Cabbage has been eaten for over 3,000 years. You’re either someone who loves the flavor of sautéed caramelized cabbage, or someone who finds the taste too bitter and the smell unbearable. Scientists have found this reaction is due to our genetic make-up. A gene called, TAS2R38 creates a protein that binds to a chemical called plenylthiocarbamide (PTC), which causes the bitter taste sensation. If you have this gene, you probably find cabbage inedible.
Cabbage Has Cancer-Preventing Properties
Red cabbage has 36 varieties of anthocyanins and flavonoids linked to protection from cancer (according to the US Department of Agriculture’s research service ‘ARS’). 3-4 servings of cabbage is suggested for maximum cancer protection.
Close to 500 studies have found a connection that revealed cabbage’s anti-cancer properties are likely stem from:
Antioxidants
Antioxidants such as Vitamins A and C, and phytonutrients stimulate enzymes that detoxify the body. A phytonutrient, Sulforaphane, can prevent cancer from spreading/recurring by targeting cancer cells. This may protect against colon, prostate and breast cancer.
Antioxidants such as Vitamins A and C, and phytonutrients stimulate enzymes that detoxify the body. A phytonutrient, Sulforaphane, can prevent cancer from spreading/recurring by targeting cancer cells. This may protect against colon, prostate and breast cancer.
The George Mateljan Foundation noted:
“Without sufficient intake of antioxidants, our oxygen metabolism can become compromised, and we can experience a metabolic problem called oxidative stress. Chronic oxidative stress in and of itself can be a risk factor for development of cancer.”
Anti-inflammatory Properties
Anthocyanin is plentiful in red cabbage and is a very effective anti- inflammatory. This is the plants natural pigment which gives it its color. Anthocyanin can also improve brain function, heart health and protect against cancer. ARS has found anthocyanin to have twice as much antioxidants as Vitamin C which protects the body from oxidant stress.
Anthocyanin is plentiful in red cabbage and is a very effective anti- inflammatory. This is the plants natural pigment which gives it its color. Anthocyanin can also improve brain function, heart health and protect against cancer. ARS has found anthocyanin to have twice as much antioxidants as Vitamin C which protects the body from oxidant stress.
This natural pigment also changes the function of fat cells which may help fight the symptoms of metabolic syndrome (heart conditions and diabetics).
Glucosinolates
Glucosinolates are phytochemicals that break down into cancer-preventing agents. One of these substances, Indole-3-carbinol, stops the cycle of breast cancer cells.
Glucosinolates are phytochemicals that break down into cancer-preventing agents. One of these substances, Indole-3-carbinol, stops the cycle of breast cancer cells.
In the lining of the colon and bladder, isothiocyanate combine with amino acid N-acetylcysteine and antioxidant glutathione. This forms the anti-cancer agent and either provides the cells with extra glutathione, or causes the cells to produce more of their own.
The George Mateljan Foundation explained:
” … glucosinolates are cabbage’s trump card with regard to “anti-cancer” benefits. The glucosinolates found in cabbage can be converted into isothiocyanate compounds that are cancer preventive for a variety of different cancers, including bladder cancer, breast cancer, colon cancer, and prostate cancer.”
Cabbage Is Rich in Vitamin K1 and B Vitamins
K1 is a fat soluble vitamin that assists with blood clotting and bone metabolism. K1 is also known to prevent Alzheimer’s by limiting neuron damage. One serving of cabbage has 85 percent of your daily requirement of vitamin K1.
Cabbage contains folate, Vitamin B1, Vitamin B5 and Vitamin B6. They slow brain shrinkage by as much as seven-fold in the parts of the brain known to be affected by Alzheimer’s disease.
Digestive Benefits and Ulcer-Healing Properties
Cabbage juice is a fantastic treatment for stomach ulcers. It lines the stomach with a group of mucilaginous polysaccharides that protect itself from its own stomach acid. Having a few teaspoons of cabbage juice before eating, will do wonders to improve your digestion. It is not advised to drink more than 250 ml daily, for more than a month at a time (it can interfere with the thyroid hormone). Glucosinolates, isothiocyanates (anti-inflammatory), antioxidant polyphenols, and the amino acid glutamine contained in cabbage may also have benefits for the stomach as well as digestion.
The Way You Prepare Your Cabbage Matters
Cabbage is best prepared as close to raw as possible to preserve its many nutrients. Use cut cabbage within the first few hours or it can loose 1/2 of its Vitamin C content. Steaming or sautéing your cabbage, or eating it raw in coleslaw and salads is the best option to maintain the most nutritional content. Cabbage can also be juiced and fermented to make sauerkraut.
Raw Cabbage Sauerkraut
Raw sauerkraut is made from raw cabbage and a little help from a probiotic bacteria. Large amounts of live cultures of lactobacillus rhamnosus JAAS8 are helpful at keeping belly bugs at bay and can help you loose weight.
The cabbage most used (white and green cabbage) when making sauerkraut is 10 times as effective in helping anti-cancer drugs stop the spread of MDA-MB-231, a type of breast cancer.
Sauerkraut that has been rinsed of its salt is a great addition to a diet for kidney failure, due to its extremely low amount of phosphorous.
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