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admin | Weight Loss Fitness Program | 18.04.2013
Ancient Roman healers thought that they could cure breast cancer by rubbing on pastes made from this super vegetable. Studies have shown that if you make this super veggie into a paste and rub it on the backs of laboratory animals, you can prevent tumors from developing.
Like other members of the cruciferous vegetable family, cabbage contains several compounds that studies show can help prevent cancers from occurring.
It's particularly effective in preventing cancers of the breast, prostate gland, and colon.
There are two compounds in particular that scientists believe make this super vegetable a particularly potent cancer-fighting food. The first of these, indole-3­carbinol, or I3C, is especially effective against breast cancer, research shows. The compound acts as an anti-estrogen, meaning that it sweeps up harmful estrogens that have been linked to breast cancer. In one study, researchers gave a group of Israeli women about a third of a head of cabbage a day for three months.
After five days of eating the fortified diet, the women's levels of harmful hormones dropped significantly. But this study showed that for the average person, eating this or a cabbage-like vegetable, like broccoli, would have the same effect.
Cabbage contains another compound, sulforaphane, which has been shown to block cancer by stepping up the production of tumor-preventing enzymes in the body.
Twenty-­five of the animals had not received any special treatment, while the rest had been fed high doses of sulforaphane.


Fifty days later, 68 percent of the unprotected animals had breast tumors, compared with only 26 percent of those given high doses of sulforaphane.
Sulforaphane makes this super vegetable a particularly prized fighter in the battle against colon cancer, because it stimulates levels of an enzyme called glutathione in the colon, which researchers believe sweeps toxins out of the body before they have a chance to damage the delicate cells lining the intestinal wall. To get the best possible protection, however, you can't do better than the savoy variety, according to researchers. Savoy contains not only I3C and sulforaphane but also four other tongue-twisting phytonutrients, beta-sitosterol, pheophytin-a, nonacosane, and nonacosanone, that studies show are powerful contenders against potential cancer-causing agents. Free radicals damage healthy tissues throughout the body, causing changes that can lead to heart disease, cancer, and other serious conditions.
The next time you're cooking, add a celery stalk or whole English walnut (in the shell) to the pot. Particularly good are types like Bok Choy and Savoy, which are super sources of beta-carotene, a nutrient that other varieties don't have in abundance. High blood levels of beta-carotene are related to lower incidences of heart attacks, certain types of cancers and cataracts.
Not only are these super vegetables high in beta-carotene; they're also a good source of vitamin-C, which has been shown to boost immunity as well as reduce blood pressure and fight heart disease. A half-cup serving of raw bok choy provides 16 milligrams of vitamin-C, 27 percent of the Daily Value (DV), while the same amount of raw savoy cabbage supplies 11 milligrams, 18 percent of the DY. Both bok choy and savoy are also decent sources of folate, with a half-cup of either providing about 35 micrograms, or 9 percent of the DY. Research shows that women are at high risk for folate deficiency, especially if they take birth control pills.


To preserve these compounds at maximum levels, experts advise eating it raw, mixed in with a green salad, for example, or concentrated in coleslaw. To get the healing benefits of this super vegetable several times a week without getting bored, explore the different varieties. They can be eaten raw in coleslaw, slow-cooked in soup, or wrapped around your favorite filling.
A head will keep for up to 10 days in the crisper drawer, making it easy to eat a little bit each day without worrying about it spoiling. The unusual combination of vegetables in this healthy soup are brought together beautifully with the spices.
The saute cooking method makes it light and healthier without heating oils or compromising flavor. Stir in dried coriander and mustard, and add broth, add rest of the ingredients except cabbage, salt and pepper. The information provided on this site should not be construed as personal medical advice or instruction. Readers should consult appropriate health professionals on any matter relating to their health. The information and opinions provided here are believed to be accurate and sound, based on the best judgment available to the authors, but readers who fail to consult appropriate health authorities assume the risk of any injuries.



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