I have known about this soup some time ago but could not try it because it wasn’t easy to find the ingredients in a dry market. My friend from Australia, who has recovered from cancer, swears by this soup. Until today, his wife still prepares this soup, not so much for his cancer, but as a normal soup to be enjoyed with meals. He says it tastes very good. I managed to get all the ingredients in a local supermarket recently, and got someone to make it for me.
Miracle soup for cancer
Dear friends,
Would like to share this super food formula with you. Hope u can try it too.
Tateishi Kazu
When cancer strikes a family, what course of action should one take? Dr. Tateishi Kazu’s father and brother both died of cancer. And then he found himself suffering from cancer of the duodenum and spreading. His stomach was removed, but the cancer cells had spread to his lungs. He resolved to fight for his life. He researched, studied and tested over 1,500 types of herbs and plants. Eventually he discovered the right combination of ingredients and formulated a unique healing vegetable soup and brown rice tea with its own molecular powers. The vegetables are rich in green chlorophyll, amino acids, iron, phosphorous, calcium, all in a natural form.
He based his soup on the principles of Five Elements theory, the harmonizing balance of the forces of yin and yang, acid and alkaline, that engenders health as opposed to the imbalance, which leads to disease. The five elements in our environment are wood, fire, earth, metal and water. Because of the balance of the five elements, the earth is able to produce life. Dr. Tataishi Kazu used the essence of the five elements. Each essence possesses its own color: green, red, yellow, white and black. These relate to the corresponding internal organs: heart, liver, spleen, lung and kidneys. He used the concept of the five different colors as matched to specific vegetables:
Green=Daikon Radish Leaves
Red=Carrot
Yellow=Burdock Root
White=Daikon Radish
Black=Shitake Mushrooms
This is a remedy for all age groups. When the soup is ingested, it produces thirty different elements for fighting disease. Within three days, it can stop the growth of cancer cells. Even for some last-stage cancer patients, it can lead to 100% remission. Patients who have subsisted on feeding tubes for nourishment, when given the soup, after two days regained their strength. Over 10,000 last-stage cancer patients have used this remedy. 99% are alive and were able to return to work.
What This Remedy May Do:
1. Heal Cancer
2 Restore injured joints and bone structure
3. Slow down the aging process
4. Rejuvenate the skin
5. Heal Cataracts
6. Heal liver disorders
7. Lower high blood pressure
8. Improve heart conditions
9. Reduce brain tumors and other head-injury problems
10 Reduce high white blood cell counts
11. Improve T-cell function
——————————————————————————–
Vegetable Soup Recipe
(2 day’s quantity)
16 ounces white daikon
8-10 ounces white daikon greens
8-10 ounces carrot
8 ounces burdock root (gobo in Japanese, ngoupong in Chinese)
3-5 fresh shitake mushrooms (sundried)
If not sundried, expose dried mushrooms to sun again.
Directions:
Don’t peel anything! Don’t add any seasoning!
Fill a pot with 14 cups of water. When it comes to a boil, reduce the flame and simmer for two hours. Strain and drink.
Randolph's World 
Salam & Good Day,
Dear Ridhwan,
I hope that u still recall me, from last TTT at Wisma PSMB. From your post earlier, specifically where can I find the ingredients for that “cancer fighting soup”…
Thanks so much for the valuable and educational articles, such an eye opener indeed.
I opted for traditional medicines nowadays especially for my lil girls (eczema) and Alhamdullilah the results were astonishing and proven….
Keep on writing and educating us…..
Jai yo x 100, heheheheheh
Regards,
Fiza
Salam, Fiza. I have sent you a reply through email.
Hi Mr Wong,
Can add sea salt or not?
Hi Amy. Yes, it does taste a little bland. I suppose there is no harm adding a bit of sea salt unless the patient is not supposed to consume sodium.
Here is more info:
Salt: A Hazardous Food Condiment or a Beneficial Nutritional Supplement?
