This long radish, resembling a big, white carrot has been used in Traditional Chinese Medicine to help process fatty, heavier foods that are harder to digest.
Foods like animal protein and fat are likely to produce toxic ‘dampness’ in the gut, which then spreads to the rest of the body setting up the right environment for #Candida, and other problems associated with an imbalance in the gut’s microbiome, including some cancers.
They’re pretty easy to find these days, even in supermarkets and your local green grocer. You’ll also find them on the menu in Japanese and Korean restaurants as a pickle, sometimes with umeboshi vinegar. Oh and did I mention they have anti-viral properties?