November 15, 2019
- Share This Article:
【術後調理】還是以平性食療為佳
#先養好脾胃不要急著大補
#平日易氣喘人士都適合飲用
#星期五湯水
微創術後調理
隨著醫學進步，微創手術成為外科手術發展的新主流，身體上只有幾個細小的切口，相比傳統開刀手術，微創對身體的創傷性大大減低，出血量也減少，那麼進行微創手術後還需要調養身體嗎？從中醫角度來看，雖然出血量減少，但只要是動過刀，多少都會耗氣傷身，體質已經失衡，術後容易出現頭暈、疲倦、面色蒼白、出汗、排便不暢順等氣虛體質症狀，所以飲食調理上首重健脾益氣，多用補氣、開胃健脾食材煲湯，脾胃運作良好，身體才能吸收營養，加速傷口癒合，讓身體恢復平和狀態，重建身體抵抗力。
健脾養胃湯水小貼士：
適當地添加健脾養陰食材如紅蘿蔔、蓮子、淮山、乾瑤柱、薯仔、海底椰、紅蘿蔔等。
淮山蓮子百合石崇魚湯
功效：健脾養胃，適合手術後飲用，紓緩時有頭暈、氣短、自汗等症狀。
材料：新鮮百合2個、新鮮淮山1根、蓮子40克、石崇魚約4條、薑片適量
做法：
1. 所有材料洗淨，新鮮百合剝開，新鮮淮山去皮切件備用。石崇魚劏洗淨後以熱油加薑蔥煎至兩面微黃，放入魚湯袋備用。
2. 鍋內直接加入約2500毫升水，除了新鮮百合放入全部材料，以武火煮至水滾，調文火煮約1個半小時，加入鮮百合，再煮15分鐘，最後下鹽調味即可。
注意：感冒未清者不宜服用。
Post minimally invasive surgery management
With the advancement of medicine, minimally invasive surgery has become an important part of surgical developments. There are only a few small incisions on the body. Compared with traditional surgery, the trauma to the body and amount of bleeding are greatly reduced. Do you need to condition your body after minimally invasive surgery? From Chinese medicine perspective, although the amount of bleeding is reduced, surgery still consumes qi from the body, and the body becomes unbalanced. People post surgery are prone to dizziness, fatigue, pale complexion, sweating, poor bowel movement and other qi deficiency symptoms. Therefore, first focus on a diet that can strengthen spleen and nourish qi by making soup with ingredients that can nourish qi and stimulate appetite. When the spleen and stomach are working well, the body can absorb nutrients, and speed up wound healing. Let the body return to mild condition and rebuild the body’s immunity.
Tips for boiling soup to strengthen spleen and stomach
Appropriately add in ingredients that can strengthen spleen and nourish yin such as carrot, lotus seed, Chinese yam, dried scallops, potato, sea coconut, carrot and so on.
Scorpionfish soup with Chinese yam lotus seed and lily bulb
Effects: strengthens spleen and stomach, suitable to have after surgery, relieves symptoms such as dizziness, shortness of breath and sweating.
Ingredients: 2 fresh lily bulbs, 1 fresh Chinese yam, 40g lotus seeds, 4 scorpionfishes, appropriate amounts of ginger slices
Preparation:
1. Rinse all ingredients thoroughly. Cut open lily bulb. Peel Chinese yam and cut into pieces. Cut open and clean scorpionfishes. Pan-fry scorpionfishes with hot oil and ginger until both sides of the fish are slightly browned. Place fish into soup bag.
2. Aside from fresh lily bulbs, combine the rest of ingredients with 2500ml of water and cook on high heat until boiling. Then turn to low heat and simmer for 1.5 hours. Add in fresh lily bulbs and cook for 15 minutes. Add salt to taste.
Note it is not suitable for those recovering from a cold/flu.
