. I just leave it on the counter in a plastic bag.<br><br>
So, any insight as to whether I am mistreating the raw milk anywhere along the line? I know you can make yogurt out of it, and we have been eating that for a while, but adding it to the bread is new and I cannot remember whether I started that before or after my daughter was sick the first time. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/duck.gif" style="border:0px solid;" title="Duck">:<br><br>
Also not sure why I haven't gotten sick. My daughter eats a ton of peanut butter sandwhiches so she has more of the bread than anyone, and my husband has it more often than I do, probably, so maybe that's the difference.<br><br>
Or am I barking up the wrong tree?<br><br>
Oh, here's a side question: does anyone know whether taking a regular probiotic will make a person less likely to get food poisoning from contaminated food?<br><br>
Thanks--I don't want to be making my daughter <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/fever.gif" style="border:0px solid;" title="Fever">: !!!
 

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I highly doubt it's your cooking <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> If there were any bad bugs growing in your dough they would get baked to death. If your bread was spoiling from sitting out you'd probably smell/taste it. There's been a stomach bug going around and I've heard of it reoccuring in some people. As far as probiotics, I think any of them will help, although obviously better quality probiotics will be more effective. I always take some when I get sick. Don't know if it helps or not (how do you know if the duration of your illness is shortened?).
 

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Discussion Starter · #4 ·
Thanks <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"><br><br>
We finally went to the doctor and she says it's a virus. So that lets me off the hook. Sometimes it's totally worth the doctors visit to just reassure me that waiting it out (and being gentle to the tummy) is all that's needed.<br><br>
I think it's finally gone for good. We'll give it a week before I'm confident!<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">
 
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