March 11, 2026 • 41 mins
Hari recounts a brutal bout of food poisoning that turned one questionable meal into days of misery. Priyanka breaks down what might have caused it, from common food-borne bacteria to the incubation periods that can turn dinner into disaster. Then they dive into the basics of food safety. How can you reduce your risk when eating out? What mistakes do people make when cooking at home? And why should you never wash raw chicken? They also explore one of the simplest and most effective tools for preventing illness—handwashing—from modern infection control to the 19th-century doctor who first proved it could save lives.
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Episode Transcript
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Speaker 1 (00:00):
This podcast is for information purposes only and should not
be considered professional medical advice. Food poisoning is one of
the worst illnesses. You wouldn't wish it upon your enemies.
Well maybe mint depends on who the enemy is.
Speaker 2 (00:18):
Use separate cutting boards for raw items and produce, and
never wash raw chicken. Do to splashing. Now, I prevent
doing this by not cooking.
Speaker 1 (00:28):
Okay, you're basically colonizing yourself with that kind of bacteria.
Speaker 2 (00:34):
Yeah, and this is a show that is strongly anti colonial.
Speaker 3 (00:38):
Yeah.
Speaker 1 (00:40):
Throwing up alone is one of the most humbling life experiences.
Speaker 2 (00:45):
Oh my god.
Speaker 1 (00:46):
It literally brings you to your knees. Yeah, over a toilet.
Speaker 2 (00:54):
I'm hurry, condibolu, I'm doctor pre uncle Wally, and this
is health stuff, Hyprianka.
Speaker 3 (01:01):
Hello, hello man. I'll be honest. I was worried about you, Harry,
I really worried.
Speaker 2 (01:09):
We went to record Monday and I just couldn't do
it just because I had food poisoning. I think it
was Saturday night and it lasted until basically Tuesday, Oh
my goodness. And so it was terrific. And even though
my stomach is still a little like, be careful, but
it was horrendous. I've never had food poisoning this bad,
(01:32):
that lasted this long. And I kind of knew, you know,
when I was eating the tacos. Part of me was
kind of like this, you felt it. Yeah, I didn't finish.
I got four tacos. I only had one. So it
happened on one taco because I have a feeling. I'm
like this, something about this doesn't feel right. I don't
know what it is. It felt old, it felt reheated.
(01:56):
My goodness, something was off.
Speaker 1 (01:59):
Okay, So you had the tacos at what time?
Speaker 3 (02:04):
What's the timeline here?
Speaker 2 (02:06):
Yeah, probably around like dinner time, so we're talking seven
eight something like that.
Speaker 3 (02:11):
And you started to feel sick immediately.
Speaker 2 (02:14):
No, no, not till I was in bed, so probably
around eleven twelve somewhere. Like I'd woke up in the
middle of the night with pain.
Speaker 3 (02:22):
My gosh, oh what kind of pain?
Speaker 2 (02:25):
Like stomach pain, stomach pain like sharp stomach pain, and
nausea and having to go to the bathroom. It was
like all the things. I'm like, I think I have
food poisoning based on what I know food poisoning can do,
like does nausea and the diarrheas. So I'm like, okay,
I think that's what this is. Yeah, men, Oh my god,
(02:48):
that's my father calling.
Speaker 3 (02:49):
No, it's my mom this time. She's worried about you.
She's that worried.
Speaker 2 (02:52):
About she she men, my parents come over. She wanted
her and my dad to come over. And I'm like,
I am a forty three year old man. I don't
need the two of you to watch over me and
bring me soup. But when I was alone throwing up,
I'm like, I wish my mom was here. Oh my god,
it's like both those things.
Speaker 1 (03:13):
Throwing up alone is one of the most humbling life experiences.
Speaker 2 (03:17):
Oh my god.
Speaker 1 (03:18):
It literally brings you to your knees. Yeah, over a toilet.
Speaker 2 (03:24):
Yes, hugging that bowl like it feels so like And
then I threw it was like consecutive days. I thought
the first day after I I'd gone through the throwing
up and gone through that whole thing, that the next
day would get better. And it was getting a little better,
and then you know, and I'd only eating like white bread,
like really oatmeal, like rate like stuff that's fiber soluble, right,
(03:46):
because that's supposed to help.
Speaker 3 (03:47):
Yeah, were you able to keep that down even I.
Speaker 2 (03:50):
Was able to keep that down, and I felt I
felt over confident, Priyanka, because then I ordered a falaffel
for dinner, and and I just felt like I've been
through hell, like it's been a day, and you know,
I think it's I don't know why I was this confident, like, yeah,
(04:11):
twenty four hours in and then I got the falaffel,
and my god, that falaf First of all, it was delicious.
I really enjoyed it. And then I didn't, yeah, because
it was threw it up within probably another two hours. Oh,
some stomach couldn't handle it.
Speaker 1 (04:28):
Yeah, it was too soon. You were just were ready.
You just jumped back in there.
Speaker 2 (04:33):
You got to You gotta paste yourself, especially when stuff
exists like I didn't have coffee for a couple of days.
I was eating bland foods. What causes food poisoning?
Speaker 1 (04:41):
Like, well, okay, so yeah, this is what I want
to figure it out. Because okay, so you had fish
tacos at seven.
Speaker 2 (04:47):
Let me also say I think it was fish. That's
how weird. Just meat tasted where it could have been chicken.
But I'm pretty sure it was fish. That's how much
of a mistake it was to eat these doagos.
Speaker 3 (04:58):
So, I mean, let's clarify. What did it say on
the menu?
Speaker 2 (05:02):
I ordered two fish tacos and two chicken tacos. I
don't know which one I ate because it was it
was the whole It tasted off. I knew it was off,
and the taco was not that big, and I ate it,
and then I'm like, I'm not eating anymore for fear
something bad will happen. But the one did it?
Speaker 3 (05:19):
Okay? So you had one taco, but we don't know
if it was chicken or fish.
Speaker 2 (05:23):
Yeah, because it looks I think it's fish. I think
it was fish.
Speaker 1 (05:26):
You think it was fish based off of the smell,
the task texture, sure, okay, Okay, here's another important question.
What else was on the taco? Like did they put
sour cream?
Speaker 3 (05:39):
Squawk? Like, what were the ingredients in the taco?
Speaker 2 (05:42):
Oh? God, let's see if I remember there was some
sour cream in it.
Speaker 1 (05:46):
Okay, so some dairy okay, possible culprit Okay.
Speaker 2 (05:49):
There was some tomato in it.
Speaker 3 (05:51):
There was some lettuce in it, okay, Okay.
Speaker 2 (05:54):
That's all I can remember.
Speaker 3 (05:56):
Yeah, and then the rest is the days.
Speaker 2 (05:57):
Okay, so okay.
Speaker 1 (06:00):
Based off of what's called the incubation period. So you
ate it and then nothing happened for five six hours.
That's called an incubation period, and then bam, you basically
like exploded. Did it start with severe vomiting or was
it the diarrhea what came first?
Speaker 2 (06:16):
The diarrhea came first, and then the vomiting, like the
nausea was there. Yeah, I didn't throw up for hours. Yeah,
which is awful because the whole time you think I
can I can beat this, this vomit's not going to
beat me. I'm going to keep it down. I'm going
to get through, and every time it wins, it always wins,
and it feels great after Yeah.
Speaker 3 (06:35):
Exactly, you want it. You wanted to come out.
Speaker 2 (06:38):
Yeah.
Speaker 1 (06:39):
So there's two bugs that have an incubation period in
what you're talking about. The most common, which it sounds
like what you had because it resolved within forty eight hours.
But staff like staph orias food poisoning, like classic staph infection,
it's severe vomb and then within forty eight hours goes away.
(07:02):
So fish isn't like the most common vehicle for staff.
It's usually more typically with processed meats or dairy, which
is why the sour cream makes me wonder.
Speaker 3 (07:14):
But then you're saying the chickens seemed off.
Speaker 2 (07:16):
Like it was unclear, like it was so odd tasting.
I'm like, did I have the chicken and not the fish?
Speaker 1 (07:22):
Yeah, there was clearly some issue, and you know if
it's not handled properly, yeah, that can cause contamination. So
so staff is my most likely diagnosis, like on top
of the list.
Speaker 3 (07:36):
But then like staff staff thorious.
Speaker 2 (07:40):
Yeah okay, so the bacteria caused.
Speaker 1 (07:42):
The yeah, yeah, yeah, And then there's the other bacteria
called it's called basillas serious or it or be serious,
which is hilarious.
Speaker 2 (07:52):
Because that sounds like a Game of Thrones character. Actually
it was Serious or Harry Potter.
Speaker 3 (08:00):
But that okay.
Speaker 1 (08:01):
So that is also has like about a one to
six hour incubation period and then you know, rapid vomiting
and caused by a toxin. But we see that less
likely in fish, more in like rice. So I don't
know if you had rice with the tacos. Okay, it
was just sort of do you mean toxin? What do
(08:21):
you mean by toxin? So the b serious bacteria releases
a specific toxin and that's what causes like this profuse
vomiting reaction. It fits your timeline as well, so that
that could be also a probability. And then okay, common things,
although your incubation period is a little short for this
(08:45):
at Norovirus, which is a common viral infection, can cause
vomiting and diarrhea.
Speaker 3 (08:53):
As well, but then comes through food.
Speaker 1 (08:56):
That it can come through contamination if you were around
sick person, if they didn't clean the utensils properly, they
didn't like the food wasn't handled like nobody was washing
their hands.
Speaker 3 (09:08):
Sometimes you can see.
Speaker 1 (09:10):
Neurovirus and shellfish, not necessarily fish, but then also if
there's any kind of leafy greens or any kind of
thing that wasn't properly handled, properly clean so you know,
you said there were tomatoes on it, like, if those
weren't washed properly, it's theoretically possible that you were exposed
to neurovirus. And here's the thing about neurovirus. You just
(09:32):
need a few viral particles to get sick. It spread
super easily. So the only thing that doesn't align is
that the incubation period for neurovirus is a little bit longer.
