Top best answers to the question «Foods to eat when you re on antibiotics»
Some foods can reduce these side effects, while others may make them worse. This article explains what you should and shouldn't eat during and after antibiotics. ... Eat High-Fiber Foods
- Whole grains (porridge, whole grain bread, brown rice)
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Taking acidic foods like lemon, oranges, strawberries, Vitamin C foods, high in citric acid, tomato ketchup, chocolates and aerated drinks make antibiotics react on your body. This is because of...
Consuming sauerkraut while on antibiotics is helpful not only because of its rich probiotic content, but also due to the fact, that it is high in vitamins K, C and B ( 13 ). Sauerkraut is a rich source of healthy probiotic bacteria. And as we already know, antibiotic treatment may make you deficient in these vitamins.
You can also eat foods that contain probiotics, such as yogurt. The best yogurt to eat while on antibiotics will have both active and live cultures, as noted on the label. Eat one or two servings of plain Greek yogurt each day that you are taking antibiotics.
So eating foods rich in vitamin K while on antibiotics will help to keep your blood density intact without making it diluted. Foods that are rich in Vitamin K are green leafy vegetables, such as...
What to eat during and after taking antibiotics Probiotics. They can help to reduce some of the side effects of antibiotics, such as bloating and diarrhea. Antibiotics... Prebiotics. Prebiotics are food for the beneficial bacteria that live in the gut microbiome. Feeding the beneficial... Fermented ...
Antibiotics can sometimes cause diarrhea, which can lead to dehydration. Drinking water helps you avoid dehydration. Fiber-rich foods. These help after you’ve finished a round of antibiotics. In particular, load up on foods high in a type of fiber called inulin, which is found in onions, garlic, asparagus, wheat, and soybeans.
Here are the top 11 foods to eat to pack a prebiotic punch and feed the good bacteria that you should try to eat on a regular basis: Raw chicory root – 7g to achieve 6g; Raw Jerusalem Artichoke – 9.3 g; Raw dandelion greens – 19 g; Raw garlic – 34.3 g; Raw leek – 51.3g; Raw onion – 69.8g; Cooked onion – 120g; Raw asparagus – 120g