     |
Cabbage
Each layer of
the cabbage is packed with
Members of the cruciferous family seems to be rich in anti-oxidants and are in the first line of defense against cancer. Cabbage is one of the vegetables that are highly promoted by the American Cancer Society. Find out why. There are three major varieties of cabbage¾green, red and Savoy. The red variety has more nutrients because of its red-to-purple pigmentation. Both the red and green cabbages have smooth-textured leaves, whereas the Savoy is more ruffled and yellowish green in color.
Nutritional Benefits This parcel of vegetable is nutrient-packed and low in calorie. It is impressive with its high content levels of calcium, iron, iodine, potassium, sulfur, and phosphorus. In the vitamins department, it is loaded with vitamins A, B1, B2, B6, C, E, K and folic acid. This humble vegetable is a rich source of a number of phytonutrients which help boost our defense mechanisms, blocks the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer.
Health Benefits The anti-cancer properties in cabbage makes it a powerfully healing food in combating the much feared disease, cancer. Studies after studies have shown that fresh cabbage juice has been effective in the treatment of a number of cancers and ulceration in the digestive tracts. Anemia: The super healing effect of the superior chlorophyll in cabbage has been found to be good for blood building. Breast engorgement: Peel off the outer layers of cabbage, run it slightly under the rolling pin and cap it over the breasts as close to the skin as possible, to soothe breasts engorgement. Wear your maternity brassiere over the cabbage and leave till the cabbage leaves wither. I have tried this and found it to be rather soothing, the preferred natural and cheaper alternative over taking drugs. Cancer: Daily and frequent consumption of cabbage juice has shown to be effective in preventing and treating cancers of the breast, colon, liver, lung and ovarian. A compound in cabbage, sulforaphane, also helps protect cells from invasion of carcinogens. Constipation: The slightly laxative effect of cabbage makes it effective in stimulating bowel movement. Eat the uncooked cabbage, either on its own, or juiced. Digestive system: The amino acid glutamine in cabbage juice is totally gentle and cleansing on the digestive system, detoxifying, repairing ulcers, healing and regenerating. The juice is to be taken in small amounts of about 100 ml, three times a day on an empty stomach. Immune systems: A compound called histidine in cabbage is found to be useful in treating allergies and regulating the T-cells in our immune systems. Skin wounds: Flatten layers of cabbage leaves with a rolling pin, and wrap it around affected areas of wound¾blisters, sores, skin eruptions (as in psoriasis), burns and ulcers. Keep in place with a bandage, until the leaves turn yellow then change the leaves and repeat till wounds heal. In between changes, clean and dry wounds. Stomach and intestinal tracts: The high sulphur, chlorine and iodine content in cabbage have the significant ability in cleansing the mucus membranes in the tracts. Weight loss: A substance in cabbage inhibits the conversion of sugar and other carbohydrates into fat, definitely a painless way of dieting. Check out this site, all about losing weight healthily with cabbage soup, with recipes and useful tips on dieting! successful-diet-cabbage-soup.com
Consumption Tips When buying cabbage, choose the smaller variety, they taste better. Cabbage is easier to digest in its raw fresh form than when cooked. The longer it is cooked, the less digestible it becomes. Cabbage sprouts are delicate and easier to digest, and they also contain higher levels of nutrients. Avoid buying precut cabbage that are either halved or shredded. The moment the cabbage is cut, it begins to lose its nutrient contents. To store, keep the vegetable refrigerated in a perforated plastic bag to prevent loss of its vitamin C.
Caution Raw cabbage juice does not taste good at all. The taste is bitter and may be difficult to drink, although the benefits of its raw state is immense. To make it easier on the taste buds, mix your cabbage juice with other juices like celery, pineapple, tomato or a citrus fruit. You may also try it with a little honey. I find that honey drowns the bitter taste pretty well. Take raw cabbage juice in small amounts initially if you are unfamiliar with drinking vegetable juice, gradually increasing. Do not drink more than 200 ml at any one time. Cabbage consumption may cause gas in some people, especially when cooked. Limit your cabbage intake if this is you.
|
