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Soup’s on—and toxins are out

Can you guess what the following have in common?

  • Getting a filling at the dentist
  • Eating some microwave popcorn
  • Going for a mammogram
  • Jetting to Florida for a winter getaway
  • Chatting on your cell phone for 20 minutes

 

You may not realize it, but each of those events—and so many more in our modern, high tech world—exposes you to radiation.  It’s true that some “natural” sources of radiation (such as living on the Earth and being exposed to the sun) are inevitable, and these days, it’s pretty hard to imagine life without air travel or cell phones.  And even though the body has its own built-in magic filter (the liver) to clear some of the toxic effects, it can’t handle all of the daily bombardment we receive without even knowing it.  After all, it’s only considerate of us to help that poor overused organ along.

Well, if you can’t afford a health retreat or a move to less populated (and therefore less affected) territories, you can still help reduce the toxicity with some old-fashioned soup. Some of the best detoxifiers are foods, according to Elson Haas, MD, detox expert and author of The Detox Diet, Third Edition: The Definitive Guide for Lifelong Vitality. Haas offers this recipe for Anti-Radiation Soup that contains ingredients known to help reduce effects of radiation in the body with a gentle cleansing from the daily assaults such as those above.

This soup is amazingly quick to make and provides a  warming, nourishing, base filled with ingredients that will aid in restoring balance to your body and expelling toxins more quickly. Oh, and it’s delicious, too.  As Haas tells us in his book, Staying Healthy with Nutrition, the soup “was shown to reduce radiation sickness after the Hiroshima bombing,” and would be equally effective to combat and protect against everyday radiation, such as from X-Rays.

Anti-Radiation Soup                                                                                

Note: Ideally, all ingredients should be organic.

4 ounces tofu, cubed

1 ounce kombu or nori, cut in strips

3 cups purified water

1 Tbsp miso paste

Juice of 1 lemon

1 Tbsp toasted sesame oil

Chopped green onions, to taste

Chopped cilantro, to taste

1-1/2 cups cooked brown rice

Simmer the tofu, kombu and water for a few minutes.  Turn off heat; stir in the miso and remaining ingredients except rice. Cover and let sit for 15-20 minutes. Stir rice into the soup, or serve separately. Makes 2 servings.

 

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Lauren Stewart
By: Lauren Stewart

Lauren Stewart is a freelancer writer from Michigan. She enjoys writing about beauty, health and fitness! She is passionate about learning new ways to take control of her health and wellness and is a makeup and skincare junkie! You can contact her by emailing lrstewar@gmail.com.