In the last few months there has been a flurry of scientific papers published that regurgitates findings first published in 1994.
The initial findings in 1994 stated that Wasabia japonica killed Bladder Cancer cells. Now the latest papers say that Cruciferous vegetables, and in particular Broccoli does the same thing. This isn’t really surprising since they are all from the same family of plants.
One of the things that isn’t mentioned is that Wasabia japonica contains more than 40 times the amount of the active ingredient (isothiocyanates) than Broccoli and is therefore more of a candidate for dealing with Bladder Cancer than anything else. I suppose the problem arises from the fact that Broccoli can be grown very easily, whereas Wasabia japonica is somewhat more difficult to grow.
Also one part of the latest study indicated that feeding the rats (who were the subject of the experiment) a freeze-dried broccoli instead of raw broccoli was even more effective in dealing with the Bladder Cancer.
Now, putting the above information together, it would appear that using freeze dried Wasabia japonica powder as a preventative measure will benefit (i) those suffering from Bladder Cancer, (ii) those recently diagnosed with Bladder Cancer, and (iii) those who want to reduce the risk of getting Bladder Cancer.
This also agrees with other studies that show the consumption of Wasabia japonica increases the amount of isothiocyanates (ITC’s) excreted through the urine in humans. The latest studies are making the assumption that the presence of ITC in the urine indicates that there are also ITC’s in the bladder where it is retained for some time. It is this exposure of Bladder Cancer cells to these ITC’s that destroy them. It isn’t really an unreasonable assumption as the incidence of Bladder Cancer in Asian countries, where they consume a large amount of raw Cruciferous vegetables, is low compared to Western societies.
So since we as a society do not enjoy the taste of raw cabbages, or come to that matter, even the taste of cooked cabbages, how do the Western societies reduce the incidence of Bladder Cancer amongst its citizens?
The simple answer is to take the freeze-dried powder as a dietary supplement. The easiest way of doing this is in the form of capsules. By this method it is possible to consume an equivalent serving of 150gm of raw Cruciferous vegetable, by taking three 250mg capsules per day. Therefore, it is possible to get the benefits without needing to put up with the taste.
Capsules are available which contain the even more potent Wasabia japonica powder from http://www.wasabi.co.nz/order-bladdercancerfighter.htm.
Does your doctor tell you about this, or even know about it? Probably not. Most times, doctors are so overwhelmed with patients they don’t have time to keep up with the latest studies or findings.
If you suffer from Bladder Cancer or knows someone who does then let them know about these findings. Sooner or later some Big Pharma will synthesise the active ingredients and call it some fancy name so that they can charge the Bladder Cancer sufferer through the nose for a naturally occurring Cancer killer.
You don’t need to wait for the FDA to spend a decade to determine whether or not you can take this natural food as a drug. You can get it now from http://www.wasabi.co.nz/order-bladdercancerfighter.htm and make sure that you or your loved one is able to survive the next decade at least.
Buy it now before the FDA and all its associated cronies decide for you that this food is dangerous to your health. Yeah right!
The definitive Wasabi Mashed Potato recipe
Introduction
Wasabi mashed potato is an easy recipe to make that will add a
different flavour to your meals. You need to understand how true
Wasabia japonica performs to get the best out of the dish.
Serving size
This recipe will provide sufficient Wasabi Mashed Potato for
approximately 6 side servings.
The recipe quantities can be increased or decreased to suit the
number you are cooking for.
Ingredients
3 pounds (1.4Kgs) Potatoes for boiling. The best potatoes to buy
are new Russet potatoes.
The potatoes should have a nice shape (makes it easier to peel
them), be smooth to the touch and undamaged (no bruises, cuts,
etc). New potatoes are preferred as they have thinner skin and are
firmer.
Do not buy potatoes that have sprouted or have a green tint to the
skin. Store the potatoes in a cool, very dark place (not the
refrigerator) to avoid getting a green colouring to the skin. If
this occurs peel the green off – the rest of the potato will be OK.
1 teaspoon Salt
1 Tablespoon Namida® 100% Pure Wasabia japonica powder
1 Tablespoon of butter
1 teaspoon lemon juice
1/3 cup of warm milk
Chopped chives or parsley as garnish
Method
1. Peel the potatoes and cut into equal sized pieces.
2. Put potatoes to a saucepan of cold water. Ensure that the water
is at least 2 inches (50mm) above the top of the potatoes. Add a
teaspoon of salt to the water.
3. Bring the water to the boil. Cover saucepan, turn down the heat
and boil gently until the potatoes are fork tender – takes about 25
to 30 minutes. [Overcooking will make the potatoes disintegrate
into a mush and become quite sticky.]
