3 dietary supplements for brain cancer surgery

A correct and reasonable diet has a great impact on the postoperative recovery of brain cancer patients. Food is the basic material basis for the patient's physical recovery, so brain cancer patients should pay attention to dietary supplements after surgery.

Longan and wolfberry turtle soup

Ingredients: 1 turtle (about 500g), 30g water chestnut, 30g longan meat, 30g wolfberry.

Method: Wash and soak the gorgon fruit for half an hour; wash the longan meat and wolfberry. Soak the turtle in boiling water to make it urinate, remove the intestines, head and claws, wash and take out the turtle meat and shell, put all the ingredients into a stew pot, add an appropriate amount of boiling water, cover the stew pot, simmer for 2 hours over low heat, and season. Drink the soup as needed and eat the turtle meat.

Efficacy: This soup has the functions of strengthening the spleen and nourishing blood, nourishing the kidney and replenishing yin. It is suitable for patients with brain cancer who are emaciated, pale, dizzy, short of breath, lazy to speak, mentally tired, palpitations and insomnia after surgery.

Yam and Fish Soup

Ingredients: 500g water fish, 30g yam, 15g wolfberry, 5 red dates, 1 slice of ginger.

Method: Wash the yam and soak it for half an hour; wash the wolfberry and red dates (pitted). Wash and cut the water fish. Put all the ingredients into a stew pot, add appropriate amount of boiling water, and stew over low heat for 2 hours. Season to taste and drink the soup and eat the meat as needed.

Efficacy: Strengthens the spleen and nourishes blood, nourishes yin and tonifies the kidney. Suitable for patients with yin and blood deficiency after brain cancer surgery, and patients with blood deficiency and fever after radiotherapy and chemotherapy, manifested as sallow complexion, dizziness, dry mouth and throat, loss of appetite, hot flashes or low fever.

Seaweed, Water Chestnut and Shredded Pork Soup

Ingredients: 60g lean pork, 15g seaweed, 3 water chestnuts.

Preparation: Tear the laver into pieces, soak in water, and wash; peel the water chestnuts, wash and cut into strips; wash and cut the lean pork into strips. Put the water chestnut strips into a pot, add water and boil over high heat for 15 minutes, then add the laver and pork strips, boil again, season and drink as desired.

Efficacy: nourishing yin and reducing fire, clearing away heat and phlegm. Suitable for brain cancer patients during radiotherapy and postoperative heat burns and yin damage, yin deficiency and hyperactivity of fire, which may cause dry mouth, hot flashes, irritability, yellow and thick sputum, poor appetite, etc.