Posted on 02/27/2010 10:23:28 AM PST by JoeProBono
Aside from its role in the Cabbage Soup Diet, cabbage also plays an important part in fighting against cancer. Cancer is one of the primary causes of the increasing mortality rate in the world. It affects everyone – the rich and the poor, the young and the old, men, women, and children alike.
Although cancer is mainly hereditary, we can still do ways to avoid it. One of which is consuming cruciferous vegetables, such as broccoli and cabbage.
In the National Cancer Research Conference held recently in Britain, a study was conducted and presented that green leafy vegetables such as cabbage and Brussels sprout contain a certain compound - indole-3-carbinol (I3C) - that can be used to kill cancer cells, most especially when used in combination with the chemotherapy drugs. The indole group of sulfur compounds binds to the chemical carcinogens and stimulates enzymes that will detoxify those carcinogens. The I3C found in cabbages appear to have the effects on estrogen metabolism, helping prevent breast cancer. Such compound is also significant in preventing or retarding cancer of the prostate.
A study was also conducted by the Netherlands Cohort on Diet and Cancer. The study revealed that those eating the most vegetables gained a 25% drop in their colorectal risk. However, those who consumed the most cruciferous vegetables benefited a 49% lower risk for colorectal cancer.
In Singapore, a study found that in non-smokers, regular consumption of cruciferous vegetables reduced lung cancer risk by 30%. Meanwhile, a 69% drop in lung cancer risk was found with the smokers.
A research which was published in the International Journal of Cancer has proven that cabbages, along with other cruciferous vegetables, can also reduce the risk of bladder cancer.
Crucifers' well-known properties in fighting against cancer are thought to have resulted from their great levels of active phytochemicals known as glucosinolates. These phytochemicals are metabolized by our bodies into powerful and rather effective anti-carcinogens known as isothiocyanates.
Studies, both in humans and animals, have consistently shown that diets that are high in cruciferous vegetables, such as cabbage, are associated with lower occurrence of a variety of cancer.
With the 94 studies that have shown the relationship between Brassica or cruciferous vegetables and cancer, 70% of the studies revealed that cabbage consumption was more associated with a lower risk of cancer, especially of the stomach, colon, and lung.
The protective benefits of cabbage and other cruciferous vegetables were even more evident in three groups typically at higher risk for cancer: smokers, men, and older individuals who aged at least 64. Consuming half of a head of cabbage everyday or very large amounts of other cruciferous vegetables is what it would take for you to have the kind of health risk reduction that you are searching for.
And to get the most benefit and advantage from your cruciferous vegetables, most especially the cabbages, ensure that you choose organically grown vegetables because their phytonutrients levels are primarily higher than those cabbages that are conventionally grown. Lightly steam your cabbages as this method of cooking retains the most phytonutrients and maximizes their availability.
It will never be “established” because the “established” can’t stash cash with “cancer = PH”.
I love making it and we eat it quite often....I love cabbage, any way, any time....sour kraut, slaw, fried, boiled, chopped....and as many ways as there is to make it...like I said...any way...
:-)
Amen, Bro! And ding-ding-ding! SUGAR.....ACID!!!
Hey..........is that roasted Brussels Sprouts in Apple Sauce?!!
Wowza! Now you’re talkin’ !!!
Hey..........is that roasted Brussels Sprouts in Apple Sauce?!!
Wowza! Now you’re talkin’ !!!
The very smell of that stuff makes me gag.
If you take a blood thinner you are advised to avoid vitamin K sometimes. Does that apply to cabbage? (green leafy vegtables)
“It will never be “established” because the “established” can’t stash cash with “cancer = PH”.”
I know the drill. Since being dx’d with cancer 6 years ago I’ve done countless hours of research on allopathic and holistic therapies. The “pH cure” is not established among naturpathic therapists either (who, by the way, also get paid for their efforts, just not usually as much). Many people with whom I correspond find it extremely difficult to change and maintain their body’s pH, given the body’s determination to maintain pH within a very narrow range. I don’t discount its potential value, but there is little consistency in the effect on their disease reported by those who are able to do so. I employ findings from both fields to the extent I believe they might help.
Yes, the body is uber tight with ph management, but sometimes it can't keep it all together.
That's when a bad ball can get rolling, then you've got a fight on your hands.
Each fight is body specific, but PH is a big player.
Calcium balance also plays a hand.
That's how the cabbage family is helpful, it helps a body balance both issues and many more (for instance, the sulpher in same helps bind and remove toxins).
I love kim chi but man does it make me fart!
I do eat cabbage and cauliflower occasionally (I like them both steamed), but I also use cruciferous supplements, DIM, and MSM regularly to ensure an adequate supply of sulfur...as well as Vitamin K2 to help regulate my calcium balance.
Let it settle in a minute or so before final rinse off (I brush my teeth and or shave during that time).
If you develop this as a habit, you'll be slowly warehousing good health in your largest immune system organ , your skin.
Rite Aid has recently come up with an even better Epsom Salt that has zinc and magnesium aspertate plus some other good stuff in it, smells nice too, if you like lavender.
Thanks, I appreciate the suggestion. I occasionally take Epsom salt baths but I shower much more often than I bathe. I’ll check out the Rite Aid version...lavender’s not my favorite scent but I could tolerate it in return for the benefits of the new formulation.
That is a LOT of cabbage. No one would do that over an extended period of time.
"There's no fart like a Kim Chi fart" -Anon Korean
Bring up to pressure, turn off the fire and let it coast while I go interneting, etc., in 20 minutes or so I'll here the pressure indicator drop and I go enjoy a most delicious meal.
Very easy, peasy, once you get beyond the scary prejudice of working with pressure cookers.
Good heavy covered pot big enough to hold about six quarts. Preheat oven to 400 F.
1 qt. GOOD sauerkraut (homemade, Claussen's, Kleinfeldt's, etc.)
After adding kraut to pot, fill the jar with water and add it.
Slice medium onion thinly and add.
caraway, if desired.
1 tablespoon brown sugar
2 or 3 pounds of country style pork ribs.
Cover, put in oven, and lower heat to about 225 F.
Cooking at too high a temperature causes the edges (and the ingredients) to scorch. Lowering the temp is important here.
Serve with strong beer and big knedliky (Bohemian potato dumplings), recipe below:
Knedliky
Equal parts boiled potatoes and flour. (boil spuds, mash, and let cool until you can almost handle them without protection.)
Add flour to potatoes, sprinkle in a handful of farina into mix (as a binder), and salt to taste, and mix thoroughly.
Knead well, let rest about 15-20 minutes to moisten all flour and farina, then form into potato-shaped cannonballs, kneading the dough in your hands for a minute before making next dumpling.
Add to water at a full boil. Boil uncovered ten minutes, stir to unstick from the bottom, lower heat, and cover for ten more minutes.
When the dumplings float to the top, they are cooked. (These are DENSE, HEAVY, and utterly delish. Any leftovers can be saved, diced, fried and served with eggs for breakfast.)
Serve with gravy or melted butter, and the kraut and pork. Experience will make you really good at it. Even your mistakes will be delicious!
Kim chi Chi gae - you’ve got everyone salivating over here!
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