Dietary principles and selected recipes for esophageal cancer

Patients with esophageal cancer should change their wrong eating habits. Mastering scientific dietary principles is very important for patients with esophageal cancer in the recovery period.

(1) The diet should be balanced, without any partiality or taboos, and a combination of meat and vegetables, with a fine mix of foods. The more food varieties you eat each day, the more nutrients you will get.

(2) To eliminate toxins, avoid eating foods that are sour (excluding sweet and sour foods), salted, moldy, smoked, or contain pigments, flavors, or strong liquor.

(3) Use more natural and wild foods and less artificially produced and processed foods.

(4) Reasonable tonic food can improve the body's immune function. Certain tonic foods such as ginseng, white fungus, coix seed, and red dates have direct or indirect effects on inhibiting cancer and strengthening the body.

(5) When cooking, the amount of oil used should be similar to that of normal people and should not be increased. At the same time, attention should be paid to the color, aroma and taste of the dishes. Steaming, boiling and stewing should be used more often, and fried and pan-fried foods should be eaten as little as possible.

Selected dietary therapy

(1) Wolfberry Black-bone Chicken: 30g wolfberry, 100g black-bone chicken, and appropriate amount of seasoning. Boil wolfberry and black-bone chicken with seasoning until soft, then beat into a homogenate, or add appropriate amount of starch, or boil rice soup until it becomes a thin paste, boil it, and take it several times a day. It has the effects of nourishing the body, nourishing yin and reducing fever, and is suitable for people with weak constitutions who have esophageal cancer.

(2) Garlic Crucian Carp: 1 live crucian carp (about 300 grams), appropriate amount of garlic. ① Remove the intestines and scales from the fish, cut the garlic into small pieces, stuff it into the fish belly, wrap it with paper and seal it with mud, and dry it. ② Dry it over charcoal fire, grind it into fine powder. Take 3 grams per day, 3 grams each time, with rice soup, it has the effect of detoxification, swelling reduction, and deficiency tonic. Suitable for the early stage of esophageal cancer.