Cabbage: One Of The Most Advanced Natural Treatments For Stomach Ulcers, Diabetes, Cancer And More

(Cabbage: One Of The Most Advanced Natural Treatments For Stomach Ulcers, Diabetes, Cancer And More)

Cabbage has been here since forever, and it has been making people happy for over 3,000 years. There are two types of people. The first loves cabbage dishes, and the other can’t stand its smell. According to scientists, it’s all about the genetic make-up. The TAS2R38 gene creates a protein that reacts with plenylthiocarbamide (PTC), and gives you the bitter sensation. This is the real explanation behind your ‘feelings’ for cabbage.

Anti-cancer power

Red cabbage offers over 36 varieties of anthocyanins and flavonoids. These prevent the development of cancer, as confirmed by the US Department of Agriculture’s research service ‘ARS.’ Experts have determined that 3-4 servings of cabbage are just enough to protect you from cancer.

Over 500 studies confirmed this anticancer potential, explaining the real cause behind this power.

Antioxidants

Cabbage contains vitamins A and C, and phytonutrients that stimulate enzymes to cleanse the body. sulforaphane targets cancer growth, and thus inhibits cancer growth. This works great in the treatment of colon, prostate and breast cancer.

The George Mateljan Foundation explained that:

“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 power

Red cabbage is packed with anthocyanin. This anti-inflammatory agent gives red cabbage its distinctive color. Anthocyanin also boosts brain function, heart health, and prevents cancer. ARS showed that anthocyanin is two times more powerful than vitamin C which protects cells from oxidative stress.

The natural pigment alters the function of fat cells which has shown to be beneficial in the treatment of metabolic syndrome, especially in patients with heart problems and diabetics.

Glucosinolates

These phytochemicals break down into anticancer agents. Indole-3-carbinol stops the pathway of breast cancer cells.

Isothiocyanate combines with N-acetylcysteine and glutathione in the lining of the colon and the bladder. This results in the formation of the anticancer agent, and stimulates cells to produce more glutathione or provides them with more of it.

Here’s how the George Mateljan Foundation explained this:

” … 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 abundant in vitamins B and K1

K1 is fat soluble, and plays an important role in blood clotting and bone metabolism. Studies have shown that it limits the neuron damage, and thus prevents Alzheimer’s disease. A single serving of cabbage offers 85 percent of the recommended daily intake of vitamin K1.

Cabbage is also rich in folate, vitamin B1, vitamin B5, and vitamin B6. These slow the shrinkage of brain areas that are usually affected by the disease.

Enhanced digestion and ulcer-healing potential

Cabbage juice is great for those who deal with stomach ulcers. Its mucilaginous polysaccharides line the stomach, and prevent the damaged caused by its own acid. Take a few teaspoons of fresh cabbage juice before your meals to boost your digestion. Don’t take more than 250ml a day. Use this juice for a month. Excessive use may affect the function of your thyroid hormones. Cabbage is also praised for its glucosinolates, isothiocyanates, antioxidant polyphenols, and glutamine, because each of these enhances digestion.

Prepare your cabbage properly

Make sure you don’t overcook your cabbage, because you will lose its mighty nutrients. Once you cut your cabbage, make sure you eat it within a few hours, because otherwise it will lose half of its vitamin C. eat it steam-cooked or sautéed. You can also enjoy it raw in coleslaws and salads. Juicing is a nice option for those who don’t like aadding cabbage in salads. Others prefer making their own sauerkraut.

Raw cabbage sauerkraut

All you need is raw cabbage and the good ol’ probiotic bacteria. The powerful cultures of lactobacillus rhamnosus JAAS8 keep belly bugs at bay, and stimulate healthy weight loss.

White and green types of cabbage are 10 times more effective in assisting anticancer drugs to inhibit the spreading of MDA-MB-231, a known type of breast cancer.

Rinse your sauerkraut to lose the salt, and add it to your meals to treat kidney failure.

Sauerkraut recipe

  • Prep time: 5 hours
  • Serving: Makes 2 quarts

Ingredients:

  • 4 pounds green cabbage, sliced or shredded
  • 1 Granny Smith apple, peeled, cored, and sliced
  • 2 tbsp. + 1 tbsp. fine sea salt
  • 1 tbsp. caraway seeds
  • ½ tbsp. juniper berries

Combine the ingredients listed above in a large container. Squeeze out any excess liquid. Press your cabbage down using a heavy plate. Leave it at room temperature, and don’t forget to toss it and squeeze the excess liquid for 4-5 more times until it releases the amount of liquid you need to cover it. This takes about 4 hours.

Transfer the cabbage and its juices into a ceramic crock or tall glass container. Press it with a clean plate. Put another bowl over it, and place a heavy an in it. This is necessary as it will provide that the cabbage is fully soaked in its brine. Cover the container with a clean towel, and keep it in a dark and cool place. The fermentation process takes up to 6 weeks.

Replace the plate that presses your cabbage every three days. Skim any foam or mold. Discard the cabbage if it smells odd. The same applies to the cabbage that has brown, moldy “stuff” running through it. If it doesn’t have enough liquid, make a saline solution. Use half a teaspoon of sea salt and a cup of spring water. Add it to your cabbage. Once your cabbage is done fermenting, it should be crunchy and tasty. You will be amazed of its bright, tangy taste. Some love its slightly acidic taste that’s pretty similar to the taste of fresh lemon juice.

Source: naturalcuresandhomeremedies.com

 

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Cabbage: One Of The Most Advanced Natural Treatments For Stomach Ulcers, Diabetes, Cancer And More (Cabbage: One Of The Most Advanced Natural Treatments For Stomach Ulcers, Diabetes, Cancer And More) Cabbage has been here since forever, and it has been making people happy for over 3,000 years. There are two types...