Health Benefits of Cabbage: people eating cabbage were least likely to develop cancers

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Health Benefits of Cabbage : people eating cabbage were least likely to develop cancers

Cabbage has been the subject of an impressive amount of medical research. This is not surprising: its healing powers, which are long attested in traditional medicine, cover an amazing range of ailments. Cabbage contains healing mucilaginous substances similar to those produced by the mucous membrane of the gut and stomach for their own protection. This confirms the effectiveness of the traditional raw cabbagejuice cure for ulcers.

Cabbage is also loaded with sulfur compounds that, according to Dr. Valnet, give it a tonic and disinfectant action in respiratory infections. Anyone who is anemic should eat cabbage for its iron and chlorophyll, the green “blood” of plants, which is chemically similar to the hemoglobin in human
blood. Leslie Kenton quotes studies in which the red blood cells of anemic rabbits were restored to normal after being fed crude chlorophyll for two weeks. Centuries of use have also given the cabbage a reputation as being protective against stress, infection, and cardiac problems, while as a
member of the crucifer family, it is known to contain many anti-cancer compounds.

VIDEO : HEALTH BENEFITS OF CABBAGE

In population studies, people eating the most cabbage were the least likely to develop cancers. Perhaps even more excitingly, 50 percent of guinea pigs fed diced raw cabbage before whole body irradiation survived, while
those that were not so protected all died within 15 days. So maybe all those working with VDU screens, or facing radiation treatment or even diagnostic X-rays, should eat plenty of raw cabbage.
Most of these therapeutic effects have been observed with raw cabbage, and no doubt would also be found in sauerkraut. Traditional boiling in water not only means major nutrient losses into the water, but the disappearance or deactivation of many healing compounds. Cooked cabbage is rough on the digestion, too. So cook cabbage in its own juices, for as short a time as possible.

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