Basic Dietary Recommendations For Intracranial Tumor Patients
Patients with intracranial tumor is usually accompanied by headache, vomiting and a series of symptoms. The only way to get rid of this nightmare is to go through an efficient surgical treatment plus a healthy diet. Here are some basic advice as the principle for tumor patients to prepare their daily diets.
Eat “bitter” food
American scientists believe that bitter food such as bitter gourd and bitter tea is an important source of vitamin B12. Its main component, cyanide, can greatly eliminate the cancer cells and have no damages to normal cells. It can also inhibit the cytochrome enzymes in cancer cells and make those cells dead because of the metabolic disorders.
Eat “sour” food
Sour food include sour fruits (there are a sweet and sour apples, grapes, oranges, oranges), pineapple, grapes, jujube (also known as mountain jujube, wild jujube) and so on. These fruits are rich in vitamin c. The Lactic acid bacteria in yogurt can decompose sugar into lactic acid, inhibit the propagation of spoilage fungi in the large intestine, reduce the production of toxins, and engulf carcinogenic substances and have certain preventive effects on colorectal cancer and other cancers.
Eat vegetarian food
Soybean, potato and other grains (rice, flour and other fine food staple food, fresh vegetables and whole grains), fruits and other plant foods which are rich in cellulose can stimulate peristalsis, relieve constipation, accelerate intestinal toxic and harmful carcinogenic substances to be excreted. It have a preventive effect on colorectal cancer and other tumors.
Eat “new” (fresh seasonal) food
Scientists found that fresh seasonal vegetables, especially cruciferous vegetables, contain quinones and phenols which can dilute the carcinogen and accelerate its excretion from the human body. In addition, interferon in vegetables can reject cancer cells in vitro while the beta carotene in fresh vegetables can reduce the chance of cancer by 1/3.
Eat “light” (low salt) food
An epidemiological study has shown that high salt diets are associated with high rates of some cancers such as stomach cancer. Consumption of 10 to 15 grams of salt a day can increase the risk of stomach cancer. This is because a high salt diet can stimulate gastric acid and pepsin secretion and cause gastric mucosal inflammation, swelling, ulcers, bleeding, atrophy, and prone to carcinogenesis.
Of course, patients should always pay attention to the pace of the diet. Eating slowly can stimulate the secretion of the salivary glands. Many enzymes in saliva has a strong anti-cancer effect. So, some harmful substances nitrite aflatoxin and benzopyrene and other carcinogenic substances can be eliminated during the chewing process.
By Bhaskaranaidu (Own work) [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
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