by Michael Murray, N.D. and Joseph Pizzorno, N.D.
See book keywords and concepts | | Cabbage-family foods, including broccoli, Brussels sprouts, cabbages, collards, kale, and mustard and turnip greens, are good food choices for women going through menopause, not only for their ability to protect against breast cancer and heart disease but also because of their high content of nutrients that are supportive of bone health, such as calcium, magnesium, and folic acid.
Other Recommendations
Black cohosh (Cimicifuga racemosa) a perennial herb native to North America, can help with menopausal symptoms, according to the results of double-blind studies. |
Richard Beliveau, Ph.D. and Denis Gingras, Ph.D.
See book keywords and concepts |  Tortured and dismembered by the Edones, Lycurgus wept with pain before dying, and from his tears sprang cabbages . . .
This is one of the very many fanciful stories associated with the humble cabbage - we have only to remember the cabbage patch, the place babies come from! - but it nevertheless reflects the important place occupied by this vegetable in different European and Mediterranean civilizations. | | Cultivated at least six thousand years ago, and thus probably our oldest cultivated vegetable, cabbage is as ubiquitous in food history as it is in ancient and medieval literature; as the sixteenth-century French writer Frangois Rabelais noted in The Adventures of Pantagruel, "Oh thrice and four times happy those who plant cabbages." The very cultivation of cabbage seemed to symbolize the attainment of a kind of serene wisdom.
It is therefore somewhat embarrassing to realize that nowadays the cabbage family is less than popular and does not seem to boast many passionate fans. | | SULFORAPHANE, STAR OF THE ISOTHIOCYANATES
The structure of isothiocyanates contains a sulfur atom, which is responsible for the very characteristic odour released when cabbages and other members of the cabbage family are overcooked. Because every isothiocyanate is derived from the transformation of a different glucosinolate, the nature of the isothiocyanates associated with different cruciferous vegetables depends on the glucosinolate present in each vegetable. |
by Michael Murray, N.D. and Joseph Pizzorno, N.D.
See book keywords and concepts | | Good leafy green vegetables include those in the cabbage family, such as broccoli, Brussels sprouts, cabbages, col-lards, kale, and mustard and turnip greens. Some beneficial highly colored vegetables include red peppers and tomatoes for their lycopene and squash, sweet potatoes, and carrots for other carotenoids.
Bilberries and blueberries are also antioxidant-rich foods containing flavonoids that strengthen the macula. Regular consumption of these berries is beneficial for preventing and treating ARMD. |
Dianne Onstad
See book keywords and concepts |  These little cabbages carry the name brusseb because they were first grown in Brussels, Belgium. The Germans call this plant rosenkohl, or "rose cabbage," an apt name.
General Information
A relative newcomer to the cabbage family, brussels sprouts are generally believed to have evolved from a variety of savoy cabbage during the seventeenth or eighteenth century. | | One of the few vegetables to have originated in northern Europe, this vegetable is one of the weirdest-looking plants in a garden: twenty to forty "baby cabbages" grow in spiral fashion on a tall-stemmed stalk, which instead of having a single large head at its end sprouts numerous small heads along its stem. Simply plucked off
Brussels Sprouts / Nutritional Value Per 100
Edible Portion
Raw
Cooked
Calories
43
39
Protein
3.38 g
2.55 g
HHHHHHI
0.30 g
0.51 g
Fiber
1.51 g
1.37 g
Calcium
42 mg
36 mg
Iron
1.40 mg
1. | | He remained convinced even after his wife and son died, his cabbages unable to cure their illnesses. The Emperor Claudius (a glutton and drunkard, but no gourmet) once convoked the Senate to vote on the question of whether any dish surpassed corned beef and cabbage; the Senate dutifully responded that none did. The pharaohs of Egypt considered cabbage an aid to drinking and ate large quantities of cooked cabbage before their drinking bouts on the premise that this would enable them to imbibe more beer and wine without succumbing. | | The Romans claimed that their prized cabbages originated either from the sweat of Jupiter, shed while nervously attempting to explain away the rival pronouncements of a pair of opposing oracles, or from the tears of Lycurgus, king of the Edonians, unluckily apprehended by the god Dionysus in the shortsighted act of tearing up the sacred grapevines. While trussed and awaiting his unspeakable punishment, Lycurgus wept profusely, and with good reason. Dionysus, not known as "the raging god" for nothing, first blinded Lycurgus and then tore him limb from limb. |
Walter Last
See book keywords and concepts |  Cabbage Leaf Pack: The fresh outer leaves of green cabbages have healing potential when applied over weak or inflamed parts of the body. Hold one or two leaves in place over your abdomen and liver with a towel wrapped around your waist. Do this frequently. You can cut out part of the stem and roll the leaf with a bottle to flatten the ribs, especially if it is to be applied over sensitive skin areas. If no more outer leaves are available, you can also use the paler green inner leaves; wilted leaves are useless for this pack. Cabbage leaves are especially good for mastitis. |
Dianne Onstad
See book keywords and concepts | | Yellowish green with loose, crinkly leaves that form its head, the savoy is the most tender and sweet of the cabbages. Its wrinkly leaves, which make a decorative alternative to the plain ones of the green cabbage, are used in recipes for stuffed cabbage leaves.
