Right intercostal neuralgia

Neural pain occurs between the right ribs. For the patient, this pain is very sudden and he or she may find it inexplicable. The symptoms of intercostal nerve pain can generally be divided into secondary and primary. The pain can be divided into tingling or burning pain. The treatment method can first try to use diet therapy.

Symptoms of intercostal neuralgia

1 Intercostal neuralgia is divided into two types: secondary and primary. Root intercostal neuralgia can be caused by diseases such as thoracic vertebra degeneration, thoracic vertebra tuberculosis, thoracic vertebra injury, thoracic vertebra dura mater, tumor, ankylosing spondylitis, etc.; trunk intercostal neuralgia can be caused by lesions of the ribs, mediastinum or pleura.

2Primary intercostal neuralgia is rare. When intercostal neuralgia occurs, pain can be seen radiating from back to front along the corresponding intercostal space in a semicircular shape; the pain is stabbing or burning.

3 Physical examination revealed obvious tenderness beside the spinous processes of the thoracic vertebrae and in the intercostal spaces; patients with typical radicular intercostal neuralgia had a positive neck flexion test; the distribution area of ​​the affected nerves often showed signs of neurological impairment such as hyperesthesia or hypoesthesia.

Steamed White Goose with Buddha's Hand

Recipe: 10g bergamot, 10g salvia miltiorrhiza, 6g licorice, 10g white peony root, 10g angelica, 500g white goose meat, 10g ginger, 15g onion, 4g salt, and 20g cooking wine.

Preparation: Soak bergamot, salvia miltiorrhiza, licorice, white peony root and angelica in slices; wash the white goose meat, blanch it in boiling water to remove the blood, and drain the water; slice the ginger and cut the green onion into sections. Put the white goose meat in a steaming pot, spread soy sauce, cooking wine, and salt on it, add ginger and green onion, put bergamot, salvia miltiorrhiza, licorice, white peony root, and angelica slices on the white goose meat, and add 200ml of water. Place the steaming basin in the steamer and steam over high heat for 45 minutes.

How to eat: Take once a day, 50g of goose meat each time.

Efficacy: Promote blood circulation, remove blood stasis, replenish Qi and promote qi circulation. Used for patients with intercostal neuralgia, blood stasis and internal obstruction.

Fish head stewed with white peony root and chuanxiong

Recipe: White Peony Root 10g, Chuanxiong 10g, Licorice 6g, 1 Carp Head (500g), Cooking Wine 20g, Ginger 10g, Green Onion 15g, Salt 4g.

Preparation: Soak white peony root, licorice and Chuanxiong and slice them thoroughly; wash the carp head and remove the gills; slice the ginger and cut the green onion into sections. Brush the fish head with cooking wine and salt, put it into a stew pot, add white peony root, licorice, Chuanxiong, inject 800ml of water and put in ginger and scallion. Bring the stew pot to a boil over high heat, then simmer over low heat for 20 minutes.

How to eat: Take once a day, 50-100g of fish head each time.

Efficacy: Promotes qi and blood circulation, calms and relieves pain. Used for patients with intercostal neuralgia.

Safflower lettuce

Recipe: 6g safflower, 250g lettuce, 150g kelp, 250g chicken, 10g ginger, 15g onion, 4g salt, 20g soy sauce, 10g vinegar, 10g sugar, and 5g sesame oil.

Preparation: Wash safflower, put it in a bowl, add 50ml of water, and steam it in a steamer for 20 minutes. Peel the lettuce, cut into thin strips and squeeze out the moisture; wash the kelp, steam it in boiling water and cut into thin strips; wash the chicken, cook it and cut into thin strips; cut the ginger and green onion into shreds. Put lettuce, shredded chicken, shredded kelp and safflower in a bowl, add ginger, onion, salt, vinegar, soy sauce, sugar and sesame oil, and mix well.

Directions: Take once a day with meals.

Efficacy: Benefits the five internal organs and dredges the meridians. Used for patients with intercostal neuralgia and difficulty urinating.