Japanese Five Elements vegetable soup

In the past decade, Japan's popular five elements vegetable soup had a significant effect in preventing diseases, improving people's immunity and resistance to disease. The Inventor, Dr. Tateishi, whose brother and father have died because of cancer, gastric cancer is transferred to his or her lungs, he held on to the limited time available, from 1500 types of vegetable food he identified five kinds, prepare a broth, effective in inhibiting cancer, in order to inject dynamism and vitality of life. These five vegetables are green as radish leaves, red as a carrot, yellow for burdock, white radish as white, black as mushrooms, representing wood, fire, earth, gold, water, the five elements. "Huang Di Nei Jing" has documented: people want to be healthy, we should eat five colors, five-flavored, spiced food. According to TCM theory, colored nourishing the five internal organs were five elements (liver, heart, spleen, lung, kidney) Wu Fu (gall bladder, small intestine, stomach, large intestine, bladder). Separate non-overlapping five-color nutrients to achieve the purpose of balanced nutrition, but also because of the five elements unity, in the human body caused by bio-chemical effect, resulting in a variety of antibiotic substances