Cancer is a leading cause of death worldwide. Understanding the causes of cancer is very helpful for treatment. So, what are the classifications of lymphoma?
Lymphoma is a malignant tumor that originates from the lymphohematopoietic system. Its main manifestations include painless lymph node enlargement, hepatosplenomegaly, and involvement of various tissues and organs throughout the body, accompanied by systemic symptoms such as fever, night sweats, weight loss, and itching.
Non-Hodgkin lymphoma is classified into two types based on tumor cells: non-Hodgkin lymphoma (NHL) and Hodgkin lymphoma (HL). The pathological characteristics of Hodgkin lymphoma include the presence of lymphocytes, eosinophils, plasma cells, and specific Reed-Steinberg cells in the tumor tissue. HL, based on pathological type, can be further divided into nodular lymphocytic type and classic type, including lymphocytic, nodular sclerotic, mixed, and lymphopenic types.
Non-Hodgkin's lymphoma (NHL) has a much higher incidence than Hodgkin's lymphoma (HL). It is a group of highly heterogeneous independent diseases, pathologically primarily composed of lymphocytes, histiocytes, or reticular cells. Based on its natural course, NHL can be clinically classified into three types: highly aggressive, aggressive, and indolent lymphoma. Based on the origin of the lymphocytes, it can be divided into B-cell, T-cell, and NK-cell lymphomas. Some folk remedies for treating lymphoma include:
1. Fish Soup: Use river fish with large scales to make soup. For example, carp, silver carp, crucian carp, etc. Buy a large fish about one foot long, clean two kilograms of fish, do not remove the bones and fins, put it in two liters of cold water, and simmer over low heat overnight. This will help the patient recover quickly. Do not use fried fish to make soup. That will result in oily soup. If you don't believe it, you can try it yourself: add some vegetable oil to water, boil it, and it will turn into a milky soup; that's oily soup.
2. Lean Beef Soup: Buy lean beef tendon. Grind one pound of lean beef into minced meat, add two liters of cold water, and simmer over low heat overnight. Remember to keep the pot well-ventilated. The next day, skim off the meat residue and drink the soup. This is called a residue-free liquid with an absorption rate as high as 80%; because the protein in lean beef is converted into amino acids through long-term heating and hydrolysis, it is easily absorbed by the human body.