Steamed Eggplant - Cancer Fighting Recipe
By VIcky Chan of NourishU
Cancer
Cancer is a sickness that is highly preventable but only treatable at the early stage. When the damages are too widespread, there is no medicine in the world that can cure cancer. Surgical removal of malignant parts from the body is just like cutting off the tips of the iceberg. If the underlying condition remains unchanged, cancer will just find other weaker areas to pop up. The only possibility to eradicate cancer is to completely change the underlying condition to one that is so hostile that cancer cells can no longer exist.
Oxygen Deficiency
Oxygen deficiency is one known cause of cancer. When the human body is supplied with abundant amounts of oxygen, all cancer cells, viruses, harmful bacteria, toxins, pathogens and disease microorganisms are killed because they cannot survive in a high-oxygen environment. People who do not exercise are more likely to have oxygen deficiency. Extensive research done in the last decade have proven that our diet have a profound effect on whether we will have cancer or not. A high sugar and highly acidic diet from meat are known to breed cancer. A melancholy mind provokes an increase of stress hormone - cortisol, which has been directly associated with the worsening of cancer. Vitamin D deficiency is also found to breed cancer. A large-scale controlled study have found that vitamin D can cut overall cancer risk by as much as 60 percent
Prevention
Good habits of health such as avoiding smoking and drinking, avoiding fatty or deep fried food, over burnt meats, preserved foods, spicy and highly processed food, and eating smaller meals to avoid over eating are the basic prerequisites for good health. Eating a diet of at least 50% of vegetables, beans and seeds for rich nutrients, minerals, fiber and antioxidants is vital in preventing cancer. A healthy gut with good bacteria can help the immune system to fight and break down carcinogens and turn them into nutrients and harmless molecules.
Acidic Cancer Forming Foods
The acidic cancer forming foods are sugar, milk, meat and caffeine. Chicken in particular should be eliminated from the diet of cancer patients because it benefits cancer growth. For patients receiving chemotherapy and suffering from destructive side effects, eating fresh and rejuvenating plant-based diet is important to clear out toxic materials. Taking one to two glasses of fresh vegetable juice daily is best to get plenty of anti-oxidants. People taking one glass of fresh organic potato juice before meal for up to three months have shown promising result in fighting cancer. Reducing salt in food is necessary to lower the burden on the kidney, heart and liver so that the body has more energy to fight cancer.
Alkaline pH Balance
This helpful image from tes.com
Maintaining the body in alkaline pH balance is needed to prevent and stop cancer growth . Seaweed and kelp are high alkaline foods and should be taken regularly. Eat fresh mushrooms, organic brown rice, egg, fish, tofu, soy beans, yogurt and some lean pork for balanced nutrition to improve immune function and overall health. Don't forget to add plenty of lemon (highly alkaline) to your food to prevent cancer.
Anti-Cancer Conditions
Besides diet and lifestyles, it is important to control stress. Life is a series of choices and being free from stress is one of those choices that is under our control. Exercise can help to relax the body and mind, lower stress and promote good sleep. Sleeping is vital for the body to repair, recover and rejuvenate itself. Getting enough vitamin D from sun exposure is also vital in preventing and fighting cancer. When we take good care of our health, we can promote an internal condition that is not suitable for cancer cells to survive or grow.
TCM Treatments
Chinese medicine can only play the role of complementary treatment for advance cases in lessening the side effects of surgery, radiation therapy and chemotherapy, controlling pain and helping to strengthen the immune system. Chinese Medicine finds cancer as coagulation of toxic energy in our body which is causing obstruction to the normal flow of blood and qi, therefore causing tumor growth. There are four vital areas in our body where toxic energy can accumulate: the upper body around the lungs – the upper burner, the middle body around the abdomen – the middle burner, the lower body around the kidney – the lower burner and the back of our body behind the lungs – the outer burner. It is important to keep qi circulating freely in these areas to prevent sickness and cancer. Qi-kung and tai-chi use deep breathing exercise to move energy and blood around the body. Herbs such as dandelion, astragalus and pubescentis are commonly used to promote the circulation of qi.
