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ORGANIC TATEISHI KAZU VEGETABLE SOUP
According to the ancient Chinese belief, all life on the earth is evolved and produced from the “Five Elements” in our natural environment, they are metal, wood, water, fire and earth. The “Five Elements” harmonize the balance of the forces of “Yin” and “Yang”. When applying to a human being, the balance of these forces result in good health while unbalance will endanger health and lead to disease.
In depth research studies and experiments from over 1,500 types of herbs and plants were carried out in Japan to select the right elements to harmonize with the aforesaid “Five Elements” theory. Eventually the right combination of ingredients was found and formulated, a unique miraculous vegetable soup – The “TATEISHI KAZU VEGETABLE SOUP”. It consists of Radish, Radish Leave, Carrot, Burdock, and Dry Mushroom. These vegetables are rich in green chlorophyll, amino acids, vitamins, iron, phosphorous, calcium and other minerals, all in their natural form. The “Five Elements” have their own colors: white, green, red, yellow, and black and relates to the corresponding internal organs of a human body: lung, liver, heart, spleen, and kidney. It also corresponds with the Western saying of five different colors a day keep the doctor away.
“TATEISHI KAZU VEGETABLE SOUP” is a product of Taiwan, it is certified and approved by the Taiwanese Government, that all vegetables are organically grown with no preservatives or additives. Case studies in Taiwan have reported that the vegetable soup helped to cleanse and maintain the human body. Changes experienced were an acidic body to mild alkaline, provided nutrient support for all age groups. It was also reported that the vegetable soup produced some thirty different elements to improve the human body, like strengthening the immune system, reduced abnormal cells and abnormal cell growth, enhanced metabolism, eliminated environmental toxins and relieved physical disorders. The incredible power of the vegetable soup has been observed, proven and accredited for over 20+ years in Japan and Taiwan.
Nutritional Value Of The Five Vegetable Ingredients
Radish
Radish is very rich in vitamin C, ten times more than that in pears and apples. It also has plenty of digestive enzymes, particularly those of starchy foods, that helps mend the stomach membrane, improve the secretion of digestive liquids and promotes energy circulation, preventing gastritis and ulcers in the stomach, and excess of hydrochloric acid in the stomachs gastric juice. It also has anti-cancer properties INDD that checks the growth of cancer cells and dissolves ammonium nitrate that is caner causing agent.
Radish leaves
The abundance of nutrients found in radish leaves is amazing. It has three times as much Vitamin A as that in livers an fish eels, 60% more of Vitamin B1 than that in fermented soybeans, two times as much Vitamin B2 as that in cow’s milk. It is extremely rich in iron and is an ideal food for nourishing the blood. Radish leaves are the richest in Vitamin C, two and a half times as that in tangerines, four times as that in spinach.
So discarding the leaves when eating the radish is really a waste. Radish leaves have a slightly pungent but pleasant and smooth taste. It is a very nutritious green-leaf vegetable that maintains a balance with the properties of the other part of the same plant, the edible part of the radish root. The special quality of the radish root and its leaves is another wonder and mystery of nature.
Carrot
Carrots are rich in Beta Carotene, a very strong antioxidant, and other minerals that are easily absorbed by the human body. The body changes Beta Carotene into Vitamin A, which is important in strengthening the immune system and promoting healthy cell growth. It is also rich in lignin and INDD that help fight cancer and boost up two to three times the human immunity.
Mushroom
Mushrooms are rich in dietary fibers, and minerals like potassium, iron, etc. They are also is high in Vitamin B and ergosterol that will be converted to Vitamin D in the presence of sunlight, which is essential for utilization of calcium. Mushrooms have a polysaccharide compound called lentinan which helps produce T-cells to destroy bacteria and viruses and has anti-cancer, anti-tumor effects. Helping to strengthen the immune system and enhance the body?¡Âs ability to fight disease-causing organisms. Zinc and selenium in mushrooms also activates the thymus in the chest that helps in T-cell production. Amino acids in mushrooms are also effective in fighting liver diseases.
