Long-term adherence to diet therapy is useful.
Recently, patients often ask me whether the so-called "diet therapy" has any effect. The streets are full of restaurants under the banner of "medicated diet"; Newspapers, internet and TV also publicize that eating this food can fight cancer and eating that food can supplement vitamins every day. We often follow the map devoutly, but no one can tell whether it will have any effect after eating it. When it comes to pain, people immediately think of looking for medicine. In fact, some foods can completely relieve pain and have no side effects. The latest issue of Fitness magazine in the United States published an article by Dr. Susan Lacker, a nutritionist in Los Angeles, pointing out the dietotherapy methods for migraine, dysmenorrhea, joint pain, stomachache and pantothenic acid.
Migraine:
It is recommended to eat more high-fat fish such as salmon and sardines. Dr. Susan explained that prostaglandins and hormone chemicals in the human body are important causes of inflammation and migraine, and high-fat fish are rich in omega-3 fatty acids, which can reduce the production of these substances. People with migraine should eat less processed meat such as sausages, as well as monosodium glutamate, red wine, chocolate and lemon, because research shows that 20% of migraine patients are related to these foods.
Joint pain:
It is suggested to eat more foods containing vitamin C, such as strawberries, oranges and kiwis, because vitamin C can reduce joint wear and play an important role in the synthesis of collagen, an important component of cartilage and bones.
Dysmenorrhea:
1, it is recommended to eat more flaxseed. Dr. Susan pointed out that when prostaglandin enters human tissues, the uterus will produce reactive spasm, which is an important factor causing dysmenorrhea. Eating high-fat fish and flaxseed can prevent the release of prostaglandin, both of which are effective because they contain omega-3 fatty acids. But for women, arachidonic acid in sashimi or dairy products can promote the release of prostaglandin that causes pain, so she suggests that people with dysmenorrhea eat 1-2 teaspoons of linseed oil every day, which can be rubbed on bread or mixed in salad.
Stomach pain and pantothenic acid:
It is recommended to eat more ginger. Ginger can strengthen the contraction of sphincter at the bottom of esophagus and prevent acid reflux from returning to esophagus. However, some high-fat foods, such as butter and meat, will inhibit the contraction function of sphincter at the bottom of esophagus. In addition, spicy or sour food can also cause stomach pain and pantothenic acid. When the gastrointestinal function is not good, try to eat less. In summer, people are prone to "getting angry" symptoms such as red eyes, sore throat, swollen gums, oral ulcer pain and tongue erosion. Using "diet therapy" to "dispel fire" will have a unique effect.
1. Lotus seed soup removes heart fire
Symptoms: deficiency fire is characterized by low fever, night sweats, upset, dry mouth, etc. Excess fire is characterized by repeated oral ulcers, dry mouth, short and red urine, and irritability.
Dietotherapy: 30g of lotus seeds (without removing lotus plumule), 0/5g of gardenia/kloc (wrapped with gauze), adding appropriate amount of rock sugar, decocting in water, eating lotus seeds and drinking soup.
2. Pig liver soup to lung fire
Symptoms: dry cough without phlegm or less phlegm but sticky, hot flashes and night sweats, fever of hands and feet, insomnia and red tongue.
Dietotherapy: pork liver 1, chrysanthemum 30g (wrapped in gauze), * * * boiled until the liver is cooked, and the liver is eaten and soup is drunk.
3. Mung bean porridge to stomach fire
Symptoms: deficiency fire is characterized by mild cough, poor appetite, constipation, abdominal distension, red tongue and little fur; Excess fire is manifested as epigastric discomfort, dry mouth and bitter taste, and dry stool.
Dietotherapy: 30 grams of gypsum powder and appropriate amount of japonica rice and mung bean. First, the gypsum is boiled in water, then filtered to remove residue, and the clear liquid is taken, and then the japonica rice and mung bean are added to cook porridge.
4. Pear water to get rid of liver fire
Manifestations: headache, dizziness, tinnitus, dry eyes, bitter taste, bad breath and pain in both ribs.
Dietotherapy: 10g Fritillaria is mashed into powder, two pears are peeled and cut into pieces, appropriate amount of rock sugar is added, and stewed in clear water.
5. Pig's loin removes kidney fire
Manifestations: dizziness, tinnitus, deafness, backache and fatigue, hot flashes, night sweats, and fidgety.
Dietotherapy: 2 pork loins, 65,438+05g of Lycium barbarum and 65,438+05g of Cornus officinalis, boiled in a casserole until the pork loins are cooked, and then eaten with soup. In summer, people are prone to "getting angry" symptoms such as red eyes, sore throat, swollen gums, oral ulcer pain and tongue erosion. Using "dietotherapy" to "remove fire" will have a unique effect.
6. Lotus seed soup removes heart fire
Symptoms: deficiency fire is characterized by low fever, night sweats, upset, dry mouth, etc. Excess fire is characterized by repeated oral ulcers, dry mouth, short and red urine, and irritability.
