Curry, cancer food. 😇

The side effects of cancer treatment, whether chemo or light, including stress during treatment, often make cancer patients eat less food and make the body recover slowly. Foods that are more useful to the body and smell that help patients eat more are very important. And one of the most problematic menus is the home curry menu, because curry is delicious and beneficial to the cancer patient's body.

💖 all the benefits in chili curry.

Chili: Contains capsaicin (Capsaicin) stimulates digestive juices and digestive systems.

Shallot: contains cursitin (Quercetin), immune enhancement, anti-inflammatory

Freckles: Pinostrobin has the potential to damage certain cancer cells, anti-inflammatory.

Wet Tamarind: Contains Vitamin C, Helps Excretion

No Coconut Milk: Low Energy and Easy to Digest, Eat and Be Comfortable Belly

Rich in vegetables and protein.

Vegetables: Gourds can add all kinds of vegetables, giving patients a variety of fiber.

Protein: Focus on fish and shrimp protein. Easy to digest. Belly is not sluggish.

Flavor Scent: Full Flavor, Herbal Scent, Helps Appetite More

🤔 precautions.

Reduce Salinity: Cook less fish sauce and shrimp paste to reduce sodium, and should not be too swollen.

Reduce Spicy: Patients receiving light therapy may have mouth ulcers, making them easy to irritate.

Boil to ripen: Wash the vegetables clean and boil them to ripen, to reduce immunity risk.

Data from Target Cancer Center, Chularat Hospital, 9 Airport.