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How Cabbage Fights Cancer
By Suzi Franks
Who would believe that cabbage can be good for you??? Especially, if your childhood was like mine and school dinners on a tuesday were a nightmare, you could ‘smell’ the cabbage boiling happily away two hours before lunch and it permeated the whole school especially the classrooms. All this while we were supposed to be concentrating on our maths teacher...needless to say I grew up hopeless at maths and hating cabbage!! It wasn’t until I began cooking for myself that I learnt the true delights of cabbage. The different flavours of different varieties, its versatility in adapting to numerous cooking methods and its beauty its colour and texture can add to a dish. All this and not a mention of its extraordinary health benefits! Brassica oleracea Capitata group is cabbages beautiful Latin name and it belongs to the extensive cabbage family, Cruciferae. All cabbages are what in gardening terms are know as ‘heavy’ feeders, this is how it gets its extraordinary array of nutrients to produce the extraordinary array of health benefits! Researchers stumble on Cabbage as a fighter of cancer
Nutritional researchers first associated cabbage with good health when they studied a group of women in Eastern Europe countries, surrounding Russia and Poland and they noted these women had a significantly lower incidence of breast cancer. the following analysis of their diet revealed it contained a high proportion on the humble cabbage. Cabbage was promptly investigated, subjected to all the scientific tests which concluded it was indeed the cabbage which led to reduced rates of breast cancer. The scientific tests gave the accolade for this remarkable achievement to the phytochemicals ‘indoles’ and so began decades of research which eventually proven that the ‘indoles’ worked by altering the bodies ability to metabolize estrogen. How phytochemicals ‘indoles’ work within the body to prevent cancer
I know it’s the science bit, but I will make it simple...promise! Here’s how it works, Indole-3-Carbinol is one of the many compounds that fight cancer and the one segregated because it’s of particular importance for women. Estrogen has three basic metabolites, two 16-alpha-hydroxyestrone and 4-hydroxyestrone have carcinogenic actions within the body, but the third, 2-hydroxyestrone is harmless and actually protective role within the body. Indole-3 increases the effect of the harmless 2-hydroxyestrone so canceling out the harmful actions of the other two resulting in less tumor growth. Indole-3 has another amazing job, it has a proven track record of reversing pesticides and other man-made chemicals that enter our bodies. Phew, that wasn’t so hard was it?? Cabbages other phytochemicals
The cabbage family of vegetables also contain high levels of sulforaphane from another family of phytochemicals that join the cancer fight and again they do this be increasing the protective activity of specialist enzymes within the body, infact ‘sulforaphane’ is believed to be the most potent inducer of this type of activity known to date. Nutritional benefits
At a Glance -
Antioxidant
Antibacterial
Anti Inflammatory
Hormone Regulator
Heart Protector
Cancer Fighter
Anti Aging
Good for the Skin Nuts and Bolts -
Source of vitamins: A, red cabbage contains the most, B1,B2 &B6, C and K
Folic Acid, Calcium, Manganese, Magnesium, Potassium, Fibre and Omega - 3 Oils and Protein
A former ER Nurse with over 15 years experience is now a healer of The Earth. I have now dedicated my life to tending my piece of paradise and returning the chemical torn landscape back to its former glory with lovingly applied organic principles and tender loving care. I am on a quest to help share my knowledge of organic vegetable growing, so you and others may feel the goodness of Mother Nature and eat her bountiful gifts.
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One of my Heirloom Cabbage
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Perfect timing... I just planted mine and some Chard! :)
Great info, thank you... I just love Cole Slaw!
CONTRIBUTOR'S REPLY
why Thank you and I also love coleslaw:)
I planted Swiss Chard this spring but have been buying cabbage at the market. I love it! Thanks for the reminder, as I think I'll have some tonight! Whenever I make vermicelli and rice I always put some shredded cabbage in it. After it is cooked the cabbage is not really noticeable, but it keeps the rice so nice and moist.
CONTRIBUTOR'S REPLY
Now that sounds yummy!! And what a great tip about the rice and cabbage, didn't think of it:) Your surprise is nearly ready:)
I like purple cabbage in salads, and cabbage in coleslaw, but I HATE cooked cabbage. I can't even stand the smell of it. Yuk!
CONTRIBUTOR'S REPLY
I think you hate COOKED vegetables....Full Stop!! Love it!
James obviously has defective taste buds, Suzi. Boiled dinner or corned beef and cabbage are the greatest!
Must be the Irish in me genes.
Thanks for sharing.
Best wishes.
Frederick
CONTRIBUTOR'S REPLY
HEHE!! You would like my colcannon twist I made for St. Patrick's Day. Yummy red cabbage, garlic and Maori potatoes...heaven on Earth:) Recipe on the 2 women site:)
Do you grow fennel? A touch of this mild licorice goes well in cole slaw, too!
CONTRIBUTOR'S REPLY
I do, bulb and wild I adore it:) I grow it with my Jerusalem artichokes which will be ready to grub in a couple of months...YAY!!
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