Cancer Fighting Thai Food
Several photochemicals, such as carotinoids, flavornoids, or anti-oxidative vitamins are widely known to reduce cancer risk. Edible plants used in Thai cuisine were tested for anti-tumor promoting activity.
It was found that 60% of these plants' methanol extracts inhibited Ebstein-Barr Virus by 30% or more. This is higher than previously observed in common edible plants in Japan (26%). (This information taken from www.thaiembdc.org)
Among the plants tested those which you can buy here in the US include: grachai, galangal, kaffir lime leaves and peel, lemongrass and cumin.
These Thai ingredients are the common ingredients for Tom Yum Soup and Thai Curries. See two Thai recipes using these ingredients: Tom Yum Goong and Sour Chicken Curry