4. Remove from heat and drain. Cover the saucepan with a double
thickness of paper towels and replace the lid. [This absorbs the
steam and the potatoes will be dry and fluffy.]
5. Leave for a few minutes for the potatoes to dry.
6. While the potatoes are cooking make up the Namida® Wasabi paste.
This is done by mixing 1 Tablespoon of Namida® 100% Pure Wasabia
japonica powder with a small amount of COLD water. Mix to a stiff
paste and set aside. [See note.]
7. Mash the potatoes quickly in the saucepan with an old fashioned
potato-masher or use a potato ricer, this will keep the potato mix
hot. We don’t recommend using an electric mixer as it is easy to
overmix and turn the mashed potatoes into a gluey mess.
8. Add the warm butter to the potatoes and mix together.
9. Add warm milk to the mix a bit at a time and throughly beat
together until the mixure is smooth and fluffy.
10. Mix the Namida® 100% Pure Wasabia japonica paste into the
mixture quickly so that the mixture becomes an even green colour.
11. Serve immediately with chopped chives or parsley as a garnish.
The secret to wonderful mashed potato is not to let the potato
mixture cool down or get cold.
If the mixture does get too cold then warm it up over a very low
heat, but this needs to be done before you add the Namida® 100%
Pure Wasabia japonica paste. Heating the paste will drive off the
Wasabia japonica volatiles and reduce the flavour profile of the
mashed potato.
Note: The longer you leave the Namida® 100% Pure Wasabia japonica
paste the stronger the flavour will become. This is true up to
about 15mins, after that the flavour starts reducing. To retain the
flavour at the strength you want, wait until the flavour develops
to the right point, add a teaspoon of lemon juice and stir into the
paste, cover with food wrap and put into the refrigerator until
needed. After a couple of hours throw it away and start again.
© New Zealand Wasabi Limited 2007 – 2008
Special Offer
3 Jars 50gm Namida®100% Pure Wasabia japonica powder are available
at http://www.wasabi.co.nz/order-powder.htm for the Special price
of US$29.95 including freight. Go there now as the offer will not
last for long!
p.s. Feel free to pass this recipe onto your friends.
Bladder Cancer Protection linked to ITC’s in vegetables
New research published on 1st April 2008[1] states than an increased intake of cruciferous vegetables (cabbage, cauliflower, broccoli and wasabi) may reduce the risk of bladder cancer by 36%.
This reduction is linked to “the role of dietary isothiocyanates acting as chemopreventative agents against bladder cancer,” wrote lead author Li Tang from Roswell Park Cancer Institute in Buffalo, New York.
This research builds on a previous study[2] that also demonstrated this link.
Over the years there have been numerous studies that show high consumption of cruciferous vegetables result in less lung, colon, breast and ovarian cancers being reported or detected.
Even more interesting was an observation that current and heavy smokers obtained a 54% and 40% reduction respectively, when they consumed raw cruciferous vegetables regularly.
These studies explain the anecdotal evidence of Japan having the highest rate of smoking and the lowest rate of lung cancer in the world. The Japanese consume very large quantities of cruciferous vegetables including wasabi on a daily basis.
Wasabi (Wasabia japonica) has been found to have the highest concentration of Isothiocyanates (ITC’s) of any vegetable tested. It is 40 times more powerful than Broccoli (for example) and you therefore need to eat less of it to get the benefits.
A New Zealand company has been providing this high ITC level 100% Pure Wasabia japonica powder to a limited number of Nutraceutical companies for years in the form of Freeze dried powder. This powder contains all the ITC’s in a natural form that are easily taken up by the body.
Freeze-drying and careful handling of the Wasabi rhizome ensures that nothing is lost in the processing. If heat is used in the processing then most of the ITC’s are driven off and all you keep is some of the flavour. That is why it is necessary to ensure that only Wasabi specifically grown and processed for Nutraceutical use should be taken.
For those of you who want to reduce their risk of getting Bladder Cancer we recommend that you purchase some Sawa® Bladder Cancer Fighter capsules. These capsules contain Freeze dried 100% Pure Wasabia japonica powder with no additives of any kind. Each batch is carefully analysed by independent companies to ensure that only the highest ITC level is used for these Sawa® Bladder Cancer Fighter capsules.
Using a concentrated form of ITC’s either as a preventive or to help clean up any new Bladder Cancer forming while undergoing medical treatment could help you.
These capsules can be found at http://www.wasabi.co.nz/order-bladdercancerfighter.htm.
