Tip
of the Week
Tip
of the Week
Cabbage Killer
Cabbage has been found to contain a number of anti-cancer compounds, but by boiling it, you're likely to lose some of the benefits of these plant chemicals.
Though some vegetables deliver more health benefits when they are boiled, cabbage is an exception. Research has shown that cooking cabbage removes about one-half the nutrients it contains. Two compounds in particular--indole-3-carbinol and sulforaphane--make cabbage an especially potent cancer-fighting food.
Cabbage not only decreases your risk of a variety of cancers, but also contains a wealth of nutrients that can ward off heart disease, digestive problems, and other conditions. The compound indole-3-carbinol (13C) is thought to be particularly effective in reducing the risk of breast cancer. 13C acts as an anti-estrogen, sweeping up harmful estrogens, which have been linked to breast cancer. Sulforaphane has been shown to prevent colon cancer because it stimulates levels of the enzyme glutathione in the colon, which helps remove toxins from the body before they have a chance to damage the delicate cells that line the intestinal wall. Cabbage also has shown promise in preventing prostate cancer.
When you can, enjoy cabbage in its raw form--in a salad, as coleslaw, or topping tacos. Or, use it in your stir-fry dishes. This cruciferous veggie keeps for 10 days in a refrigerator crisper, so it's easy to have on hand.
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