Wrapped heart mustard cabbage looks like a loose-leaved savoy cabbage but has a mustard-sharp taste. A near relative of mizuna, mustard cabbage needs ample moisture when growing or it becomes too hot to eat. Younger leaves are less fiery than older leaves and can be used in salads. |
Peter Pringle
See book keywords and concepts |  In other words, consumers would be no worse off eating golden rice (which also contained the 35S) than they would be eating cauliflower and cabbages from the market. The British researchers reprimanded Ho for not taking the science of biotechnology seriously. "The transgenic situation has to be compared with the natural situation, not with a Utopian one. | | Experts acknowledged that the promiscuous Brassica genus, which includes canola, cabbages, cauliflower, and radishes, should be given a wider berth than self-pollinating crops such as rice and wheat. Also, some pollen grains stray a lot farther than others, riding more easily on the wind because they are smaller or lighter.45 Some grains are fertile for a whole day or so, others only for a matter of minutes. Bees carrying pollen can fly over ditches and hedges, as can birds carrying seeds. |
David Hoffman, FNIMH, AHG
See book keywords and concepts |  Vegetables that contain them include brussels sprouts, broccoli, and cabbages. Di-indolylmethane and indole-3-carbinol stimulate biotransformation in the liver, converting estradiol to nontoxic metabolites.14 These glucosinolates are believed to be responsible for the lowered risk of cancer associated with the consumption of cruciferous vegetables.15 They appear to be especially protective against breast and cervical cancer. One reason for this may be an ability to increase the breakdown of estrogens. |
Dr. Michael Heinrich, Joanne Barnes, Simon Gibbons and Elizabeth M. Williamson
See book keywords and concepts |  Glucosinolates
The plant family Brassicaceae includes cabbages, sprouts and the mustards and produces a group of glycosides known as glucosinolates. These are sulphur-and nitrogen-containing glycosides previously referred to as nitrogen mustards. A common example of this group is sinalbin from white mustard (Sinapis alba), which in the presence of the enzyme myrosinase is converted into a thiohydroximate, which rearranges with the loss of a hydrogen sulphate salt to the isothio-cyanate, acrinylisothiocyanate (Fig. 6.51). |
T. Colin Campbell, Ph.D. and Thomas M. Campbell II
See book keywords and concepts |  Brussels sprouts, cauliflower, broccoli, carrots and spinach____Mom was right!
Research scientists and technicians at General Nutrition Labs, realizing the importance of the research, instantly went to work to harness all of the vegetables and combined all of them into a natural, easy to take potent tablet.
[T]he result is Health Greens [sic], a new potent breakthrough in nutrition that millions of people can now help safeguard their well-being with... the greens that the [National Academy of Sciences Committee] recommends we eat more of! |
Phyllis A. Balch, CNC
See book keywords and concepts |  Green and red cabbages should have firm, compact heads with smooth leaves. The head should feel heavy for its size. Napa and Savoy cabbage will have crinkled leaves that are not as compact. Bok choy should have smooth, white stalks topped with leafy greens free of yellow spots.
Red and green cabbage can be stored unwashed and uncut for up to twenty days. If kept cold, it will retain its vitamin C content. Once the surface is cut, it should be tightly wrapped with plastic wrap and the remainder used within three or four days. |
Barnet Meltzer, M.D.
