Preventing stomach problems, often known as "Traveler's Diarrhea," requires a disciplined approach to food and water safety, summarized by the mantra: "Boil it, cook it, peel it, or forget it." First, avoid tap water in high-risk regions; this includes using bottled water for brushing your teeth and avoiding ice cubes, which are often made from local water. Stick to sealed, carbonated beverages or hot drinks like tea made with boiled water. Food-wise, steer clear of raw salads, unpeeled fruits, and street food that hasn't been cooked at high temperatures in front of you. Buffet food that has been sitting at room temperature is a common culprit for bacteria growth. Many frequent travelers also take Bismuth subsalicylate (Pepto-Bismol) as a daily preventative, which studies show can reduce the risk of illness by up to 50%. Additionally, carrying a high-quality hand sanitizer (at least 60% alcohol) and using it religiously before every meal can prevent the transmission of pathogens from surfaces to your mouth, providing an extra layer of defense against common travel bugs.