“The problem is traveler’s diarrhea, which can be caused by exposure to germs that we’re not used to,” says Dr. B. “In these places, people are used to it, but we’re not exposed to it, so we’re not used to it. It’s likely that the water is not treated the same way in other places that we treat it in the United States.” E.coli…every ounce of water has a percentage of bacteria in it, if you ingest enough of it, it goes over the limit and gives you traveler's diarrhea.” One of the purposes of our gut microbiome is to protect us from these bacteria. For example, when we take antibiotics, we can be prone to developing new infections, such as a bacteria called C. diff grows because we have removed the good bacteria that usually keep it in check.
So, follow the CDC Food Safety Tips for Travel:“Avoid eating raw meat or seafood, including foods that have been “cooked” with citrus juice, vinegar, or other acidic liquids (like ceviche).” That’s because all of these ingredients haven’t been sterilized over a flame, i.e. cooked. (It’s a lesson I won’t soon forget after losing 5 pounds in two days after eating a large plate of steak tartare at an outdoor cafe in the South of France.)
