Did you know that cabbage actually has more vitamin C content than oranges?
That’s the tip of the iceberg my friends! Cabbage has many health secrets – so many it’s practically begging to be eaten. Today, I want to take things down a different route than usual. While cabbage contains many vitamins and antioxidants, let’s take a look at its lesser known effects on particular diseases and conditions.
- Cancer: Cabbage contains three compounds currently under research for cancer prevention and treatment: lupeol, sinigrin and sulforaphane. Several studies have demonstrated that these compounds can reduce the size of cancerous tumors, and prevent cancer cells from forming. Some researchers go as far as to say that these compounds show promise for future, non-toxic treatment for various types of cancer.
- Inflammatory Diseases: Primarily a benefit of red cabbage, which contains plant pigments known as betalains. Responsible for the deep red and purple hue of red cabbage, these pigments have been demonstrated to reduce inflammation in the body. Because of this action, those who suffer from inflammatory diseases may benefit from including this food in their diets.
- Blood Pressure: A naturally high potassium content helps keep blood flow regulated in the body. This also assists in electrolyte and cellular water balance!
- Radiation Poisoning and Therapy: A chemical found in cabbage called DIM (you don’t want the whole name, trust me) (okay, fine: 3,3′-diindolylmethane) has been shown in studies to protect the body from radiation poisoning and therapies. It was found, in mice, to increase radiation poisoning survival rate by 50%, as well as increase red and white blood cell counts of the mice administered DIM.
- Poor Digestion: Those who suffer from chronic malnutrition and indigestion may benefit greatly by including cabbage in their diet. The raw plant juice contains high levels of glutamine, which fortifies the digestive tract. Some people with IBS have reported amazing benefits to consuming the raw juice, while others have reported having strong reactions to it. If fermented, cabbage (AKA sauerkraut) is an excellent health boost to your digestive tract, especially helping the flora (good bacteria) in the lower GI tract.
In addition to the enormous benefits listed above, cabbage is a great source of vitamins and minerals. It’s also a great friend to those trying to lose weight, as it’s high fiber (increasing the feeling of ‘fullness’), low calorie, and massively nutritious.
My favorite part about cabbage? It tastes awesome.
You can so easily include cabbage and sauerkraut into your meals. Just recently I started adding cabbage to my stir-fry, and I would highly recommend it.
As for juicing, the flavor is particularly strong – best if it’s paired with fruits that can tone down the flavor a bit, such as green apple and pear. (Carrot works as well!) But, seeing as how deliciously this veggie goes into recipes, I’m sure you can find a way to eat it if you’re opposed to the juicing experience!
