Purple
Cabbage is nutrient-packed and low in calorie. It is impressive with its high
content levels of calcium, iron, iodine, potassium, sulfur, and phosphorus. In
the vitamins department, it is loaded with vitamins A, B1, B2, B6, C, E, K and
folic acid.
This amazingly healthy vegetable is a rich source of a number of phytonutrients which help boost our defense mechanisms, blocks the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer.
The anti-cancer properties in cabbage make it a powerfully healing food in combating heart disease and cancer. Studies after studies have shown that fresh cabbage juice has been effective in the treatment of a number of cancers and ulceration in the digestive tracts.
The super healing effect of the superior chlorophyll in cabbage has been found to be good for blood building.
Daily and frequent consumption of cabbage juice has shown to be effective in preventing and treating cancers of the breast, colon, liver, lung and ovarian. A compound in cabbage, sulforaphane, also helps protect cells from invasion of carcinogens.
The slightly laxative effect of cabbage makes it effective in stimulating bowel movement. Eat the uncooked cabbage, either on its own, or juiced.
The amino acid glutamine in cabbage juice is totally gentle and cleansing on the digestive system, detoxifying, repairing ulcers, healing and regenerating. The juice is to be taken in small amounts of about 100 ml, three times a day on an empty stomach.
A compound called histidine in cabbage is found to be useful in treating allergies and regulating the T-cells in our immune systems.
The high sulphur, chlorine, and iodine content in cabbage have the significant ability in cleansing the mucus membranes in the tracts.
A substance in cabbage inhibits the conversion of sugar and other carbohydrates into fat, definitely a painless way of dieting.
When buying cabbage, choose the smaller variety and make sure it is organic, they taste better.
Cabbage is easier to digest in its raw fresh form than when cooked. The longer it is cooked, the less digestible it becomes. Cabbage sprouts are delicate and easier to digest, and they also contain higher levels of nutrients.
Avoid buying pre-cut cabbage that are either halved or shredded. The moment the cabbage is cut, it begins to lose its nutrient contents. To store, keep the vegetable refrigerated in a perforated plastic bag to prevent loss of its vitamin C.
I juice a whole organic purple cabbage every today, some times twice a day. I mix it with lots of organic beets, beet tops, kale, spinach, lots of parsley, kale, carrots and one apple. I also eat my "Longevity Aware" salad twice a day which consist of organic purple cabbage, beets, parsley, carrots, celery, bean sprouts, and other vegetables.
I highly recommend eating lots of dark cabbage; it is one of the most nutritional anti-aging vegetables.
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