Managing Breast Lobular Hyperplasia: Dietary Nursing Methods

Breast lobular hyperplasia is a common breast disease in women, which can occur at any age after puberty. It is more common in women aged 30-50, and less common before the age of 30. The detection rate in adult women in large cities is 10-15%, and it can reach 30% or even higher in knowledgeable women. Its occurrence and development are related to the disorder of ovarian endocrine function, mostly due to insufficient secretion of pregnancy hormones and relative or absolute excess of estrogen, which leads to the disorder of proliferation and restoration of breast tissue during the menstrual cycle and causes the disease. Adverse psychological stimuli leading to depression, loneliness, and anxiety are the "catalysts" of breast lobular hyperplasia, which are more common in women aged 25-40 with irregular menstruation, light menstrual flow, short menstrual period, unmarried, nulliparous, or with poor breastfeeding. Western medicine believes that breast lobular hyperplasia is related to mental and endocrine disorders, while traditional Chinese medicine refers to it as "breast lump" and believes that it is mainly caused by liver depression and qi stagnation, as well as the imbalance of the Ren and Chong meridians.

Below are several dietary nursing methods for breast lobular hyperplasia:

Orange cake drink:

[Recipe]: 50g orange cake
[Method]: Wash the orange cake, drain the water, cut it into pieces, put it in a clay pot, add an appropriate amount of water, simmer on medium heat for 15 minutes.
[Usage]: Take it twice a day, drink the decoction while chewing the orange cake.

Green Peel Hawthorn Porridge:

[Recipe]: 10g green peel, 30g fresh hawthorn, 100g glutinous rice
[Method]: Wash the green peel and fresh hawthorn, cut them into pieces, put them in a clay pot together, add an appropriate amount of water, simmer for 40 minutes, filter with a clean gauze, and set aside the juice. Wash the glutinous rice, put it in a clay pot, add an appropriate amount of water, cook on low heat until it becomes thick porridge. When the porridge is ready, add the green peel and hawthorn juice, mix well, continue to simmer until boiling.
[Usage]: Ready to serve. Eat it twice a day.

Pork and Papaya Slices Soup:

[Recipe]: 50g pork, 50g knife beans, 100g papaya
[Method]: Wash the pork, cut it into thin slices, put it in a bowl, add a suitable amount of salt and wet starch, mix well, set aside. Wash the knife beans and papaya, cut the papaya into slices, put them together in a clay pot, add an appropriate amount of water, simmer for 30 minutes, filter with a clean gauze, and set aside the juice. Put the juice back into the clay pot, add a suitable amount of clear water according to the amount of the filtered liquid, bring to a boil over high heat, add the meat slices, mix well, add an appropriate amount of yellow wine, boil again, add a suitable amount of chopped green onion and ginger, and a little salt, mix well, and it is ready to serve.
[Usage]: Can be used as a soup to accompany meals, eat as desired. Finish it on the same day.

Kelp Turtle Shell Pork Soup:

[Recipe]: 65g kelp, 65g turtle shell, 65g lean pork, 65g phoenix tail mushroom
[Method]: Cook kelp (wash away impurities with water, soak and cut into pieces), turtle shell (smash it), lean pork, and phoenix tail mushroom together to make soup. After the soup is ready, add an appropriate amount of salt and sesame oil to season.
[Usage]: Eat it twice a day.

Radish and Jellyfish Skin Salad:

[Recipe]: 200g white radish, 100g jellyfish skin, 5g sugar, 10ml sesame oil, 3g chopped green onion, 50ml vegetable oil
[Method]: Wash the white radish, cut it into thin shreds, mix it thoroughly with salt. Cut the jellyfish skin into shreds, rinse with cold water, then rinse with cold water again, squeeze dry, and mix it with the radish shreds in a bowl. Heat the wok, add 50ml vegetable oil and heat it, add chopped green onion to fry until fragrant, pour it into the bowl while hot, add sugar and 10ml sesame oil, mix well.
[Usage]: Serve as a side dish.