Dr. Li’s work highlights this connection between food and health,
stating “We have to do a better job at preventing disease before we have to cure it, and the answer is in food. “
His approach is not a diet but to provide people with the science
and evidence about which foods to integrate into your life to promote
compelling. Focusing on gut health as the central axis for disease
prevention, Dr. Li tells us, “We need to look at everything we put in our gut and ask how will this help or harm me?” and he is bringing us some very hopeful news.
Research is revealing individuals with more good gut bacteria
health and wellness and prevent disease.
and less bad gut bacteria are more likely to respond to the newest
protected by remarkable defense systems, five to be exact, protecting
a higher fiber diet appears to feed the good bacteria, making them
In his book “Eat to Beat Disease” he tells us our bodies are
us from disease, and each and every system can be influenced by
food. According to Dr Li., Mother Nature has laced our foods with
the power of better health and there are hundreds of foods that have
immunotherapy drugs when in treatment for cancer. And even more, better fighters, playing a role in strengthening the immune response to cancer, as well.
Although this area is very new, it’s hard not to get excited at the
the capacity to do so.
promise of, in some way, influencing treatment and recovery for
however some of the most recent breakthroughs are by far the most
work together to save lives, there is nothing more powerful.
Better health with better food is always something to celebrate;
cancer with food. To me, when food, science, and our bodies can
WARM CARROT TOP SALAD by Dr. William Li
A cumin-scented warm salad made with carrot tops and shiitake mushrooms, with the sweet tang of cherry tomatoes. Serving Size: 4
Cooking Time: 15 minutes Prep Time: 15 minutes
• 2 Tbsp. extra virgin olive oil
• ½ tsp. ground cumin
• ½ medium onion, diced
• 1 cup cherry tomatoes, halved
• 2 cloves of garlic, minced
• 1 bunch carrot tops, tender leaves chopped
• 1 cup shiitake mushrooms caps and stems, thinly sliced • ½ tsp. sea salt
into 1-2 inch lengths; discard tough stems • Grated zest of one lemon • Black pepper to taste
• ½ tsp. crushed red pepper flakes, optional
Preparation:
Arrange the carrot tops in a large serving bowl or platter and set aside. Heat extra virgin olive oil in a sauté pan over medium
high heat. Add the onion and garlic and cook until translucent, fragrant, and lightly golden brown, about 2-3 minutes. Add the
mushrooms and cook until soft, about 3-5 minutes longer. Add the sea salt, crushed red pepper, if using, and ground cumin. Add
the tomatoes and sauté until softened. Pour cooked vegetable mixture over carrot tops and toss to combine and wilt leaves. Season with salt, freshly ground black pepper, lemon zest, and a drizzle of extra virgin olive oil. Serve immediately.
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