It's like ten hours or even a couple days. So
if you're saying it was pretty close to five to
(09:53):
six hours, I would go with staff. That's like, if
this was a test question, i'd probably put staff as
the answer.
Speaker 3 (10:00):
Okay, so step, I'm sorry, it's just like bad luck.
Speaker 2 (10:03):
But there's nothing I could do, right, There was no
I mean other than don't order from that place. Again,
there's no preventative steps I really could have taken.
Speaker 1 (10:11):
I mean I would contact the health department personally.
Speaker 3 (10:14):
Yeah, if I got that sick it.
Speaker 1 (10:17):
Was from an establishment, I would contact the Department of
Health and say, you know.
Speaker 3 (10:22):
Because what if you're not the only one.
Speaker 1 (10:24):
What if there's other people right now listening and they
went to that place and they like had the weekend
from hell too and missed their podcast recordings as well.
Speaker 2 (10:35):
Yeah yeah, yeah, yeah, you know I would.
Speaker 1 (10:37):
I would probably do that. But the key is, Okay,
so you're full, You're you're wrecked, but better.
Speaker 2 (10:44):
Yeah. Yeah, I'm like, I'm still a little nervous about
my stomach. Like I'm like eating carefully, do you know
what I mean? I had eggs for the first time
today with no oil. Just try to just get some
protein in there.
Speaker 1 (10:56):
The moral of the story is, though washing your hands
and this goes or let's say the cooking staff or
whoever was handling the food.
Speaker 3 (11:04):
Hand Washing is one of the.
Speaker 1 (11:06):
Simplest best ways to prevent infection spread, whether it's a viral, gastroenerritis,
whether it's a cold or a flu. Washing your hands
is like such an effective, simple, cost cheap thing to
do to prevent infection spread.
Speaker 2 (11:25):
But when you get food poisoning, what is the best
way to take care of yourself? Because I was drinking water,
eating bland food. Is there anything else I could have
done that would have helped? I tried to. I did
some of that IVY IV nutrition. Yeah, I did some
of that stuff, put in water to just get some
electrolytes in me. Like, is there anything else you can do?
Speaker 1 (11:45):
I mean, so, the key is hydration, hydration, hydration, because
when you're vomiting, you're losing electrolytes, you're losing stomach acid.
You're vomiting out stomach acid. It's coming out from both ends.
The reason people feel like crap is because they're dehydrated
and their electrolytes are completely off. And part of the
challenge is that if you're vomiting all the time. It's
(12:07):
hard to keep fluids in because it might just come
straight out right, So hydration is the most important thing.
And then slowly increasing what your diet can tolerate. So
like starting with like maybe an all liquid diet and
then slowly advancing to solid foods. You are very brave
(12:28):
to go straight from liquids to flawful, very bold, bold. Yeah,
So I would start really slow and advance the diet
as tolerated. And the key things to think about, like
if you're not able to keep food in or down,
(12:49):
and you're getting so dehydrated, you're getting dizzy, your blood
pressure is dropping, maybe you're having trouble speaking, that's when
you got to go get help. You got to go
to an urgent carry er, and like you might need
ivy fluids or something like that. But it sounds like
you have a very strong constitution. You just you just
kept writing it out and working it out. But I mean,
(13:10):
it's it's not easy.
Speaker 2 (13:12):
I didn't. I honestly am surprised that it took beause
I always assumed food poisoning was a day thing, like
you'd lose maybe a day throwing up in the rest
of it and the recovery. But it took two days. Man,
Like I lost time. I was exhausted. I just you know,
my stomach was still kind of like I couldn't trust it.
(13:33):
I was hungry, but I couldn't eat. Like it was
terrible two days.
Speaker 3 (13:37):
Food poisoning is seriously one of the worst illnesses.
Speaker 1 (13:41):
It's I mean, I think about the times I've had
food poisoning over the years. It's horrific. I mean, you
wouldn't wish it upon your enemies. Well maybe mint, depends
on who the enemy is.
Speaker 2 (13:53):
But if it was E. Coli or salmonella, what would
have happened?
Speaker 1 (13:57):
Ooh, I think you'd be even more sick. You might
even need like antibiotics. The thing about staff is that
it's brutal, but forgiving in the sense that it self resolves.
That's the key. And if you had one of the
other ones like E. Coli or God forbid ce diff,
I mean, then you're you're in for a real treat.
Speaker 2 (14:18):
Man.
Speaker 1 (14:19):
Yeah, so you got spared, but still my heart goes
out to.
Speaker 2 (14:23):
You for sure, thank you, And I should be having
like yogurt's probably good idea, get some healthy bacteria.
Speaker 1 (14:28):
There's the probiotics, Like you want to kind of like
replenish your gut with some good probiotics.
Speaker 3 (14:35):
I like Kefer. I don't know if you know about Keffer.
Speaker 1 (14:39):
It's like a liquidy type of yogurt loaded with probiotics.
But yogurt is a simple, easy way to replenish your
gut and give yourself some time.
Speaker 3 (14:48):
I mean, you're exhausted.
Speaker 1 (14:49):
It's going to take you some time to just get
over that whole thing and just see get psychologically.
Speaker 2 (14:56):
Oh yeah, I gotta stop getting sick for the for
fodder for the podcast. It has to be a better
way to do this.
Speaker 1 (15:03):
We heard come up with a more sustainable solution here
and then Yeah, you're definitely not going back to that establishment, right.
Speaker 2 (15:12):
No, it's unfortunate, but I'm going to have to. It's
going to take a second call. I get back to tacos,
which is so unfortunate because tacos are delicious, wonderful, and
I feel like the trauma it's going to take a minute.
Speaker 3 (15:27):
Yeah, for sure.
Speaker 1 (15:29):
For sure when you when you come visit out west here,
I'll show you some very good like legitimate taco places.
Speaker 2 (15:36):
Oh, in like the Bay Area.
Speaker 1 (15:38):
Yeah, California, Nevada Lake, Southwest.
Speaker 3 (15:41):
I mean we we do it right here.
Speaker 2 (15:43):
Oh that's great.
Speaker 1 (15:44):
So yeah, and minimal food poisoning. I won't say no food,
minimal food poisoning.
Speaker 2 (15:54):
More to come on health stuff, you know, or this is.
Speaker 3 (16:01):
What I'm saying.
Speaker 1 (16:02):
This is why for today's episode, Like, I think it's
important we talk a little bit about food safety and
what to look out for.
Speaker 2 (16:10):
Yeah, I think that's one hundred percent right. There's something
about like you under cooking something or making something in
your home that gets you sick. But when it's from
the outside, it's like I trusted you, right, are you betrayed?
You betrayed me?
Speaker 1 (16:28):
Well, luckily there are things that we can share with
our listeners. You know, when you go out to eat,
so you hopefully don't have the same luck that you
had and you get food poisoning.
Speaker 2 (16:41):
Like for one, uh, check inspection scores. They're listed right
in the front of these restaurants, Like if it's a C,
I would question it. Like look for the restaurant's health
inspection score. You can find them online or displayed in
the restaurant. Restaurant health inspection standards focus on preventing food
fo born illness so rule of thumb, don't eat at
(17:03):
comedy clubs. That's probably if you want to not get sick,
just enjoy the show without eating. Eat before you go
to the comedy club, right, or just do the.
Speaker 1 (17:14):
To drink minimum without the food. People don't realize, but
when it comes to food handling, there's actually very strict
regulations around the temperature control and the hygiene. Like, for example,
when your food arrives, if it's supposed to be hot,
if you've ordered hot food, it's supposed to be hot,
(17:37):
it should be hot. Or if the food is cold,
it needs to be cold. If it's not the temperature
that it was advertised, you need to send it back
because it could be undercooked or it could have been
left out. So definitely don't feel scared to send food
back if it is not the temperature that it was
supposed to be.
Speaker 2 (17:57):
And if you're hesitating imagine mevomiting.
Speaker 1 (18:02):
Yes, then you'll definitely send the food back without any shame.
Speaker 2 (18:06):
Be careful with any leftovers you take home. Refrigerate any
leftovers within two hours or one hours if it's ninety
degrees fahrenheit or hotter, and eat them within three to
four days. Yeah, This is an important one because I
feel like these are things like refrigerating leftovers within two hours.
I don't know how often I do that, Like sometimes
I'm just like I'll get to it. I'm gonna watch
(18:28):
some TV or do something else. And also eating them
within three to four days. You know that should be obvious,
but it's almost like I don't want to cook another meal,
and we got this thing from Saturday and it's Thursday,
and then we've.
Speaker 1 (18:42):
All been guilty of eating past the three to four
day mark of leftovers.
Speaker 3 (18:47):
Like we've all been guilty. Here's the other thing.
Speaker 1 (18:49):
You know, with climate change and everything, you know, our
summer is getting hotter.
Speaker 3 (18:54):
That is really really critical.
Speaker 1 (18:56):
You know, if it's been more than an hour and
it's like ninety degrees hotter outside, be very careful, especially
if you're taking home things like sushi, you know, uncooked
fish and it's a hot summer day. You need to
either ask them for ice to carry that home, or
you need to eat that pretty quickly.
Speaker 2 (19:15):
Don't risk that right now when you're at home. You know,
the last thing you want to do is accidentally make
yourself or your friends and family sick from a food
born illness. So yeah, whether it's a simple sandwich or
a holiday feast, there are four Golden rules of at
home food safety.
Speaker 1 (19:34):
Yeah yeah, so this one is really straightforward but actually
very hard to implement. But like, you have to always
be cleaning and washing your hands. So you need to
be wiping down your counters, you're cooking tools before you
start cooking, and then throughout the preparation. But the most
(19:55):
important thing is you need to wash your hands with soap,
not just water. And you have to do it for
twenty seconds.