Buy some now and reduce your risk of getting Bladder Cancer.
Over the years we have used wasabi to cook with. This is certainly
not the normal use for wasabi, but it certainly changes the taste
of your food!
The amazing thing about using wasabi in cooking is that you
actually are unable to taste the wasabi. It acts like MSG, but
without the MSG. It brings out the flavour of the food being cooked
without overwhelming it.
The most common use is to produce a sauce that we apply to roast
meats before they are placed in the oven. It produces a wonderful
thick and tasty gravy when used in the manner.
The recipe is dead easy:
2 teaspoons Namida® Wasabi powder mixed to a paste.
1 Heaped tablespoon brown sugar
2 cups tomato sauce or ketchup
1 Tablespoon Soy sauce.
Mix the whole lot together and smear it liberally over your roast.
Add 10mm water to the bottom of the roasting pan. Cover in tin foil
and cook in the oven until the meat is cooked the way you like it.
Jenny then removes the meat and adds some vegetable water to the
meat gravy and then some corn flour to thicken it. Serve as a gravy
with the meat and veges.
Once you have done this once, you won’t go back to your old way of
making gravy.
Enjoy.
Namida® wasabi powder at can be purchased by going to http://www.wasabi.co.nz/order-powder.htm. Buy now while stocks last.
Feel free to pass this email onto your friends.
For those of you who have never seen a wasabi rhizome. I have included a picture below.
Please note that this picture is copyright of New Zealand Wasabi Limited. Please respect that.
The correct name of the plant is Wasabia japonica. These are a member of the brassica family and take up to 3 years to grow. The ones from New Zealand Wasabi Limited are grown in running water and are therefore Sawa Wasabi. These have been shown to have higher levels of cancer killing ingredients than the more common ground grown wasabi (or horseradish).
For those of you on a wholefood diet, then you can get all the benefits that the wasabi active ingredients give you (see http://www.wasabi.co.nz/product_benefits.html) by consuming these fresh wasabi rhizomes.
if you want to know more about getting some of these New Zealand Wasabi rhizomes then go to their website and ask for more information.
New Zealand Wasabi Limited has just indicated that they will have fresh Wasabi rhizomes available for worldwide distribution shortly.
This will be your chance to try these rare and very pungent rhizomes for yourself.
There is a limited amount of these rhizomes available, so you will need to contact them immediately at rhizome@wasabi.co.nz even to have a chance of getting some. Last time they offered fresh wasabi rhizomes they sold out fairly quickly.
There is a minimum order quantity of 10Kgs, so unless you are a restaurant or are planning a large sushi or dinner party, you probably need to get your friends together to buy a pack.
These are the best wasabi rhizomes you can get, Grown in the mountain streams of New Zealand – these are clean green, and HOT!
5 ways to prevent Colon Cancer
There are 5 simple ways to prevent Colon Cancer. They can be found at the weblog coloncancer.wordpress.com.
The interesting point here is that the Sawa Wasabia japonica capsules are recommended as part of that Colon Cancer prevention regime.
These capsules can be found at www.wasabi.co.nz, and a free eBook on Colon Cancer can be found at www.colon-cancer-symptom.com.
An eBook has just been published which suggests that wasabi can be used as an alternative treatment for Colon Cancer. This free eBook can be downloaded from this site, after you supply some details.
In this eBook there are a number of alternative and orthodox treatments discussed that the Colon Cancer sufferer and thier caregiver needs to know about. I would recommend getting it just for the information it contains. It might just save your life.
If you want to get some Wasabi as a treatment then go to this site where Neutraceutical grade Wasabi capsules are being sold.
100% Pure Namida® Wasabi Powder
Are you paying wasabi prices for coloured horseradish?
Most “wasabi” found in your local retailers is just coloured European Horseradish sometimes mixed with mustard. I have even seen “really hot wasabi” advertised that actually contains chilli powder
So what, you ask! Well, basically you are being ripped off!
The real question should be – Why do the suppliers do this?
The answer is really simple. To maximise their profits by duping the consumers.
In Japan, the original home of Wasabi – the manufacturer is allowed to call their mix of whatever “Wasabi” so long as it contains at least 5% of Wasabia japonica. That is normally the leaf which does not contain much potency or flavour.
The rest of the world has now followed this practice, except in most countries outside Japan there doesn’t even need to be any Wasabi in the product at all.
What are you eating now?
If the label does not say 100% Pure Wasabia japonica then you can be sure that you are eating the following ingredients (even if they are not on the label).
