Epilepsy is a disease that everyone is familiar with, and it has a significant impact on the lives and bodies of patients. After the disease occurs, the treatment of epilepsy is long-term. So, what should people with epilepsy eat in their daily lives? This question has troubled many people. Today, let's take a look at the diet for epilepsy.
What to eat for epilepsy
1. Increase magnesium intake
Epilepsy patients often lack magnesium, especially those who need long-term treatment. Long-term use of medication can cause osteoporosis, so in addition to eating more calcium-rich foods, attention should also be paid to magnesium intake. If there is a magnesium deficiency, it can not only affect bone formation but also cause muscle tremors and mental tension. Foods rich in magnesium include millet, corn, adzuki beans, soybeans, and dried tofu.
2. Control water and salt intake
Epilepsy is prone to occur when there is excessive accumulation of water in the body. Why is that? In recent years, medical research has found that epilepsy seizures start from the center of the brain, the thalamus. Stimulating the thalamus can trigger epileptic seizures. The thalamus is the central regulator of body fluids, and the intake of large amounts of liquid food and salt can increase the burden on the thalamus, leading to epileptic seizures. Therefore, epilepsy patients should try to consume less water and salt, including fruit juice, cola, watermelon, pickles, salted fish, and salted meat.
3. Eat acidic foods
Research has shown that food has an impact on primary epilepsy. Alkaline foods can induce epilepsy, while acidic foods can inhibit epilepsy seizures. Therefore, patients should consume more acidic foods, such as peanuts, walnuts, pork, beef, fish, shrimp, and eggs.
Food therapy for epilepsy
1. Red Castor Vinegar Eggs
Ingredients
1-2 eggs, 30-60g red castor vine root, black vinegar as needed.
Instructions
1. Wash the red castor vine root and cut it into sections.
2. Fill a saucepan with an appropriate amount of water and bring it to a boil over high heat.
3. Crack the eggs into the water and cook until the eggs are done.
4. Add black vinegar and red castor vine root, reduce the heat and simmer for about half an hour.
5. Remove the residue of the red castor vine root and let it cool slightly. Consume it warm.
Benefits
It nourishes the liver, spleen, and kidneys, and can relieve phlegm, extinguish wind, and stabilize epilepsy. It is suitable for children with epilepsy caused by liver, spleen, and kidney deficiency, and phlegm and blood stasis generating wind syndrome.
2. Curcuma and Green Walnut Paste
Ingredients
350-500g green walnuts, 150-250g curcuma, 150-200g alum.
Instructions
1. Remove the pits from the green walnuts and mash them. Put them in a saucepan with curcuma.
2. Add an appropriate amount of water and bring it to a boil. Reduce the heat and simmer until it becomes a thick paste.
3. Remove the residue and add alum. Continue to simmer over low heat until it becomes a paste. Consume it warm.
Benefits
It clears heat, cools the liver, and calms the mind. It is suitable for children with epilepsy caused by liver heat generating wind syndrome.