Speaker 2 (20:03):
Twenty seconds.
Speaker 1 (20:04):
It's like, actually a really long time. Most people do
not have time to wash their hands. But I'm telling
you this is so important.
Speaker 2 (20:14):
And again, if you feel like twenty seconds is too long,
just imagine me vomiting.
Speaker 1 (20:21):
It starts the moment you put soap and water. It's
not like, oh, you're turning on the faucet. Yeah, and
now you're gonna get your hands all nice and wet. No, no, no,
you've gotten your hands wet. You have soap in your hand,
You've made a lather, and now the clock starts. Go
to your happy place, get that lather going, and then
(20:42):
you know you're doing the best to prevent food born illness.
Speaker 3 (20:46):
That's the first golden rule.
Speaker 2 (20:47):
Yes, yes, I mean it's bringing those COVID skills back
because definitely, when COVID was happening, I was washing the
hell out of my hands right like I wasn't. I
wasn't playing around. I was counting. I was making sure
I got every nook and cranny like I wasn't playing around. Yeah,
separate raw meats from other foods to prevent cross contamination.
(21:09):
Keep raw meat, poultry, seafood, and eggs away from other foods.
This is so impactful. You should follow this rule in
your grocery cart and your shopping bags and your fridge.
Use separate cutting boards for raw items and produce. And
never wash raw chicken do to splashing. Now, I prevent
doing this by not cooking, So that is one tactic
(21:30):
you could perhaps try at home, is just don't cook.
But some of you might want to eat healthy and
consistently cook for yourself, which is another lifestyle.
Speaker 3 (21:39):
Yeah, I hear you.
Speaker 1 (21:40):
The raw chicken washing thing really got to me because
why should you never wash raw chicken. The bacteria from
the chicken it spreads through splashing the water droplets raw
chicken which has raw bacteria that cannot die unless it's
cooked at at least one hundred n eighty degrees fahrenheit.
(22:01):
You splash it on your counter, and then you don't
wipe down your counter, and later you put something else
on your counter, and then you end up eating that Boom,
you've just had a bacterial contamination now and again.
Speaker 2 (22:16):
That also involves cleaning counters, which I am terrible at, Like,
that is the one out of all the ones that
were listed that I'm like, Oh, the counters, Yeah, yeah,
good encounters consistently.
Speaker 1 (22:29):
I mean, And the only way you can reduce infection
is you have to cook the chicken all the way through.
So just don't don't even do it. That gets us
to our next third golden rule. Make sure you cook
all of your food to the proper internal temperatures.
Speaker 3 (22:44):
Don't guess this.
Speaker 1 (22:45):
You can google what is the best temperature to cook chicken, fish, whatever,
and get a food thermometer. Don't guestimate that you don't
know what the temperature is. Get scientific about it, and
they're relatively inexpensive and they will literally save you a
hellish experience.
Speaker 2 (23:04):
Potentially, safe temperatures are different for different meats, So if
you're going to cook poultry due to one hundred and
sixty five degrees fahrenheit, ground meats one hundred and sixty
degrees fahrenheit, steaks, roast fish to one hundred and forty
five degrees fahrenheit, and leftovers should be reheated to one
hundred and sixty five degrees fahrenheit.
Speaker 1 (23:24):
Yeah, and if you're not serving the food immediately after
cooking it, it's really important that you keep it out
of what's called the temperature danger zone. That's between forty
to one hundred and forty degrees fahrenheit. That is the
temperature range when germs grow rapidly. So you know if
(23:44):
you have a slow cooker or warming tray that can
help avoid this.
Speaker 2 (23:50):
There are a few at home food safety tips that
we should all know. For one, how do you thaw
your frozen foods? Experts say not on the count because
there's a risk of rapid bacterial growth. If the temperature
sits between forty and one hundred and forty degrees fahnheit
the danger zone, it's safer to thaw food in the fridge,
in the microwave, or under cold water.
Speaker 1 (24:13):
Mm hmmmm, definitely, definitely, And if you're gonna make food
that is marinated, definitely don't marinate your foods on the
counter for the same reason that you shouldn't thaw foods
on the counter, because it can lead to rapid bacterial growth.
So if you're gonna marinate your foods, do it in
(24:34):
the fridge. And if you have leftover marinate like as
a sauce, don't ever use it without boiling it first
to prevent bacterial growth.
Speaker 2 (24:45):
So when you say marinate foods in the fridge, you
put the marinate or whatever on outside the fridge and
then keep it in the fridge to marinate. Is that
the idea?
Speaker 3 (24:53):
Yeah? So I love cooking. I get really excited about this.
Some obsessed with cooking. But my classic dish as a
kishmir As.
Speaker 1 (25:00):
I make Kashmiri style lamb, which is like lamb with
all these spices, like hella spices.
Speaker 2 (25:07):
Okay, it sounds amazing.
Speaker 3 (25:09):
Yeah, it's really good.
Speaker 1 (25:10):
Like if you ever come over, I'm gonna give you
like Kashmiri lamb, like that's what we do.
Speaker 3 (25:14):
Like that that's hospitality, you know.
Speaker 1 (25:16):
And so you get all the lamb, you put tons
and tons of spices on it. Every time I make
this lamb. I'm like, damn, Like people fought wars for
these spices, you know what. I think these spices are
so good, Like it changed the world, you know. So
after you get all the marinade going, then it immediately
I immediately put it in the fridge for however many hours
(25:39):
or what the situation is. I definitely don't keep it
out to marinad because yeah, that just that just makes
me sweat the idea of marinating it out. I mean
the bacterial growth because again, like we said, the danger
zone forty degrees fair knight to one hundred and forty
degrees fahir nite. That is just the best temperature for
(26:00):
back to hero to grow. So I throw it in
the fridge and then when I'm ready to cook it,
I bust it out.
Speaker 2 (26:04):
And I'm sure there are people who are thinking, well,
I haven't followed most of these rules for my whole life,
why should I follow them now? I think if you
get food poisoning once, I think it's enough to be like, okay,
I need to change the way I do things right
one hundred.
Speaker 1 (26:20):
And if you've made it this far without getting sick,
you've been incredibly fortunate and lucky, and you should probably
buy a lotto ticket, but you should also implement these
changes because listen, as we get older, our immune systems changed, Like,
so you know, I think this is this is going
to help you, and it's probably going to save you
(26:40):
some healthcare dollars down the line as well.
Speaker 2 (26:42):
So also, if you're cooking for children whose immune systems
are as stronger older people like you know these are
this is a responsibility.
Speaker 1 (26:51):
Right, We'll be back with more health stuff after this break.
Let's double click a little bit on what I think
is one of the cheapest, most effective ways of not
getting sick hand washing. And like you said, everyone started
(27:11):
talking about hand washing during the pandemic, but we've known
way before COVID came around that the science of handwashing
to prevent the spread of germs has been around for
a really long time, and it's super effective and it's
really one of the best ways to stay healthy.
Speaker 2 (27:30):
Hand Washing with soap and clean water like pretty straightforward.
But you might be like, what about sanitizer, which is
obviously got very popular during the pandemic. If soap and
water aren't readily available, Let's say you're in a public place,
use hand sanitizer with at least sixty percent alcohol to
clean your hands. That should be to go.
Speaker 1 (27:50):
Yeah, definitely. Do you carry hand sanitizer like we do?
Speaker 2 (27:54):
You not consistently, And every time I'm out of the house,
I think, why don't I have some?
Speaker 1 (28:00):
Yeah? I remember when COVID, you know, came down upon
all of us. I used to have like a purse,
like a standard purse, but then I upgraded, well I
call it an upgrade. I switched to a fanny pack
so that I could carry my hand sanitizer. I was
very special during COVID. I had gloves, hand sanitizer, my mask,
(28:25):
and then I at one point I was even walking
around like with a face shield.
Speaker 3 (28:28):
I was really special.
Speaker 2 (28:29):
Yeah. Fashion definitely took a back seat during the pandemic.
Speaker 1 (28:32):
Yeah yeah. And I was looking at like big fanny
packs where you could carry like big amounts of hand sanitizer.
Speaker 3 (28:38):
And those were the days.
Speaker 1 (28:41):
I've finally retired my fanny packs after things finally settled down.
But why is this important? Why is hand washing important?
Because it literally reduces the spread of respiratory infections. REACH
just shows that by about twenty percent. But the better
thing is it reduces diarrheal infections by about thirty percent.
Speaker 3 (29:00):
I mean that is key.
Speaker 2 (29:01):
Yeah, germs can spread from person to person or from
surfaces to people in these key instances, you touch surfaces
or objects that have germs on them. Seems straightforward, But
you're doing it all day and you're not thinking about it.
It's happening all the time.
Speaker 1 (29:16):
Yeah, I don't know if you remember when COVID first happened,
Everyone's like, don't touch your face, don't touch your face.
So I mean if you touch your eyes or nose
your mouth with unwashed hands, you're basically colonizing yourself with
that kind of bacteria.
Speaker 2 (29:29):
Yeah, and this is a show that is strongly anti colonial. Yeah,
if you prepare or eat food and drinks with unwashed hands,
you're putting yourself at risk. Which again you might be like,
who doesn't wash their hands before they eat when you're outside.
Speaker 3 (29:46):
Right, exactly.
Speaker 2 (29:47):
Maybe you have a habit of washing them in the house,
but when you're outside, you know, and you don't have
hand sanitizer, there's a risk there, and you have to
be kind of prepared for that.
Speaker 3 (29:56):
Well.
Speaker 1 (29:56):
You know, it's really interesting if you go out with
me at a restaurant, like, let's say you have to
meet a friend at a restaurant, especially if you haven't
seen them in a really long time.
