Now I advise everyone to take all food-related recommendations with a grain of salt, because what first may appear healthy may not be in the long run -- and what is once deemed unhealthy may one day turn into a health food, like coffee.

Now, here's something new to think about:

It turns out the average mushroom may have healing powers. A new study out of Tufts University found that white button mushrooms help boost the body's natural immunity against tumors and viruses.

Source: Woman's Day, September 12, 2007

Bok Choy is low in calories, fat and is high in calcium, potassium and Vitamin C and A. Bok Choy also contain glucosinolates, which may help prevent cancer by eliminate carcinogens. Bok Choy is used in a lot of stir fry recipes but I personally like to make a soup that allows me to drink all of the nutrients in the broth. It is simple and quick to make and packed full of flavor and nutrition. If you add diced tofu to the recipe, it will also give you protein.

Chef Vicki's Bok Choy Soup

3 cups vegetable broth
(you can use three cups of water and 3 vegetable bouillon cubes)
1 celery stalk diced
1/2 white onion diced
6 button mushrooms sliced
6 Bok Choy leaves chopped
1 teaspoon minced garlic
1/2 block Extra Firm Tofu cubed in 1/2 inch pieces (optional)

Bring broth to boil and add celery, onions, garlic, and mushrooms. Boil for 2 minutes and lower heat to medium. Add Bok Choy and tofu and simmer for approximately 5 minutes. Salt and pepper to taste.

Mushrooms can help prevent breast cancer, says a study published in Cancer Research, by suppressing estrogen production in the body. Controlling estrogen levels in women can help limit or prevent cancer growth.

Researchers confirmed the presence of anti-aromatase chemicals in white button mushrooms. The chemical found called conjugated linoleic acid has previously been found to have anti-cancer properties. In mice, these compounds stopped the growth of breast cancer cells.The mice that were fed mushroom extract had a 58 percent reduction in breast tumor growth.

They tested other mushrooms and found that although white button mushrooms had the strongest effect, shiitake, portobello, crimini, and baby button mushrooms also had significant anti-aromatase effects.

Previous posts on this topic:

Medicinal mushrooms: cancer treatment cancer prevention

Recipe for Healthy Living: Mushroom Garlic Soup

Studies provide compelling evidence that garlic is an effective inhibitor of the cancer process. Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and other compounds that slow or prevent the growth of tumor cells. Mushrooms have also been determined to contain a source of novel anti-cancer agents. These two combined in a very healthy soup give you another reason to curl up on a couch with a hot bowl in your hand. This personal recipe is a favorite among my friends. This soup is nutritional, hearty and packed full of earthy flavors.

Vicki's Mushroom Garlic Soup
8 garlic gloves minced
1 large onion diced
8 ounces shiitake mushrooms chopped
8 ounces portabella mushrooms chopped
8 ounces white button mushrooms chopped
1/4 cup fresh chopped parsley (2 tablespoons dried if you do not have fresh)
1/4 cup fresh chopped basil (1 tablespoon dried if you do not have fresh)
1 tablespoon course ground black pepper
1/4 cup lite soy sauce
1/2 cup merlot or non sweet red wine
2 tablespoon coconut oil
1 beef bouillon cube (if vegetarian just leave out)
1 cup heavy cream (if you do not want to add cream and 1/2 cup water instead)
6 cups water
2 tablespoons of arrowroot (can use 4 tablespoons of flour if you don't have arrowroot)

In saucepan saute garlic and chopped onions with coconut oil on low heat to slightly caramelize the onions to a translucent state. Add the merlot or red wine of choice along with the soy sauce and the mushrooms. Simmer on low covered for just a few minutes to soften the mushrooms and to let them absorb the flavors. Add water and beef bouillon cube and bring to a boil. Turn back heat to medium low and add heavy cream and let simmer for five minutes. Be sure to stir often to prevent scorching. Mix arrowroot or flour in 3 to 4 tablespoons of water to make a thin paste and stir it into the soup whisking briskly so as not to cause lumps. Continue simmering on low for a few minutes so the soup broth will slightly thicken. Stir in black pepper, fresh chopped parsley, and fresh chopped basil just before serving.