Cabbage: The Versatile Cancer-Fighting Health Food

  Cabbage cancer prevention might work but it tastes horrible. Is that what your brainwashing tells you? It's not true, and cabbage could prevent your death from cancer, and fights yeast infection, ulcers, and even radiation.
Cabbage: The Versatile Cancer-Fighting Health Food

Cabbage Soup Diet

Let's get that out of the way first. You are supposed to eat cabbage soup for each meal - as much as you like, and you are allowed plenty of bananas, and some potatoes, onions, chilli and so on, to make a delicious soup. It will help you lose a lot of weight overnight (mostly water) so it may be what you need on the day before a party, so that you can get into your party dress. For long-term use most people can't stand it. Cabbage soup slims you by depriving you of nutrients, including energy foods such as carbohydrates, and it will give you bad breath for the party. You should plan a healthy diet that you can stick to for the rest of your life instead. I won't give you any recipes because in my book it's only suitable for an occasional meal. I like to eat a 200 g slice of red cabbage raw. It is quite sweet, and the red color means that it is loaded with healthy phytates.

Cancer

The interesting thing is that the cabbage soup diet is probably a corruption of one designed by Max Gerson, who built his cancer-fighting diet around cabbage soup. Dr. Gerson counseled patients to eat only organic foods, with many glasses of fresh-pressed fruit and vegetable juices. He also insisted that his patients eat many bowls of cabbage soup. While this may seem like an odd way to fight cancer, Dr. Albert Schweitzer called Dr. Gerson "one of the most eminent geniuses in the history of medicine." And make no mistake about it - cabbage is a good cancer-fighter. I should perhaps say cabbage varieties, because there are many variations on the one plant as a result of simple selection for desired properties. That means that red, green, Savoy, broccoli, cauliflower, kale, brussel sprouts, collard greens, kohlrabi, are all one plant. Of course, the bred-in distortions have altered the nutritional value as well, so this article is about head cabbages, whether green or red. Based on fair evidence, diets high in cruciferous (cabbage, broccoli, cauliflower) and green and yellow vegetables and fruits are associated with a decreased risk of esophageal cancer. According to researcher Professor of nutrition Lenore Kohlmeier cabbage varieties may strongly protect against cancers of the digestive system, such as tongue, lip, oesophagus, and colon, and breast cancer too. Other studies showed that the more cabbage you eat, the lower your risk of getting any kind of cancer, including lung cancer and prostate cancer. Digestion produces isothiocyanates, which don't last for long, but are very active while they do exist. They disarm active cancer producers, and prepare them for the liver to get rid of them. There is a gene that prevents that happening properly called GSTM1. But now it has been shown that cabbage can prevent the damage done by this gene, very greatly reducing your chance of cancer. Sauerkraut is fermented cabbage. Are these anti-cancer compounds preserved in the fermentation process? Finnish researchers discovered that fermentation not only preserves the cancer-protective flavonoids, but also creates additional cancer-fighting compounds.

Diverticulosis

Increasing the amount of fiber in the diet may reduce symptoms of diverticulosis and prevent complications such as diverticulitis. Fiber keeps stool soft and lowers pressure inside the colon so that bowel contents can move through easily. The American Dietetic Association recommends 20 to 35 grams of fiber each day. Cabbage is not the best source of fiber, and I would much prefer to get most of my fiber from fruit, but if you're eating cabbage anyhow the fiber will help to keep you regular.

Women

Folic acid can reduce certain birth defects of the brain and spinal cord by more than 70 percent. Breast feeding mothers with painfully swollen breasts should apply cold packs or cabbage leaves for 10 minutes after every feeding to reduce swelling. Discontinue when breasts are comfortable and engorgement is no longer a problem

Radiation

Cabbage has also been reported to have a protective effect against radiation exposure from radium and from X-rays. It might help protect against radiation from your microwave oven, but it can't prevent your microwave making your food unhealthy.

Ulcers

A clinical study was undertaken to evaluate the effectiveness of concentrated cabbage juice in the treatment of peptic ulcers. Patients at San Quentin Prison with a diagnosed ulcer crater were treated in a double blind control experiment. They were given either concentrated cabbage juice or placebo facsimile. The evaluation of the merit of this treatment was based upon repeated x-ray examinations of the ulcer crater. A period of 22 days was allowed for ulcer crater healing time. The results of this experiment indicated concentrated cabbage juice to be effective in healing of peptic ulcer. What's that? You don't have concentrated cabbage juice? That's fine. Where do you think they got the idea?

