Abstract

A doctor practicing eating to boost immunity. Fight off unknown diseases with the phytochemical effects of vegetable soup.

Invented by a doctor. Soup made from four vegetables is the "vegetable soup of life" that prevents and improves lifestyle-related diseases such as cancer and diabetes.
Why does vegetable soup work? The author, a doctor who has studied immunonutrition at Harvard University, explains the functional components of vegetables, "phytochemicals," and the "mechanism of immunity" in an easy-to-understand manner.
The book is packed with daily recipes, including vegetable soup arrangements and ideas to keep you from getting bored, which the doctor himself eats three times a day, 365 days a year, as well as vegetable dishes to boost immunity created by a registered dietitian.

While researching cancer and immunity at Harvard University, Dr. Hiroshi Takahashi focused on the functional components of vegetables, "phytochemicals," and established a new field called "immunonutrition." Originally, this vegetable soup was invented for cancer patients, but it became known as the "vegetable soup of life," which is also effective against allergies and lifestyle-related diseases such as diabetes and high blood pressure. Dr. Takahashi, 73 years old and an active clinical physician, eats this soup three times a day, 365 days a year. In this book, you will learn about the effectiveness of the phytochemicals behind it, the basics of how immunity works, and how to prepare and customize it.

Author’s Information

Hiroshi Takahashi / Doctor of Medicine, Director of Azabu Clinic, former Associate Professor at Harvard Medical School. Provides advanced medical care utilizing his research and clinical experience in hepatitis treatment, gene therapy, and cancer immunotherapy at university hospitals and Harvard University. The "Vegetable Soup of Life" he invented himself is the result of his research. He is a certified internist by the Japanese Society of Internal Medicine, a specialist by the Japanese Association of Gastroenterology, a hepatologist by the Japan Society of Hepatology, a full member of the American Association for Cancer Research, and a member of the Japanese Society of Anti-Aging Medicine. Fumiko

Narisawa Ayako / Registered dietitian and chef. In 2011, she was crowned the first "Recipe Queen" on the "Japan's Best Home Cooking Women's Competition" (Nippon TV). Currently, her activities are diverse, including appearing on television, events, and lectures, proposing recipes to companies, websites, magazines, etc., as well as providing nutritional advice and dietary guidance for seniors. He is a certified instructor of the Japanese Society of Anti-Aging Medicine, a member of the Japan Dietetic Association (public interest incorporated association), a member of the Kanagawa Dietetic Association (public interest incorporated association), and a Hamafood Concierge certified by Kanagawa Prefecture and Yokohama City.