Burdock
Dietary fiber in burdock is the richest among all root vegetables. It is best used in the prevention of diseases of the large intestine. It is also rich in minerals like potassium, magnesium, phosphorous, iron, calcium, etc. There is an equal proportion of soluble and insoluble fibers that stimulate lactic acids, which improve regularity and the discharge of cholesterols. It also enhances blood circulation, relieves internal bloating and heat, helps with clearing the lung and diminishing eczema, edema and body toxins. Also very good at preventing cancer and arteriosclerosis. Its iron content makes it a good food supplement for ladies for skin-care purposes.
FREEZE DRIED
To achieve a reasonable on-the-shelf life, the raw vegetables of the “TATEISHI KAZU VEGETABLE SOUP” needs to be dehydrated before packing. Case studies report from Taiwan indicated that the amazing mystery power of the soup is coming from the balance of the green chlorophyll, amino acids, vitamins and the minerals. The former three elements will be drastically reduced and even eliminated under prolonged exposure to a temperature above 70oC during cooking or treatment. Whereas, the minerals require longer boiling time at a higher temperature to be released from the cells. In order to overcome these conflicting criteria the manufacturer, Velement International Co Ltd., uses a freeze-drying machine which is capable of achieving a temperature of -40 degrees Celsius to dehydrate the vegetables. Freeze dehydration is a costly manufacturing method that is much more expensive than the ordinary drying method that employs heat or direct sun light. The dried vegetables are then chopped into fine particles and packed in pure cotton bags that have no pre-treatment. The aforesaid manufacturing process allows the vegetables to retain all the green chlorophyll, amino acids and vitamins and facilitate the releasing of the mineral essences. The “TATEISHI KAZU VEGETABLE SOUP” consists of the right proportion of all essential elements.
Case Studies in Taiwan showed that the “TATEISHI KAZU VEGETABLE SOUP” might help to relieve the follows:
Some possible temporary reactions ¡LC Case studies from Taiwan showed that the possible temporary reactions might differ from individual body conditions and might come upafter taking the soup but these reactions were much milder than the actual physical disorders. It was recommended to continue normal consumption of soup and the reactions would ease in a very short period of time. The following were the possible temporary reactions:
Preparation:
Preparation of the “TATEISHI KAZU VEGETABLE SOUP” to serve: Studies from Taiwan quoted that one or two packet(s) a day would be good enough for general purpose. However, for relieving physical disorders, the number of packet to be consumed per day depended on the conditions of the individual and the seriousness of the disorders. The report also cited that the more concentrated the soup (increase the number of soup packet with same amount of water) the faster the effect.
Soaking method:
For 1 to 2 packet (s) of soup both soaking and boiling are suitable. Put the soup bag(s) in a stainless steel vacuum thermo insulated cup, fill with about 450ml hot water at around 95oC for 1 packet, or 600ml for 2 packets, secure the cap and soak for 40 minutes. Then, the soup bag(s) should be removed from the soup immediately. Pour the soup into a coffee mug to cool and consume while it is warm. The soup should not be kept in the thermo-insulated cup, as it is equivalent to continuously boiling the soup which would result in the lost balance of chlorophyll, amino acids, and vitamins and minerals.
Boiling method:This method is preferred for using three packets of soup or more. Put the soup bags in a stainless steel or glass container with cold water. (Not recommended to use container of other materials) Bring it to a boil and reduce the heat to LOW, keep boiling for another 20 minutes. Then, the soup bag(s) should be removed from the soup immediately. Consume the soup while it is warm. With the boiling time remains the same, the quantity of water is depended on the number of soup packet.
| 1-2 packet(s) | 600-800ml water approximately |
| 3 packets | 1000 ml water approximately |
| 4 packets | 1200 ml water approximately |
IMPORTANT NOTE:
Best time to drink the soup – first thing in the morning. Then wait for 30 mins to start eating or taking medication.
FOR PEOPLE WHO ARE TAKING MEDICATIONS
After taking Chinese Herbal medication: Wait for at least one hour before drinking the soup
After taking Western medication: Wait for at least two hours before drinking the soup
SPECIAL INSTRUCTIONS FOR CANCER PATIENTS – PLEASE DOWNLOAD THE PDF FILE
This is not intended as medical advice. Consult your health care practitioner before starting any health program.
| Buy 3 get 1 free | Buy 3 get 1 free, $285.00 |
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