Cancer-Fighting Superfood That Costs Pennies Per Ounce! (+ RECIPE!)
I didn’t eat a lot of cabbage growing up.
I didn’t even see it as a real food that people ate in my modern-day Chicago environment!
Frankly, it triggered images of depression-era families huddled around a head of cabbage and a boiled potato out of my history books.
However, as I’ve grown in my knowledge of food and cooking, I’ve become a BIG fan of this cruciferous cancer-fighter.
In fact, nearly 5 HUNDRED studies have looked into cabbage and how it seems to fight cancer.
In honor of my beautiful, amazing, Godly grandma – who just had a bad diagnosis at her doctor – I’ll be spending a lot more time sharing cancer-fighting foods with you over the next few weeks.
Oh, yeah, and I hear it’s also “Pink October”… but I’m not sure how I feel about the pink movement so instead – I’ll fight cancer with healthful articles and heartfelt prayers for my grandma… and all of you!
Without further ado, here are some of the reasons over 500 Scientific Studies show that Cabbage fights Cancer.
1. It’s Packed With Antioxidants…
Just like amazing cancer-fighting SlimTea, cabbage is loaded with powerful antioxidants.
Antioxidants help protect your body from oxidative stress, hence “anti”-oxidants… 😉
Oxidative stress is the body’s inability to resist damage from peroxides and free radicals.
You’ve probably head of free radicals as being a link to wrinkles on the skin… and even cancer!
Smoking causes free radicals, but other environmental causes abound.
Antioxidants FIGHT free radicals, which is why they’re so important in your diet!
Cabbage is also rich in antioxidant Vitamins A and C.
It’s also got phytonutrients that help stimulate enzymes that detox your body and are linked to protection against breast, colon, and prostate cancers.
One of these phytonutrients is called “Sulforaphane”.
Sulphoraphane may sound weird, but it’s amazingly cool because it targets cancer stem cells, which effectively prevents cancer from spreading… or recurring!
The rule of thumb is this: without antioxidants to help protect your body from oxidative stress, your oxygen metabolism can become compromised, making cancer development a huge risk.
Sulforaphane, also selectively targets cancer stem cells, and by doing so it effectively prevents the cancer from spreading and/or recurring.
2. It’s Anti-Inflammatory. (What Does That Mean?!)
Inflammation is only good to a certain level in your body.
But a good rule of thumb is that you don’t want to overdo activity or food that triggers inflammation.
When your body is confronted with an over-inflammatory state, it does damage.
Among that damage is a link to cancer and other diseases.
Cabbage helps fight inflammation in your body so that you keep in balance.
One such anti-inflammatory nutrient is “Anthocyanin”, a polyphenol you find in abundance in red cabbage.
But don’t worry – all cabbage contains helpful polyphenols.
3. It’s Rich in Vitamin K1 and B Vitamins…
A single serving of cabbage can give your body 85% of the Vitamin K1 you need for the day.
Many people are deficient in Vitamin K1.
K1 helps you clot blood and maintain healthy bones.
What’s more, it helps prevent neuron damage in your brain!
B Vitamins in cabbage include folate, B6, B1, and B5.
B Vitamins give you energy, and may even slow brain shrinkage!
4. It’s Good For The Tummy…
You’ve heard me rave about Bubbie’s Sauerkraut, no?
Especially while pregnant, I eat a LOT of cabbage, particularly in the form of sauerkraut!
Cabbage helps heal ulcers, according to studies.
It also stimulates your body’s production of stomach acid, helping your digestion!
Just a couple teaspoons a day of fermented cabbage, or sauerkraut, has done wonders for my own digestive system.
Plus, it helps maintain your intestinal lining.
How To Cook Cabbage (It Matters…)
Well, I love sauerkraut.
But it isn’t the quickest way to prepare cabbage for those of you with a busy schedule 😉
That’s why one of my FAVORITE things to do when I get home from the grocery store is to slice my cabbage into super-thin strips.
I steam (short-cook – only a few minutes!) my cabbage strips so they’re like “noodles” (this Italian girl always has ragu around the house), or throw it raw on top of salads.
Boy does raw cabbage give boring salads an amazing CRUNCH!
Plus, preparing cabbage raw is by far the best way to preserve all it’s nutrients.
DO NOT microwave cabbage – as that destroys a lot of the cancer-preventing enzymes.
DO NOT long-cook cabbage for it’s cancer fighting benefits… because long-cooking destroys a lot of those nutrients.
Juicing and fermenting cabbage are probably the best ways to consume it.
If you’re ready to brave the raw version of the cruciferous cancer-fighter, here’s my delicious vegan slaw.
- Halliwell, Barry (2007). “Oxidative stress and cancer: have we moved forward?”. Biochem. J. 401 (1): 1–11.doi:10.1042/BJ20061131. PMID 17150040.
- Valko, M., Leibfritz, D., Moncol, J., Cronin, MTD., Mazur, M., Telser, J. (August 2007). “Free radicals and antioxidants in normal physiological functions and human disease”.International Journal of Biochemistry & Cell Biology 39 (1): 44–84. doi:10.1016/j.biocel.2006.07.001. PMID 16978905.
- Schafer FQ, Buettner GR (2001). “Redox environment of the cell as viewed through the redox state of the glutathione disulfide/glutathione couple”. Free Radic. Biol. Med. 30 (11): 1191–212. doi:10.1016/S0891-5849(01)00480-4.PMID 11368918.