How to actually avoid Sri Lanka belly and traveler diarrhea

Travel medicine perspective. Most "Sri Lanka belly" is bacterial (E. coli, campylobacter, sometimes salmonella) transmitted via contaminated water or food handling, not via spice or the food itself. RISK RANKING: HIGHEST - tap water, ice in cheap places, unpeeled raw salads washed in tap water, buffet food sitting warm for hours, and pre-cut roadside fruit. MEDIUM - street food from vendors with visible poor hygiene, undercooked seafood, dairy from unrefrigerated coolers. LOW - hot street food cooked fresh in front of you (kottu, hoppers, samosas), rice and curry from busy local kades (fast turnover), fruit you peel yourself, sealed bottled water, hot tea and coffee. PREVENTION: bottled or filtered water for drinking AND brushing teeth, always. Ice only at reputable restaurants and hotels (they usually use filtered ice). Wash hands or sanitizer before every meal. Peel your own fruit. Prefer thoroughly-cooked, still-hot food. Eat where locals eat and it is busy.