Generally, after chemotherapy for nasopharyngeal carcinoma, you can't eat mustard, fennel, garlic moss, green garlic, onion, bell pepper, litchi, eggplant, lentils, cowpea, pea, edamame, cauliflower, lily, Polygonatum odoratum, lemon with nourishing yin, and Ganoderma lucidum, winter bamboo shoots, laver and edamame with expectorant effect.
Don't eat spicy food after chemotherapy for nasopharyngeal carcinoma, and you can't put these seasonings when cooking. For example: pepper, ginger, pepper, raw onion, raw garlic and so on. Spicy hair is easy to cause blood-heat rash. Some cancer patients are always out of control because what they eat at home, in restaurants and on the street is spicy. Don't use these spicy things to enhance the taste, use the old soup stock. The simplest soup stock is to cook carp and chicken together.
Do not eat high iodine food after chemotherapy for nasopharyngeal carcinoma. Nasopharyngeal cancer patients eat seafood, such as crab, shrimp, scaleless fish, kelp and so on. Including iodized food and iodized salt, the tumor will burst. Iodine is widely found in seawater. Iodine can promote soft tissue dissolution, so it has expectorant effect and is beneficial to benign tumors and arteriosclerosis. But for hemorrhagic diseases and cancer, it has always been taboo. So cancer patients should buy pickles and salt to eat.