Health & Life Care

60 yeas old doctor says "The best anti-cancer food...”

I have eaten the eggplant steadily for 10 years and the cancer is gone!

"I don't know how many people brought in what is known as 'anti-cancer food' throughout the cancer fighting period.Situation mushrooms, garlic essence, ogre powder, dongchung hacho, shark cartilage powder and so on. I accepted that older people can't refuse to bring it, but there are not many drugs that have been medically proven. We have foods that have an anti-cancer effect."This is the story of Dr. Hong Young-jae (69) who gave a lecture on "5060 Healing Tour" held in Okinawa, Japan on March 6. He was diagnosed with three colon cancer and kidney cancer in 2001 when he worked as a successful obstetrician in Gangnam. Cut out a quarter of the large intestine and the left kidney. Since then, he has overcome painful anti-cancer treatments, and is active more than before he got cancer. Many people are waiting for his lecture, and the modifier "doctor who beat cancer" follows him. Now, he has become a "promoter of anti-cancer foods" that helped him overcome cancer. In particular, eggplants are the top of the list of foods that have an anti-cancer effect. They say that the branches played a big role in overcoming cancer treatment. Dr. Hong has heard about the health effects of branches that beat cancer.He was diagnosed with colon cancer and kidney cancer in 2001.

This lifestyle began when he received chemotherapy. Before getting cancer, I worked late every night and ate a lot of meat and soju at the gopchang restaurant. "After years of such disorder, I feel like I have cancer," Hong confessed. Strangely, I didn't even want to look at the tripe since I had cancer. I couldn't get my hands on salty and greasy food that I used to like. In addition, other foods did not suit my taste, so I often vomited At that time, I kept coming to my mind, the local food of my hometown of my hometown. Fortunately, it also fits the taste buds of cancer patients. From then on, he eats branches like rice. [Source: JoongAng Ilbo] A doctor in his 60s who overcame cancer said, "The best anti-cancer food..."Dr. Hong's breakfast begins with a branch. Tear the steamed eggplant together and place it on the rice. Fill the bowl with half rice and half with eggplant. "Before you eat rice, you have to eat the eggplant on the rice first," Hong said.

The reason why Hong considers eggplant as the top cancer food is because of the phytochemical contained in purple. Phytochemic is a plant-active nutrient in the pigments of vegetables and fruits. "The branch's purple is rich in phytochemicals that prevent cancer, such as anthocyanin, resveratrol, alkaloids, and petolides," Dr. Hong explained. When carcinogens such as benzopyrene and apatoxin from burned foods damage DNA in cells, mutagen cells are formed. At this time, phytocamical clings to malignant tumors in mutant cells, blocking the growth of cancer cells and causing cancer cells to die on their own. Dr. Hong said, "The effects of various cancers are about twice as high as those of broccoli and spinach

The eggplant is especially effective in preventing cancer in the digestive system. "The nutrients in the branches wash away fat piled up like chocolate inside the intestines, reducing the incidence of cancer in the digestive system, such as colon cancer, stomach cancer, and hindu cancer, by 20 to 30 percent," Dr. Hong said. It also reduces the risk of transference by preventing invasions to other areas. Even when eggplant is heated, the cancer inhibitory effect remains. "Even after heating, the liver still shows a cancer-suppression rate of more than 80 percent," Dr. Hong said.

"Eggplant is 2 times more effect of liver cancer, than broccoli, and tartar."

Japanese people in Okinawa, known as Jangsu-hyun, also enjoy eating purple sweet potatoes and eggplant. There are many different ways to eat. "Japanese eat raw eggplant for raw vegetables or salads, while Japanese eat long ones mainly for pickling," Dr. Hong said. In addition, I often eat fried, bulgogi, and raw vegetables. Korea, however, is a major exporter, but its consumption is significantly lower than that of Japan. In Japan, each person eats about 2 kilograms per year, but in Korea, the intake is very low, as it is only about 100 grams

For this reason, Hong is also busy promoting various kinds of dishes. "the eggplant is absorbing oil, so when eaten with vegetable oil or meat, they increase the absorption rate as well as the taste," Dr. Hong said.

He changes the way he cooks and recommends a variety of dishes. In Korea, they use the eggplant as a side dish to eat with rice such as eggplants and eggplant radish, but in the West, they are eaten with eggplant, steak, pasta, and lasagna. Dr. Hong said, When eating steak or tteok galbi, it is also good to roast eggplant and eat together. It is also recommended to stir-fry the eggplant with various vegetables and thick sauce like Chinese cuisine. You can eat kimchi with eggplant.

There is also a knack for choosing right eggplants. "We need to make sure that the section of the tap is fresh, and that the overall tension and gloss are around," Dr. Hong said. Fresh things feel prickly when you touch the thorn on the top. Refrigerate it, but be careful not to keep the storage temperature below 5 degrees Celsius.

Phytochemic: Plant-active nutrients in the pigments of vegetables and fruits such as red, yellow, green, green, violet, and white. act as an antioxidant and as an antidote to carcinogens.

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