Daikon Radish
The daikon radish is also known as a Chinese radish, Oriental radish or winter
radish. Typically a daikon radish is a long cylindrical white root, shaped much
like a carrot. It originated in East Asia and became an important herbal remedy
in traditional Chinese and East Indian Ayurvedic healing systems.
This large mild flavored root clears mucus, enhances digestion and removes
stones and other deposits from the gallbladder. It is a powerful cleanser with
high water content and special enzymes that fortify the liver and aid in
detoxifying the digestive tract.
Daikon radish does not contain beta-carotene, but eating daikon at the same
meal increases absorption of beta-carotene from other foods. The pungent
chemicals in daikon break open the protein-lined sacs in vegetables that
contain beta-carotene, releasing it in the digestive tract. On the other hand,
the fiber in daikon interferes with the absorption of pure beta-carotene from
supplements. Eat daikon when you eat sweet potatoes, carrots, or dark leafy
greens, but avoid daikon when you take mixed carotenoid supplements.
Daikon also detoxifies smoked or grilled meat or fish. The amino acid cysteine
in the radish traps formaldehyde in the meat or fish to form thioproline, which
by itself is a carcinogenic chemical. The form of thioproline made with the
amino acids in daikon radish, however, never enters the body because it is
excreted in the urine. Japanese nutritionists have found that eating daikon (or
other Japanese vegetables) with cod increases the elimination of
cancer-causing thiroproline over 15-fold.
The daikon radish is also known as a Chinese radish, Oriental radish or winter
radish. Typically a daikon radish is a long cylindrical white root, shaped much
like a carrot. It originated in East Asia and became an important herbal remedy
in traditional Chinese and East Indian Ayurvedic healing systems.
This large mild flavored root clears mucus, enhances digestion and removes
stones and other deposits from the gallbladder. It is a powerful cleanser with
high water content and special enzymes that fortify the liver and aid in
detoxifying the digestive tract.
Daikon radish does not contain beta-carotene, but eating daikon at the same
meal increases absorption of beta-carotene from other foods. The pungent
chemicals in daikon break open the protein-lined sacs in vegetables that
contain beta-carotene, releasing it in the digestive tract. On the other hand,
the fiber in daikon interferes with the absorption of pure beta-carotene from
supplements. Eat daikon when you eat sweet potatoes, carrots, or dark leafy
greens, but avoid daikon when you take mixed carotenoid supplements.
Daikon also detoxifies smoked or grilled meat or fish. The amino acid cysteine
in the radish traps formaldehyde in the meat or fish to form thioproline, which
by itself is a carcinogenic chemical. The form of thioproline made with the
amino acids in daikon radish, however, never enters the body because it is
excreted in the urine. Japanese nutritionists have found that eating daikon (or
other Japanese vegetables) with cod increases the elimination of
cancer-causing thiroproline over 15-fold.