Cabbage Juice

Several medical journals confirm that half a glass of raw cabbage juice morning and evening will clear up ulcers and is a great antacid. Whole cabbage is even better. The juice is also great for skin and internal yeast infections.

Sauerkraut

North Americans call the English limeys because they used lime juice to prevent scurvy, which is the result of serious deficiency of vitamin C. The Dutch had no such problem, because they enjoyed sauerkraut. Is there a genetic difference between people separated by an narrow channel that people swim across each year? Of course not. It is just the way they have been brought up. If sauerkraut isn't on your list of favorite foods, try adding a little grated apple before you warm it up. The apple sweetens and tones down sauerkraut's pungent flavor. You can also add honey, or stevia powder, or a handful of raisins or dates etc to sweeten it. I like the acid tang, but that doesn't mean that you won't prefer to sweeten it. After all, everyone likes different amounts of sugar in their tea. In the days before refrigeration, food was preserved mostly by salting it. So, somewhere along the way some enterprising person developed a way to soak cabbage in a brine - a salt and water solution with other selected ingredients - and let it ferment for a few weeks. The result was a vitamin-C-packed pickled cabbage that could be preserved and eaten in the winter. It was verified that vitamin C content in cabbages ranged from 12.0 to 112.5 mg/100g. In sauerkrauts, levels ranged from 5.8 to 52.0 mg/100g, and in sauerkraut juices, ascorbic acid ranged from 2.1 to 48.8 mg/100g. In other words, some vitamin C is lost, but in a climate where you can't grow cabbages all year round, some is better than none.

Sauerkraut Recipe

This is anaerobic fermentation, which just means that you keep the air out. I can only make it in the Australian winter, because it won't work at room temperatures above about 75F. You'll container at least large enough to hold two chopped cabbage-heads. Use glass or enamel, because metal is leached into the acid. Now you have your first problem. How much shredded cabbage will fit in? I was surprised at how much I could pack in, and you need to know the total before you pack it in. What I did was to weigh one and a quarter pounds of very finely shredded cabbage at a time and add one level tablespoon of salt. That way I always had the right ratio of salt to cabbage without having to know the total that I would need. Mix the salt well with the shredded cabbage, then pummel it down. Of course, if you are making a barrel full you should jump in and stamp on the shredded cabbage, which will clean your feet. Fill only to a hands-breadth from the top. You should use fresh organic cabbage, but if you can only get stale supermarket cabbage and no juice forms, boil two level teaspoons of salt in a pint of water and let it cool, then add it to the shredded cabbage until some lies on the surface. Now put 2 large plastic bags inside each other and start to fill the inner one with brine while it is standing in the top of your sauerkraut container. Tie off the bag when it is full to a few inches above the top of the container. It will act as a weight and a seal to keep out the air. Leave it for three or four weeks then it should be ready.

Cabbage Gardening

Cover your growing plants with sheer netting whilst the butterflies are around, if they cannot touch the plants then they cannot lay their eggs on them. Ensure the netting allows sufficient sunlight through to enable growth. In parts of the world like Australia we have too much sunlight. So make shelters of shade-cloth with sewn seams and a velcro seam for a "door". The cabbages will grow much better in the shade because the sun won't grab every particle of moisture. Of course, you won't want to put poison on the plants you are going to eat, but in the less sunny parts of the world you can use Bacillus thuringiensis, which is a parasite that you can buy from your plant nursery. It infects only caterpillars, and you spray it on. It's expensive, and gets washed off by the rain.

Analysis

A hundred grams should contain
NutrientGreenRedSauerkraut
Water92g90g92g
Fiber2.5g2.1g2.9g
Calcium40mg45mg30mg
Magnesium12mg16mg13mg
Phosphorus26mg30mg20mg
Potassium170mg240mg170mg
Sodium18mg27mg661mg
Vitamin C37mg57mg15mg
Folate43mcg18mcg24mcg
Choline10.7mcg17mcg10.4mcg
Vitamin A98 IU1116 IU18 IU
Vitamin K76mcg38mcg13mcg
Carotene75mcg670mcg15mcg
Lutein + zeaxanthin30mcg329mcg295mcg

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