August 17, 2008 — biohermit
Rock salt
Some of you might have heard a lot of things regarding your health and the consumption of salt. You probably read about which salt is potentially good for you and with one is bad. You might even know the connection between salt and cancer. In this post I’ll go beyond those concepts to expose facts about salt that will help you make decisions about its use, whether you have cancer or not.
The role of salt in human nutrition has always been controversial. Some people regard salt as a relatively safe condiment, harmless in small quantities. Some view it as indispensable for sodium/potassium balance, claiming there should be a minimum requirement of salt in our diet. Some view it as a serious health offender, causing a multitude of problems. There are many views on how much salt, which kind, and what are the human requirements. There are many accounts of people giving up salt for long periods of time and then becoming sick when reintroduced to it, with symptoms of nausea and diarrhea. There are also theories linking the intake of salt with the increase of hydrochloric acid in our stomachs. With less salt, less production of hydrochloric acid, and that means a weaker digestion. The information about salt seems to be inconclusive, controversial, and isolated.
The first time I came across a no-salt diet was when I read about it in Max Gerson’s A Cancer Therapy. I saw Charlotte Gerson, his granddaughter, talk at the Cancer Control Society Convention back in 2005. She mentioned how salt actually destroys tissue. In fact, the Gerson diet prohibits ALL forms of salt including table salt, sea salt, celery salt, vegetable salt, Bragg Liquid Aminos, tamari, soy sauce, “lite salt”, even baking soda and Epson salt contact. ANYTHING with the word “sodium” in it.
Gerson noticed that patients with chronic degenerative illnesses, including cancer, exhibited a decrease in potassium, mainly because of an unbalanced intake of sodium. Sodium and potassium have antagonistic effects. Sodium produces edema (water retention) and that causes a myriad of problems at the cellular level: loss of electricity, enzyme formation problems, and reduced cell oxidation, among others, all symptoms of Tissue Damage Syndrome, or TDS. He believed that at the core of every degenerative disease there was a sodium culprit.
Max Gerson was clear in saying that just eliminating salt from our diets doesn’t eliminate cancer immediately. But he did say that removing salt brings about changes at a cellular level that cancerous cells can’t adapt to, causing their death. The fact that edema and irritation decrease, the fact that mineral balance is corrected, and that enzyme production is restored, causes an increase in the metabolic rate of all cells, including cancer cells. Since cancer cells can only ferment, such metabolic change contributes to their death. That’s why in his cancer regimen it becomes so important to avoid sodium at all costs.
The second time I came across a no-salt diet was when I started reading about calorie restriction diets, which I absolutely believe are extremely important to fight and prevent cancer. I read Joel Fuhrman book Eat to Live, a book that changed my life. His is a calorie restricted diet that also requires no salt added to the food. He says that salt is linked not only to hypertension but also to stomach cancer (maybe because of too much acid?). He also says that salt pulls calcium and other trace minerals from your body that are excreted through the urine, causing osteoporosis in the long run. He says that salt increases platelet clogging in our blood. Salt has harmful effects, in his view, and he doesn’t differentiate between table salt or sea salt. He does say that if you consume it, you should add it to your food before eating. Taste becomes saltier this way than when you add it while cooking, a way to reduce its consumption, I guess.
My third showdown with salt was with an article on the July issue of the Townsend Letter by Vivienne Bradshaw-Black which claims that only unrefined salt should be consumed and that in fact this type of salt is essential for water utilization in every cell. She says that when overly refined salt, which she considers unfit for human consumption, is ingested the sodium stays inside the cell causing all sorts of problems, which coincides with the views of Gerson and Fhurman. But she says that when the sodium chloride is perfectly balanced with other minerals at a harmonic ratio, as in unrefined raw sea salt, the sodium leaves the tissues after its work is done, contributing to cellular fluidity. She also says something interesting. If the salt is heated it looses its nutritional properties and becomes unfit for consumption. So she recommends adding it only after cooking. Same recommendation as Fuhrman but for a different reason. It makes me wonder if cooked sea salt actually looses its flavor, which it does, because of the heat.
