As the saying goes, “eat radish in winter and ginger in summer”, radish is known as the “small ginseng” on the table, and as the weather gets colder, breast cancer sisters have been asking questions from time to time recently:
Can we eat turnips? Is it true that radish is an antidote and that radish can accelerate the growth of nodules?
Radishes also have good nutrients, and carrots in the radish family have been shown to reduce the risk of cancer [1] . As for the other two rumors, let’s talk about them today.
01
The turnip antidote?
This statement is a misrepresentation, but radish does have medicinal materials that can not be eaten together.
Previously, Professor Lin Yi, chief physician of Guangdong Traditional Chinese Medicine Hospital, introduced that radish has no “antidote” effect, and radish is not one of the medicinal materials of “eighteen evils” or “nineteen fears” in the theory of traditional Chinese medicine, so it has no effect on other traditional Chinese medicines.
The argument about radish antidote actually comes from the fact that radish can not be eaten with ginseng, the main reason is:
1. difference in nature and taste:
According to the theory of traditional Chinese medicine, radish is a pungent, sweet and cool food, which has the function of clearing heat and detoxifying, promoting digestion and removing stagnation; while ginseng is considered to be a sweet and lukewarm medicinal material, which is mainly used to invigorate the primordial qi, spleen and lung.
The two are opposite in nature, one is to “lower qi” (promote the downward movement of gas), the other is to “invigorate qi” (enhance the strength of the body). If taken at the same time, the effects of the two may offset each other, or even produce adverse reactions.
Therefore, if you are taking traditional Chinese medicine for invigorating Qi, it is not recommended to eat radish, which may weaken the effect of invigorating Qi.
2. Contradiction of efficacy:
Radish has a strong digestive function, which can help eliminate moisture and food accumulation in the body, but if it is used with such nourishing drugs as ginseng, it may weaken the tonic effect of ginseng and fail to achieve the desired purpose of conditioning.
02
Radish can accelerate the growth of nodules?
Insufficient evidence.
The main scientific version is that radish contains a compound called glucosinolate, which can be converted into thiocyanate by intestinal bacteria in the human body. Thiocyanate at high concentrations may indeed interfere with the absorption of iodine by the thyroid gland, thereby affecting the synthesis of thyroid hormones.
However, this usually only occurs under extreme conditions, such as chronic high ingestion of glucosinolate-containing foods accompanied by inadequate iodine intake.
As the Internet spread more and more intense, it finally became that radish could accelerate the growth of nodules. In fact, we have talked about such a misunderstanding before, “My breast cancer is caused by drinking soybean milk!” What patients should avoid is not soybean milk, but these..
03
Radish meeting, which is more suitable for you?
1. White radish: digestive aid
White radish not only ranks first in vitamin C content in vegetables, but also has abundant water, low calorie and rich nutrients. White radish contains a lot of amylase and mustard oil, which is particularly beneficial to promote digestion.
Cooking advice:
In order to maximize the use of mustard oil in white radish, it is recommended to eat raw white radish, such as slicing and eating directly or juicing and drinking, the latter is particularly effective in alleviating dry throat. For those who don’t like raw food, white radish can be used in hot pot or stew, especially when cooked with meat, which can enhance the flavor
of dishes.
Green radish: a good
appetizer
Green radish is rich in chlorophyll, which has a certain anti-inflammatory effect. In terms of vitamins and minerals, the contents of carotene, B vitamins, calcium, phosphorus and potassium in green radish are higher than those in white radish.
Cooking advice:
Green radish is suitable for raw food, the top part near the radish leaves is more spicy, if not, you can choose a less spicy root. Green radish slices with vinegar and a little sugar made of cold dishes, sweet and sour palatability, very appetizing. If you prefer cooked food, you can try to make green radish cakes, green radish meatballs or green radish dumplings.
3. Carrots: Many
benefits
It contains potassium, calcium, iron, selenium and other nutrients, and it is rich in carotenoids, which has a good antioxidant effect.
Cooking advice:
If you want carrots to absorb well, you’d better match them with oil. That is, fried to eat, or put some oil when eating.
4. Water radish: Vitamin C
Water radish is famous for its high vitamin C content in the “radish family”, and it is also rich in carotene.
Cooking advice:
In view of the fact that vitamin C is easily destroyed by heat, it is recommended to eat raw radish, including its skin. Cut into thin shreds for cold dressing, which not only retains nutrition, but also adds taste. Cherry radish, because of its crisp and tender taste, is especially suitable for eating as a fruit, which can help to relieve greasy after meals and add color and flavor to salads.
5. Heart Beauty Radish: Antioxidant Star
Xinmei radish, also known as rock sugar radish, is famous for its rich anthocyanins. Anthocyanin can not only reduce blood lipids, but also has a strong antioxidant function, which helps to remove free radicals in the body and promote beauty and beauty.
Cooking advice:
The classic way to eat Xinmeimei radish is to “double eat”-cut the radish heart into shreds, add a small amount of sugar and rice vinegar to make sweet and sour Xinmeimei, while the skin can be made into refreshing radish skin, both of which have their own characteristics.
