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.
