Losing 6 kg and rejuvenating blood vessels by drinking raw radish smoothie

A 57-year-old Japanese nutrition expert appears 15 years younger than her actual age, attributing it to a daily morning smoothie of white radish and fruit.

Kumiko Aoki, a 57-year-old Japanese nutrition expert, has garnered significant attention for her unique approach to health and weight management. A lecturer at the Japan Holistic Diet Association, Aoki shared a smoothie recipe that helped her lose 6 kg in just 5 months, dropping from 51 kg to 45 kg. She has successfully maintained an ideal visceral fat index and prevented weight regain for over 10 years. Medical tests further reveal her blood vessel biological age is 15 years younger than her chronological age.

Aoki, residing in Shizuoka province, first turned to white radish a decade ago while seeking treatment for a severe mold allergy. Instead of consuming it cooked, she opted for raw preparation to fully preserve its enzymes and nutrients. Through consistent effort, she not only recovered from her allergy but also saw significant improvements in her physique and overall health.

Kumiko Aoki, a weight loss consultant in Japan. *Photo: Ameblo*

Aoki explains that raw white radish is rich in isothiocyanate compounds. This active compound, responsible for the radish's distinctive pungent taste, effectively boosts metabolism and burns excess fat. Additionally, the abundant potassium in radish aids in eliminating excess sodium, reducing water retention, and supporting weight loss. The Japanese often quip that "eating grated radish every day means no need to see a doctor," highlighting its natural detoxifying and antibacterial properties.

To make the pungent taste more palatable, Aoki developed a recipe using a 1:1 ratio of radish to her favorite fruits. She recommends keeping the radish skin on when blending, as it contains a high concentration of fiber, digestive enzymes, and phytochemicals – plant compounds that protect the digestive system, boost immunity, and inhibit melanin for healthier skin.

For fruit preparation, berries like apples, strawberries, and grapes should be blended with their skin. However, oranges, tangerines, pineapples, and bananas require peeling before processing. To introduce variety, users can add ingredients such as sesame powder, matcha, soy milk, or yogurt. According to Aoki, a blend of radish, banana, and soy milk offers the smoothest texture and most palatable flavor.

The Japanese expert advises consuming the smoothie slowly with a spoon rather than drinking it quickly like a beverage. This method allows the enzymes sufficient time to interact and absorb more effectively. The ideal time to consume this smoothie is on an empty stomach before breakfast, as it stimulates digestion and promotes a natural feeling of fullness. It is crucial to drink the smoothie immediately after blending to prevent the evaporation of isothiocyanate compounds, which would diminish their pharmacological effects.