Why is turmeric so essential for preventing cancer, AND for supporting cancer treatment? Here’s a huge reason: epigenetics.
Food is information to your genes, both supporting and regulating healthy gene expression.
This may sound a little over-the-top for a recipe introduction but this powerful recipe, from my nutritionist Romilly Hodges, does just that.
Perhaps most importantly—not only is it extremely easy to whip together, it also tastes AMAZING!
The science: With the right ingredients, food provides the materials needed for epigenetic modulation through methylation and acetylation. Daikon radish is a good source of nutrients such as folate, choline, vitamin C, and minerals such as potassium, magnesium and calcium, many of which directly support methylation cycles and DNA programming. Turmeric has methylation adaptogenic properties, helping to balance DNA methylation and avoiding excessive methylation. Pickling both together creates a potent probiotic (and prebiotic!) that will support a healthy microbiome—a top-notch microbiome provides additional folate for us to use and also favorably regulates gene expression.
Food pairing benefits: Daikon radish skin contains an enzyme called myrosinase, which increases the benefits or another anti-cancer and methylation adaptogen food group – cruciferous veggies. If you pair a little of this unpeeled radish with some broccoli, Brussels sprouts or bok choi, you’ll increase the conversion of glucoraphanin to sulforaphane, making it much more bioavailable and potent. Daikon radish is also a crucifer itself, so its benefits are compounded. Cool, huh?
Even if you don’t care much for the science, know that it is there, and that this recipe definitely helps you to eat for your genes. Plus the briny, tangy but mellow taste is a delicious compliment to your meals.
To learn more about how to eat and live your way to methylation health, click here for articles and our eBook, which contains over 40 exclusive recipes, free of gluten and dairy as well as dietary plans and lifestyle interventions.
Eating for Your Genes: Turmeric-Pickled Daikon
Ingredients
- 2 Cups Water
- 1/4 Cup Sea salt I used Celtic sea salt
- 1/4 Cup Unrefined sugar
- 1 Tsp Ground turmeric
- 1/4 Cup Apple cider vinegar Or rice vinegar
- 3 Medium daikon radishes About 2 lbs
Instructions
- Bring 1 cup of water to a simmer and add the salt, sugar and turmeric. Stir to dissolve the salt and sugar.
- Meanwhile, grate the radishes and pack into a glass food jar, leaving about 2-3 inches of space at the top.
- Add the remaining cup of water and the vinegar to the brine and let cool. Pour gently over the radishes making sure they are completely covered. Place a small glass container or cleaned cabbage leaf if you need to, to keep the radish completely submerged.
- Seal and keep in a dark room-temperature place for 4-5 days. Every couple of days, open the jar to release pressurized air and to mix the daikon to distribute the turmeric color evenly.
- Place in the refrigerator. Lasts for up to 1 month. Serve 1-3 tbsp with meals.