Tateishi Kazu Broth with Modifications

I recently stumbled upon a good recipe which I will pass along after having made it and experienced with some delight at it’s tastiness. First, this broth was originally invented as a means to assist people with cancer or people recovering with cancer. Of course, when you begin to say such things as “treating cancer” or even foolishly saying “curing cancer” you begin to attract attention from government agencies as was the case with Tateishi Kazu.

Notwithstanding, the soup itself DOES have a good synergy of ingredients which we will look at in detail. Along with how I modified it for me and what I would recommend for those recovering from ANY illness or discomfort, post or pre-surgery.

In Traditional Chinese Medicine, TCM, the ingredients of this soup (unmodified) corresponds to the 5 elements in TCM: 5-elements-tcm-synergy-nutritionals

Now, without getting too far into an explanation of TCM, let’s look at the ingredients which as I understand it, each correspond to one of the 5 elements in TCM (this apparently is how the original creator Mr. Kazu based the formula).

Organic Ingredients (approximate, adjust to the size of your batch):

  • 16 ounces or 450 grams white daikon
  • 10 ounces or 380 grams white daikon greens
  • 10 ounces or 280 grams carrots
  • 8 ounces or 225 grams of fresh burdock root
  • 3-5 fresh shitake mushrooms (sundried for vitamin D – you can put fresh shiitake in the sun, on a window sill for a few hours)

Daikon Radish (Cruciferous vegetable family) : Has properties that are good for respiratory health,  digestive health, anti-cancer (some types), immune booster, anti-inflammatory, good for the bones! This is also good for helping with the side effects of chemotherapy and radiation treatment (as are much of these ingredients).

Daikon Greens: These contain properties from the root part, which is the white “carrot” looking part of the Daikon. The greens are also chalked full of nutrients and vitamins, including a host of B vitamins and 4 times more Vitamin C than spinach.

Carrots: Another root vegetable high in Beta-Carotene, an antioxidant that is converted to Vitamin A which helps as well to boost the immune system. And if you’re worried that boiling or cooking these into a soup would diminish their properties, more than one study has shown that anti-oxidant levels actually increase with cooking carrots in this manner, due to breaking down the lignins and allowing more of the nutrients to be available for the body.

Burdock Root (fresh): Those familiar with the famous Essiac formula will recognize this crucial ingredient for the soup. Burdock root is a powerful tool in the arsenal against illness and chronic health conditions. An entire blog post could be spend on it’s many panacea-like effects but let’s just focus on a couple. First and foremost, it contains many properties that are anti-cancer and are backed by scientific studies, including Arctigenin which “exhibits cytotoxicity by inducing necrosis in cancer cells“. Followed with, Arctiin, which “demonstrates a strong cytotoxic effect” on hepatoma, lung cancer, ovarian cancer, skin cancer, CNS (Central Nervous System) cancer and colon cancer. Finally, Burdock is a great detoxifier and blood cleanser along with being a digestive aid, aid for the skin, hair and is an immune stimulant.

Shiitake Mushrooms: Yes, they can help with weight loss, but that’s only an added benefit. Another benefit is that shiitake is great for the immune system and has shown to improve gut immunity. Studies also show Shiitake mushrooms were able to inhibit the growth of tumor cell and even prompted apoptosis (programmed cell death in cancer). Along with these attributes, other studies show that Shiitake is good for cardiovascular health, helps to support the adrenals, balance hormones, help the skin such as with acne conditions and finally, sun-dried, Shiitake contains higher amounts of Vitamin D than many other types of food (best Vitamin D absorbing method for most people is still getting moderate amounts of sun). Vitamin D has been (finally) receiving some spotlight in the fight against cancer as well. There are now numerous studies to support it’s role in prevention and elimination (in conjunction with other treatment) of cancer. (1), (2), (3), (4), etc.

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Now, you’re probably ready to start making the soup so here’s how to do it.

Directions:

1. Don’t peel anything! Don’t add any seasoning! Just clean vegetables (I sliced and added them).

2. Fill a pot with three times the quantity of water as the vegetable. Don’t use tap!! Use only filtered or distilled water (with minerals added to add back the good stuff and increase the PH – you will get some back from the veggies too).

3. When it comes to a boil, reduce the flame and simmer for a couple hours – I cooked until I could split apart the carrot or daikon with relative ease with a spoon.

4. Strain and drink. (I kept the vegetables in the soup, but you can remove them if you have a hard time digesting food or keeping food down, as is the case with some cancer patients).

5. Store in refrigerator when cool. And make sure you store it in either glass, ceramic or stainless steel, not inferior made containers such as plastic or aluminum cookware.

My modifications to this formula: 

1) Instead of water, I used a bone broth (made from organic bones, you can use chicken or beef which you can get inexpensively from many organic food grocery stores). There are many recipes for making homemade bone broth. This is especially good stuff for your immune system, your intestines (helps with leaky gut) and is very easy to digest (hey, it’s broth).

Bone broth contains  collagen, proline, glycine and glutamine along with easily absorbed calcium, magnesium, phosphorus, silicon, sulphur and others. Finally, bone broth contains chondroitin sulfate and glucosamine, two compounds found in certain supplements formulated for joint health.

You’ve no doubt heard of “chicken soup” for colds. Well, before you run out to buy the highly processed Campbells, which likely contains traces, if that, of collagen and other key nutrients along with toxins, consider making your own organic bone broth. It’s a missing staple in the modern world of speed and convenience.

2)  I add salt (Himalayan) and peppercorns and finally Bragg Liquid Aminos which gives the soup more “body” or flavor along with the added benefits of amino acids. I really don’t see a problem with adding these three items whether you are healing from cancer or just want to add flavor (as in my case).

This is a great meal for breakfast, lunch or dinner. As you can see below, my breakfast with a pasture-raised organic chicken egg for added protein (added to a light boil and served after 1-2 minutes of cooking the egg):

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Happy cooking and healing!

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