Vivienne advocates for a right-salt diet instead of a no salt one. she considers lack of water and lack of unrefined salt the main factors of poor nutrition. She says that 25% of the salt in our bodies is stored in our bones as crystals, which strengthen their structure. She comes to say no salt=no life, bringing up an example involving water and refined salt at the same concentration as sea water. Organisms in the refined salt solution died even though they lived not only in their natural sea water, but even in distilled water. That proves that refined salt is actually toxic to our organs, says Vivienne.
So, how should life be after Gerson, Fuhrman, Vivienne, and others? They are probably all correct in their findings. What should we do? I definitely believe that salt fasting has great benefits, and I also agree that unrefined sun dried sea salt in small quantities doesn’t cause the same effects as table salt in terms of dehydration and edema. If you have cancer, you might as well be as far away from sodium as possible. At least for as long as your condition remains uncertain. However, you may want to check with a holistic doctor regarding your specific condition.
Gerson simplified the effects of salt in your body with a great visual example. Have you ever had a backup in your home sewage system? Have you felt the panic when whatever stoppage in your house pipes caused your sewage not to run? Have you flushed your toilet in hopes it drains just to discover that the dirty water overflows? Well, that’s probably the best way to illustrate how sodium affects your cells. And don’t think that it is as easy as throwing out the salt shaker. Our processed food is overloaded with sodium. It is more than our bodies can handle.
You should know that vegetarian diets contain much more organic sodium than meat based diets, although because it is also a diet high in potassium, more salt is released from the body through the urine.The ration of sodium/potassium in an apple, for example, is 1 to 100. Couldn’t it be the case that this mineral ration actually improves cellular fluidity? Couldn’t it be a more balanced way to stabilized the combination of both minerals within your body?
Personally, I add a pinch of raw sea salt to my distilled water to make it minerally balanced. Removing all salt unfit for human consumption is something every holistic voice agrees upon, and It’s something any cancer diet should have. The amount of sea salt you should take for mineral nutrition is relatively small anyways. Much much smaller than you are probably taking right now.
My Personal General recommendations:
* Raw unrefined sea salt is nutritionally rich, but you should treat it as a supplement, not as a condiment.
* Find out if you have a mineral unbalance, use unrefined raw salt to correct it. Otherwise avoid salt altogether.
* There are other sources of sodium in our diets other than salt. Don’t believe that salt is the only way to get this mineral. A professional athlete might loose 500 mg of sodium in a day of grueling training. 1/4 tsp of ordinary salt has almost 600mg. Most people consume more than 2 teaspoons of salt a day, which is a barbaric amount. Two cups of raw leafy greens have enough sodium to cover the loss. Plus this kind of sodium is organic and nicely balanced.
* Use sodium free condiments to flavor your food. Your taste will adapt in a relatively short time.
* Depending on sodium for flavor will always put you at risk of overtaxing your body in too many ways, whether you have cancer or not.
* Use only unrefined raw sea salt as your exclusive source of sodium (and other minerals), but use it sparingly.
* Avoid other sources of sodium: table salt, sea salt, celery salt, vegetable salt, Bragg Liquid Aminos, tamari, soy sauce, “lite salt”.
* Stay away from pickled foods. Despite their digestive benefits they contain too much sodium.
* Include more potassium in your diet by eating raw fruits and veggies. You may also consider taking an organic form of potassium, or flavoring your food with a salt substitute product called Nu-Salt, in case you can’t live without the flavor.
* Raw apple cider vinegar’s main ingredient is potassium. It’s the best tasting and most natural salt substitute I found, if you can tolerate it.
* Do not cook with any kind of salt. Sea salt loses its properties and its taste when heated. You will end up using more because of it. Use raw sea salt always after cooking.
* You shouldn’t forget that unrefined raw sea salt is in fact concentrated sea water. Eating too much of it is like drinking gallons of sea water, without it’s main component: H2O. Our bodies are not designed to thrive with it, just the opposite.
