When you know that a vegetable has anti-cancer properties, it should pique your interest. WHY? Because we encounter multiple cancer-causing elements daily. It’s not new news that 1 in 2 people are being diagnosed with cancer in North America, Europe and Australia.
So eating well is how we fight back. Being aware and conscious of what we ingest on a daily basis goes a long way towards health.
So, here are some of the benefits of cabbage:
~ Cabbage is a cruciferous vegetable, with anti-cancer properties.
~ Purple cabbage is a blood builder
~ Cabbage promotes a clear complexion
~ Cabbage is rich in calcium and potassium, choline, iodine, phosphorous, sodium and sulfur.
~ Cabbage aids in digestion and can lower bad cholesterol and helps lower blood pressure.
~ There are 36 anthocyanins in purple cabbage, which can help improve brain function and improve heart health.
NUTRITIONISTS TIP: Be sure NOT to peel the outer layer of the cabbage, as it contains 40% more nutrients than the inner layers. Also, wait until the last minute to cut your cabbage so you don’t lose vital Vitamin C.
Cabbage juice was used by Garnett Cheney, M.D. to cure bleeding peptic ulcers back in the 1950′s. (Cheney, G. (1952) “Vitamin U therapy of peptic ulcer.” California Medicine, 77:4, 248-252)
Dr. Cheney’s patients drank a quart of cabbage juice a day and were cured in less than half the usual time… with no drugs. Since then, cabbage juice has successfully been used for a variety of gastrointestinal illnesses. Colitis, spastic colon, indigestion, chronic constipation, certain forms of rectal bleeding and other conditions seem to respond well to the nutrients in cabbage juice.
HERE’S A DELICIOUS AND SIMPLE RECIPE:
1/2 head purple cabbage
2 large cucumbers
2 handfuls purple grapes
