Cooking an anti-cancer meal at home
By: Dr. Willie T. Ong
Here are the four main ingredients for our broccoli-mushroom recipe:
1. Garlic, onion, and leeks. When tested in the laboratory, garlic and leeks were the top inhibitors of cancer cells. Garlic and leeks contain allyl sulfides, which promote cell death in colon, breast, lung, and prostate cancers, as well as leukemia. To best release its anti-cancer ingredients, the garlic clove should be crushed and gently fried with a little oil. Garlic can also be eaten raw, and added to salads.
2. Shiitake mushroom. Of all the mushrooms, shiitake is touted to have the most anti-cancer properties. It contains polysaccharides and lentinian, which increase the activity of our immune cells. These protective cells kill off any cancer cell that wants to replicate and invade the body’s organs. The stronger your immune system, the lesser your chances of getting sick. In Japan, cancer patients are encouraged to eat mushrooms to complement the effects of chemotherapy.
3. Carrot. We know that carrots, like other yellow-orange colored fruits and vegetables, contain vitamin A and lycopene. These components can help prevent cancer.
4. Broccoli or cauliflower. These nutritious vegetables belong to the cabbage (Brassica) family of vegetables. Broccoli and cauliflower contain sulforaphane and indole-3-carbinols, which are potent anti-cancer substances.
Procedure:
Heat the frying pan and put a little cooking oil (olive oil or corn oil). Saute the minced garlic and chopped onions. Don’t overcook them. After 2 minutes, place a cup of sliced shiitake mushrooms.
Add 2 to 3 tablespoons of low-salt oyster sauce mixed with water for taste. This makes the sauce yummier. After around 3 minutes, add a cup of chopped carrots. We prefer the baby carrots variety, which is softer and easier to bite.
Add water from time to time (up to around half a glass) to have a saucy broth to cook the vegetables. Next, add 2 cups of chopped broccoli or cauliflower, depending on your preference. Broccoli vegetables have more scientific studies to back them up, but they are more expensive. Cover the frying pan and let the vegetables cook for another 2 minutes until they are soft enough to eat.
Here are the four main ingredients for our broccoli-mushroom recipe:
1. Garlic, onion, and leeks. When tested in the laboratory, garlic and leeks were the top inhibitors of cancer cells. Garlic and leeks contain allyl sulfides, which promote cell death in colon, breast, lung, and prostate cancers, as well as leukemia. To best release its anti-cancer ingredients, the garlic clove should be crushed and gently fried with a little oil. Garlic can also be eaten raw, and added to salads.
2. Shiitake mushroom. Of all the mushrooms, shiitake is touted to have the most anti-cancer properties. It contains polysaccharides and lentinian, which increase the activity of our immune cells. These protective cells kill off any cancer cell that wants to replicate and invade the body’s organs. The stronger your immune system, the lesser your chances of getting sick. In Japan, cancer patients are encouraged to eat mushrooms to complement the effects of chemotherapy.
3. Carrot. We know that carrots, like other yellow-orange colored fruits and vegetables, contain vitamin A and lycopene. These components can help prevent cancer.
4. Broccoli or cauliflower. These nutritious vegetables belong to the cabbage (Brassica) family of vegetables. Broccoli and cauliflower contain sulforaphane and indole-3-carbinols, which are potent anti-cancer substances.
Procedure:
Heat the frying pan and put a little cooking oil (olive oil or corn oil). Saute the minced garlic and chopped onions. Don’t overcook them. After 2 minutes, place a cup of sliced shiitake mushrooms.
Add 2 to 3 tablespoons of low-salt oyster sauce mixed with water for taste. This makes the sauce yummier. After around 3 minutes, add a cup of chopped carrots. We prefer the baby carrots variety, which is softer and easier to bite.
Add water from time to time (up to around half a glass) to have a saucy broth to cook the vegetables. Next, add 2 cups of chopped broccoli or cauliflower, depending on your preference. Broccoli vegetables have more scientific studies to back them up, but they are more expensive. Cover the frying pan and let the vegetables cook for another 2 minutes until they are soft enough to eat.
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