Dietary Therapy for Chronic Gastritis
Chronic gastritis is a common and widespread disease that has long troubled the health of ordinary people. As the saying goes: "Ten people, nine have stomach problems." "The stomach requires three parts treatment and seven parts nourishment." This shows that proper stomach care is one of the key aspects in treating gastric diseases. Dietary therapy can reduce the discomfort of medication while satisfying patients' desire to enjoy delicious meals—why not try it?
From a traditional Chinese medicine perspective, although all cases are gastritis, treatments differ significantly and can be categorized into liver qi stagnation type, spleen-stomach deficiency-cold type, stomach yin deficiency type, and blood stasis obstruction type.
1. Liver Qi Stagnation Type:
Fo Shou Soup: 12 grams of Fo Shou slices, 50 grams of lean pork, boiled into soup for drinking.
Jinju Pig Stomach Soup: 30 grams of Jinju root, washed and chopped; 1 fresh pig stomach, cleaned and diced; add 1000 ml of water, simmer in a clay pot over low heat until reduced to about 350 ml. Drink the soup and eat the meat.
2. Spleen-Stomach Deficiency-Cold Type:
Ren Shen Mi Zhou (Ginseng Rice Porridge): Use 25 grams of Codonopsis pilosula, washed and chopped; 50 grams of rice, washed. Stir-fry in an iron wok until slightly yellow. Add 1000 ml of water, then simmer slowly in a clay pot until reduced to 350 ml. Consume in portions.
3. Stomach Yin Deficiency Type:
Sha Shen Yu Zhu Tang (Adenosma and Ophiopogon Soup): 12 grams of Adenosma, 9 grams of Ophiopogon, 12 grams of Chinese yam, 10 grams of Goji berries, and 150 grams of wild duck meat, sliced and placed in a clay pot to boil into soup for drinking.
Huo Shan Dendrobium Powder: Use high-quality Huo Shan Dendrobium ground into fine powder, stored in a dry bottle. Take 1.5 grams twice daily, morning and evening.
4. Blood Stasis Obstruction Type:
Dou Hua Yu (Bean Curd Fish): 500 grams of red adzuki beans, 15 grams of rose flowers, and 1 fresh carp. Clean and gut the carp, wash the red adzuki beans and rose flowers, place them inside the fish, then stew in a clay pot with water until soft. Remove the rose flowers, season, and consume in portions.