Detoxify with a cabbage
December 4th 2007 03:56
As a family we love barbeques and since moving to Queensland we’ve really started hitting that gas bottle hard. Sausages, chicken, barbequed veggies … they have become a staple in the diet of my family. Slowly cooked to perfection … yum!
We also love to supplement the cooked food with a fresh and crunchy salad of some kind … although how much variety and interest the salad offers really depends upon how lazy I’m feeling on the day. If all I want to do is sit around on my padded backside and drink beer while I watch the food cook, well everyone just has to be happy with lettuce and cucumber.
Like it or lump it.
Anyway, today I’m feeling a little more adventurous so I’ve decided to attempt a homemade coleslaw. Wish me luck!
Thinking about coleslaw has made me think about cabbage (as you do … when you really need to get a life). Cabbage is of course the main ingredient in a traditional coleslaw and, just like all other fruits and vegetables, has a host of health benefits.
Let’s begin with a good flush of your system. That’s right, cabbage is full of compounds called phytonutrients which, in addition to working as effective antioxidants to repair cell damage and disarm free-radicals, can cleanse our bodies by encouraging the production of detoxification enzymes. This eliminates substances that could be harmful making us feel bright eyed and bushy tailed.
Cabbage, along with other members of the Cruciferae family of vegetables such as kale, broccoli, and Brussels sprouts, have been shown to be some of the most efficient cleaners of all antioxidant containing foods, being the most effective at lowering the risk of developing cancer. Studies have shown that people who enjoy regular meals of cruciferous veggies have a much lower risk of prostate, colorectal, breast, ovarian and lung cancers when compared to people with a healthy vegetable filled diet that doesn’t include cabbage and it’s cousins.
For example, a Dutch study concluded that eaters of a healthy vegetable filled diet had a 25% lower risk of developing colorectal cancer but those who also ate a regular amount of cruciferous veggies had an amazing 49% lower risk. Almost twice as much.
And to get this added benefit all you need is around 4 or 5 serves of steamed or raw cruciferous vegetables a week, where 1 serve = 1 cup full.
Hmmmm … that coleslaw is sounding good.
Cabbage, when chewed or cut, releases compounds that mingle with substances in the body and create isothiocyanates, potent detoxifiers and protectors of the colon against cancer. They inhibit tumorous cell division and stimulate the death of cancerous cells. These same compounds are also useful in protecting against breast cancer. A Polish study found that eating four or more serves of cabbage a week from adolescence to adulthood could make a woman up to 72% less likely to develop breast cancer as adults. However, high consumption just in adulthood can also provide essential protection.
Don’t forget, though, raw or very lightly cooked is best as this prevents the essential nutrients from leeching out and being wasted.
What else? Well, raw cabbage juice can be useful in the treatment of peptic ulcers. Studies have found that one litre of the juice a day, taken over a ten day period, can heal a peptic ulcer. Red cabbage has been shown to be abundant in antioxidant polyphenols which protect brain cells against damage, delaying the onset of Alzheimer’s disease.
Research has also shown that eating cruciferous vegetables can be beneficial to your heart by encouraging a lowering of the secretion of the main transporter of bad cholesterol in the body, apolipoproteinB-100, by 56%.
Cabbages are great and when prepared and eaten as a regular part of a healthy diet can be ultra beneficial to all, and with their extremely high levels of vitamin C and K can offer all the added bonuses that these nutrients enjoy.
And how did my coleslaw go? Unfortunately it was bloody awful! Personally I blame it on the Bi-lo coleslaw dressing I used … you only get what you pay for after all. I think in the future I’ll stick with making a pasta salad and eat my cabbage raw, crunchy and Bi-lo dressing-free.
Cabbage leaves are great wrapped around other foods such as pasta salad, rice salad or leftover cooked mince (particularly pork).
People with existing thyroid conditions should avoid cabbage as it contains goitrogens, substances that interfere with the functioning of the thyroid gland. Cooking the cabbage could lower the concentration of these goitrogens, however this will also lower the powerful antioxidants and other beneficial substances so it’s a pretty pointless waste of time to cook it for this reason … unless you love eating it just for the taste, that is.
