A 60-year-old Taiwanese man diagnosed with terminal colorectal cancer turned his health around by adopting a surprising dietary change—swapping vegetables for a daily serving of cooked mushrooms—after refusing to eat greens for years.
The patient, who was first diagnosed with stage 3 colorectal cancer, underwent surgery and chemotherapy, but the cancer metastasized to his liver within six months, progressing to stage 4. Dr. Jiang Shoushan, a nephrologist in Taiwan, shared the case on the health program Healthy Good Life, explaining that while the patient was eligible for tumor ablation therapy, he flatly rejected the doctor’s advice to increase vegetable intake. “I don’t want to. I don’t know how long I have left. I just love eating meat. Eating vegetables feels like eating grass—I feel like a sheep,” the man said, leaving the doctor frustrated.
A Novel Solution Inspired by Japan
Dr. Jiang then turned to epidemiological data from Japan, which showed that mushroom farmers have the lowest cancer rates among all occupations. Based on this insight, he recommended that the patient eat half a bowl of cooked mushrooms daily instead of pushing vegetables. The man agreed to try this approach and stuck with it for two and a half years.
Remarkably, his condition stabilized. Follow-up examinations revealed no signs of cancer recurrence, and he has remained disease-free ever since.
The Science Behind Mushrooms’ Anti-Cancer Benefits
Why mushrooms? Research published in the journal Advances in Nutrition in 2022 found that consuming just 18 grams of mushrooms per day can reduce the overall risk of developing cancer by 45 percent, with the most pronounced effect seen in breast cancer prevention among women.
Dr. Jiang explains that mushrooms are rich in polysaccharides and ergothioneine, compounds that help lower oxidative stress in the body and reduce cancer risk. Polysaccharides also boost the immune system by promoting the secretion of immunoglobulin A (IgA), fighting inflammation, and improving blood lipid and glucose levels.
A Closer Look at Eight Common Mushrooms
Each variety of mushroom offers unique health advantages. Taiwanese dietitian Yu Zhuqing notes that while mushrooms are nutrient-dense, they are high in potassium, so individuals with kidney disease or high uric acid levels (gout patients) should consume them in moderation.
Here are the key benefits of eight popular types:
- Shiitake Mushrooms: Rich in vitamin D, dietary fiber, and selenium. They contain lentinan, a polysaccharide that stimulates the immune system and may inhibit cancer cell growth.
- Enoki Mushrooms: Their chitosan helps remove excess fat from the intestines, supporting healthy cholesterol levels. They are also packed with essential amino acids, particularly arginine, which boosts immunity and may suppress tumor growth.
- King Oyster Mushrooms: Known as “vegetarian beef,” they provide plant protein, fiber, and potassium to help regulate blood pressure. Their polysaccharides inhibit harmful bacteria and reduce exposure to carcinogens linked to colorectal cancer.
- Black Wood Ear Mushrooms: High in iron and water-soluble fiber, they promote satiety, aid digestion, and help manage blood pressure.
- White Wood Ear Mushrooms (Snow Fungus): Contain unique polysaccharides that support beneficial gut bacteria and may enhance the ability of B cells to engulf cancer cells.
- Brazilian Mushrooms (Agaricus blazei): Japanese studies indicate they have up to 98 percent anti-cancer efficacy among edible mushrooms. They are rich in beta-glucans, which modulate the immune system and help prevent metastasis.
- Buna-shimeji Mushrooms: Known as “reishi mushrooms” in some regions, they contain the highest selenium levels among common mushrooms. Selenium acts as a detoxifier and may suppress cancer growth.
- Oyster Mushrooms: Packed with B vitamins and zinc, they increase immune cell activity. Their glycoproteins help repair damaged tissues and stimulate the production of immune proteins.
What This Means for Patients
Dr. Jiang emphasizes that while this single case is not a clinical trial, it highlights the potential of dietary changes in cancer management. The patient’s success story underscores a practical takeaway: for those who struggle to eat vegetables, mushrooms can be a powerful alternative.
Practical Recipes to Get Started
For those inspired to incorporate more mushrooms into their diet, here are two simple, delicious recipes:
Cheesy Meat Sauce Portobello Mushrooms
- Ingredients: 2 large portobello mushrooms, half an onion, 250g minced pork, 40g cherry tomatoes, 2 tbsp ketchup, 2 slices mozzarella cheese, 1 tsp black pepper, 1 tsp salt.
- Instructions: Season minced pork with salt and pepper. Sauté onions and pork until 70 percent cooked, then add tomatoes and ketchup. Stuff into mushrooms, top with cheese, and bake at 180°C for 10 minutes.
Creamy Mushroom Chicken Pasta
- Ingredients: 200ml cream, 100ml milk, a quarter onion, 3 mushrooms, 250g chicken, 150g quick-cook pasta, 1 tsp black pepper, 250ml chicken broth, 1 tsp chicken powder, 1 tbsp cornstarch.
- Instructions: Marinate chicken with chicken powder and pepper. Cook pasta in boiling water for about 3 minutes. Sauté onions, mushrooms, and chicken. Add broth, cream, and milk, thicken with cornstarch slurry, then toss with pasta.
The Bigger Picture
This case adds to a growing body of evidence that targeted nutritional interventions can play a vital role in supporting conventional cancer treatments. For patients facing dietary resistance, consulting a healthcare provider about alternative food sources—such as mushrooms—may open new pathways to better health.
As for the man who once called vegetables “grass,” he has now become a testament to the power of an open mind and a simple daily bowl of mushrooms.