Dietary recipe to relieve diarrhea in patients with colorectal cancer

Colorectal cancer patients often suffer from diarrhea symptoms due to surgery or the patients' own reasons, which seriously affects the patients' physical recovery and quality of life. Diet therapy can be used to relieve the symptoms during daily conditioning.

Purslane porridge

Ingredients: 20 grams of purslane, 30 grams of polished rice, and appropriate amount of white sugar.

Preparation: First wash and dry the purslane, add appropriate amount of water to the polished rice and cook it into porridge, add sugar, add the purslane and boil it for consumption.

Directions: Eat as you like.

Efficacy: Suitable for patients with intestinal cancer who suffer from diarrhea caused by internal accumulation of dampness and heat.

Jujube and Aucklandia Soup

Ingredients: 6 jujubes, 4 grams of costusroot.

Preparation: Remove the core of the jujube and fry it first. After boiling for a few times, add the costus root and continue cooking for a while before removing the residue.

Usage: Take while hot.

Efficacy: harmonizes the spleen and stomach, dries dampness and stops diarrhea. It is suitable for patients with diarrhea caused by spleen deficiency after surgery. Patients may also experience fatigue, poor appetite, and like to stay in bed.

Huaishan Chicken and Golden Eel Soup

Ingredients: 120g yellow eel, 5g chicken gizzard lining, 10g Chinese yam, 2 slices of ginger.

Preparation: Kill the eel alive, remove the internal organs, clean and cut into sections, and wash with boiling water to remove the fishy smell. Wash the chicken gizzard lining and Chinese yam. Stir-fry the eel meat with ginger, add a little white wine and appropriate amount of water, pour into the pot, add the chicken gizzard lining and Chinese yam, boil over high heat, then simmer for 1 hour and season.

Usage: Can be eaten with meals.

Efficacy: Suitable for diarrhea caused by indigestion after eating in patients with intestinal cancer.