Food Treatment
In Chinese food treatment, a well-balanced diet to promote the health of the vital organs and the normal production of body fluids are deemed as most important. Any deficiency or abnormality in body fluid level can trigger abnormal cell development and tumor growth. Blood and qi tonic, kidney tonic, antioxidant foods, foods to promote blood circulation, diuretic foods to expel dampness and blood clots are all commonly used to treat cancer.
Steamed Eggplant - Cancer Fighting Recipe
Chinese Eggplant
Symptoms
High Blood Pressure / High Cholesterol / Hardened Arteries / Gout Pain / Tumors
Therapeutic Effects
Lowers blood pressure and cholesterol, soften arteries, alleviates gout pain, anti-tumor growth.
Ingredients
- Chinese Eggplants – 2
- Minced ginger – 1 spoonful
- Vinegar – 1 spoonful
- Sesame oil – 1 spoonful
- Soy sauce – half spoonful
Directions
1. Rinse and cut eggplant into finger-like pieces and put in cold water with one spoonful of salt to soak for 10 minutes. Remove and drain.
2. Put eggplant on a plate and steam for 15 minutes.
3. Remove from heat and mix in the above seasoning to serve.
Usage
No restrictions.
Daikon - The Cancer Fighting Radish
By Vicky Chan of NourishU
The Oriental white radish is very common in most Asian cuisines because it is plentiful all year round and therefore very inexpensive. Besides price, daikon is known to many to be a healthy food choice. The Japanese, Korean and Chinese use daikon a lot in soups, stews and in pickles. It may be one of the reasons why Asian people, especially those eating their traditional diets are living healthier, longer lives than most others in the Western world.
Chinese medicine regards daikon or “lo-bak” as slightly cool in nature and sweet in taste. It acts on the lungs and spleen to clear phlegm, stop coughing, promote digestion, move stagnant qi or energy downwards, cool internal heat and prevent/stop the development of cancer cells. “Lo-bak” is commonly used in many home remedies.
One of the main reasons cancer is becoming more and more common nowadays is because our modern diet is creating the internal body environment to foster cancer growth. The over indulgence of food, especially meat, sugar and dairy products and the lack of high fibre vegetables, are making our gut too acidic. The over processed foods especially deep-fried and grilled foods are too hot in nature and are lacking the digestive enzymes necessary to break down food quickly therefore creating indigestion, heart burn, constipation and leaky gut syndrome. To correct all these internal problems and imbalances, daikon is most suitable and it is far more effective than any modern medicine can do without any side effects.
The best way to eat daikon on a regular basis is to make pickled daikon. It is most simple to make and can be kept in the fridge to last for months. It is best to eat it as a starter or eat with salad to promote appetite and to get the digestive juices flowing before eating the main meal. There are many other recipes on our website www.nourishu.com using daikon for curing cold/flu, for weight loss and for promoting qi.
Pickled Daikon to Beat Cancer
There are numerous reports of how people have beaten cancer just by eating pickled daikon, even those with cancer at an advanced stage. They did not only eradicate cancer, they regained good health as well.
This is really very good news. I believe we have nothing to lose by eating pickled daikon regularly. People who have cold and weak spleen/stomach conditions should not eat too much daikon because it will give them stomach pain. Also, when people are taking potent herbs such as red ginseng, they should stay away from daikon for a few days because it will lessen the effectiveness of the herbs by passing it through too quickly.
INGREDIENTS
- Daikon – one (large)
- Salt – 2 spoonfuls
- Rice vinegar – one bottle
- Organic cane sugar – one cup or to taste
INSTRUCTIONS
- Wash daikon (with skin) with a vegetable scrubber and rinse clean.
- Cut out the top and bottom part, cut daikon into a few large sections and then cut each section diagonally into eight or ten pieces.
- Put all in a stainless steel pot or container and add salt. Toss daikon to mix with salt for about 5 minutes.
- Transfer all with juice to a glass container and add sugar and then vinegar to cover the daikon.
- Shake well until all sugar is dissolved and put it in the fridge. The daikon is ready to eat in a week.
USAGE
Use a clean fork to take out the required amount each time to prevent contamination. Use the vinegar separately for cooking or use it to cure mouth sores by drinking a small cup.