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Why is Cabbage So Healthy?
Cruciferous vegetables, no matter what kind, usually have their reputation a little off: It's a poor man's food, smells or causes bloating and therefore often remains on the shelf. In other countries, however, their wealth of vital nutrients and healing power make them the first choice, so much so that these vegetables are attributed to unusual abilities.
The fact is that Cabbage more than any other vegetable can protect your cells, simultaneously kill bacteria and play an important role in cancer prevention. I'll explain this protective effect in more detail below.
There are different types of cabbages. You'll be amazed how many varieties there are: You can choose from cauliflower, Chinese cabbage, Brussels sprouts, cabbage or turnips - just to name a few. All of them have large amounts of phytochemicals. 49 of these important substances have been detected in the cabbage.
Phytochemicals help to protect against Breast Cancer
These plant compounds have many positive effects on your health. They are even able to protect you from cancer. For they prevent attacks by free radicals to your body's cells. It has been shown that these substances also have a hormone-like effect and thus counteract the cancer which is hormone-dependent.
The most interesting substance for the scientists is certainly sulforaphane. This substance is mainly present in Broccoli. It is able to prevent the division of breast cancer cells. The scientists have proven this in animal experiments, and are developing a drug from this material. Phytochemicals in cabbage can even protect you against Prostate Cancer.
Prevent the Spread of Dangerous Stomach Pathogens
Sulforaphane can do even more. The substance which belongs to the mustard oils has been proven to have an antibiotic effect. It is able to prevent a dangerous stomach bacteria: Helicobacter pylori . This bacteria can cause stomach ulcers and even lead to stomach cancer.
Sulforaphane blocks the metabolism of the pathogen and prevents it from reproducing in the stomach area.
A Cabbage juice treatment protects the stomach and intestines
The effectiveness of cabbage juices for stomach complaints is also based on this antibiotic effect of the cabbage. These juices can be bought in health food stores. You can however also squeeze cabbage using an electric juicer and prepare your own fresh cabbage juice for the stomach and intestines.
For acute complaints drink a glass of the juice several times a day - you should take a total of one liter of cabbage juice per day. Continue drinking the juice on a daily basis for four to six weeks.
Cabbage Leaves help reduce Inflammation
Other helpful materials in the cabbage are the so-called sulfur-containing glucosinolates (breakdown products of secondary plant substances). They are not only responsible for the distinctive flavor cabbage. Rather, they also help with inflammation. You may take advantage of it, for example, by using cabbage leaves, which have been previously rolled flat with a rolling pin and put on sore or inflamed joints.
Carotenoids protect from diseases of civilization
Carotenoids protect against free radicals and these are also majorly found in the plenty varieties of cabbage. The best known are beta-carotene , lycopene and zeaxanthin . These are obtained in the largest amounts from cabbages. These work to prevent damage to your body cells and blood vessels. Cabbage can thus simultaneously reduce the risk of heart attacks, strokes and other diseases of civilization.
Protect your sight with lutein
Lutein is also one of the phytochemicals contained in cabbage. It is located predominantly in the green and dark green cabbage. While red cabbage contains very little of it, Kale and Broccoli are rich in lutein. This secondary plant substance is often referred to as sight. Many studies have shown that this substance may protect your eyesight, as is able to prevent cataracts and macular degeneration.
Cabbage for Intestinal Health
Test your Cabbage for Real Freshness
In order to benefit from all these health benefits of the cabbage, it is important that you buy it as fresh as possible. Besides the loss of vital substances, old cabbage also has bad taste. The only exception is Sauerkraut which is usually bought in glasses or cans. Delicious cabbage can be identified by:
- The interface is fresh, barely dried out and not discolored.
- The outer leaves are crisp. If they are rather soft and limp, to brownish or yellowish, don't buy the cabbage.
- The cabbage is sold unpackaged. This allows you to test its freshness - there is no cheating you into buying an old cabbage. In addition, packaged cabbage starts to mold and rot quickly.
- Choose organic produce. These are unloaded - especially in kale, cabbage from conventional cultivation usually too many pesticides are used.
Then the storage time at home is also crucial. Each day that your cabbage lies unprocessed, it is robbed of its vital substances. It is advisable to cut the cabbage into small portions, blanch, and then put them in the freezer.
Especially the winter varieties cabbage like kale, kohlrabi are easier to digest when frozen and taste a lot better. In addition, many vitamins remain preserved. You may then store the cabbage until the next spring or summer - it keeps frozen for around eight to ten months.
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