Why am I writing about the lupus diet? Because a visitor asked me whether there are any soups that can help alleviate the symptoms caused by lupus. And I promised to help her do some research.
I discovered that lupus is quite extensively documented in traditional chinese medicine, so I thought I'll post some of the recipes I found during my research.
Lupus is a chronic inflammatory disease caused by your imune system attacking your cells and tissue by mistake. It is more common amongst young women. Symptoms are complicated and can change for no apparent reasons.
TCM practitioners have observed some common categories of symptoms in lupus patients. The symptoms are attributed to different types of imbalances in the body. Recommendations for dietary remedies have to be appropriately matched with these symptoms and imbalances.
Try some of the recipes according to the symptoms that you may be exhibiting. Listen to your body carefully. Stop if you do not feel well.
Although many people might be skeptical about the lupus diet, but my hope is that lupus patients will eat well, nourish their bodies and heal their immune systems.
Chinese Pearl Barley Drink
This drink is supposed to be good for lupus patients who suffer from high and persistent fever and have rashes on the face or all over the body.
15-30g chinese pearl barley or coix seeds Sugar to taste
- Cook the barley with water until soft
- Add sugar to taste
- Drink a cup daily
Mung Bean Sprout Juice
Mung bean sprouts has a detoxifying effect and has been quite effective on patients experiencing pain and inflammation in the joints, suffer from fever, feel thirsty all the time, and have facial rashes.
500g fresh mung bean sprouts
Sugar to taste
- Wash the bean sprouts thoroughly
- Wrap them in a muslin cloth and crush to release the juice
- Add the sugar to the juice and drink
Barley and mung bean porridge
Suitable for patients suffering a sudden relapse of fever and rashes or have come down with a cold.
50g coix seeds or chinese pearl barley
25g mung beans
100g fresh lily bulbs (50g dried)
Sugar to taste
- Separate the lily bulbs into individual petals and wash thoroughly
- Wash and rinse the coix seeds and mung beans
- Place the seeds, beans and sufficient water and bring to a boil
- Cook for about 20 minutes and add the lily bulbs
- Simmer on low till ingredients are soft
- Add sugar to taste
Konbu congee with lotus leaves and hyacinth beans
Suitable for patients with low fever, constipation and poor appetite
50g rehydrated konbu
3 pieces of lotus leaves
50g hyacinth beans
- Chop the konbu and lotus leaves into small pieces
- Cook the hyacinth beans with water for about 30 minutes
- Add the chopped konbu and lotus leaves
- Cook till everything is soft
Astragalus congee with red dates and codonopsis root
Suitable for patients suffering from heart palpitations, lower backache, weak limbs, hair fall and fatigue
60g astragalus
30g codonopsis root
10 red dates
100g white glutinous rice
1 litre water
Sugar to taste
- Cook the astragalus and codonopsis root till soft
- Squeeze the cooked herbs for juice
- Place the glutinous rice and red dates in a pot, add water and cook till done
- Add the herb juice
- Add sugar to taste
Ginseng thickened soup
A tonifying soup to strengthen patients weakened by lupus
100g astragalus
30g American ginseng
50g glutinous rice flour
Sugar to taste
1 litre water
- Slice the astragalus into thin slices and wrap them in muslin cloth
- Slice the american ginseng into thin slices
- Bring the water, American ginseng and astragalus to a boil and lower the heat to a simmer
- Simmer until the water is reduced to about 500ml
- Add the glutinous rice flour to thicken the soup
- Add sugar and serve
Stewed pigeon with ginseng and astragalus
Red ginseng, astragalus and pigeon are gentle and warming ingredients. They work on the lungs, spleens and kidneys to strengthen them. This recipe is suitable for lupus patients with kidney inflammation.
10g red ginseng
30g astragalus
1 pigeon (about 50g)
- Clean the pigeon thoroughly
- Bring a small pot of water to a boil
- Add the astragalus to cook for 10 minutes
- Place the ginseng and pigeon into a double-boiling jar or small stew pot
- Pour the astragalus and liquid sufficient to cover the pigeon and other ingredients
- Place the stew pot into a bigger pot of boiling water and double-steam for 3 hours
- Season with salt before serving
- Drink the soup and consume the meat
Please note that I am not a trained doctor, nutritionist or dietician. These recipes are not meant to be taken as alternative medicine. They should be seen as complementary. Never replace with the medications prescribed by your doctors.
The recipes featured here in the lupus diet is for reference only. I did not create them. I found them in some chinese dietary therapy sources and translated them. Having said that, I hope you will find the recipes in this lupus diet helpful.
In the end, it is okay to be skeptical, because lupus diet or not, I think the doctors would agree that lupus patients should consume food that are high in animal protein, packed with multi-vitamins (especially vitamin C) and calcium and low in fat, salt and sugar.
If you are looking to buy some chinese herbs, stock up at 1stChineseHerbs.com
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