Dietotherapy: 30g of lotus seeds (without removing lotus plumule), 0/5g of gardenia/kloc (wrapped with gauze), adding appropriate amount of rock sugar, decocting in water, eating lotus seeds and drinking soup.
7. Pig liver soup to lung fire
Symptoms: dry cough without phlegm or less phlegm but sticky, hot flashes and night sweats, fever of hands and feet, insomnia and red tongue.
Dietotherapy: pork liver 1, chrysanthemum 30g (wrapped in gauze), * * * boiled until the liver is cooked, and the liver is eaten and soup is drunk.
8. Mung bean porridge to stomach fire
Symptoms: deficiency fire is characterized by mild cough, poor appetite, constipation, abdominal distension, red tongue and little fur; Excess fire is manifested as epigastric discomfort, dry mouth and bitter taste, and dry stool.
Dietotherapy: 30 grams of gypsum powder and appropriate amount of japonica rice and mung bean. First, the gypsum is boiled in water, then filtered to remove residue, and the clear liquid is taken, and then the japonica rice and mung bean are added to cook porridge.
9. Pear water to get rid of liver fire
Manifestations: headache, dizziness, tinnitus, dry eyes, bitter taste, bad breath and pain in both ribs.
Dietotherapy: 10g Fritillaria is mashed into powder, two pears are peeled and cut into pieces, appropriate amount of rock sugar is added, and stewed in clear water. 1, osmanthus porridge
Ingredients: cassia seed (fried) 10 ~ 15g, 50g of japonica rice, and appropriate amount of rock sugar.
Production: firstly, fry cassia seed in the pot until it has a slight aroma, take it out, fry the juice after cooling, remove the residue, add japonica rice to cook porridge, add rock sugar when the porridge is almost cooked, and cook for a while.
Usage: Suitable for diaphragm in spring and summer. Every day 1 flash, 5 ~ 7 days as a course of treatment.
Efficacy: clearing liver and improving eyesight, moistening intestines and relaxing bowels. It is suitable for hypertension, hyperlipidemia and habitual constipation. Avoid: diarrhea patients should avoid taking it.
2. Fresh celery juice
Efficacy: lowering blood pressure, calming the liver, calming down, relieving spasm, regulating stomach, stopping vomiting and diuresis. It is suitable for hypertensive patients with dizziness, headache, flushing and excitability.
Ingredients: 250g fresh celery.
Production: wash celery, put it in boiling water for 2 minutes, take it out and chop it into juice.
Usage: Take 1 small cup twice a day.
3. No.1 antihypertensive tea
Efficacy: clearing away heat and calming the liver, promoting blood circulation and removing blood stasis, promoting fluid production and quenching thirst. Can reduce blood lipid and blood pressure, and can also prevent and treat coronary heart disease.
Ingredients: 6 grams of Robinia pseudoacacia leaves, 0/5 grams of hawthorn/kloc-,5 grams of Schisandra chinensis, and appropriate amount of rock sugar.
Preparation: the above four herbs are brewed with boiling water.
Usage: substitute tea, unlimited.
No.4.2 antihypertensive tea
Efficacy: removing blood stasis, promoting tissue regeneration, promoting digestion, invigorating stomach, invigorating middle energizer and benefiting qi. It is suitable for hypertensive patients with yin deficiency and blood stasis.
Ingredients: 50g rock sugar, vinegar 100g.
Production: Dissolve rock sugar in vinegar.
Usage: Take 10g each time, three times a day, after meals.
Avoid: patients with ulcer and hyperacidity should not take it.
5, kelp osmanthus soup
Efficacy: clearing away heat, improving eyesight, reducing blood fat and blood pressure.
Ingredients: kelp 30g, cassia seed15g.
Production: wash kelp, soak for 2 hours, add soup to casserole, add cassia seed, and fry for more than 1 hour.
Usage: eat kelp with soup. If the blood pressure is not too high, 1 dose per day, or 2 doses per day in severe cases.
6. Lotus leaf rice noodle meat
Efficacy: invigorating spleen and nourishing stomach, clearing heat and reducing turbidity, and reducing blood fat.
Ingredients: 5 fresh lotus leaves, 250g lean pork, 250g rice, salt, soy sauce, starch, etc.
Production: firstly, wash the rice and mash it into rice flour with a sand basin; Cut pork into thick slices and add soy sauce, starch, etc. Stir evenly for later use; Wash the lotus leaf and cut it into 10 pieces. Wrap the meat and rice flour in lotus leaves, roll them into a rectangle, steam them in a steamer for 30 minutes and take them out. (1) Lotus leaf porridge: a piece of fresh lotus leaf, japonica rice 100g, and a little rock sugar.
① Wash polished rice, wash fresh lotus leaves and cut into small pieces one inch square.
(2) Put the fresh lotus leaves into the pot and add a proper amount of water. Boil with strong fire, then simmer for 10 minute to 15 minute, and remove residue and leave juice.
