永恒的美丽

肝臓がんは切除する必要がありますか?肝臓がんに関する 6 つの大きな誤解、二度と騙されないでください

肝がんは肝臓に発生する悪性腫瘍で、原発性と続発性の 2 種類に分けられます。肝がんは死亡率の高い悪性腫瘍であるため、肝がん患者さんは診断後、肝がんに対するさまざまな誤解を正しく理解し、早期に発見し、科学的かつ合理的な治療を行って患者の生存期間を延長する必要があります。

では、肝臓がんについてはどのような誤解があるのでしょうか?

1. 肝臓がんは切除によってのみ治癒できる

臨床的に、肝がんの最も好ましい治療法は切除です。これにより、肝がん腫瘍を完全に除去し、十分な量の肝組織と良好な機能を維持することができます。患者にとって、早期切除は長期生存につながります。しかし、肝癌腫瘍が多数あり肝切除ができない肝がん患者も多く、放射線療法、化学療法、分子標的療法、免疫療法などを利用して患者の痛みを軽減することもできます。

2. 肝がん患者は外科切除後の再検査が不要

肝臓がん患者は外科的切除後の生存期間を改善できますが、肝臓がんの再発を防ぐために手術後は定期的に検査する必要があります。一般に、切除後 5 年以内に肝臓がんが再発および転移する確率は 40% ～ 70% に達する可能性があり、定期的な検査によりがんの再発および転移を効果的に予防できます。

3. 肝がんは何としても肝移植で治療する

肝移植は肝臓がんの治療に臨床で使用される一般的な方法で、外科的切除が適さない肝機能不全患者や早期肝がんに適しています。腫瘍を完全に除去できるだけでなく、さまざまな合併症も改善できます。肝臓がんのこと。しかし、肝移植にはさまざまな要因が影響しており、肝移植の可否は患者さんの状態を踏まえて総合的に判断する必要があります。

4. 肝臓がんは治療できません

肝臓がんは診断後は治療できないと多くの人が考えていますが、実際、早期に発見して適切に治療できれば、患者の生存率は向上します。一般に、癌が小さい患者の生存率は高くなります。進行した患者の場合、腫瘍の発生に抵抗し、さまざまな治療に耐えるために体力を向上させ、免疫力を高める必要があります。

5. 肝炎がなければ肝臓がんにはなりません。

肝臓がんの主な原因は肝炎であると多くの人が考えていますが、実際、生活水準の向上に伴い、肝臓がんの発生率は年々増加しており、多くの要因が肝臓がんを誘発しやすくなっています。

6. 肝臓がん検査は年に1回だけで済みます

肝臓がん患者は、治療効果を確認し、病気の再発を防ぐために、定期的に検査を受ける必要があります。検査は 2 ～ 3 か月に 1 回行われ、医師のアドバイスに従ってウイルス量を定期的に検査する必要があります。

肝がん患者さんは、治療後は病気の治療に自信を持ち、治療中は医師と協力して最善を尽くすとともに、定期的に見直しを行い、状況の変化に応じて治療計画を調整する必要があります。状態。

肝臓がんで亡くなった人が多すぎます。あなたが無視した4人の「犯人」によって、肝臓がんは一歩ずつあなたに近づいてきます。

肝臓がんの発生は主に次の5つの理由に関係しています。

肝臓がんがある場合、目からこれらの手がかりが得られる可能性があります

Hot and tasty

Consciously making an effort to eat healthy, needs some working on. Specially if its the first meal of your day. I know how easy it is to reach out for that slice of bread, fry two eggs, slap some jam on the toast and wash that all down with a glass of OJ ! But if you’re looking on loosing some of those inches off your sides, then you’ve got to re think what you eat. My reccomended choice is Oats: a versatile breakfast recipe cereal

These days you have so much choice when it comes to picking a breakfast cereal that it can be tough whittling it down to just one, but once you find your perfect breakfast you’re set – and you can experiment with it as much as you like to introduce a bit of variety into your morning routine. Fortunately nature has given us oats, a wholegrain which is not only tasty but a great base for a range of hot and cold breakfast recipes that you can enjoy rain or shine.

There are so many ways you can make your oats …

With a smooth and creamy texture, this warming breakfast can make you feel ready for the day ahead – especially on a cold morning. It’s important that you break the fast of sleeping and a hot breakfast that makes you feel satisfied is one of the best ways to do this.

Porridge becomes a natural choice for breakfast round about the same time that the gloves come out and you put your electric blanket on. It’s not just a popular breakfast choice because it’s hot and filling; you can add a host of ingredients to porridge to suit your taste.

A simple yet scrumptious version of porridge is an oldie but a goody that most of us love; simply serve it with a drizzle of natural yogurt or greek yogurt and a sprinkling of brown sugar, golden syrup or honey.

The flavour of oats also goes well with cut up dried or fresh fruits and nuts so mix in a handful of these in for a zesty flavour.

Don’t forget a serving of porridge is just as tasty all on its own though so feel free to keep it plain and simple if you prefer!

Guacamole Recipe

If pressed, I could tell you how to make good guacamole in one sentence. Something like this - mash ripe avocados with finely chopped white onions, a minced garlic clove, a squeeze of lime juice, then salt to taste. But to make great guacamole, it's the little decisions going between those commas that make all the difference. If you were standing next to me throughout the guacamole-making process, you'd pick up on the dozens of choices and considerations that actually matter.

So, I thought I might try to go longer-form with you on this one - walk you through my thought process, step-by-step here, related to one of my favorite things to eat.

Like most things that end up on the table, your success or failure depends on how you do at the market. The most important step in this entire process is procuring the perfect avocados. Ripe. But not too ripe. Beautiful, buttery, green-fleshed decadence - that's what you're after. Sometimes easier said than done.

Choosing the right avocados. I spend more time choosing the avocados for guacamole than actually preparing it. You want avocados that are ripe, and the only way to figure out whether they're at their peak is to evaluate them one at a time. To decipher whether or not an avocado is ripe enough, hold it in your palm, and give it a gentle squeeze with the pads of your fingers. There should be some give, like butter that has been out of the refrigerator for an hour in an average-temp kitchen. The give should be uniform across the surface of the fruit. Try to imagine whether that amount of give would translate to good mash ability. Avocados tend to be more ripe toward the surface, less ripe toward the seed. You'll want to keep that in mind as you're evaluating them. Look at the color as well. Over-ripe avocados (depending on the varietal) tend to be black with pockets of unstructured softness. I don't typically use the trick where you wiggle the stem button - if it's loose, the avocado is ripe (but possible too ripe!), but that is another tactic to decipher whether an avocado is in the zone.

If you buy under-ripe avocados and have a few days before using them they'll continue to ripen over time. If you're in a rush - avocados ripen more quickly sealed in a paper bag. To slow down the ripening process, place them in the refrigerator (but bring back to room-temperature before using).

Temperature: Use room-temperature avocados. Don't try to make guacamole with cold avocados. Also, serve guacamole at room temperature, not chilled.

Stretching: Avocados can be pricey, so a lot of restaurants will "stretch" or bulk out their guacamole with things like chopped tomatoes. I'm not a fan of this. The tomato addition in particular. I don't love the way watery tomatoes bump up against fatty avocado - it's literally oil and water. I like guacamole to be about the avocado, and unless I'm throwing some wildcards in the mix (like the one in my last book), I typically keep it as clean and simple as possible.

Adjustments: Beyond this - trust your taste buds to balance things out. If you like a bit of spicy kick, add some minced serrano pepper. Use salt and lime juice, adjusting little by little, until things taste just right.