Speaker 3 (30:05):
So I'll show up at the restaurant, I'll be like,
oh my god, it's so good to see you. And
then I'll be that person.
Speaker 1 (30:10):
I'll be like, I have to go to the bathroom
and I just washed my hands.
Speaker 2 (30:14):
I mean, and how healthy are you? Because I feel
like I don't get sick too much, but like, I
definitely get sick. Do you get sick a lot? You know?
Speaker 3 (30:21):
I used to when I was in residency.
Speaker 1 (30:24):
Ironically, when I was training as a physician, I would
get sick with the weirdest things. And I think over
the years, with being more self conscious about handwashing, yeah,
and being more mindful, I've definitely lessened. You know, here's
something interesting when it comes to prevent spreading germs, like
(30:46):
you use the bathroom. There was actually a study done
where in healthcare settings they found that almost half of
the staff would use their cell phones in bathrooms and
then half of them I would never clean the devices,
so they were actually creating these potential vectors for infections. Obviously,
(31:07):
wash your hands when you use the bathroom, but if
you're using your cell phone in the bathroom, which look,
we've all been guilty of it at some point, you
have to actually disinfect the device as well, with like
an alcohol swab or some kind of disinfectant, otherwise you're
going to spread that more.
Speaker 2 (31:25):
I mean, I have a whole box of like alcohol pads,
which are I used to clean my devices. And the
thing is, I still don't do it consistently. I have
a giant box next to the table, and I still forget.
But it's something to be mindful of. I've thought about
that a ton, Just like wait, say, I've done all
this work in this hand washing, and now I'm going
to this thing that I've touched repeatedly all exactly, but
(31:45):
I've put on surfaces all day, like I have no
idea what's on it.
Speaker 1 (31:49):
That's a great idea having a box of like alcohol
wipes nearby. And the other thing is, I don't know
if you have like a cell phone cover, but it's
really important, like every once in a while to take
the coverout and to wipe it out.
Speaker 3 (32:03):
This stuff in it.
Speaker 2 (32:04):
It's grimy. It's not even just stuff, it's not just
BacT it's stuff you can see too, Like there's all
sorts of It's like the new sofa cushions basically. Yeah, Now,
if you blow your nose, you cough, you sneeze into
your hands and then touch other people or common objects,
you might get sick, right, and you might be spreading sickness.
And this is something we teach children. Blow into your elbow,
(32:27):
into your arm, right, People forget, but you have to
be conscious of it.
Speaker 1 (32:31):
Yeah, definitely, And if you are symptomatic, wash washing your
hands can help not just be a service for others,
but also keeping your infectious burden down. You know, the
average person comes in contact with three hundred surfaces about
every half hour, so if you do the math, that's
basically exposing them to approximately eight hundred and forty thousand
(32:55):
germsf and eighty percent of diseases are by touch. It
seems so simple and it's so cost effective too. I mean,
think about it. We're touching things constantly, whether it's our
own bodies or the stuff we're doing. I mean, it's
not like we don't as humans just like sit there
(33:18):
right right touching things like we experience our universe through
our fingers.
Speaker 2 (33:22):
Right right. Because I don't think about like how many
different parts of your body are touching something.
Speaker 1 (33:27):
Yeah, we're taptail creatures. And the other thing is if
you have long fingernails, I'm almost thinking about getting a
fingernail brush to like keep in the guest bathroom or something.
But it's really also important to get under those areas,
like in between your fingers, under your fingernails. And then
after you're done doing that, you have to also dry
(33:49):
your hands thoroughly, because if your hands are damp, it
can actually spread germs more easily than dry hands.
Speaker 2 (33:55):
Also, you have to use some water alone will not help.
Speaker 1 (33:59):
I know, yeah, we really do. I mean, it's so simple, right,
but we really do take it for granted. And it's
just a reminder how well established this has been scientifically.
But you know, if you look at the history of medicine,
it's an incredible paradigm shift to think that at one
(34:20):
point there was a time in medicine when we didn't
actually know about the medical value of washing hands. And
it reminds me of our good physician friend from the
eighteen hundreds, doctor sembleweis this medical story. It kind of
haunts me, honestly, hari like it sort of to me,
(34:43):
it's such a telling story. So this was back in
eighteen fifty. There was this Hungarian obi physician, doctor Semmelweiss,
and he's working in the maternity wards in Vienna, Vienna
General Hospital, and he started to notice that these women,
after they would give birth, they started to die and
(35:04):
their death rates were really high. At the time, it
was called child bed fever. But basically these moms they
did deliver their babies and then they'd get fevers, abscessies, infections,
they'd die of sebsess.
Speaker 2 (35:17):
And there were two wards, like there would be a
doctor's ward and there would be a award for the midwives,
and the midwives ward the number of dead mothers considerably less. Yeah.
Speaker 3 (35:27):
Yeah, So Semolvis was like, what is going on?
Speaker 1 (35:30):
So he's like looking at birthing positions, he's looking at
their diet, he's looking at the ventilation and he can't
figure it out. And this this was getting so bad
that some of the patients literally if they were being
admitted to the doctor's wards, they were so scared of
dying because they just thought like the doctors were these
(35:51):
grim reapers of death.
Speaker 3 (35:53):
So they were like begging to just go home early.
Speaker 1 (35:56):
And then thankfully Semolvis noticed. He was like, huh, when
the doctors are performing autopsies on the women that died,
they would touch them with their bare hands and then
without washing their hands, immediately go to examine a woman
in labor.
Speaker 2 (36:16):
Which sounds insane by today's standards. That is disgusting and insane.
Speaker 1 (36:24):
It is so then he was like, wait a minute,
what if they're taking the infections from these dead bodies
to living patients through these like your unwashed hands.
Speaker 3 (36:35):
So he tells his.
Speaker 1 (36:36):
Staff, he's like, all right, everybody, we're going to start
washing our hands in this like chlorinated lime solution, and
we're going to do it before we touch the patients.
And big surprise, the death rate completely turned around, and
this became known as the civil vice doctrine.
Speaker 2 (36:55):
And his colleagues thought he was mental, wash your hands.
Expect me to wash my hands every day. Multiple times
he was laughed at, like this is a ridiculous thing.
What do you mean this fire stick will cause cancer?
Like it was like one of those situations. What do
you mean, like two people slamming their heads into each
(37:17):
other in a professional sporting event might cause brain injury?
Like these are things that are so obvious, but at
the time there was a lot of pushback.
Speaker 3 (37:26):
This is the part.
Speaker 1 (37:27):
About this story that just sends me chills, because there's
so many examples in medicine where if you speak the truth,
you get hated on by your colleagues because nobody wants
to accept this paradigm shift. It's like we as humans
have such a hard time shifting our perspectives when we've
comfortably accepted a certain view. And what breaks my heart
(37:51):
about this story, I mean, this is truly a tragedy
because Semmelweiss ends up dying of sepsis himself.
Speaker 3 (38:00):
Finger got infected. He nicked his.
Speaker 1 (38:02):
Finger while he was doing an operation, it got infected,
and the guy died from the very thing that he
tried to spend his life to prevent.
Speaker 2 (38:10):
And I'm sure some of those colleagues had a good laugh.
I know, h Sevilevice. Had your hand washing really worked out,
didn't it.
Speaker 1 (38:18):
The story is just such a good reminder of physicians
or providers out there who are constantly reading and searching
for answers and trying to get to the truth of
why we're experiencing things that we are, and it can
be very scary to go against the grain and be like, guys,
there's germs and they're everywhere, and we need to wash
(38:40):
our hands to prevent it.
Speaker 3 (38:41):
You know what a paradigm shift.
Speaker 1 (38:44):
Sometimes doing the right thing and the easy thing are
just not one and the same.
Speaker 2 (38:48):
Yeah. Wow, just a bunch of male obgyns putting their
hands and women not understanding the consequences of moving their
hand from dead women to living women. I can't even
grasp that.
Speaker 1 (39:06):
And I I want to hear the perspective of the midwives.
Speaker 3 (39:10):
I feel like that's a POV story.
Speaker 1 (39:13):
They must have been so irritated because they were just like, oh,
here comes the doctor.
Speaker 3 (39:19):
Okay, sorry, get ready to die now. Patient.
Speaker 2 (39:24):
I'm laughing, But that's all.
Speaker 3 (39:26):
So dark, it's so dark, poor sebal Vice.
Speaker 2 (39:30):
Well what did we learn today, Prianca?
Speaker 1 (39:33):
Well?
Speaker 3 (39:33):
I hope, I.
Speaker 1 (39:34):
Hope we learned the basics around just number one, hand
washing saves lives, but then also lots of handy, handy
tips about what we can do to make food safer
in our lives, whether we're going out to eat or
eating at home.
Speaker 2 (39:48):
Remember, if that you know health code is a C,
I strongly suggest you don't if the if it's a
B you might want to think about going to an a,
but if they have a that's real, bomb might be
worth the risk, might be worth the risk.
Speaker 3 (40:04):
F does not stand for fantastic.
Speaker 2 (40:07):
No, F stands for being out of business.
Speaker 1 (40:11):
Oh one other thing that I want to say. If
you go to a food establishment and you do get sick,
or if you buy food from let's say the supermarket
and it's rotten or something is very bad. I'm a
bigponent of reporting the problem to your local health department,
especially if you've gotten food poisoning, because then if they're
(40:35):
getting multiple calls from multiple people, they can get to
the root cause. Do you just google your city and
then the words health department or you can use the
National Association of County and City Health Officials.
Speaker 3 (40:47):
They have a full.
Speaker 1 (40:48):
Directory, And I do think reporting does make a difference.
Speaker 2 (40:53):
And also if you want, you can send your enemies
to the restaurant first and then call the health department.
Health Stuff is a production of iHeart Podcasts. The show
is hosted by me Haricon Debolu and doctor Prianco Wally.
