A very popular question.
Yes. We got sick. But considering the risks taken, we did very well.
Traveling for that long, eating EVERY meal out, in the countries we
were in, you are bound to get sick. Our doctors prescribed us for
about 3 bouts each of traveler's diarrhea (typically caused by not
so sanitized food). We each only got sick once with traveler's diarehea
though. I then got food poisoning one night. Eric also had flu like
symptoms for a few days but cleared up without becoming
full blown. So all in all we did really well considering.
We ate everything we wanted to. We were more cautious in the
beginning and less so in the end. Eric's philosophy in Vietnam was
to eat any and everything. We enjoyed all the food and never got sick
there. All the fresh greens and fruits. The normal 'watch out for
eating those' foods because they get washed with local water and
not cooked before served.
We found water to not be too bad of an issue. We didn't drink
it. But foods in relation to it didn't seem to bother our systems.
Oh, we did drink it if it had been boiled, ei coffee and tea. Bottled
water became our daily purchase. Exceptions were Singapore and Hong
Kong, big cities, modern city purification. Crappy thing about buying
bottled water was the usage of soo much plastic in 4 months
time. I guess some travels go with purification systems. I might
consider this in the future.
Funny thing about the bottled water though. In the beginning we
surveyed our bottle water brand options. Some we knew, some we didn't.
Some looked professional, some didn't. We stuck with the brands we knew.
This quickly turned to brands we didn't know, to the not so looking
professional bottled brands. These you looked at and weren't even sure
wasn't just someone bottling river water at home and selling it. Labels
said they had been "Sterilized. Ultra Violet Light Treated. Cleaned.
Purified." Sounds trusting, right? But in Laos, those became our only
option. And turns out, it was fine. The seals not so great, so they
leaked a lot, bummer, but never got sick from them. So cheap to.
Probably the biggest issue with prevention is more monitoring
the food stall itself before ordering. We mostly ate out on the
from local hawkers. We rarely ate in restaurants. A way to keep
costs down, but also a way to eat with the locals and the way the
do. Does it have a line of people? If yes, then they are going
through product faster, let alone must be good. Do you see any
red flags in their sanitation while watching? These were normally
obvious within just a few minutes. Something we had been warned
about and yet didn't seem to be able to avoid was eating where the
money is handled seperately from the person cooking your food.
We rarely saw this. These were family run operations with sometimes
only one person working. They all cooked and they all took money.
Imagine this. You find a stand you want to eat at. You watch the
cooking. You place your order. He/She continues cooking, maybe
starting on your order. You agree on a price. As you get your money
ready, the cook starts to handle raw meat. Then grabs your plate/bowl.
He/she takes your money, finishes up your finished dish, topping off
the meal with some raw products (basil, mint, etc.) This whole time,
never wiping and/or washing his/her hands. Yummmm. Want your change?
This scenario made even worse in the markets. Now here they might not
be preparing cooked meals, but instead just selling the produce and
meats. One woman quit literally hacks up beef, chicken, fish, pork, etc.
adjacent to the stall selling fresh greens. Wonder where all the splatters
going? They aren't called wet markets for nothing. And those buying
the meat. Well, let's just say money is transacted and placed in pockets
with some bloody hands. Cross contamination galore.
Hungry?
Once, I didn't drink my fresh squeezed juice because of the ants
floating in it. The extra protein wouldn't of hurt me really. I just
couldn't do it. I didn't ever want to offend anyone though by sending
something back. We smiled and paid. Oh, I take that back. Once we sent
a fish dish back, but only because it was too raw. We just wanted it
cooked more. Dodged a bullet that time I think. Although it was quit
difficult communicating what is was we were needing done.