BANGKOK, Thailand - For years, Tom Yum Kung soup is spicy food was one of the pillars of the Thai. Now researchers believe they can only have anti-cancer ingredients and good taste. "Tom Yum Kung is the most popular soup in Thailand," says Chef Rolf Schmitz of the Regent Hotel's Spice Market restaurant. "It's a shrimp soup with herbal ingredients like coriander, lemon grass, lime leaves and galanga roots is even." Well, like the spicy soup, the dishoften straw mushrooms and a variety of Chile.
Recent joint studies in Thailand and Kasetsart University in Kyoto in Japan and Kinki University has established the ingredients Tom Yum Gung soup are 100 times more effective in inhibiting the growth of cancerous tumors in other foods. Scientists try to extract chemical compounds that the most effective ingredients to the soup, said Suratwadee Jiwajindra Kasetsart University. The research focuses on edibleThe plants in the region. "The relationship between the pattern of cancer in Asians, especially Southeast Asia, is very small compared with the model of Western European countries," said Jiwajindra. In fact, Thais have a much lower incidence of cancers of the digestive tract that people in other countries.
The traditional Thai cuisine - known for its great use of herbs and spices - has long been known to have benefits for health, said Jiwajindra. And despite their pungency, more Tom Yum Kungpopular, said Schmitz, "go far the best seller, if you are in statistics." Each month, call the soup, the soup is "at the top of the charts," he added. "One day, I would say that 50-60 cups in a restaurant like the Spice Market," said the cook.
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