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Adrian Joele

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Cabbage contains an abundance of vitamins, C, E, and carotene and two compounds that studies

show can help prevent cancer.

Researchers reviewed almost 100 studies that evaluated the relationship between cruciferous

vegetables, such as cabbage and cancer. They found that in 70% of the studies, cabbage

consumption was associated with a lower risk of cancer. Cabbage is particularly effective

in preventing breast-, lung-, and prostate cancer.

However, only 2% of these vitamins are present in the average American diet.

Most Americans today don't eat their cabbage or any other vegetable.The average intake is

less than one serving per day of either fruit or vegetables.

The first of these compounds, indole-3-carbinol, or I3C, is especially effective against

east cancer. The compound acts as an antiestrogen, which means that it sweeps up harmful

estrogens that have been linked to breast cancer.

Most breast cancer is linked to deficit in estrogen metabolism.

The under-nourished female body can't de-activate its estrogen properly. It uses what is

called the estradiol 16-alpha hydroxylation pathway, which leaves the hormone still active

enough to cause cell transformation in the breast (and reproductive organs).

Over years these cells gradually transform to cancer.The properly nourished female body,

however, uses what is called the estradiol 2-alpha hydroxilation pathway, which neutralizes

the hormone completely and never leads to breast cancer.

The other compound found in cabbage, called sulforaphane, has been shown to inhibit

carcionogens and aid in DNA repair.

Women in Poland eat three times as much cabbage,especially raw cabbage, as women in the US.

Researchers studied hundreds of Polish women living in the US and found that women who ate

four or more servings of cabbage per week while preteens were 72% less likely to develop

east cancer as adults than the women who ate one serving or less of cabbage a week

while preteens. Eating lots of cabbage as adults also provided significant cancer protection.

The compounds in cabbage can also protect against lung cancer.

A study of Chinese women in Singapore, a city with high levels of air pollution, found that

nonsmokers who ate cruciferous vegetables lowered their risk of lung cancer by 30%.

Smokers who ate cruciferous vegetables reduced their lung cancer risk by 69%!

Two types of cabbage: bok choy and savoy, are also super sources of beta-carotene,

a nutrient that other types of cabbage don't have in abundance.

High blood levels of beta-carotene are related to lower incidences of heart attacks, certain

types of cancer, and cataracts.

These cabbages are also rich in vitamin C, which has been shown to boost the immune system

as well as reduce blood pressure and fight heart disease.

They are also rich sources of the B vitamin folate. The body uses folate for normal tissue

growth and studies shows that folate may protect against certain forms of cancer, including

cervical, colorectal, and lung cancers, heart disease, and birth defects.

Rsearch shows that women are at high risk for folate deficiency, especially if they take

irth control pills.

Even though the science for some of these compounds is now well established, the profit-

motivated restrictions of our disease industry make it doubtful that they will hit

mainstream medicine any time soon. With breast- and reproductive system cancers, fo

example, we are in the ludricrous position that hospitals cannot use indole-3-carbinol

to stop the disease,because it is not an approved drug. To get a good supply, you have to

eat cabbage.

Against the glittering backdrop of modern medicine's high tech bells and whistles,

a number of cancer hospitals are now effectively treating breast cancer with plain,

old cabbage juice.That's just what Great-Grandma used to drink back in the days when

east cancer was a much rarer malady. Funny, isn't it?

A few tips to get the most out of the cabbage.

1) Experts recommend to eat the cabbage raw to preserve it's beneficial compounds.

2) If you must cook the cabbage, steam it lightly (5 minutes or less) to preserve the

phytonutrients and to maximize their availability. Don't microwave cabbage, as it

decreases the amount of sulforaphane and don't boil it either.

3) Buy it whole.

Avoid buying halved or shredded cabbage as it loses its vitamin C content quickly,

once cut. When you get your cabbage home, place the whole head in a plastic bag in the fridge.

4) Let it sit.

To promote the production of the most glucosinolates, slice or chop cabbage and let it

sit for 5 to 10 minutes before cooking.

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Adrian Joele became interested in nutrition and weight management while he was an associate with a nutritional supplement company. He has written several articles about nutrition For more information about nutrition, visit my website:
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MLA Style Citation:
Joele, Adrian "Cabbage Against Cancer." Cabbage Against Cancer. 20 May. 2014 25 Jun. 2017 <>.
APA Style Citation:
Joele, Adrian (2014, May 20). Cabbage Against Cancer. Retrieved June 25, 2017, from
Chicago Style Citation:
Joele, Adrian "Cabbage Against Cancer." Cabbage Against Cancer
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