The Health Sciences Institute is intended to provide cutting-edge health information.
Nothing on this site should be interpreted as personal medical advice. Always consult with your doctor before changing anything related to your healthcare.

[Imposter Alert] Are you getting a BOGUS version of this ‘condiment cure’ for cancer?

When you’ve got cancer, you quickly find out how important your diet is to your survival.

But most of us couldn’t possibly eat enough cruciferous vegetables… like broccoli or cabbage… to beat back a cancer that’s got us in its grips.

Fortunately, there’s one cruciferous cure out there whose cancer-fighting capabilities are TURBO-CHARGED.

You’ve just got to get it in PRECISELY the right form.

It’s most often used as a condiment

But I GUARANTEE that if you’ve ever had it on your plate, it’s been a FAKE!

Stop getting the runaround… and learn how to spot the real McCoy… right here.

The real thing packs a punch

Sushi is all the rage now with Hollywood celebrities… but this Japanese food trend didn’t reach our shores until about 50 years ago.

And it didn’t even START to hit it big stateside until about 20 years ago.

If you’ve ever tried this exotic “raw fish” delicacy from the Pacific, you’ve probably encountered a strange-looking condiment, served on a green plastic leaf.

That little nuclear green ball of paste is CALLED “wasabi”…

But it’s not TRUE wasabi.

And it’s not any more Japanese than the “California roll” or the “Philadelphia roll.”

That green lump is probably made from horseradish, a kind of Chinese mustard, food coloring… and no wasabi at all!

If those sushi bars and Japanese restaurants served Wasabia japonica… they’d have to trade the lunch rush for an ONSLAUGHT of patients seeking cancer care.

You see, true wasabi comes from the root of a vegetable in the Brassicaceaefamily… making it a cancer-fighting cruciferous, right alongside Brussels sprouts and kale.

Other Brassica veggies pale in comparison to wasabi…

Cooking them reduces the formation of sulphur-containing phytonutrients (a.k.a. glucosinolates) that are transformed into anti-cancer compounds calledisothiocyanates (or ITCs for short) when the plant is grated or chewed.

You can only maximize their power by eating the plants that contain them raw… and real wasabi is ONLY eaten raw (and grated with a shark skin grater).

If you can handle the aroma… and the accompanying nose tingle… you’ll get plenty of unadulterated ITCs!

Two in particular – 6-MSITC and AITC – have been shown in in vivo studies to inhibit leukemia cells as well as cells of cancers of the stomach, liver, breast, and skin.

With potent antioxidant and anti-inflammatory powers, these compounds beat back cancer in two CRUCIAL ways:

  1. promoting “cell suicide” (a.k.a. apoptosis, or programmed cell death) and
  2. neutralizing carcinogens so they can’t cause cancer in the first place.

And it starts to work within 24 hours of consumption.

Even better, isothiocyanates are LETHAL to cancer cells… but perfectly SAFE for the healthy cells that surround your cancer.

Wondering if the wasabi you’re having is real?

It’s probably not – especially if it feels like your mouth is on fire. (Real wasabi has a much gentler flavor profile and aroma.)

While its use dates back to 14,000 BC… it’s STILL incredibly rare to find real wasabi plants outside of Japan.

But it is possible to get true wasabi in other forms.

You can sometimes find real wasabi as a powder at your local Asian market or online. Look for a quality seal from the World Wasabi Council.

Wasabi supplement capsules are also available –check the ingredient label for Wasabia japonica or its scientific synonym, Eutrema japonica.