Summary
A health food columnist says cabbage is about as healthy a food as you can eat. The leafy vegetable ranks right up there with broccoli, cauliflower and Brussels sprouts with a reputation for fighting cancer and being a good source of Vitamin C, fiber, potassium and other nutrients. The columnist says she includes some cabbage in her salad every day, and she suggests you try some regularly in a chicken stock or as coleslaw.
Original source:
http://www.lef.org/news/LefDailyNews.htm?NewsID=1946&Section=NUTRITION&source=DHB78&key=Body+ContinueReading
Details
Cabbage, a cruciferous vegetable just like Broccoli, Cauliflower and Brussels Sprouts, has been shown to fight cancer. High in nutrients, readily available, and inexpensive, cabbage scores high marks on the list of healthy foods. March is Nutrition Month, and next week is St. Patrick's Day, so I thought this would be a perfect time for us to rediscover Cabbage!
Found in several varieties including red, green and the more delicate Chinese variety Bok Choy, Cabbage can be prepared in many, many different ways.
While cabbage can smell up a room as we're cooking it, it's because of this very smell that it is reported to play a role in Cancer prevention.
These very smells or shall I refer to them as chemicals, are sulfur compounds (phytochemicals called Indoles) which are released during cooking.
Research has shown that these Indoles may prevent breast cancer by inhibiting estrogen by either mimicking it, as well as triggering our bodies to produce enzymes which block new cancer cell growth.
In fact, studies have shown that animals who are fed a daily dose of Indole compounds (equal to about a half a head for us human animals daily), had significant response lowering breast cancer cell growth.
Along with Vitamin C, fiber, folacin, potassium and of course no fat or cholesterol, cabbage can add volume with few calories to our meal at an average of 25 calories per cup!
It can be added raw to our salads (I try to add shredded red cabbage to my salad almost every day), or it can be added to soups, sandwiches, or be served as part of a vegetable medley.
How about we give it a quick microwave in chicken stock?
Let's not forget to search out a
healthy coleslaw recipe.
About the author: Mike Adams is a consumer health advocate and award-winning journalist with a passion for sharing empowering information to help improve personal and planetary health He has authored more than 1,800 articles and dozens of reports, guides and interviews on natural health topics, and he has authored and published several downloadable personal preparedness courses including a downloadable course focused on safety and self defense. Adams is an honest, independent journalist and accepts no money or commissions on the third-party products he writes about or the companies he promotes. In 2010, Adams launched TV.NaturalNews.com, a natural health video site featuring videos on holistic health and green living. He also launched an online retailer of environmentally-friendly products (BetterLifeGoods.com) and uses a portion of its profits to help fund non-profit endeavors. He's also a veteran of the software technology industry, having founded a personalized mass email software product used to deliver email newsletters to subscribers. Adams volunteers his time to serve as the executive director of the Consumer Wellness Center, a 501(c)3 non-profit organization, and practices nature photography, Capoeira, martial arts and organic gardening. Known by his callsign, the 'Health Ranger,' Adams posts his missions statements, health statistics and health photos at www.HealthRanger.org
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Wednesday, March 23, 2005
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