③ Put the japonica rice and lotus leaf juice into the pot, add appropriate amount of rock sugar and water, boil with strong fire, and then cook with slow fire until the rice is rotten into porridge. Twice a day, breakfast and dinner.
(2) adzuki bean porridge: adzuki bean 30g and japonica rice 50g. Wash adzuki beans and japonica rice, put them in a pot, add water until the rice is rotten into porridge. Take it twice a day for breakfast and dinner. Long-term administration can promote diuresis, strengthen spleen and lose weight.
(3) Oatmeal porridge: 50 grams of oatmeal. Put oatmeal in a pot, add water until the water boils, stir and cook until it is cooked and soft. Or cook porridge with 250 ml of milk and oatmeal. Eat breakfast once a day. Has the effects of reducing blood fat and losing weight, and is suitable for daily health care of patients with obesity, hyperlipidemia and coronary heart disease and healthy people.
(4) Poria cocos cake: Poria cocos 200g, flour100g. Grinding Poria into powder, mixing with flour and water, making into cake, and baking. Regular consumption has the function of strengthening the spleen, eliminating dampness and nourishing the stomach, and is suitable for long-term use.
(5) Fresh mixed three skins: 200g watermelon skin, 200g cucumber skin and 200g winter melon skin. Scrape off the wax skin of watermelon skin, scrape off the fluff skin of winter melon skin, blanch with cucumber skin in a boiling water pot, cool, cut into strips, add a little salt and monosodium glutamate, and plate. Can be eaten frequently, and has the effects of clearing away heat, promoting diuresis and reducing weight.
(6) Cucumber mixed with shredded thorn: tender cucumber 500g, prickly skin 100g, coriander, ginger, salt, soy sauce, vinegar, monosodium glutamate and sesame oil. After cleaning and disinfecting the tender cucumber, cut off the match stalks. Soak jellyfish skin in warm water, remove sand, wash, shred and soak in warm water, then take it out with cold water and let it cool. Wash coriander and cut into sections, peel ginger, wash and shred. Put the salt, soy sauce, vinegar, monosodium glutamate and sesame oil into a bowl and make a clear juice with seasoning color. Put shredded cucumber and jellyfish silk into a plate in layers, sprinkle with parsley and shredded ginger, drizzle with seasoning sauce, and mix well to serve.
(7) Cold Nostoc flagelliforme: Nostoc flagelliforme 100g, appropriate amount of mung bean sprouts and water bamboo, a little salt, monosodium glutamate, pepper and sesame oil. Soak Nostoc flagelliforme in warm water and steam in a cage. Cut the green garlic buds and water bamboo into very fine filaments, add salt and marinate slightly, put them in a dish, sprinkle with monosodium glutamate and pepper, mix well, and sprinkle with sesame oil to serve.
(8) Spicy lettuce leaves: 500g of tender lettuce leaves, 70g of dried red pepper, and appropriate amounts of salt, soy sauce, vinegar, monosodium glutamate, sesame oil, pepper and Jiang Mo. Wash the tender bamboo shoots, cut them into sections, put them in a bowl, and marinate them with salt until they come out. Dried red pepper is seeded and cut into sections. Squeeze out the water from the pickled bamboo shoots, add soy sauce, monosodium glutamate and vinegar to the bowl, and add Jiang Mo and pepper segments. Add sesame oil and pepper into a clean pot, soak and stir-fry, remove pepper, pour hot oil on the pepper section and mix well.
(9) Chinese cabbage mixed with fresh lotus root: 500 grams of tender cabbage, 400 grams of tender lotus root, and appropriate amounts of dried pepper, coriander, ginger, salt, white vinegar, monosodium glutamate, white soy sauce and sesame oil. Wash the cabbage, only take the tender leaves, shred them, put them in a bowl and marinate them with salt for 5 minutes. Wash coriander and cut into sections, remove seeds from dried peppers, soak in warm water until soft, peel ginger, wash and shred. Remove mud from tender lotus root, wash, cut into sections, shred, soak in clear water to remove powder juice, blanch in boiling water, remove and cool with cold water, and control the moisture. Add salt, sugar, monosodium glutamate, white soy sauce and sesame oil into the bowl to make the sauce. Squeeze shredded Chinese cabbage out of salt water, add shredded lotus root, shredded coriander, shredded ginger and shredded pepper, pour in the sauce and mix well to serve.
(10) Auricularia auricula: water-borne Auricularia auricula 100g, horseshoe 150g, proper amount of fresh oil soup, and a little soy sauce, sugar, vinegar and wet starch. Wash auricularia auricula with cold water and drain. Wash and peel water chestnut, and mash it with a knife. Put the oil in the pot and cook until it is 70% cooked. Stir-fry auricularia auricula and water chestnut at the same time, add soy sauce, sugar and fresh soup, boil and thicken with wet starch, and serve.