Producers are Rebecca Eisenberg, Jenna Cagel, Christina Loranger, Maya Howard,
(41:16):
and Katrina Norville. Our researcher is Maria Tremarki and our
intern is Katias Oboldeayala. To send us a question, you
can email us at voicemail at health Stuff Podcast at
gmail dot com. Thank you for listening.
This podcast is for information purposes only and should not
be considered professional medical advice. Food poisoning is one of
the worst illnesses. You wouldn't wish it upon your enemies.
Well maybe mint depends on who the enemy is.
Speaker 2 (00:18):
Use separate cutting boards for raw items and produce, and
never wash raw chicken. Do to splashing. Now, I prevent
doing this by not cooking.
Speaker 1 (00:28):
Okay, you're basically colonizing yourself with that kind of bacteria.
Speaker 2 (00:34):
Yeah, and this is a show that is strongly anti colonial.
Speaker 3 (00:38):
Yeah.
Speaker 1 (00:40):
Throwing up alone is one of the most humbling life experiences.
Speaker 2 (00:45):
Oh my god.
Speaker 1 (00:46):
It literally brings you to your knees. Yeah, over a toilet.
Speaker 2 (00:54):
I'm hurry, condibolu, I'm doctor pre uncle Wally, and this
is health stuff, Hyprianka.
Speaker 3 (01:01):
Hello, hello man. I'll be honest. I was worried about you, Harry,
I really worried.
Speaker 2 (01:09):
We went to record Monday and I just couldn't do
it just because I had food poisoning. I think it
was Saturday night and it lasted until basically Tuesday, Oh
my goodness. And so it was terrific. And even though
my stomach is still a little like, be careful, but
it was horrendous. I've never had food poisoning this bad,
(01:32):
that lasted this long. And I kind of knew, you know,
when I was eating the tacos. Part of me was
kind of like this, you felt it. Yeah, I didn't finish.
I got four tacos. I only had one. So it
happened on one taco because I have a feeling. I'm
like this, something about this doesn't feel right. I don't
know what it is. It felt old, it felt reheated.
(01:56):
My goodness, something was off.
Speaker 1 (01:59):
Okay, So you had the tacos at what time?
Speaker 3 (02:04):
What's the timeline here?
Speaker 2 (02:06):
Yeah, probably around like dinner time, so we're talking seven
eight something like that.
Speaker 3 (02:11):
And you started to feel sick immediately.
Speaker 2 (02:14):
No, no, not till I was in bed, so probably
around eleven twelve somewhere. Like I'd woke up in the
middle of the night with pain.
Speaker 3 (02:22):
My gosh, oh what kind of pain?
Speaker 2 (02:25):
Like stomach pain, stomach pain like sharp stomach pain, and
nausea and having to go to the bathroom. It was
like all the things. I'm like, I think I have
food poisoning based on what I know food poisoning can do,
like does nausea and the diarrheas. So I'm like, okay,
I think that's what this is. Yeah, men, Oh my god,
(02:48):
that's my father calling.
Speaker 3 (02:49):
No, it's my mom this time. She's worried about you.
She's that worried.
Speaker 2 (02:52):
About she she men, my parents come over. She wanted
her and my dad to come over. And I'm like,
I am a forty three year old man. I don't
need the two of you to watch over me and
bring me soup. But when I was alone throwing up,
I'm like, I wish my mom was here. Oh my god,
it's like both those things.
Speaker 1 (03:13):
Throwing up alone is one of the most humbling life experiences.
Speaker 2 (03:17):
Oh my god.
Speaker 1 (03:18):
It literally brings you to your knees. Yeah, over a toilet.
Speaker 2 (03:24):
Yes, hugging that bowl like it feels so like And
then I threw it was like consecutive days. I thought
the first day after I I'd gone through the throwing
up and gone through that whole thing, that the next
day would get better. And it was getting a little better,
and then you know, and I'd only eating like white bread,
like really oatmeal, like rate like stuff that's fiber soluble, right,
(03:46):
because that's supposed to help.
Speaker 3 (03:47):
Yeah, were you able to keep that down even I.
Speaker 2 (03:50):
Was able to keep that down, and I felt I
felt over confident, Priyanka, because then I ordered a falaffel
for dinner, and and I just felt like I've been
through hell, like it's been a day, and you know,
I think it's I don't know why I was this confident, like, yeah,
(04:11):
twenty four hours in and then I got the falaffel,
and my god, that falaf First of all, it was delicious.
I really enjoyed it. And then I didn't, yeah, because
it was threw it up within probably another two hours. Oh,
some stomach couldn't handle it.
Speaker 1 (04:28):
Yeah, it was too soon. You were just were ready.
You just jumped back in there.
Speaker 2 (04:33):
You got to You gotta paste yourself, especially when stuff
exists like I didn't have coffee for a couple of days.
I was eating bland foods. What causes food poisoning?
Speaker 1 (04:41):
Like, well, okay, so yeah, this is what I want
to figure it out. Because okay, so you had fish
tacos at seven.
Speaker 2 (04:47):
Let me also say I think it was fish. That's
how weird. Just meat tasted where it could have been chicken.
But I'm pretty sure it was fish. That's how much
of a mistake it was to eat these doagos.
Speaker 3 (04:58):
So, I mean, let's clarify. What did it say on
the menu?
Speaker 2 (05:02):
I ordered two fish tacos and two chicken tacos. I
don't know which one I ate because it was it
was the whole It tasted off. I knew it was off,
and the taco was not that big, and I ate it,
and then I'm like, I'm not eating anymore for fear
something bad will happen. But the one did it?
Speaker 3 (05:19):
Okay? So you had one taco, but we don't know
if it was chicken or fish.
Speaker 2 (05:23):
Yeah, because it looks I think it's fish. I think
it was fish.
Speaker 1 (05:26):
You think it was fish based off of the smell,
the task texture, sure, okay, Okay, here's another important question.
What else was on the taco? Like did they put
sour cream?
Speaker 3 (05:39):
Squawk? Like, what were the ingredients in the taco?
Speaker 2 (05:42):
Oh? God, let's see if I remember there was some
sour cream in it.
Speaker 1 (05:46):
Okay, so some dairy okay, possible culprit Okay.
Speaker 2 (05:49):
There was some tomato in it.
Speaker 3 (05:51):
There was some lettuce in it, okay, Okay.
Speaker 2 (05:54):
That's all I can remember.
Speaker 3 (05:56):
Yeah, and then the rest is the days.
Speaker 2 (05:57):
Okay, so okay.
Speaker 1 (06:00):
Based off of what's called the incubation period. So you
ate it and then nothing happened for five six hours.
That's called an incubation period, and then bam, you basically
like exploded. Did it start with severe vomiting or was
it the diarrhea what came first?
Speaker 2 (06:16):
The diarrhea came first, and then the vomiting, like the
nausea was there. Yeah, I didn't throw up for hours. Yeah,
which is awful because the whole time you think I
can I can beat this, this vomit's not going to
beat me. I'm going to keep it down. I'm going
to get through, and every time it wins, it always wins,
and it feels great after Yeah.
Speaker 3 (06:35):
Exactly, you want it. You wanted to come out.
Speaker 2 (06:38):
Yeah.
Speaker 1 (06:39):
So there's two bugs that have an incubation period in
what you're talking about. The most common, which it sounds
like what you had because it resolved within forty eight hours.
But staff like staph orias food poisoning, like classic staph infection,
it's severe vomb and then within forty eight hours goes away.
(07:02):
So fish isn't like the most common vehicle for staff.
It's usually more typically with processed meats or dairy, which
is why the sour cream makes me wonder.
Speaker 3 (07:14):
But then you're saying the chickens seemed off.
Speaker 2 (07:16):
Like it was unclear, like it was so odd tasting.
I'm like, did I have the chicken and not the fish?
Speaker 1 (07:22):
Yeah, there was clearly some issue, and you know if
it's not handled properly, yeah, that can cause contamination. So
so staff is my most likely diagnosis, like on top
of the list.
Speaker 3 (07:36):
But then like staff staff thorious.
Speaker 2 (07:40):
Yeah okay, so the bacteria caused.
Speaker 1 (07:42):
The yeah, yeah, yeah, And then there's the other bacteria
called it's called basillas serious or it or be serious,
which is hilarious.
Speaker 2 (07:52):
Because that sounds like a Game of Thrones character. Actually
it was Serious or Harry Potter.
Speaker 3 (08:00):
But that okay.
Speaker 1 (08:01):
So that is also has like about a one to
six hour incubation period and then you know, rapid vomiting
and caused by a toxin. But we see that less
likely in fish, more in like rice. So I don't
know if you had rice with the tacos. Okay, it
was just sort of do you mean toxin? What do
(08:21):
you mean by toxin? So the b serious bacteria releases
a specific toxin and that's what causes like this profuse
vomiting reaction. It fits your timeline as well, so that
that could be also a probability. And then okay, common things,
although your incubation period is a little short for this
(08:45):
at Norovirus, which is a common viral infection, can cause
vomiting and diarrhea.
Speaker 3 (08:53):
As well, but then comes through food.
Speaker 1 (08:56):
That it can come through contamination if you were around
sick person, if they didn't clean the utensils properly, they
didn't like the food wasn't handled like nobody was washing
their hands.
Speaker 3 (09:08):
Sometimes you can see.
Speaker 1 (09:10):
Neurovirus and shellfish, not necessarily fish, but then also if
there's any kind of leafy greens or any kind of
thing that wasn't properly handled, properly clean so you know,
you said there were tomatoes on it, like, if those
weren't washed properly, it's theoretically possible that you were exposed
to neurovirus. And here's the thing about neurovirus. You just
(09:32):
need a few viral particles to get sick. It spread
super easily. So the only thing that doesn't align is
that the incubation period for neurovirus is a little bit longer.
