Patients with epilepsy should limit carbohydrate drinks. Epilepsy patients should appropriately restrict their intake of carbohydrates. The required amount of heat energy and protein for epilepsy patients is the same as that of normal people, but they don't need too many carbohydrates - it's best to keep it under 300 grams per day. Epilepsy patients need to control their water intake. Some scholars believe that "the hypothalamus is the body's fluid regulation center; a large amount of liquid entering the body will increase the burden on the hypothalamus, thus triggering epilepsy." Moreover, some epilepsy patients often have sudden seizures while holding their urine, probably because excessive water intake causes overfullness in the bladder, thereby producing strong electrical impulses that trigger abnormal discharges in neurons.
The diet of epilepsy patients should follow these principles:
First, dietary moderation. This is also an important aspect of dietary adjustment. For healthy people, slight lack of moderation may not cause major problems, but for epilepsy patients, post-surgery diet is something that must be paid attention to. This not only means avoiding overeating or being picky eaters, but also avoiding binge eating and drinking. If there is no moderation, it can not only damage the spleen and stomach, but also directly lead to seizures.
Second, eliminate adverse factors from the diet. Any disease has certain dietary restrictions. Epilepsy occurs suddenly and is a chronic neurological disease. These characteristics determine that patients must pay long-term attention to their diet components. Post-surgery diet for epilepsy cannot include components harmful to patients.
Third, ensure the patient receives necessary nutritional supply and targeted organ care. Ancient people categorized the food needed for daily life. The five flavors correspond to the five internal organs. Post-surgery diet for epilepsy should include grains, vegetables, fruits, and meats, which has already formed a complete set of experience. Patients can learn through self-study and communication with experts to reasonably allocate their diet.
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