Three dietary therapies to relieve abdominal pain caused by colorectal cancer

As the tumor continues to expand and infiltrate, colorectal cancer patients' symptoms such as abdominal pain and bloating become more severe. In order to alleviate the patient's physical and mental pain, some targeted dietary recipes to relieve pain can be used, which is beneficial to the treatment of colorectal cancer.

Candied Radish

Ingredients: 500 grams of fresh white radish, 150 grams of honey.

Preparation: Wash and dice the white radish. Put it in boiling water, remove it from the water, drain it, and dry it in the sun for half a day. Then put it in an aluminum pot, add honey and boil it over low heat, mix well, let it cool, and bottle it for later use.

Efficacy: It can relieve stomachache, help digestion, regulate qi and resolve phlegm, and treat indigestion, abdominal distension, abdominal pain, nausea, vomiting, etc.

Purslane porridge

Ingredients: 250 grams of fresh purslane, appropriate amount of japonica rice.

Preparation: Wash and chop the purslane, add appropriate amount of water, boil for half an hour, remove the residue, add appropriate amount of washed rice, and continue to cook into porridge. Eat twice a day.

Efficacy: It can treat abdominal pain, diarrhea and other symptoms.

Five Champagne Nuts

Ingredients: 200 grams of whole betel nut, 20 grams of tangerine peel, 10 grams each of cloves, cardamom, and amomum, and 100 grams of salt.

Preparation: Put the above ingredients in a pot, add appropriate amount of water, and simmer over low heat until the medicinal liquid dries up, then turn off the heat and let it cool. Then chop the betel nut into pieces as big as soybeans with a knife and hold a small amount in your mouth after a meal.

Efficacy: Strengthens the spleen, relieves chest tightness, relieves gas, and eliminates stagnation. It can aid digestion and eliminate symptoms such as acid vomiting, bloating, and fullness.