It's like ten hours or even a couple days. So
if you're saying it was pretty close to five to
(09:53):
six hours, I would go with staff. That's like, if
this was a test question, i'd probably put staff as
the answer.
Speaker 3 (10:00):
Okay, so step, I'm sorry, it's just like bad luck.
Speaker 2 (10:03):
But there's nothing I could do, right, There was no
I mean other than don't order from that place. Again,
there's no preventative steps I really could have taken.
Speaker 1 (10:11):
I mean I would contact the health department personally.
Speaker 3 (10:14):
Yeah, if I got that sick it.
Speaker 1 (10:17):
Was from an establishment, I would contact the Department of
Health and say, you know.
Speaker 3 (10:22):
Because what if you're not the only one.
Speaker 1 (10:24):
What if there's other people right now listening and they
went to that place and they like had the weekend
from hell too and missed their podcast recordings as well.
Speaker 2 (10:35):
Yeah yeah, yeah, yeah, you know I would.
Speaker 1 (10:37):
I would probably do that. But the key is, Okay,
so you're full, You're you're wrecked, but better.
Speaker 2 (10:44):
Yeah. Yeah, I'm like, I'm still a little nervous about
my stomach. Like I'm like eating carefully, do you know
what I mean? I had eggs for the first time
today with no oil. Just try to just get some
protein in there.
Speaker 1 (10:56):
The moral of the story is, though washing your hands
and this goes or let's say the cooking staff or
whoever was handling the food.
Speaker 3 (11:04):
Hand Washing is one of the.
Speaker 1 (11:06):
Simplest best ways to prevent infection spread, whether it's a viral, gastroenerritis,
whether it's a cold or a flu. Washing your hands
is like such an effective, simple, cost cheap thing to
do to prevent infection spread.
Speaker 2 (11:25):
But when you get food poisoning, what is the best
way to take care of yourself? Because I was drinking water,
eating bland food. Is there anything else I could have
done that would have helped? I tried to. I did
some of that IVY IV nutrition. Yeah, I did some
of that stuff, put in water to just get some
electrolytes in me. Like, is there anything else you can do?
Speaker 1 (11:45):
I mean, so, the key is hydration, hydration, hydration, because
when you're vomiting, you're losing electrolytes, you're losing stomach acid.
You're vomiting out stomach acid. It's coming out from both ends.
The reason people feel like crap is because they're dehydrated
and their electrolytes are completely off. And part of the
challenge is that if you're vomiting all the time. It's
(12:07):
hard to keep fluids in because it might just come
straight out right, So hydration is the most important thing.
And then slowly increasing what your diet can tolerate. So
like starting with like maybe an all liquid diet and
then slowly advancing to solid foods. You are very brave
(12:28):
to go straight from liquids to flawful, very bold, bold. Yeah,
So I would start really slow and advance the diet
as tolerated. And the key things to think about, like
if you're not able to keep food in or down,
(12:49):
and you're getting so dehydrated, you're getting dizzy, your blood
pressure is dropping, maybe you're having trouble speaking, that's when
you got to go get help. You got to go
to an urgent carry er, and like you might need
ivy fluids or something like that. But it sounds like
you have a very strong constitution. You just you just
kept writing it out and working it out. But I mean,
(13:10):
it's it's not easy.
Speaker 2 (13:12):
I didn't. I honestly am surprised that it took beause
I always assumed food poisoning was a day thing, like
you'd lose maybe a day throwing up in the rest
of it and the recovery. But it took two days. Man,
Like I lost time. I was exhausted. I just you know,
my stomach was still kind of like I couldn't trust it.
(13:33):
I was hungry, but I couldn't eat. Like it was
terrible two days.
Speaker 3 (13:37):
Food poisoning is seriously one of the worst illnesses.
Speaker 1 (13:41):
It's I mean, I think about the times I've had
food poisoning over the years. It's horrific. I mean, you
wouldn't wish it upon your enemies. Well maybe mint, depends
on who the enemy is.
Speaker 2 (13:53):
But if it was E. Coli or salmonella, what would
have happened?
Speaker 1 (13:57):
Ooh, I think you'd be even more sick. You might
even need like antibiotics. The thing about staff is that
it's brutal, but forgiving in the sense that it self resolves.
That's the key. And if you had one of the
other ones like E. Coli or God forbid ce diff,
I mean, then you're you're in for a real treat.
Speaker 2 (14:18):
Man.
Speaker 1 (14:19):
Yeah, so you got spared, but still my heart goes
out to.
Speaker 2 (14:23):
You for sure, thank you, And I should be having
like yogurt's probably good idea, get some healthy bacteria.
Speaker 1 (14:28):
There's the probiotics, Like you want to kind of like
replenish your gut with some good probiotics.
Speaker 3 (14:35):
I like Kefer. I don't know if you know about Keffer.
Speaker 1 (14:39):
It's like a liquidy type of yogurt loaded with probiotics.
But yogurt is a simple, easy way to replenish your
gut and give yourself some time.
Speaker 3 (14:48):
I mean, you're exhausted.
Speaker 1 (14:49):
It's going to take you some time to just get
over that whole thing and just see get psychologically.
Speaker 2 (14:56):
Oh yeah, I gotta stop getting sick for the for
fodder for the podcast. It has to be a better
way to do this.
Speaker 1 (15:03):
We heard come up with a more sustainable solution here
and then Yeah, you're definitely not going back to that establishment, right.
Speaker 2 (15:12):
No, it's unfortunate, but I'm going to have to. It's
going to take a second call. I get back to tacos,
which is so unfortunate because tacos are delicious, wonderful, and
I feel like the trauma it's going to take a minute.
Speaker 3 (15:27):
Yeah, for sure.
Speaker 1 (15:29):
For sure when you when you come visit out west here,
I'll show you some very good like legitimate taco places.
Speaker 2 (15:36):
Oh, in like the Bay Area.
Speaker 1 (15:38):
Yeah, California, Nevada Lake, Southwest.
Speaker 3 (15:41):
I mean we we do it right here.
Speaker 2 (15:43):
Oh that's great.
Speaker 1 (15:44):
So yeah, and minimal food poisoning. I won't say no food,
minimal food poisoning.
Speaker 2 (15:54):
More to come on health stuff, you know, or this is.
Speaker 3 (16:01):
What I'm saying.
Speaker 1 (16:02):
This is why for today's episode, Like, I think it's
important we talk a little bit about food safety and
what to look out for.
Speaker 2 (16:10):
Yeah, I think that's one hundred percent right. There's something
about like you under cooking something or making something in
your home that gets you sick. But when it's from
the outside, it's like I trusted you, right, are you betrayed?
You betrayed me?
Speaker 1 (16:28):
Well, luckily there are things that we can share with
our listeners. You know, when you go out to eat,
so you hopefully don't have the same luck that you
had and you get food poisoning.
Speaker 2 (16:41):
Like for one, uh, check inspection scores. They're listed right
in the front of these restaurants, Like if it's a C,
I would question it. Like look for the restaurant's health
inspection score. You can find them online or displayed in
the restaurant. Restaurant health inspection standards focus on preventing food
fo born illness so rule of thumb, don't eat at
(17:03):
comedy clubs. That's probably if you want to not get sick,
just enjoy the show without eating. Eat before you go
to the comedy club, right, or just do the.
Speaker 1 (17:14):
To drink minimum without the food. People don't realize, but
when it comes to food handling, there's actually very strict
regulations around the temperature control and the hygiene. Like, for example,
when your food arrives, if it's supposed to be hot,
if you've ordered hot food, it's supposed to be hot,
(17:37):
it should be hot. Or if the food is cold,
it needs to be cold. If it's not the temperature
that it was advertised, you need to send it back
because it could be undercooked or it could have been
left out. So definitely don't feel scared to send food
back if it is not the temperature that it was
supposed to be.
Speaker 2 (17:57):
And if you're hesitating imagine mevomiting.
Speaker 1 (18:02):
Yes, then you'll definitely send the food back without any shame.
Speaker 2 (18:06):
Be careful with any leftovers you take home. Refrigerate any
leftovers within two hours or one hours if it's ninety
degrees fahrenheit or hotter, and eat them within three to
four days. Yeah, This is an important one because I
feel like these are things like refrigerating leftovers within two hours.
I don't know how often I do that, Like sometimes
I'm just like I'll get to it. I'm gonna watch
(18:28):
some TV or do something else. And also eating them
within three to four days. You know that should be obvious,
but it's almost like I don't want to cook another meal,
and we got this thing from Saturday and it's Thursday,
and then we've.
Speaker 1 (18:42):
All been guilty of eating past the three to four
day mark of leftovers.
Speaker 3 (18:47):
Like we've all been guilty. Here's the other thing.
Speaker 1 (18:49):
You know, with climate change and everything, you know, our
summer is getting hotter.
Speaker 3 (18:54):
That is really really critical.
Speaker 1 (18:56):
You know, if it's been more than an hour and
it's like ninety degrees hotter outside, be very careful, especially
if you're taking home things like sushi, you know, uncooked
fish and it's a hot summer day. You need to
either ask them for ice to carry that home, or
you need to eat that pretty quickly.
Speaker 2 (19:15):
Don't risk that right now when you're at home. You know,
the last thing you want to do is accidentally make
yourself or your friends and family sick from a food
born illness. So yeah, whether it's a simple sandwich or
a holiday feast, there are four Golden rules of at
home food safety.
Speaker 1 (19:34):
Yeah yeah, so this one is really straightforward but actually
very hard to implement. But like, you have to always
be cleaning and washing your hands. So you need to
be wiping down your counters, you're cooking tools before you
start cooking, and then throughout the preparation. But the most
(19:55):
important thing is you need to wash your hands with soap,
not just water. And you have to do it for
twenty seconds.
Speaker 2 (20:03):
Twenty seconds.
Speaker 1 (20:04):
It's like, actually a really long time. Most people do
not have time to wash their hands. But I'm telling
you this is so important.
