My father passed away from liver cancer in his early 60s. By the time it was discovered, it was already too advanced to treat.

He never complained of being sick and drank alcohol in moderation, so the whole family was shocked.

After saying goodbye to my father, an invisible warning light turned on in my life.

Especially in front of the word 'cancer', it feels like it's not my story, yet my heart quietly shrinks.

So from that time on, I gradually became interested in foods that are good for cancer prevention. Among them, I particularly focus on 'mushrooms'.

Honestly, I didn't like mushrooms in the past.

The texture was ambiguous... But now, if I run out of mushrooms in the fridge, I make sure to restock them.

Because mushrooms are much more powerful 'anti-cancer foods' than you think.

Mushrooms are not just low in calories and rich in dietary fiber health ingredients.

The biggest attraction is a component called beta-glucan.

This is a type of immune-activating polysaccharide that is known to stimulate the activity of immune cells in the body, enhancing their ability to identify and attack cancer cells.

In fact, several studies have shown that people who regularly consume mushrooms have a lower risk of developing cancer compared to those who do not. According to a 2021 study by Pennsylvania State University, people who eat 18g of mushrooms daily (about one or two pieces) have a nearly 45% lower probability of developing cancer.

The amazing thing is that this is not limited to specific types of mushrooms. Shiitake, oyster, king oyster, button mushrooms, and even inexpensive mushrooms that can be easily found in stores all contain beta-glucan. It means that no matter which type you choose, consistently eating them will be beneficial.

From the perspective of having a family history of liver cancer, liver health and antioxidant effects are particularly important. Mushrooms contain a natural antioxidant substance called ergothioneine. This component is excellent at removing reactive oxygen species that damage cells and protecting organs that perform detoxification, like the liver.

The liver is a silent organ, so even if there is a problem, it does not show symptoms well. Therefore, when you feel something is wrong, it is often already quite advanced. My father was the same. The role that mushrooms can play for such a liver is small but powerful. They reduce toxins and inflammation in the body, help the immune system, and add anti-cancer effects, so there's no reason to refuse.

Mushrooms are more versatile than you think. They can be stir-fried in oil, baked in the oven, or added to stews or soups. I usually add sliced mushrooms to chicken breast or vegetable stir-fries, or chop shiitake mushrooms into my morning oatmeal. Especially, the nutrients in mushrooms are better absorbed the more they are cooked, so it's better to eat them cooked rather than raw.

And mushrooms can also be stored in the freezer, so if you buy a lot when they are on sale and prepare them, you can easily use them throughout the week. Nowadays, mushroom powder and dried mushrooms are also available in various forms, so even busy office workers can easily incorporate them into their diet.

The death of my father still casts a deep shadow over my life. But if there's something I've learned from that sadness, it's that protecting my body ultimately comes down to 'daily habits'.

Health check-ups, regular exercise, and above all, proper eating habits.

At the center of it all, I still add 'mushrooms' today.