How to holistically heal...Bali belly

Essential Advice Before Your Holiday!

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In this edition…

1. Healing: Essential Advice Before Your Holiday

2. Reverence: How to Avoid Bali Belly

3. Exploring: Never Well Since Bali Belly

Healing encompasses a comprehensive holistic approach, acknowledging the intricate web of factors that shape our well-being: our health, inheritance & genetics, environment, relationships, creativity, spirituality & self-care. Reverence is the deep respect & attention to the things that truly impact healing. Exploring is the journey into the deeper work, meeting the parts, wounds & survival strategies that keep us small, stuck & suffering with persistent symptoms & feelings.

1. Healing: Essential Advice Before Your Holiday!

Bali Belly, also known as traveller’s diarrhoea, is a common ailment affecting many visitors to Bali. It can quickly turn your dream holiday into an unpleasant experience. This guide will provide you with the latest holistic advice on avoiding and treating Bali Belly, ensuring you can enjoy your trip to its fullest.

Understanding Bali Belly

Bali Belly is caused by consuming contaminated food or water. The primary culprits are bacteria like Escherichia coli (E. coli), Shigella, and Salmonella. Viruses such as norovirus and rotavirus, as well as parasites like Giardia lamblia, can also lead to similar symptoms.

Symptoms of Bali Belly

• Bloated stomach, stomach cramps, and abdominal pain

• Diarrhoea (loose, watery stools)

• Vomiting

• Nausea

• Dizziness

• Sweating

• Lethargy

• Fever or high temperature

Symptoms typically start within 1 to 10 days of consuming contaminated food or water hence why symptoms may surface when you get back from your trip.

Why is Bali Belly So Common?

• Water: Bali’s water supply is not suitable for drinking due to contamination risks. Contaminated tap water is used to make ice, wash produce, and bathe and cleanse our bodies.

• Food: The warm, humid climate of Bali accelerates pathogen growth on food. Issues can arise from:

  • Poor refrigeration during transit and storage

  • Cross-contamination during food handling

  • Inadequate heating or reheating of food

  • Poor personal hygiene of food handlers