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Cancer

Congee: a healing comfort food

Rice is a staple grain in China, and except for some regional variations, is the base of most meals.  Congee is rice cooked with 3-5 times more water than usual. But this simple variation transforms rice into a healing culinary jewel. Likely first cooked just to extend a meager supply of rice in times of famine, congee has since become a jewel of rice cuisine.  It’s a common breakfast food and also an important healing food.  Many of China’s cancer hospitals serve congee to their patients.  It is soothing to the gut mucosa, provides easily digested nutrition and can be a enhanced with herbs or other foods to increase its medicinal effect.  I like it for breakfast, lunch or dinner with ginger, scallions and chicken or seafood.  Add a bit of soy sauce and sesame oil and you are in heaven.  I use a pressure cooker, but it can be made on the stovetop.

For a more medicinal congee, use more water, at least 10 parts water to 1 part rice.  Cook until the rice grains are disintegrated. Don’t forget the ginger!

Here is an easy to follow recipe for the pressure cooker.  https://iamafoodblog.com/make-instant-pot-chicken-congee/

 

 

Acupuncture and colon cancer

Colon cancer is the third most common cancer in the United States with about 60,000 deaths from it every year. Like all cancer, treatment can be long, uncomfortable and come with many side effects. Those getting chemotherapy may experience nausea, vomiting, postoperative pain, cancer related pain, insomnia and anxiety. The chronic pain can significantly impact quality of life. Most patients are prescribed medications such as opioids for pain that have side effects and are highly addictive. continue reading »