Each ingredient in this vegetable soup has anti-cancer effects

(+ 4 seasonal alternatives)

By FOODWISE for The Epoch Times

Source : https://www.epochtimes.fr/chaque-ingredient-de-cette-soupe-de-legumes-a-des-effets-anticancereux-4-alternatives-saisonnieres-2569497.html

Professor Hiroshi Maeda (Kumamoto University), a distinguished researcher, was known for his effective approach to personalized medicine for cancer patients. He notably discovered that vegetable soup was an effective cure for cancer.

Prof. Maeda discovered that lipid peroxides form when lipids oxidize and react with heme ( a component of iron in meat) to produce carcinogenic (cancerous) lipid peroxide radicals.

These lipid peroxide radicals are neutralized by the flavonoids, polyphenols and chlorophyll contained in cooked vegetables. This means that the antioxidant content of vegetables has some protective effect against diseases such as cancer.

Vegetables and fruits contain necessary natural compounds called phytochemicals. These compounds can resist infections from bacteria, fungi, viruses, pollution, medications, toxins or injury. Phytochemicals are also beneficial in eliminating carcinogens from the human body. These are free radicals that can activate immune cells, fight cancer cells and ensure normal functioning of the body.

Why soup?

Takahashi Hiroshi, a gastroenterology researcher, created an anti-cancer soup using four ingredients: cabbage, carrot, pumpkin and onion. As he writes in “ Harvard Physician's Standing Anti-Cancer Soup ,” it is a soup made from vegetables that are readily available and easy to prepare.

While some believe that these vegetables are healthier when raw, cooking them with a little oil can ensure better absorption of phytochemicals. This is because the phytochemicals in many vegetables are found inside the strong cell walls made of cellulose.

To obtain these phytochemicals, cell walls must be broken down. Since the human body cannot digest cellulose, digestion alone cannot break down cell walls and allow us to absorb phytochemicals. This is why active ingredients such as phytochemicals are not easily absorbed when eating raw vegetables.

To get the most out of these vegetables, it is therefore important to cook them, either in oil or in the form of soup.

Vegetable soup is also beneficial for regaining strength after cancer treatment. It can further prevent cancer recurrence and keep the patient healthy for a long time. The American Institute of Cancer Research (AICR) also recommends eating more vegetables, fruits and whole grains to prevent the risk of cancer.

Apart from cancer, vegetable soup can also prevent infections, inflammations and age spots. It helps manage chronic diseases such as hypertension and diabetes, and improve conditions such as cataracts and atopic dermatitis.

Vegetable soups help eliminate reactive oxygen species that promote cancer and chemotherapy side effects

In addition to phytochemicals, vegetables contain several dietary fibers, vitamins and minerals that potentially prevent or treat cancer. All of these elements constitute a superfood against cancer:

Cancer can occur when healthy cells are attacked by reactive oxygen species. These oxygen species also participate in the stages of cancer development, during which malignancy occurs. It is therefore important to strive to eliminate them from the start.

Since vegetable soups are rich in antioxidants such as phytochemicals, they can remove these reactive oxygen species and help prevent cancer or its growth.

When a patient undergoes cancer treatment like chemotherapy or radiation therapy, their body produces a lot of reactive oxygen species. These reactive oxygen species end up causing excessive side effects.

As vegetable soup can remove these reactive oxygen species, patients can get relief from side effects during cancer treatment.

Phytochemicals promote detoxification

Phytochemicals can stimulate detoxification enzymes and ensure the elimination of carcinogens. Since vegetable soups are rich in phytochemicals, they can contribute to this.

Additionally, vegetable soups are also rich in dietary fiber, which helps keep the intestinal tract healthy. They can replace bad bacteria with good bacteria and promote better digestion. Vegetable soups can also prevent colorectal cancer by ensuring smooth excretion.

Strengthen immunity

The immune system protects the human body against external invaders such as germs, bacteria, fungi and toxins. So it is important to have a healthy immune system to prevent any disease.

