Symptoms of ovarian dysfunction and dietary treatment of ovarian dysfunction

Clinical manifestations of ovarian failure:

1. Patients with premature ovarian failure are prone to infertility secondary to gonadal development, and their menstruation gradually becomes less frequent until amenorrhea occurs after a few years.

2. Patients with premature ovarian failure are prone to gonadal agenesis, primary amenorrhea, and gonadal dysgenesis, delayed menarche or irregular menstruation, and dysmenorrhea.

3. Patients with premature ovarian failure are prone to breast atrophy and sagging, loose and rough skin, tension, frequent dreams, suspicion, palpitations, osteoporosis, joint pain, inflammation of the reproductive organs, uterine prolapse, urinary incontinence, constipation, acne, and pigmentation.

4. Patients with premature ovarian failure are prone to anovulation. For those who ovulate, typical POF includes hot flashes and symptoms of hypogonadism, such as night sweats, constipation, hair loss, vaginal dryness, pain during sexual intercourse, decreased libido, hypothyroidism, urinary tract infection, weight gain, anxiety, and suspicion.

Diet therapy for ovarian dysfunction:

Red Bean Cashew Oatmeal

Ingredients: 90 grams of soaked red beans, 85 grams of oats, 40 grams of cashews.

Seasoning: 20 grams of rock sugar and appropriate amount of cooking oil.

Method: 1. Wash the red beans and cashews, add oil to a hot pan and heat it to 40% hot, pour in the cashews, fry until golden brown, remove from the pan, drain the oil, pour into a bowl, mash into powder, pour out and put into a plate for later use.

2. Pour appropriate amount of water into the casserole, bring to a boil over high heat, pour in oats and red beans and stir evenly. After boiling, simmer on low heat for 40 minutes. Pour in rock sugar and stir until the rock sugar is completely dissolved.

3. After turning off the heat, serve the porridge into a bowl and sprinkle with cashews.

Longan, Red Dates and Tremella Soup

Ingredients: 150 grams of water-soaked white fungus, 30 grams of red dates, and 25 grams of longan meat.

Seasoning: 3 grams of powder, 20 grams of white sugar, and appropriate amount of water starch.

Method: 1. Cut off the yellow roots of white fungus, chop it up, wash it, wash the red dates and longan meat, pour clean water into the pot, bring to a boil, add white fungus and food powder, stir evenly, cook for about 1 minute, until it is cooked and soft, remove the white fungus and set aside.

2. Pour clean water into the casserole and bring to a boil. Add longan meat, red dates and white fungus and cook over low heat for about 30 minutes. Pour in water starch, mix well and season. Add sugar and cook until the soup is thick.

3. After turning off the heat, take out the cooked ingredients and put them into a bowl.