Three dietary therapies for nourishing the spleen and stomach after gastric cancer surgery

Most patients who undergo gastric cancer surgery suffer from weak spleen and stomach, and poor appetite. You can start with dietary adjustment, follow the principles of strengthening the liver and stomach, invigorating qi and nourishing yin, and persist in taking the medicine to help patients restore their vitality and promote recovery.

Pear root, Job's tears and egg soup

Ingredients: 50 grams of rattan pear root, 50 grams of coix seed, and 2 eggs.

Preparation: Boil the roots of Rhizoma Cibotii and Coix seeds to extract the juice, put it on the fire to boil, beat in eggs, cook into sugar water eggs, and eat as a snack.

Efficacy: clearing away heat and detoxifying, promoting blood circulation and nourishing blood, nourishing the spleen and stomach, especially suitable for gastrointestinal tumors

Fish Maw and Yam Noodles

Ingredients: 1 large yellow croaker belly, 100 grams of yam.

Preparation: Wash the fish maw, deep-fry it with sesame oil and crush it, dry and grind the yam, mix the two ingredients well. Take 10 grams each time, 3 times a day, with warm water.

Efficacy: nourishes the kidney and essence, replenishes qi and nourishes yin, stops bleeding, dissipates blood stasis and reduces swelling. Suitable for the treatment of gastric cancer.

Sugarcane, ginger and leek drink

Ingredients: 250 grams of sugarcane, 250 grams of leeks, 150 grams of water spinach, and 15 grams of ginger.

Preparation: Chop them separately, mash the juice and mix well, or boil them in water and take them in 3 doses.

Efficacy: nourishes the stomach and harmonizes the middle part, relieves gas and stops vomiting. Treats patients with dry heaves and constant pain from gastric cancer.