Why Cabbage?

Cabbage and other veggies in the cabbage family, including Brussels sprouts, bok choy, Chinese cabbage, broccoli, cauliflower, mustard greens, collard greens, watercress, and arugula all contain powerful anticancer substances — sulforaphane and indole-3-carbinols (I3Cs).

“Sulforaphane and I3Cs are capable of detoxifying certain carcinogenic substances. They prevent precancerous cells from developing into malignant tumors. They also promote the suicide of cancer cells and block angiogenesis. In 2009, at the Cancer Research Center of the University of Pittsburgh, biologist Dr. Shivendra Singh and his team studied the impact of sulforaphane—an antioxidant contained in cruciform vegetables—on prostate cancer in mice. They made two radical new discoveries. First, consumption of sulforaphane three times a week considerably increases the action of NK cells against tumors (by more than 50 percent). Second, tumor-carrying rats that consumed sulforaphane were shown to have half as much risk of developing metastases as those that did not.”, [page 135, Servan-Schreiber, MD, PhD, David, Anticancer, A New Way of Life, 2009 Edition]

Note: Do not boil cabbage or any of the cabbage-family foods because boiling may destroy sulforaphane and 13C’s. [page 135, Servan-Schreiber, MD, PhD, David, Anticancer, A New Way of Life, 2009 Edition]

For more on cabbage and other cruciferous vegetables’ benefits see WebMD.

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