Speaker 2 (20:14):
And again, if you feel like twenty seconds is too long,
just imagine me vomiting.
Speaker 1 (20:21):
It starts the moment you put soap and water. It's
not like, oh, you're turning on the faucet. Yeah, and
now you're gonna get your hands all nice and wet. No, no, no,
you've gotten your hands wet. You have soap in your hand,
You've made a lather, and now the clock starts. Go
to your happy place, get that lather going, and then
(20:42):
you know you're doing the best to prevent food born illness.
Speaker 3 (20:46):
That's the first golden rule.
Speaker 2 (20:47):
Yes, yes, I mean it's bringing those COVID skills back
because definitely, when COVID was happening, I was washing the
hell out of my hands right like I wasn't. I
wasn't playing around. I was counting. I was making sure
I got every nook and cranny like I wasn't playing around. Yeah,
separate raw meats from other foods to prevent cross contamination.
(21:09):
Keep raw meat, poultry, seafood, and eggs away from other foods.
This is so impactful. You should follow this rule in
your grocery cart and your shopping bags and your fridge.
Use separate cutting boards for raw items and produce. And
never wash raw chicken do to splashing. Now, I prevent
doing this by not cooking, So that is one tactic
(21:30):
you could perhaps try at home, is just don't cook.
But some of you might want to eat healthy and
consistently cook for yourself, which is another lifestyle.
Speaker 3 (21:39):
Yeah, I hear you.
Speaker 1 (21:40):
The raw chicken washing thing really got to me because
why should you never wash raw chicken. The bacteria from
the chicken it spreads through splashing the water droplets raw
chicken which has raw bacteria that cannot die unless it's
cooked at at least one hundred n eighty degrees fahrenheit.
(22:01):
You splash it on your counter, and then you don't
wipe down your counter, and later you put something else
on your counter, and then you end up eating that Boom,
you've just had a bacterial contamination now and again.
Speaker 2 (22:16):
That also involves cleaning counters, which I am terrible at, Like,
that is the one out of all the ones that
were listed that I'm like, Oh, the counters, Yeah, yeah,
good encounters consistently.
Speaker 1 (22:29):
I mean, And the only way you can reduce infection
is you have to cook the chicken all the way through.
So just don't don't even do it. That gets us
to our next third golden rule. Make sure you cook
all of your food to the proper internal temperatures.
Speaker 3 (22:44):
Don't guess this.
Speaker 1 (22:45):
You can google what is the best temperature to cook chicken, fish, whatever,
and get a food thermometer. Don't guestimate that you don't
know what the temperature is. Get scientific about it, and
they're relatively inexpensive and they will literally save you a
hellish experience.
Speaker 2 (23:04):
Potentially, safe temperatures are different for different meats, So if
you're going to cook poultry due to one hundred and
sixty five degrees fahrenheit, ground meats one hundred and sixty
degrees fahrenheit, steaks, roast fish to one hundred and forty
five degrees fahrenheit, and leftovers should be reheated to one
hundred and sixty five degrees fahrenheit.
Speaker 1 (23:24):
Yeah, and if you're not serving the food immediately after
cooking it, it's really important that you keep it out
of what's called the temperature danger zone. That's between forty
to one hundred and forty degrees fahrenheit. That is the
temperature range when germs grow rapidly. So you know if
(23:44):
you have a slow cooker or warming tray that can
help avoid this.
Speaker 2 (23:50):
There are a few at home food safety tips that
we should all know. For one, how do you thaw
your frozen foods? Experts say not on the count because
there's a risk of rapid bacterial growth. If the temperature
sits between forty and one hundred and forty degrees fahnheit
the danger zone, it's safer to thaw food in the fridge,
in the microwave, or under cold water.
Speaker 1 (24:13):
Mm hmmmm, definitely, definitely, And if you're gonna make food
that is marinated, definitely don't marinate your foods on the
counter for the same reason that you shouldn't thaw foods
on the counter, because it can lead to rapid bacterial growth.
So if you're gonna marinate your foods, do it in
(24:34):
the fridge. And if you have leftover marinate like as
a sauce, don't ever use it without boiling it first
to prevent bacterial growth.
Speaker 2 (24:45):
So when you say marinate foods in the fridge, you
put the marinate or whatever on outside the fridge and
then keep it in the fridge to marinate. Is that
the idea?
Speaker 3 (24:53):
Yeah? So I love cooking. I get really excited about this.
Some obsessed with cooking. But my classic dish as a
kishmir As.
Speaker 1 (25:00):
I make Kashmiri style lamb, which is like lamb with
all these spices, like hella spices.
Speaker 2 (25:07):
Okay, it sounds amazing.
Speaker 3 (25:09):
Yeah, it's really good.
Speaker 1 (25:10):
Like if you ever come over, I'm gonna give you
like Kashmiri lamb, like that's what we do.
Speaker 3 (25:14):
Like that that's hospitality, you know.
Speaker 1 (25:16):
And so you get all the lamb, you put tons
and tons of spices on it. Every time I make
this lamb. I'm like, damn, Like people fought wars for
these spices, you know what. I think these spices are
so good, Like it changed the world, you know. So
after you get all the marinade going, then it immediately
I immediately put it in the fridge for however many hours
(25:39):
or what the situation is. I definitely don't keep it
out to marinad because yeah, that just that just makes
me sweat the idea of marinating it out. I mean
the bacterial growth because again, like we said, the danger
zone forty degrees fair knight to one hundred and forty
degrees fahir nite. That is just the best temperature for
(26:00):
back to hero to grow. So I throw it in
the fridge and then when I'm ready to cook it,
I bust it out.
Speaker 2 (26:04):
And I'm sure there are people who are thinking, well,
I haven't followed most of these rules for my whole life,
why should I follow them now? I think if you
get food poisoning once, I think it's enough to be like, okay,
I need to change the way I do things right
one hundred.
Speaker 1 (26:20):
And if you've made it this far without getting sick,
you've been incredibly fortunate and lucky, and you should probably
buy a lotto ticket, but you should also implement these
changes because listen, as we get older, our immune systems changed, Like,
so you know, I think this is this is going
to help you, and it's probably going to save you
(26:40):
some healthcare dollars down the line as well.
Speaker 2 (26:42):
So also, if you're cooking for children whose immune systems
are as stronger older people like you know these are
this is a responsibility.
Speaker 1 (26:51):
Right, We'll be back with more health stuff after this break.
Let's double click a little bit on what I think
is one of the cheapest, most effective ways of not
getting sick hand washing. And like you said, everyone started
(27:11):
talking about hand washing during the pandemic, but we've known
way before COVID came around that the science of handwashing
to prevent the spread of germs has been around for
a really long time, and it's super effective and it's
really one of the best ways to stay healthy.
Speaker 2 (27:30):
Hand Washing with soap and clean water like pretty straightforward.
But you might be like, what about sanitizer, which is
obviously got very popular during the pandemic. If soap and
water aren't readily available, Let's say you're in a public place,
use hand sanitizer with at least sixty percent alcohol to
clean your hands. That should be to go.
Speaker 1 (27:50):
Yeah, definitely. Do you carry hand sanitizer like we do?
Speaker 2 (27:54):
You not consistently, And every time I'm out of the house,
I think, why don't I have some?
Speaker 1 (28:00):
Yeah? I remember when COVID, you know, came down upon
all of us. I used to have like a purse,
like a standard purse, but then I upgraded, well I
call it an upgrade. I switched to a fanny pack
so that I could carry my hand sanitizer. I was
very special during COVID. I had gloves, hand sanitizer, my mask,
(28:25):
and then I at one point I was even walking
around like with a face shield.
Speaker 3 (28:28):
I was really special.
Speaker 2 (28:29):
Yeah. Fashion definitely took a back seat during the pandemic.
Speaker 1 (28:32):
Yeah yeah. And I was looking at like big fanny
packs where you could carry like big amounts of hand sanitizer.
Speaker 3 (28:38):
And those were the days.
Speaker 1 (28:41):
I've finally retired my fanny packs after things finally settled down.
But why is this important? Why is hand washing important?
Because it literally reduces the spread of respiratory infections. REACH
just shows that by about twenty percent. But the better
thing is it reduces diarrheal infections by about thirty percent.
Speaker 3 (29:00):
I mean that is key.
Speaker 2 (29:01):
Yeah, germs can spread from person to person or from
surfaces to people in these key instances, you touch surfaces
or objects that have germs on them. Seems straightforward, But
you're doing it all day and you're not thinking about it.
It's happening all the time.
Speaker 1 (29:16):
Yeah, I don't know if you remember when COVID first happened,
Everyone's like, don't touch your face, don't touch your face.
So I mean if you touch your eyes or nose
your mouth with unwashed hands, you're basically colonizing yourself with
that kind of bacteria.
Speaker 2 (29:29):
Yeah, and this is a show that is strongly anti colonial. Yeah,
if you prepare or eat food and drinks with unwashed hands,
you're putting yourself at risk. Which again you might be like,
who doesn't wash their hands before they eat when you're outside.
Speaker 3 (29:46):
Right, exactly.
Speaker 2 (29:47):
Maybe you have a habit of washing them in the house,
but when you're outside, you know, and you don't have
hand sanitizer, there's a risk there, and you have to
be kind of prepared for that.
Speaker 3 (29:56):
Well.
Speaker 1 (29:56):
You know, it's really interesting if you go out with
me at a restaurant, like, let's say you have to
meet a friend at a restaurant, especially if you haven't
seen them in a really long time.
Speaker 3 (30:05):
So I'll show up at the restaurant, I'll be like,
oh my god, it's so good to see you. And
then I'll be that person.
Speaker 1 (30:10):
I'll be like, I have to go to the bathroom
and I just washed my hands.
Speaker 2 (30:14):
I mean, and how healthy are you? Because I feel
like I don't get sick too much, but like, I
definitely get sick. Do you get sick a lot? You know?