· European Horseradish – Armoracia rusticana syn. Cochlearia armoracia. Sometimes grown in Japan (mostly China), but processed in Japan, thereby allowing the manufacturer to use the phrase “Japanese Horseradish”. Sneeky, eh!
· FDA Colours – Yellow #5 & Blue #1
· Mustard powder
· Tumeric powder
· Chilli powder (sometimes).
Why does it matter?
1. European horseradish does not have all the chemical ingredients in it that wasabi has shown to be beneficial to the human body. Have a look at http://www.wasabi.co.nz/benefits.html.
So why eat something that doesn’t improve your health?
2. FDA Yellow #5 – Tartrazine is a coal-tar derivative that is used to colour foods, cosmetics, and other products. It is literally industrial waste. Tartrazine is also reputed to be a catalyst in hyperactivity/ADD, other behavioral problems, asthma, migranes, thyroid cancer, and lupus! It is alleged to cause allergies, thyroid tumors, lymphocytic lymphomas, chromosomal damage, and is banned in Norway. Yellow 5 has been shown to cause cancer not only when ingested, but also when applied to the skin. Some artificial coal tar colors contain heavy metal impurities, including arsenic and lead, which are carcinogenic.
So why would you want to eat anything containing this ingredient?
3. FDA Blue #1 – Another coal-tar derivative that is used to color foods, cosmetics, and other products. More industrial waste. Same problems as Yellow #5 with the added complication of causing chromosomal damage. It is banned in France and Finland.
So why would you eat something that shortens your life?
4. Other ingredients, such as Tumeric, Mustard and chilli powders. We have no idea what preservatives or other chemicals have been added to these fillers.
So why take a chance on your health?
100% Pure Namida®Wasabi Powder
Does Not Contain
· Any Additives
· Any Colouring
· Any Flavouring
· Any Fillers
Why wouldn’t you want the best?
Look for the real stuff. The other stuff will eventually kill you!
Properties and Medical Research
There is an increasing amount of research being done on the anticarcinogenic activity of organic isothiocyanates (ITC’s), which are found in wasabi.
Tests have been done with stomach tumors in rats. It was found that some ITC’s have a protective role against breast, stomach and colon cancers.
(L.W.Wattenberg, 1977 & 1981)
It was also found that human stomach cancer cells underwent morphological alterations and many died when cultured in media containing a concentration of an aqueous extract from wasabi.
( J.A.Depree, T.M.Howard and G.P.Savage 2000)
Y Zhang and P Talalay, (Dept. of Pharmacology, John Hopkins University School of Medicine, Baltimore) report that organic ITC’s block the production of tumors induced in rodents by diverse carcinogens. Protection is afforded against tumor development in liver, lung, mammary gland, fore-stomach and oesophagus. Since ITC’s block carcinogenesis (cancer) by dual mechanisms and are already present in varying quantities these agents are ideal candidates for the development of effective chemoprotection of humans against cancer.
In a joint study between the Vanderbilt-Ingram Cancer Centre, Vanderbilt University Texas, The American Health Foundation Cancer Center New York and the Shanghai Cancer Center (Jay.H.Fowke, Fung Lung Chung, Fan Jin, Cliff Conaway) on the effects of brassica vegetable consummation on breast cancer, it was shown that Asian populations consuming larger amounts of brassica (providing organic ITC’s) have a lower breast cancer incidence compared with western populations. They concluded that greater brassica consumption, as measured by the urinary ITC biomarker, was associated with significantly reduced breast cancer among Chinese woman.
In a study titled “Comparison of Inhibitory Effect of Sawa-Wasabi (water/hydroponic grown wasabi) on the Growth of Helicobacter Pylori”, by Nashide Kinae and others at the Graduate School of Nutritional and Environmental Sciences University of Shizuoka, Japan, showed a strong killing effect on food poisoning bacteria such as salmonella enteritidis and streptococcus aureus. They also found the sawa-wasabi root (Rhizome) inhibits the growth of H.pylori which causes gastrointestinal diseases including gastric ulcer and cancer.
Depree, Howard and Savage (1999) also report on the testing done on the ITC’s found in wasabi on the inhibition of platelet aggregation and for de-aggregation. It was found that in the case of a heart attack, where aspirin is commonly prescribed, the ITC’s had an immediate effect as opposed to the thirty minutes for aspirin. This anti-inflammatory effect could potentially be used to counter conditions such as asthma or even anaphylaxis.
In 2000 Hideki Masuda, Ph.D, reported that chemical compounds (ITC’s) found in wasabi inhibited the bacteria that cause dental cavities during test tube studies.
Research continues with an increasing awareness of the medicinal uses of Wasabi.
