COMPENDIUM ON FUNCTIONAL MEDICINE - Flipbook - Page 303
● Freeze fish intended for raw consumption: -4°F (-20°C) for at
least 7 days
● Wash produce thoroughly: Use running water and a
vegetable brush when appropriate
● Consider specialized produce washes: For added protection
● Properly wash hands: Before food preparation and after
handling raw meats
Water Safety
● Filter drinking water: Use filters certified for cyst removal
● When traveling: Drink only bottled or properly treated water
● In wilderness settings: Use filtration, chemical treatment, or
boiling
Personal Hygiene
● Hand washing: Particularly after restroom use and before
eating
● Nail hygiene: Keep nails short and clean to prevent parasite
egg accumulation
● Avoid barefoot walking: In areas with potential soil
contamination
Specific Prevention for High-Risk Activities
For Sushi and Raw Fish Consumption
● Choose seafood from reputable sources: Commercial
flash-freezing kills most parasites
● Favor vegetarian sushi options: Eliminate parasite risk
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