Cabbage Diet
September 21st, 2008Posted in: Disease prevention, Nutrition
Relevant tags: antioxidant, cancer, vitamin C
Diets based on cabbage have been promoted for years. Let’s look at the humble cabbage.
Cabbage is a cruciferous vegetable along with kale, broccoli, and brussel sprouts. Cabbage was grown by the Ancient Greeks and Romans who held it in high regard as a general tonic capable of treating many health conditions.
Nutrients found in cabbage
Cabbage contains high levels of vitamin C and vitamin K. There are useful amounts of omega 3 fatty acids, vitamin A, vitamin B1, vitamin B2, vitamin B6, folate, manganese, calcium, potassium, and magnesium.
Cabbage provides these nutrients with few calories and at a low cost, hence its popularity in diets.
Cabbage reduces cancer risk
There are many studies that show positive results in the prevention and cure of cancer when eating cabbage and other cruciferous vegetables. The cancer-fighting properties of cabbage are thought to result from the high levels of active phytochemicals.
University of Leicester researchers found that a naturally occurring compound (indole-3-carbinol) in green leafy vegetables such as brussel sprouts and cabbage could be a powerful cancer fighter when used in combination with chemotherapy drugs.
Swedish researchers found that eating plenty of cabbage, cauliflower, brussel sprouts and broccoli may offer protection against cancer of the pancreas.
A Polish study found the lowest rate of breast cancer among women who consumed high amounts of raw or lightly cooked cabbage during adolescence. However, even if cabbage was not consumed in significant quantities during adolescence, adding cabbage to the diet during adulthood also provided significant benefit. Another study in China found that women consuming high levels of cabbage had a 45% lower risk of breast cancer.
A study in Seattle showed that men consuming 3 or more servings of cruciferous vegetables each week had a 44% lower prostate cancer risk.
Cabbage and Alzheimer’s Disease
Research shows that antioxidant polyphenols abundant in red cabbage, can protect brain cells against the damage caused by amyloid-beta protein which is accumulated in people with Alzheimer’s Disease.
Cabbage and peptic ulcers
Studies show that raw cabbage juice is very effective in the treatment of peptic ulcers. In one study, peptic ulcers were totally healed after 10 days of consuming 1 litre of raw cabbage juice daily.
Cabbage and the thyroid
Cabbage contains goitrogens which can interfere with the functioning of the thyroid gland. The risk is not clear, but Individuals with thyroid problems may want to avoid the consumption of cabbage.
Cooking cabbage
Wash and cut with a stainless steel knife immediately before cooking. Cabbage should only be lightly steamed or sautéed for a maximum of 5 minutes. Many of the benefits of cabbage are only found if the cabbage is eaten raw or after light cooking.
References:
Beliveau R, Gingras D, Stojanac M. Foods that fight cancer. Allen & Unwin. 2006.
Cheney G. Rapid healing of peptic ulcers in patients receiving fresh cabbage juice. Cal Med 70 (1949):10-14 1949.
Cohen JH, et al. Fruit and vegetable intakes and prostate cancer risk. Journal National Cancer Institute. 2000
Heo HJ, Chang YL. Phenolic phytochemicals in cabbage inhibit amyloid beta protein-induced neurotoxcicity. Food Science and Technology 2006 May;39(4)
Murray M, Pizzorno J. Encyclopedia of Natural Medicine. 2nd Revised Ed. Prima Publishing 1997.
Verhoeven DT et al. Epidemiological studies on brassica vegetables and cancer risk 1996.
Stoewsand GS. Bioactive organosulfur phytochemicals in Brassica oleracea vegetables– a review. Food Chem Toxicol 1995 Jun;33(6)
