Skip to content

It’s Not Just For Slaw. It is good for the body too.

August 21, 2014

cabbage6

I read somewhere cabbage is considered the world’s healthiest food and here are some reasons why:

    • Cabbage can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in cabbage do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw cabbage still has cholesterol-lowering ability, just not as much as steamed cabbage.
    • The different types of cabbage (red, green, and Savoy) contain different patterns of glucosinolates. This means that your broadest health benefits from cabbage are likely to come from inclusion of all varieties in your diet.
    • Savoy cabbage in particular—turns out to be an especially good source of sinigrin. Sinigrin is one of the cabbage glucosinolates that has received special attention in cancer prevention research. The sinigrin in cabbage can be converted into allyl-isothiocyanate, or AITC. This isothiocyanate compound has shown unique cancer preventive properties with respect to bladder cancer, colon cancer, and prostate cancer.
    • In a recent study, short-cooked and raw cabbage were the only types of cabbage to show cancer-preventive benefits—long-cooked cabbage failed to demonstrate measurable benefits. Cooking anything for a long period of time destroys most of it benefits.
    • Steaming is a better cooking method than using a microwave if you want to maximize the health benefits of glucosinolates found in cabbage. one to two minutes of microwaving destroys the same amount of myrosinase enzymes as seven minutes of steaming, and you need those myrosinase enzymes to help convert cabbage’s glucosinolates into cancer-preventive compounds.
  • So a short sauté, steam or eating it raw is so much better than those long hours of cooking with gallons of water and a heavy dose of salt. My recommendation is steaming or stir fry with EVVO and a variety of fresh veggies.
Advertisements
One Comment leave one →
  1. Donald Kirkendall permalink
    August 21, 2014 10:20

    Definitely, a different kind of post. I suppose you meant EVOO instead of EVVO (last line of post). /ddk Date: Thu, 21 Aug 2014 10:41:05 +0000 To: d_kirkendall@hotmail.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

FrugElegance

where frugal & elegance come together

ashleyanchored

my journey in gluten free healthy living

Memoirs of a Mostly Together Mom

(Mis)Adventures of an ExPat family in Paris

Love Sorghum

Experiments with Sorghum and Talk about Celiac Disease

EATING WELL DIARY

A vegetarian's notes on healthy cooking

dreamernxtdoor

A fine WordPress.com site

My Botanical Garden

Tamara Jare blog around plants, art, culture

lalocabrujita

Zingendewoorden

Lesley Voth

Advice on frugal living, financial savings, debt reduction, empowerment, living better on less.

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

Tall. Black. One Sugar

Sometimes you have to hold your tongue, other times you have to say it as you see it.

Perceptive Pot Clueless Kettle

“To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment.” Ralph Waldo Emerson

Stef Clendenen

voice artist, writer

This Is Not My World

a filmmaker's memoir in the making

unwind cooking

Cook and Unwind while Sipping a Glass of Wine

Bunny Kitchen

Exploring the possibilities of cruelty free food

%d bloggers like this: