The cirrhosis of the liver has developed to the point of failure, and the liver function has been severely impaired and many complications may follow. At this point in time, reasonable dietary arrangements are essential not only to reduce the liver burden, but also to meet the nutritional needs of the patient, with a positive effect on disease control and recovery. Below is a detailed presentation of some recipes for patients with cirrhosis.
Breakfast.
Porridge of oatmeal.
Food is 30 grams of oatmeal and 50 grams of pumpkin. The oats are rich in dietary fibres, which promote intestinal creeping and maintain proper intestinal functioning, and gravitamins, which contribute to the reduction of cholesterol and are beneficial for cardiovascular health. Pumpkin is rich in gum, which protects the gastric mucous membranes and reduces the food-to-attribution of the stomach. When produced, the oats are washed and the pumpkins cut to the tin, and then they are boiled into the pot. The porridge is soft, easy to digest and opens the morning for the patient to warm and nourish.
Steamed eggs.
Only one egg. Eggs are an important source of high-quality proteins and are critical to supplementing the nutritional needs of patients during cirrhosis. Disperse the eggs and add 1.5 times more warm water and then add a little salt to it. It then sifts the egg fluid and removes the foam from the surface, which makes the evaporation of the water eggs more subtle. After that, the mouth was sealed with a protective membrane, and small holes were placed in the steam pan for 8 – 10 minutes. This way of cooking preserves the nutritional content of eggs to the maximum extent possible and is easily absorbed by patients.
Lunch
Vacuated herring.
One slug is the main character of this dish. The high quality of protein and low fat content do not place an excessive burden on the liver. First, we’ll clean the herring, and we’ll cut it on both sides. Then you add onions of ginger and wine for 10 minutes to remove the smell of fish. Subsequently, it was placed in a steam pan, evaporated for 10 – 15 minutes by fire, until the fish’s eye was prominent and the fish was ripe. Finally, steamed fish oil on the fish and a small amount of hot edible oil to spark the scent. Steaming cooking methods maximize the nutrient content of the herring and are good for the health of the patient.
Clean up the fire!
Get ready for the siphon 200 grams. Nishizu is rich in a variety of vitamins and sufficient moisture, and has a good taste. When cooking, the tungsten is cut into thin slices, the hot pot is poured into a small amount of edible oil, when it is hot, into the tungsten tablets, and the fire is quickly turned out, and then a small amount of salt is added to the sauce. This is an easy dish, which helps to improve the appetite of patients and is easily digested.
Soft rice.
Pick out 100 grams of rice. In order to make rice softer, rice can be immersed for about half an hour before cooking, so that it is not only better to taste, but also easier to chew and digest.
Dinner.
Scrawny porridge.
Get meds for 50 grams, skinny meat for 30 grams, rice for 30 grams. Mountain medicine has a steroid function and can help patients improve their digestive function. Skinned meat can add the necessary protein to the patient. First, we cut the thin meat to the ground and weeds the blood and impurities. And when they go to the skin, they cut them into small pieces, and with the rice they pour them into the pot, and boil them into porridge. The porridge is well nourished and friendly to the patient’s stomach.
Cool cucumber.
One cucumber will do. The cucumber is free and is rich in vitamins C and K. Cracked cucumbers into blocks, with a small amount of salt, vinegar and garlic. The cuisine can supplement vitamins to patients, while a sense of refreshment can also help to alleviate their possible appetite.
Dietary attention.
Control of protein intake
Patients during cirrhosis require appropriate intake of high-quality proteins, with special attention to preventing hepatocytic cerebral diseases caused by excessive protein intake. In particular, when blood ammonia rises, the protein intake must be adjusted in a timely manner, in strict compliance with medical instructions. Generally, good-quality protein foods such as milk, eggs, fish and meat, which are rich in the amino acids necessary for humans and are relatively easily digestive.
Salted water limitation
Limiting salt and water intake is essential for patients with abdominal water. It is recommended that daily salt intake be kept at 2 – 3 grams and that the amount of drinking water be reasonably adjusted to the patient ‘ s urine and abdominal water. Excessive salt intake increases sodium sodium retention, resulting in further abdominal water, while excess drinking water can also increase body oedema and heart burden.
Avoid rough food.
Owing to the potential for cirrhosis of patients during cirrhosis of the liver, the consumption of rough foods is highly likely to lead to the fractured veins and bleeding, with serious consequences. Patients should therefore choose soft, unstimulant foods, such as a softer roasting of meat, where fruit can be cut into small pieces or made into mud, avoiding the consumption of stabbings, skeletal bones and excessively hard foods.
Hepatic cirrhosis