Speaker 3 (30:21):
I used to when I was in residency.
Speaker 1 (30:24):
Ironically, when I was training as a physician, I would
get sick with the weirdest things. And I think over
the years, with being more self conscious about handwashing, yeah,
and being more mindful, I've definitely lessened. You know, here's
something interesting when it comes to prevent spreading germs, like
(30:46):
you use the bathroom. There was actually a study done
where in healthcare settings they found that almost half of
the staff would use their cell phones in bathrooms and
then half of them I would never clean the devices,
so they were actually creating these potential vectors for infections. Obviously,
(31:07):
wash your hands when you use the bathroom, but if
you're using your cell phone in the bathroom, which look,
we've all been guilty of it at some point, you
have to actually disinfect the device as well, with like
an alcohol swab or some kind of disinfectant, otherwise you're
going to spread that more.
Speaker 2 (31:25):
I mean, I have a whole box of like alcohol pads,
which are I used to clean my devices. And the
thing is, I still don't do it consistently. I have
a giant box next to the table, and I still forget.
But it's something to be mindful of. I've thought about
that a ton, Just like wait, say, I've done all
this work in this hand washing, and now I'm going
to this thing that I've touched repeatedly all exactly, but
(31:45):
I've put on surfaces all day, like I have no
idea what's on it.
Speaker 1 (31:49):
That's a great idea having a box of like alcohol
wipes nearby. And the other thing is, I don't know
if you have like a cell phone cover, but it's
really important, like every once in a while to take
the coverout and to wipe it out.
Speaker 3 (32:03):
This stuff in it.
Speaker 2 (32:04):
It's grimy. It's not even just stuff, it's not just
BacT it's stuff you can see too, Like there's all
sorts of It's like the new sofa cushions basically. Yeah, Now,
if you blow your nose, you cough, you sneeze into
your hands and then touch other people or common objects,
you might get sick, right, and you might be spreading sickness.
And this is something we teach children. Blow into your elbow,
(32:27):
into your arm, right, People forget, but you have to
be conscious of it.
Speaker 1 (32:31):
Yeah, definitely, And if you are symptomatic, wash washing your
hands can help not just be a service for others,
but also keeping your infectious burden down. You know, the
average person comes in contact with three hundred surfaces about
every half hour, so if you do the math, that's
basically exposing them to approximately eight hundred and forty thousand
(32:55):
germsf and eighty percent of diseases are by touch. It
seems so simple and it's so cost effective too. I mean,
think about it. We're touching things constantly, whether it's our
own bodies or the stuff we're doing. I mean, it's
not like we don't as humans just like sit there
(33:18):
right right touching things like we experience our universe through
our fingers.
Speaker 2 (33:22):
Right right. Because I don't think about like how many
different parts of your body are touching something.
Speaker 1 (33:27):
Yeah, we're taptail creatures. And the other thing is if
you have long fingernails, I'm almost thinking about getting a
fingernail brush to like keep in the guest bathroom or something.
But it's really also important to get under those areas,
like in between your fingers, under your fingernails. And then
after you're done doing that, you have to also dry
(33:49):
your hands thoroughly, because if your hands are damp, it
can actually spread germs more easily than dry hands.
Speaker 2 (33:55):
Also, you have to use some water alone will not help.
Speaker 1 (33:59):
I know, yeah, we really do. I mean, it's so simple, right,
but we really do take it for granted. And it's
just a reminder how well established this has been scientifically.
But you know, if you look at the history of medicine,
it's an incredible paradigm shift to think that at one
(34:20):
point there was a time in medicine when we didn't
actually know about the medical value of washing hands. And
it reminds me of our good physician friend from the
eighteen hundreds, doctor sembleweis this medical story. It kind of
haunts me, honestly, hari like it sort of to me,
(34:43):
it's such a telling story. So this was back in
eighteen fifty. There was this Hungarian obi physician, doctor Semmelweiss,
and he's working in the maternity wards in Vienna, Vienna
General Hospital, and he started to notice that these women,
after they would give birth, they started to die and
(35:04):
their death rates were really high. At the time, it
was called child bed fever. But basically these moms they
did deliver their babies and then they'd get fevers, abscessies, infections,
they'd die of sebsess.
Speaker 2 (35:17):
And there were two wards, like there would be a
doctor's ward and there would be a award for the midwives,
and the midwives ward the number of dead mothers considerably less. Yeah.
Speaker 3 (35:27):
Yeah, So Semolvis was like, what is going on?
Speaker 1 (35:30):
So he's like looking at birthing positions, he's looking at
their diet, he's looking at the ventilation and he can't
figure it out. And this this was getting so bad
that some of the patients literally if they were being
admitted to the doctor's wards, they were so scared of
dying because they just thought like the doctors were these
(35:51):
grim reapers of death.
Speaker 3 (35:53):
So they were like begging to just go home early.
Speaker 1 (35:56):
And then thankfully Semolvis noticed. He was like, huh, when
the doctors are performing autopsies on the women that died,
they would touch them with their bare hands and then
without washing their hands, immediately go to examine a woman
in labor.
Speaker 2 (36:16):
Which sounds insane by today's standards. That is disgusting and insane.
Speaker 1 (36:24):
It is so then he was like, wait a minute,
what if they're taking the infections from these dead bodies
to living patients through these like your unwashed hands.
Speaker 3 (36:35):
So he tells his.
Speaker 1 (36:36):
Staff, he's like, all right, everybody, we're going to start
washing our hands in this like chlorinated lime solution, and
we're going to do it before we touch the patients.
And big surprise, the death rate completely turned around, and
this became known as the civil vice doctrine.
Speaker 2 (36:55):
And his colleagues thought he was mental, wash your hands.
Expect me to wash my hands every day. Multiple times
he was laughed at, like this is a ridiculous thing.
What do you mean this fire stick will cause cancer?
Like it was like one of those situations. What do
you mean, like two people slamming their heads into each
(37:17):
other in a professional sporting event might cause brain injury?
Like these are things that are so obvious, but at
the time there was a lot of pushback.
Speaker 3 (37:26):
This is the part.
Speaker 1 (37:27):
About this story that just sends me chills, because there's
so many examples in medicine where if you speak the truth,
you get hated on by your colleagues because nobody wants
to accept this paradigm shift. It's like we as humans
have such a hard time shifting our perspectives when we've
comfortably accepted a certain view. And what breaks my heart
(37:51):
about this story, I mean, this is truly a tragedy
because Semmelweiss ends up dying of sepsis himself.
Speaker 3 (38:00):
Finger got infected. He nicked his.
Speaker 1 (38:02):
Finger while he was doing an operation, it got infected,
and the guy died from the very thing that he
tried to spend his life to prevent.
Speaker 2 (38:10):
And I'm sure some of those colleagues had a good laugh.
I know, h Sevilevice. Had your hand washing really worked out,
didn't it.
Speaker 1 (38:18):
The story is just such a good reminder of physicians
or providers out there who are constantly reading and searching
for answers and trying to get to the truth of
why we're experiencing things that we are, and it can
be very scary to go against the grain and be like, guys,
there's germs and they're everywhere, and we need to wash
(38:40):
our hands to prevent it.
Speaker 3 (38:41):
You know what a paradigm shift.
Speaker 1 (38:44):
Sometimes doing the right thing and the easy thing are
just not one and the same.
Speaker 2 (38:48):
Yeah. Wow, just a bunch of male obgyns putting their
hands and women not understanding the consequences of moving their
hand from dead women to living women. I can't even
grasp that.
Speaker 1 (39:06):
And I I want to hear the perspective of the midwives.
Speaker 3 (39:10):
I feel like that's a POV story.
Speaker 1 (39:13):
They must have been so irritated because they were just like, oh,
here comes the doctor.
Speaker 3 (39:19):
Okay, sorry, get ready to die now. Patient.
Speaker 2 (39:24):
I'm laughing, But that's all.
Speaker 3 (39:26):
So dark, it's so dark, poor sebal Vice.
Speaker 2 (39:30):
Well what did we learn today, Prianca?
Speaker 1 (39:33):
Well?
Speaker 3 (39:33):
I hope, I.
Speaker 1 (39:34):
Hope we learned the basics around just number one, hand
washing saves lives, but then also lots of handy, handy
tips about what we can do to make food safer
in our lives, whether we're going out to eat or
eating at home.
Speaker 2 (39:48):
Remember, if that you know health code is a C,
I strongly suggest you don't if the if it's a
B you might want to think about going to an a,
but if they have a that's real, bomb might be
worth the risk, might be worth the risk.
Speaker 3 (40:04):
F does not stand for fantastic.
Speaker 2 (40:07):
No, F stands for being out of business.
Speaker 1 (40:11):
Oh one other thing that I want to say. If
you go to a food establishment and you do get sick,
or if you buy food from let's say the supermarket
and it's rotten or something is very bad. I'm a
bigponent of reporting the problem to your local health department,
especially if you've gotten food poisoning, because then if they're
(40:35):
getting multiple calls from multiple people, they can get to
the root cause. Do you just google your city and
then the words health department or you can use the
National Association of County and City Health Officials.
Speaker 3 (40:47):
They have a full.
Speaker 1 (40:48):
Directory, And I do think reporting does make a difference.
Speaker 2 (40:53):
And also if you want, you can send your enemies
to the restaurant first and then call the health department.
Health Stuff is a production of iHeart Podcasts. The show
is hosted by me Haricon Debolu and doctor Prianco Wally.
Producers are Rebecca Eisenberg, Jenna Cagel, Christina Loranger, Maya Howard,
(41:16):
and Katrina Norville. Our researcher is Maria Tremarki and our
intern is Katias Oboldeayala. To send us a question, you
can email us at voicemail at health Stuff Podcast at
gmail dot com. Thank you for listening.
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