Guides of Vegetable Dishes To Prevent Cancer and Other Illnesses

About 25 to 30 percent of our daily food should be fresh vegetable dishes, which can be prepared in a wide variety of cooking styles: sauteing, steaming, boiling, blanching, deep-frying, marinating, and pressed and boiled salads. Among root and stem vegetables, carrots, onions, daikon (white radishes), turnips, red radishes, burdock, lotus root, rutabagas, and parsnips are excellent. When preparing root vegetables, cook both the root and the leaf portions so as to achieve a proper balance of nutrients by using the whole food.

Among vegetables from the ground, cabbage, cauliflower, broccoli, acorn squash, butternut squash, and pumpkin are quite nutritious and may be used daily. Among green and white leafy vegetables, watercress, kale, parsley, leeks, scallions, dandelions, collard greens, bok choy, carrot tops, daikon greens, turnip greens, and mustard greens are fine for regular use. Vegetables for occasional use include cucumbers, lettuce, string beans, celery, sprouts, yellow squash, peas, red cabbage, mushroom (various, including shiitake), and others. In general, up to one-third of vegetable intake may be eaten raw in the form of fresh salad or traditionally prepared pickles. However, it is better to avoid mayonnaise and commercial salad dressings.

Vegetables that originated historically in tropical or semi-tropical environments, such as egg-plants, potatoes, tomatoes, asparagus, spinach, sweet potatoes, yams, avocados, green and red peppers, and other varieties, tend to produce acid and should be avoided or minimized unless you live in a hot and humid climate. However, for some conditions, including some types of cancer, tropical or semi-tropical foods may be taken in small volume.

This vegetable dishes' guide not only can prevent cancer but also most of other illnesses, including cardiovascular disease, diabetes, and many others. For those people who already have cancer or a precancerous condition, adjustments or modifications need to be made depending on the specific case, and it is advisable to do so under the supervision of a qualified macrobiotic teacher or medical professional.