White radish (medium) 300-400g 6-8 Liang.
White radish leaves130-200g 3-4 Liang
Carrots130-200g 3-4 Liang
Fresh burdock 130- 150g 3-4 dry burdock 15g.
3 dried mushrooms (dried)
Practice: Wash all the ingredients, cut them into pieces with skin, put them in a stainless steel pot or a heat-resistant glass pot, add three times the amount of water to boil, and then simmer for one hour (white radish is cooked thoroughly). Vegetable soup is cooled and stored in the refrigerator. After drinking it in a couple of days, the vegetable residue can also be eaten.
Suggested drinking amount and time:
1 preventive health care workers drink 1-2 packs of vegetables and 1 brown rice tea with vegetables every day. Drink vegetable soup on an empty stomach 30 minutes before breakfast and brown rice tea on an empty stomach before dinner.
Patients with leukemia, cerebral infarction and lupus erythematosus drink 3-6 packs of vegetable soup and 2 packs of tea every day. Drink 300ml vegetable soup every time and 300ml brown rice tea at intervals of 15min or more. Drinking time: before breakfast, between breakfast and lunch (about 10:30). Before lunch, between lunch and dinner (1around 5: 00). After dinner (1around 9: 30). If the condition is serious, it should be adjusted according to the condition and living conditions.
Note: Do not drink brown rice tea if renal function is abnormal.
Patients with diabetes, encephalomalacia, cerebral thrombosis, hypertension, liver disease, polyp, duodenal ulcer, heart disease, visceral disease, senile dementia, knee arthritis, cataract, glaucoma, presbyopia, eczema, acne and other skin diseases should drink 2-3 packages of vegetable soup and 1-2 packages of brown rice tea every day.
Patients with gouty nephropathy only need to drink 1 vegetable soup every day. Renal dialysis patients should drink 10 ml vegetable soup in the morning and evening. When the urine can be discharged smoothly, increase the urine volume of 1. When cooking vegetable soup, drain less water to make the soup thicker.
Basic introduction:
Five-element vegetable soup has been popular in Japan for nearly ten years, which has a significant effect on preventing diseases, improving immunity and disease resistance. The inventor is Japanese cytologist Dr. Li Shihe. He found five kinds of vegetables from 1500 kinds of food to make soup, which injected vitality into life. These five vegetables are green radish leaves, red carrots, yellow burdock, white radish and black mushrooms, representing the five elements of wood, fire, earth, gold and water respectively. Note that this product does not treat cancer, and cancer patients must not simply substitute this product for medicine.
Expert opinion:
As early as in Huangdi Neijing, it was recorded that if people want to be healthy, they should eat foods with five colors, five flavors and five spices. It can be seen that our ancestors realized the importance of a balanced diet as early as 3000 years ago. Carrots, mushrooms and burdock are all anti-cancer vegetables, especially white radish, which is rich in vitamins and can decompose starch and carbon monoxide. They are especially suitable for people who often eat meat or like high-quality food to help them get rid of waste.