Zhang Chengyu Hiroshi Maeda, honorary professor at Kumamoto University in Japan, has dedicated his life to cancer patients. He is a world-renowned authority on anti-cancer drugs and the founder of targeted therapy. He even won the Nobel Prize in Chemistry. Nominated. He recommended a simple and effective super anti-cancer vegetable soup. Let’s take a look at how to make and drink it, so that we can enjoy delicious food and easily fight cancer at the same time! The antioxidant effect of vegetable soup is better than that of raw food. Drink it every day to avoid cancer

Hiroshi Maeda has been researching anti-cancer drugs for many years, but anti-cancer drugs not only kill cancer cells, but also damage normal cells and cause vomiting. , hair loss, loss of appetite, hematopoietic dysfunction, neurological disorders and other side effects. Hiroshi Maeda’s research goal is to kill cancer cells without harming normal cells, thereby reducing patients’ pain and ensuring their quality of life. Maeda Hiroshi also lamented that no matter how advanced "treatment" is, prevention is still better than treatment, so he also conducted research on how to prevent cancer. Hiroshi Maeda emphasized that cancer is inseparable from reactive oxygen species. Factors such as ultraviolet rays, chemicals, cigarettes, and chronic inflammation will increase reactive oxygen species in the human body and cause damage to cells and DNA, causing normal cells to evolve into cancer cells. Therefore, There is a direct relationship between eliminating reactive oxygen species and preventing cancer. However, the substances in the human body that can help eliminate reactive oxygen species will gradually decrease with age. Hiroshi Maeda pointed out that the powerful antioxidant effect of phytochemicals in vegetables can help eliminate reactive oxygen species and prevent cancer. For example, he gave examples of lycopene in tomatoes, lutein in spinach, and carotenoids in radish, which all have strong antioxidant effects. Various studies in Europe and the United States have pointed out that phytochemicals have anti-cancer and detoxifying effects and can inhibit the growth and proliferation of cancer cells. Therefore, vegetables can be said to be the best choice for preventing cancer. Hiroshi Takahashi, MD, president of Japan's Azabu Hospital, said that phytochemicals are natural ingredients produced by plants to combat reactive oxygen species produced by ultraviolet rays, pests and other hazards. They have strong antioxidant effects, but humans and animals can only absorb them. It is ingested through edible plants and cannot be produced by oneself. Phytochemicals are often compared with major nutrients such as proteins, lipids, vitamins, minerals, and dietary fiber because of their powerful nutrition and disease prevention effects. Zhang Chengyu Hiroshi Maeda, honorary professor at Kumamoto University in Japan, has dedicated his life to cancer patients. He is a world-renowned authority on anti-cancer drugs and the founder of targeted therapy. He was even nominated for the Nobel Prize in Chemistry. He recommended a simple and effective super anti-cancer vegetable soup. Let’s take a look at how to make and drink it, so that we can enjoy delicious food and easily fight cancer at the same time! The antioxidant effect of vegetable soup is better than that of raw food. Drink it every day to avoid cancer

Hiroshi Maeda has been researching anti-cancer drugs for many years, but anti-cancer drugs not only kill cancer cells, but also damage normal cells and cause vomiting. , hair loss, loss of appetite, hematopoietic dysfunction, neurological disorders and other side effects. Hiroshi Maeda’s research goal is to kill cancer cells without harming normal cells, thereby reducing patients’ pain and ensuring their quality of life. Maeda Hiroshi also lamented that no matter how advanced "treatment" is, prevention is still better than treatment, so he also conducted research on how to prevent cancer. Hiroshi Maeda emphasized that cancer is inseparable from reactive oxygen species. Factors such as ultraviolet rays, chemicals, cigarettes, and chronic inflammation will increase reactive oxygen species in the human body, cause damage to cells and DNA, and allow normal cells to evolve into cancer cells. Therefore, There is a direct relationship between eliminating reactive oxygen species and preventing cancer. However, the substances in the human body that can help eliminate reactive oxygen species will gradually decrease with age. Hiroshi Maeda pointed out that the powerful antioxidant effect of phytochemicals in vegetables can help eliminate reactive oxygen species and prevent cancer. For example, he gave examples of lycopene in tomatoes, lutein in spinach, and carotenoids in radish, which all have strong antioxidant effects. Various studies in Europe and the United States have pointed out that phytochemicals have anti-cancer and detoxifying effects and can inhibit the growth and proliferation of cancer cells. Therefore, vegetables can be said to be the best choice for preventing cancer. Hiroshi Takahashi, MD, president of Japan's Azabu Hospital, said that phytochemicals are natural ingredients produced by plants to combat reactive oxygen species produced by ultraviolet rays, pests and other hazards. They have strong antioxidant effects, but they can only be absorbed by humans and animals. It is ingested through edible plants and cannot be produced by oneself.

Phytochemicals are often compared with major nutrients such as proteins, lipids, vitamins, minerals, and dietary fiber because of their powerful nutrition and disease prevention effects. Anti-cancer vegetable soup makes it easy to swallow healthily. Maeda Hiroshi said that vegetable soup can dissolve active ingredients such as vitamins and minerals into the soup at the same time. It has a stronger antioxidant effect than eating lettuce salad directly. Although Vitamin C may be destroyed by heating, but other antioxidant ingredients do not have this concern. Ingredients (for about 3 to 4 people) 100g each of onion, carrot, cabbage, and pumpkin. 1 tomato (200g). Water 900ml. Method: Wash and cut into small pieces, put into the pot, cover the pot and turn on the heat. When it's almost boiling, reduce heat and simmer for 30 minutes to soften the vegetables. Add your favorite seasonings (salt, pepper, chicken powder, etc.) and serve. You can also wait for it to cool and then use a juicer to break it up and turn it into a thick soup for easier drinking. How to drink: Drink 1 to 2 times a day, 250 to 300ml each time. You can also refrigerate it and drink it iced in summer. It can also be stored in ziplock bags or containers and refrigerated or frozen.