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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