Cabbage: one of the most advanced natural treatments for stomach

ulcers, diabetes, cancer and more

Cabbage has been eaten for over 3,000 years. Youre either someone who loves
the fl avor of sauted caramelized cabbage, or someone who fi nds 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 fi nd cabbage inedible.

Cabbage Has Cancer-Preventing Properties

Red cabbage has 36 varieties of anthocyanins and fl avonoids linked to protection
from cancer (according to the US Department of Agricultures research service
ARS). 3-4 servings of cabbage is suggested for maximum cancer protection.
 Close to 500 studies have found a connection that revealed cabbages 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.

The George Mateljan Foundation noted:

Without suffi cient 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-infl ammatory Properties

Anthocyanin is plentiful in red cabbage and is a very effective anti- infl ammatory.
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 fi ght
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.

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 cabbages trump card with regard to anti-cancer benefi ts.
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 Alzheimers 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 Alzheimers disease.

Digestive Benefi ts 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-infl ammatory), antioxidant polyphenols, and
the amino acid glutamine contained in cabbage may also have benefi ts 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 fi rst few hours or it can loose 1/2 of its
Vitamin C content. Steaming or sauting 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.

I would like to add if I may, my favorite sauerkraut recipe for you to try!

Sauerkraut Recipe
TOTAL TIME: 5 HR

SERVINGS: MAKES 2 QUARTS

Ingredients:

4 pounds green cabbage, very thinly sliced on a mandoline or fi nely shredded in a

food processor

1 Granny Smith applepeeled, cored and very thinly sliced on a mandoline

2 tablespoons plus 1 teaspoon fi ne sea salt

1 tablespoon caraway seeds

1/2 tablespoon juniper berries (optional)

Instructions:

Combine all of the ingredients in a very large bowl. Squeeze the cabbage to
release some liquid. Press a heavy plate on the cabbage to weigh it down and let
stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times,
until it has released enough liquid to cover, about 4 hours.

Pour the cabbage and its liquid into a clean ceramic crock or tall glass container.
Top the cabbage with a clean plate that just fi ts inside the crock. Place a glass or
ceramic bowl on the plate and put a heavy can in the bowl; the cabbage should be
completely submerged in its brine by at least a 1/2 inch. Cover the crock with a
clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks.
 Every 3 days, clean and replace the plate that sits on the cabbage, carefully
skimming any foam or mold that forms on the surface of the liquid. Discard the
cabbage and its liquid if its foul-smelling, or if anything brown, moldy or slimy has
penetrated below what can easily be scraped off the surface. If too much liquid
evaporates before the sauerkraut is suffi ciently fermented, dissolve 1/2 teaspoon
of sea salt in 1 cup of spring water and add it to the crock. When the sauerkraut is
ready, it should have a light crunch and a bright, pleasantly tangy taste, with an
acidity similar to that of a lemon.