* Not all raw unrefined sea salt is the same. Purity is not as important as sodium content. You might see different kinds of sea salt in the health food store shelf. It doesn’t matter if it comes from France, from New Zealand, from the Himalayas, if it’s pink, grey, blue, or any other color: It’s all salt. Read the labels. See the percentage of sodium. Most of them, as natural as they may look, are between 98% and 99% sodium. The one I use It’s called Vital Mineral Blend Celtic Sea Salt (Fine Ground) by the Grain and Salt Society. It has only 14% sodium.
* Epsom Salts and Baking Soda have too many anticancer benefits and uses to avoid their use. Leave these at the very end of your salt free lifestyle.
Hello can I quote some of the content from this blog if I link back to you?
Sure you can!
I read the “miracle soup for cancer’ with interest and preparing it now.
I would like to know what is the correct way of storing leftover soup for the next day consumption?
Thanks.
Although there is some controversy regarding the creator of this ‘miracle soup’, I also know of two elderly people with cancer who attribute their recovery (from cancer) to this soup. Ideally, the soup should be consumed the day it is prepared. But if you need to keep it for the next day, refrigerate it. I am not sure whether keeping the soup overnight reduces its effectiveness, but I should think some of its goodness should still be there.
Sorry Randolph,
AFAIK, it is best to be consumed soon after it was ready to drink in warm state. Make it a habit to get the best result of it.
Yours sincerely,
Sandybali.
>>>>>>>
Thank you. Yes, it makes sense that one should drink the soup soon after it is prepared.
This is the kind of blog I am looking for.
Thank you for the sharing. I wish I could be of any help to those who wants and might need.
Fortunately, I used to distribute the five elements health soup myself.
Stay healthy, friends.
Yours,
Sandybali
>>>>>>>
Hi,
Thanks for sharing this miracle soup recipe. Can a patient who is undergoing chemo drink this soup and do we need to consume it on a daily basis?
Regards,
Carol
Hi Carol, sorry for the delayed response as I am currently overseas.
Yes, one can consume the soup even on chemo or radiation as it is non-toxic although it is important to note that toxic treatments like radiation and chemo slow down natural treatments considerably.
One can also consume the soup daily and even healthy people can drink this regularly.
Dear Randolph,
Thank you so much for your feedback. They are very useful especially to caregivers like me. It’s a good thing that we can consume this soup while on chemo and radiation. But what about if we are on a targeted drug Tarceva? I’ve heard that chemo drugs and Tarceva work differently. Will drinking this soup interfere with the drug? My apologies for asking too many questions.
Thanks and regards,
Caroline
Caroline, you are welcome! Again, even with Tarceva (which incidentally doesn’t have a very good success rate), the soup does not interfere, although the doctors will say differently.
Ask all the questions you want!
Can you freeze the soup?
Should it be cooked with or without the lid on?
Hi.It’s always better to drink the soup fresh. As for the lid, it doesn’t really make a big difference.
Hi there! I have located all these ingredients except for the daikon leaves. Is there a suitable substitute for the leaves? …maybe watercress or dandelion? I’m not sure what properties would be similar.
Also, do you not chop the vegetables and eat them too, or are you only consuming the broth?
Thank you!
Hi there too! Basically, we are talking about Japanese radish (daikon) here. I suppose another kind of radish would be a suitable replacement.
https://en.wikipedia.org/wiki/Daikon
Forgot – you basically drink the broth but most people consume the whole thing!
Hi Randolph,
Thank you for your sharing the “Miracle soup recipe for cancer”
I’m one of the list.
Need to drink this soup daily ?
How long do I need to consume ?
Hi Lily, thank you for writing. Since it tastes as good as a normal soup, you can drink it whenever you want. As for frequency, it depends on whether you just want to maintain your health or are trying to heal something. Drink it as long as it makes you feel good.
Hi Randolph,
From reading more about this soup, it sounds to be a good remedy for detox.
For someone undergoing chemo, would detoxing with this soup reduce the efficacy of the chemo by potentially eliminating the toxins in the chemo as well?
Thank you,
Jennifer
Hi Jennifer, thank you for writing. I do not have a definitive answer re the question you asked, but my thinking is that drinking the soup will do more good than harm…