Adhesion of the foreskin refers to inflammation of the inner plate of the foreskin and the penis head. "A lipid substance secreted in the normal foreskin cavity, which can accumulate as foreskin scale when the foreskin is too long or phimosis occurs, stimulating the foreskin and penis to cause adhesions.". "Adhesion of the foreskin can lead to sexual dysfunction, infertility, and other diseases in male friends. Therefore, it is necessary to treat it in a timely manner. However, some dietary therapies can also be used while treating it. Below, we will introduce some dietary therapies for adhesions of the foreskin.".
1. 1 towel gourd, 50g japonica rice, and appropriate amount of white sugar. Cook Congee until half cooked, add luffa to Congee until cooked, remove luffa and add sugar, and eat Congee to clear heat, detoxify, cool blood and eliminate carbuncle.
2. 50g mung bean and 100g japonica rice, cooked with Congee, can clear heat, detoxify and eliminate edema.
3. White gourd drink: 1 tender white gourd (about 500g), wash and cut into slices with green skin, add a suitable amount of water, a little salt, seasoning, and cook it for consumption. It has the effect of clearing heat and promoting dampness.
4. 50g red bean, 500g japonica rice, cooked with Congee, can clear heat, detoxify, promote water and reduce swelling.
5. Wash 4 pig hooves, add 50g of scallions, and an appropriate amount of salt. Place them in a pot and simmer over Chinese heat until cooked. Eat meat and soup in separate portions, which has the effect of detoxifying and reducing swelling.
6. Fresh Chinese toon leaves 250g, washed, chopped, mixed with a little batter and salt, 500g vegetable oil, heated, put the batter into oil, fried yellow, remove, and eat. It can clear heat, remove dampness, detoxify and reduce swelling.
The above is an introduction to the dietary treatment of foreskin adhesions. In addition to the above foods, patients with foreskin adhesions must refrain from eating spicy and stimulating foods in their daily lives.
(Intern Editor: Cai Junyi)