By Valerie Lull
Cabbage and Cancer
Cabbage Brassica oleracea capitata, has been used for food for thousands of years. It is thought to originate in Asia and brought to Europe by the Celts. Cabbage does well in cool climates where there is winter. Cabbage was brought to the New World in 1536.
Cabbage is considered one of the healthiest foods around. It has vitamins C and K , B1, B2 and B6, folate and manganese. There is green cabbage and red cabbage. Both kinds are healthful.
Cabbage has anti-oxidant properties and these properties appear to have a preventative role with cancer. Most notably bladder cancer, breast cancer, colon cancer and prostate cancer. Cabbage produces isothiocyanate compounds that help fight and prevent cancer.
There is another compound in cabbage called Indole-3-carbinol. It seems to protect against the effects of estrogen, and helps reduce breast cancer risk
A folk remedy for cancer is drinking cabbage juice. There doesn’t appear to be much scientific research for this but there are people who drink 2 pints of the raw cabbage juice daily.
If drinking the juice seems to be unpalatable there are many ways cabbage can be cooked. Here is a recipe for cabbage soup that is one of my favorite soups.
German Cabbage Soup
1 1/2 cups cabbage
2 T chopped onion
1/4/ t caraway seeds
2 T b utter
2 C Potato soup
1 can evaporated milk, or milk of choice
Cook cabbage with caraway, onion and butter till tender. Add milk and soup. Heat to desired temperature and then serve.
This blog is not intended to diagnose or treat any disease. Use discretion and consult with your health practitioner before starting a regimen.
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