Abstract: presbyopia, with the increase of age, the ability of eye adjustment gradually decreases, which leads to the difficulty of patients’ near vision. Therefore, in close work, a convex lens must be added in addition to its static refractive correction to have clear near vision. This phenomenon is called presbyopia.
presbyopia is a physiological phenomenon, not a pathological state, nor does it belong to ametropia. It is an inevitable visual problem after people enter the middle and old age. With the increase of age, the ability of eye adjustment gradually decreases, resulting in the difficulty of close vision. Therefore, in close work, a convex lens must be added in addition to its static refractive correction in order to have clear close vision. This phenomenon is called presbyopia.
take 50g Lycium barbarum, 200g japonica rice and a little rock sugar. First cook the japonica rice with water until it is six mature, add medlar and rock sugar, mix well, and then continue to cook until the rice is rotten porridge. Eat it every morning and evening.
take 60g Polygonum multiflorum and 200g japonica rice, 10 jujubes (remove the core). First decoct Polygonum multiflorum with an appropriate amount of water for half an hour, then remove the residue and leave the juice, and then add japonica rice and jujube into Polygonum multiflorum juice to decoct into porridge, which can be eaten every morning and evening.
Take 100g black beans, 50g floating wheat and 100g japonica rice. First, wrap the floating wheat with gauze and decoct it with an appropriate amount of water with black beans. After the black beans are boiled and flowering, remove the floating wheat residue, and then add japonica rice to cook porridge. Eat it every morning and evening.
take 30g of chastity, 30g of medlar, 200g of Japonica rice, and season with rock sugar. First boil Ligustrum lucidum and medlar with water and low fire for half an hour, then remove the residue and leave the juice, and then add the japonica rice into the above medicine juice to decoct into porridge, which can be eaten every morning and evening.
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