We also love to supplement the cooked food with a fresh and crunchy salad of some kind … although how much variety and interest the salad offers really depends upon how lazy I’m feeling on the day. If all I want to do is sit around on my padded backside and drink beer while I watch the food cook, well everyone just has to be happy with lettuce and cucumber.
Like it or lump it.
Anyway, today I’m feeling a little more adventurous so I’ve decided to attempt a homemade coleslaw. Wish me luck!
Thinking about coleslaw has made me think about cabbage (as you do … when you really need to get a life). Cabbage is of course the main ingredient in a traditional coleslaw and, just like all other fruits and vegetables, has a host of health benefits.
Let’s begin with a good flush of your system. That’s right, cabbage is full of compounds called phytonutrients which, in addition to working as effective antioxidants to repair cell damage and disarm free-radicals, can cleanse our bodies by encouraging the production of detoxification enzymes. This eliminates substances that could be harmful making us feel bright eyed and bushy tailed.
Cabbage, along with other members of the Cruciferae family of vegetables such as kale, broccoli, and Brussels sprouts, have been shown to be some of the most efficient cleaners of all antioxidant containing foods, being the most effective at lowering the risk of developing cancer. Studies have shown that people who enjoy regular meals of cruciferous veggies have a much lower risk of prostate, colorectal, breast, ovarian and lung cancers when compared to people with a healthy vegetable filled diet that doesn’t include cabbage and it’s cousins.
For example, a Dutch study concluded that eaters of a healthy vegetable filled diet had a 25% lower risk of developing colorectal cancer but those who also ate a regular amount of cruciferous veggies had an amazing 49% lower risk. Almost twice as much.
And to get this added benefit all you need is around 4 or 5 serves of steamed or raw cruciferous vegetables a week, where 1 serve = 1 cup full.
Hmmmm … that coleslaw is sounding good.
Cabbages doing what cabbages do best ... growing.
Cabbage, when chewed or cut, releases compounds that mingle with substances in the body and create isothiocyanates, potent detoxifiers and protectors of the colon against cancer. They inhibit tumorous cell division and stimulate the death of cancerous cells. These same compounds are also useful in protecting against breast cancer. A Polish study found that eating four or more serves of cabbage a week from adolescence to adulthood could make a woman up to 72% less likely to develop breast cancer as adults. However, high consumption just in adulthood can also provide essential protection.
Don’t forget, though, raw or very lightly cooked is best as this prevents the essential nutrients from leeching out and being wasted.
What else? Well, raw cabbage juice can be useful in the treatment of peptic ulcers. Studies have found that one litre of the juice a day, taken over a ten day period, can heal a peptic ulcer. Red cabbage has been shown to be abundant in antioxidant polyphenols which protect brain cells against damage, delaying the onset of Alzheimer’s disease.
Research has also shown that eating cruciferous vegetables can be beneficial to your heart by encouraging a lowering of the secretion of the main transporter of bad cholesterol in the body, apolipoproteinB-100, by 56%.
Cabbages are great and when prepared and eaten as a regular part of a healthy diet can be ultra beneficial to all, and with their extremely high levels of vitamin C and K can offer all the added bonuses that these nutrients enjoy.
And how did my coleslaw go? Unfortunately it was bloody awful! Personally I blame it on the Bi-lo coleslaw dressing I used … you only get what you pay for after all. I think in the future I’ll stick with making a pasta salad and eat my cabbage raw, crunchy and Bi-lo dressing-free.
Cabbage leaves are great wrapped around other foods such as pasta salad, rice salad or leftover cooked mince (particularly pork).
People with existing thyroid conditions should avoid cabbage as it contains goitrogens, substances that interfere with the functioning of the thyroid gland. Cooking the cabbage could lower the concentration of these goitrogens, however this will also lower the powerful antioxidants and other beneficial substances so it’s a pretty pointless waste of time to cook it for this reason … unless you love eating it just for the taste, that is.
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