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immune system
leukemia
nutrition

dietary guidelines

eating principles:
• eat as little as possible
• increase foods rich in Vitamins C and A
• increase fluids
• short fast which is repeated several times under physician supervision (see Fasting in materia medica)

fresh juices:
• carrot (Walker, p. 144)
• carrot and beet (Walker, p. 144)
• carrot, dandelion, and turnip (Walker, p 144)

recommendations for all cancers:
• seaweeds, mushrooms (Chinese black, Shiitake), figs, beets, beet tops, papaya, mung beans, licorice, sea cucumbers, carrot, garlic, walnut, lychee fruit, mulberries, asparagus, pumpkin, burdock, dandelion greens, white fungus, taro roots, pearl barley, grains, fresh fruits and vegetables (Ni, pp. 108-109)

specific remedies:
• soup of black or ling zhi mushrooms and white fungus, three times daily (Ni, pp. 108-109)
• boil together mung beans, pearl barley, adzuki beans, and figs (Ni, pp. 108-109)
• dandelion, burdock and chrysanthemum flower tea (Ni, pp. 108-109)

avoid:
• meat, chicken, coffee, cinnamon, anise, pepper, dairy products, spicy foods, smoking, constipation, stress, alcohol, hot sauces, fried foods, fatty foods, rich foods, salty foods
• heavy protein foods, fats, meats, vinegars, shellfish, sugars


supplements

• general immune support
• Vitamin B-complex
• Vitamin B12 IM
• folic acid
• Vitamin C
• Vitamin E (Kirschmann, 1984)


footnotes