Cabbage
Cabbage contains high levels of antioxidant sulforaphanes that not only fight free radicals before they damage DNA but also stimulate enzymes that detoxify carcinogens in the body. Researchers believe this one-two approach may contribute to the apparent ability of cruciferous vegetables to reduce the risk of cancer more effectively than any other plant food group.
Cabbage builds strong bones, dampens allergic reactions, reduces inflammation and promotes gastrointestinal health. Cabbage is routinely juiced (find out how to make it) as a natural remedy for healing peptic ulcers due to its high glutamine content. It also provides significant cardiovascular benefit by preventing plaque formation in the blood vessels. In Chinese medicine, cabbage is used to treat constipation, the common cold, whooping cough, depression, irritability and stomach ulcers.
How much: The more cabbage you can include in your diet, the better.
Tips: Try raw sauerkraut. It has all the health properties of cabbage, plus some potent probiotics, which are excellent for digestive health.
Use the whole cabbage; the outer leaves contain a third more calcium than the inner leaves.
Both are nutritional stars, but red cabbages are far superior to the white variety, with about seven times more vitamin C and more than four times the polyphenols.
Bing bonus: Get cancer-fighting cabbage soup recipes.
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Healthy recipes:
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