The intestines represent the largest compartment of the immune system. This means that as long as the intestinal environment is cared for, intestinal immunity can be maintained.

Because vegetable soups can provide enough dietary fiber to support good bacteria in the intestines, they can boost a healthy immune system.

Easy-to-Prepare Anti-Cancer Vegetable Soup (with Variations)

When made with darker green vegetables, cancer-fighting vegetable soup can be a rich source of antioxidants. Likewise, varieties of vegetables like tomatoes and cabbages may be effective against certain types of cancer.

Additionally, the more stems, roots and leaves added to the soup, the more delicious and healthy it will be.

As we've already mentioned, you need four ingredients to make cancer-fighting vegetable soup: cabbage, carrot, pumpkin and onion. The combination of all these super veggies has amazing benefits for cancer and overall well-being. Eating this soup once in the morning and evening helps detoxify the body and eliminate oils and fats.

Additionally, if these vegetables are not available, one can try their seasonal alternatives:

In Professor Hiroshi Maeda's book , vegetables (for soups) are classified according to the four seasons. These vegetables can be mashed and made into soup, or eaten as is after cooking.

4 seasonal variations by Hiroshi Maeda/マキノ出版)

In spring, you can prepare a soup made from watercress and komatsuna . Since these vegetables are seasonal vegetables, they can offer a sufficient amount of antioxidants to ensure good health. Komatsuna is known as spinach mustard and can be substituted with kale.

For summer, you can try tomato soups . Tomatoes are rich in essential nutrients, and so it is worth trying soups made from ripe summer tomatoes.

For fall, soups made with lotus root and sweet potatoes are a must. These vegetables are rich in dietary fiber, vitamins, antioxidants and trace elements beneficial to the human body.

For winter, vegetables like daikon and broccoli are a great choice. Broccoli is one of the healthiest vegetables, with a greater abundance of calcium, zinc, selenium, folate and vitamins. When consumed in winter, its micronutrients can also fight bacteria and viruses that are common during the season.

Daikon is a low-calorie, high-fiber vegetable that contains rich plant compounds that protect people against several health problems, including certain types of cancers.

If lotus or daikon root is not available, you can use other root vegetables such as turnip, salsify and parsnip, which will have a milder taste.

Professor Hiroshi noted in his observations that regular consumption of vegetable soups made it possible to cure types of cancers whose chances of cure were only 30%. Additionally, these soups help cure other ailments like diabetes, fatty liver diseases, high blood pressure, aging, etc.

Consuming vegetable soups containing the above-mentioned vegetables (or seasonal vegetables) can provide a large amount of vitamins, minerals and antioxidants to lead a healthy life. The phytochemicals in these vegetables are associated with a reduced risk of cancer and other diseases. We can eat vegetables cooked or in soup often, even regularly, to ensure a healthy, nutrient-rich diet.

Recipe

For 4 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Ingredients :

• ¼ Onion (45 g)

• 1 medium carrot (40 g)

• 1 medium shallot (10 g)

• 1 stalk of celery (25 g)

• 1 tablespoon of olive oil (15 ml)

• 2 cloves garlic

• 100 g pumpkin, peeled, seeded and cut into 3 cm cubes

• 1/10 head of cabbage, cut into large pieces (80 g)

• 60 cl of water

Optional :

• Salt to taste

• Black pepper to taste

Preparation :

1. Prepare the onion by cutting the ends, peeling it and cutting it into small pieces. Cut the carrot, shallot and celery into slices.

2. In a medium saucepan, add olive oil, onion, shallot and celery and sauté until fragrant. Add the pumpkin, garlic and cabbage, then add salt and pepper to taste. Add the water and bring to a boil. (Adjust the quantity of water according to your preferences).

3. Cover and cook for 15 minutes over medium heat until the vegetables soften.

4. Remove from heat. Serve as is or blend the soup using an immersion blender until smooth.