Can I eat rice/porridge when I've a fever?
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Can I eat rice/porridge when I've a fever? My fever is gone after taking panadol but I'm curious to know.
My mum says no. My grandma says no. This is all hear-say from other ppl so I don't really believe. I rmb they gave me porridge when I had fever years ago but they don't rmb.
My friend's cousin died after he had rice when he had a fever. He died in his sleep.
I googled and found conflicting views, making me very confused. Some say that rice traps heat in the body. Really?
I watch tv and they always show sick ppl eating porridge. I thought porridge is the easiest to digest, no?
Thanks in advance! :)
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I smell bullshit
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thk it's safe since i am still alive
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can. I don't know why your mum and granny said no to it.
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i think need to eat ice when have fever
ice kacang for breakfast
ice chendol for lunch
ice cream for dinner
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Originally posted by i am a human gal:
Can I eat rice/porridge when I've a fever? My fever is gone after taking panadol but I'm curious to know.
My mum says no. My grandma says no. This is all hear-say from other ppl so I don't really believe. I rmb they gave me porridge when I had fever years ago but they don't rmb.
My friend's cousin died after he had rice when he had a fever. He died in his sleep.
I googled and found conflicting views, making me very confused. Some say that rice traps heat in the body. Really?
I watch tv and they always show sick ppl eating porridge. I thought porridge is the easiest to digest, no?
Thanks in advance! :)
Actually, rice and porridge are 2 entirely different things.
When one is having a fever, he/she is usually given very light porridge, not cooked rice.
Hope that cleared your queries.
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go ahead, nothing wrong with it
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i tot if fever eat porridge better? qing dan mah..
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I thought so as well, porridge is easier to digest than rice, so its better.
Cuz when you're sick, you will be eating medicine which makes you have a smaller appetite (or mei wei kou) for food, thus rice is harder for you to palate. Porridge has more fluidity.
But overall porridge is hotter and tends to keep the heat in your body for a longer time than rice. This is because of water/moisture in the porridge. Water has high specific heat and low thermal conductivitiy, this results in trapped heat in your body which is not beneficial for someone with fever, but ok if the person is sick because of diarrhoea, flu etc. Rice ofcourse will have much lower temperature when you intake into body.
In order to neutralize the "heat" in porridge, it is preferrable that you take your porridge is lukewarm temperature, not when it is hot, and coupled with a drink, e.g. water or herbal tea (normal temperature)
Also, for porridge, there is fish porridge, pork porridge & duck porridge. It is preferrable that someone sick eats the fish porridge (luke warm) rather than pork porridge due to pork liver and some uncooked organs which may add bacteria to your body. Duck porridge is also not that preferrable but still ok, due to the soy sauce used.
:)
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when shinta had fever... shinta drink plain water or milo only.
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when hentai ranger(me that is) had fever he drank lotsa water and urinate out...the cycle keeps on and on until i well which is usually a day after..water cools down ya body and flush up the toxins that is causing the fever..so porridge made up of water mostly mah..sure can why not?
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drink 7-up!
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why cannot?
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Originally posted by kengkia:
when hentai ranger(me that is) had fever he drank lotsa water and urine...the cycle keeps on and on until i well which is usually a day after..water cools down ya body and flush up the toxins that is causing the fever..so porridge made up of water mostly mah..sure can why not?
for wat u wan to kip drinkin water & kip drinkin urine? -
Originally posted by nightzip:
I thought so as well, porridge is easier to digest than rice, so its better.
Cuz when you're sick, you will be eating medicine which makes you have a smaller appetite (or mei wei kou) for food, thus rice is harder for you to palate. Porridge has more fluidity.
But overall porridge is hotter and tends to keep the heat in your body for a longer time than rice. This is because of water/moisture in the porridge. Water has high specific heat and low thermal conductivitiy, this results in trapped heat in your body which is not beneficial for someone with fever, but ok if the person is sick because of diarrhoea, flu etc. Rice ofcourse will have much lower temperature when you intake into body.
In order to neutralize the "heat" in porridge, it is preferrable that you take your porridge is lukewarm temperature, not when it is hot, and coupled with a drink, e.g. water or herbal tea (normal temperature)
Also, for porridge, there is fish porridge, pork porridge & duck porridge. It is preferrable that someone sick eats the fish porridge (luke warm) rather than pork porridge due to pork liver and some uncooked organs which may add bacteria to your body. Duck porridge is also not that preferrable but still ok, due to the soy sauce used.
:)
Can u explain why soy sauce makes it ok for us to consume duck porridge? If you meant that it adds flavour to the porridge, i can understand.
Thanks to all who replied :)
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Oh...I meant to say that duck porridge will be ok if you do NOT use Soy sauce. Cuz when you sick, you should not eat soy sauce products due to the fermentation and organisms inside, they are good for you if you are healthy, but not good if you are very sick.
If you eating those Teochew porridge, try to take more nutritious side dishes, rather than the preserved/salted eggs etc.
Artificially hydrolyzed
Many cheaper brands of soy sauces are made from hydrolyzed soy protein instead of brewed from natural bacterial and fungal cultures. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring, and are popular in Southeast Asia and China, and are exported to Asian markets around the globe. They are derogatorily called Chemical Soy Sauce ("化å¸é†¬æ²¹" in Chinese), but despite this name are the most widely used type because they are cheap. Similar products are also sold as "liquid aminos" in the US and Canada.
Some artificial soy sauces pose potential health risks due to their content of the chloropropanols carcinogens 3-MCPD (3-chloro-1,2-propanediol) and all artificial soy sauces came under scrutiny for possible health risks due to the unregulated 1,3-DCP (1,3-dichloro-2-propanol) which are minor byproducts of the hydrochloric acid hydrolysis
Health
Positive
A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases.[11] Soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential.
Negative
Soy sauce does not contain a level of the beneficial isoflavones associated with other soy products such as tofu or edamame[14]. It can also be very salty, having a salt content of between 17%-19%[15] so it may not be a suitable condiment for people on a low sodium diet. Low-sodium soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.
Carcinogens in artificial soy sauces
- In 2001 the United Kingdom Food Standards Agency found in tests of various low-grade soy sauces (those made from hydrolyzed soy protein, rather than being naturally fermented) that some 22% of samples contained a chemical called 3-MCPD (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the European Union. About two-thirds of these samples also contained a second chemical called 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided.[6] Furthermore, the latter unregulated chemical can cause genetic damage to be passed on to offspring who never consumed the sauces.[16]
- Britain's Food Standards Agency (FSA) issued a Public Health Advice leaflet[17] in June 2001 to warn against a small number of soy sauce products having been shown to contain high levels of potentially cancer-causing chemicals. The leaflet singled out brands and products (some by batch numbers) imported from Thailand, China, Hong Kong and Taiwan. Although the leaflet primarily looked at soy sauce, the leaflet does include oyster sauce, marinades and other types of sauces, that affected the brands Golden Mountain, King Imperial, Pearl River Bridge, Jammy Chai, Lee Kum Kee, Golden Mark, Kimlan, Golden Swan, Sinsin, Tung Chun and Wanjasham. Despite these being small in number in the UK, they are the dominant brands in their respective nations.[citation needed]
- Soy sauce and allergies
Further information: Soy allergyMost varieties of soy sauce also contain wheat. Individuals with a wheat allergy, Celiac disease, or a gluten intolerance should avoid soy sauce that is made with wheat.
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I feel it's ok... I take porridge when I am ill....
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i take fish and chips when ill! food > health