See book keywords and concepts |  Nutrient Value: All members of the cruciferous family are high in anticancer nutrients: flavonoids, indoles, phenols, and other antioxidants. cabbages also contain a plentiful supply of vitamins C and E, calcium, iron, potassium, and fiber.
Selection and Care: Select fresh, firm, crisp cabbages with compact heads, heavy for their size, and tightly wrapped leaves free of discoloration at the edges.
Optimal Use and Combining: Raw green and red cabbage can be tossed in salads or grated for a vegan coleslaw. Cabbage soup is particularly fortifying in cold winter months. |
Patricia Hausman & Judith Benn Hurley
See book keywords and concepts |  At the Market: The best cabbages are heavy for their size and have leaves that look crisp and colorful. Avoid cabbages that have wilted or blemished outer leaves. If, however, you find a head that has crinkled outer leaves-similar in texture to the normal appearance of inside leaves-take note. The cabbage may be old, with the wilted outer leaves removed to give a fresh appearance.
Wrap cabbage in plastic and refrigerate; the crisper drawer is a good place. Cabbage is one of our hardier fresh vegetables; properly stored, it will keep for two to three weeks. |
Rebecca Wood
See book keywords and concepts |  Buying Purchase cabbages with compact heads that are heavy for their size. Favor those that have their outer leaves in place; this indicates freshness. cabbages may be either green or red, with round or pointy heads, and with smooth or crinkly leaves. The later, savoy cabbage, has a looser head, a sweeter, milder flavor, and a buttery smooth texture.
See Cabbage Family.
CABBAGE FAMILY Brassica, Crucifer, Mustard
Historically and nutritionally, the cabbage, or brassica, family is one of the most important—if not the most important—vegetable family, and it is certainly one of the most diverse. |
Jean Carper
See book keywords and concepts |  Spring and summer cabbages are therapeutically superior. And the freshest are best. "The quicker the trip from garden to stomach, the better," according to Dr. Cheney. Long storage saps their powers. Also, the cabbage must be raw; heating or processing destroys cabbage's active antiulcer agents.
Thumbs Up: THE LICORICE CURE
"If I had an ulcer, the first thing I'd go for is licorice," says James Duke, Ph.D., botanist at the U.S. Department of Agriculture. Dozens of studies, he says, endow licorice root with formidable antiulcer properties. |
William Duffy
See book keywords and concepts |  Of cabbages and Kings
During the building of the great wall of China, coolies were fed salted cabbage with their rice to keep them strong and healthy. Salting preserved the cabbage in season and out, and it was the only vegetable they had to supplement their complete, unrefined rice. When the Mongols overran China, knowing a good thing when they tried it, they adopted salted cabbage as a very practical traveling ration. The Mongol armies got as far as Hungary in the thirteenth century, where they introduced salted cabbage to Europe. |
Ralph Golan, M.D.
See book keywords and concepts |  CONDIMENTS
Raw Sauerkraut
A bushel of white and red cabbages 2 ounces juniper berries
5-gallon glazed earthenware crock with heavy lid or plate that fits inside the crock 1 or 2 well-washed heavy stones
Wash cabbage leaves, then thinly slice or grate them. Place the first layer at the bottom of the well-washed crock and crush the cabbage with a heavy unbreakable bottle until the juice runs out and a froth forms. This and each of the successive layers should be pressed down so that the cabbage will be saturated with its own juice. After each layer, sprinkle on some juniper berries. |
Glenn W. Geelhoed, M.D. and Jean Barilla, M.S.
See book keywords and concepts |  Brussels Sprouts
Looking like little cabbages, these tasty vegetables pack a big punch against cancer. Dr. Lee Wattenberg, a professor at the University of Minnesota Medical School, was the first to discover that Brussels sprouts, along with cabbage and broccoli, are chock-full of substances called indoles — potent preventers of cancer. These vegetables put your body's natural detoxification mechanisms into high gear, helping to clean out the toxic substances that accumulate and cause cancer. In seven of the largest-scale cancer studies done in Greece, Norway, Japan, Israel and the U.S. |
Prevention Magazine
See book keywords and concepts |  Not only are these cabbages 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 DV.
Both bok choy and savoy cabbage are also decent sources of folate, with a half-cup of either providing about 35 micrograms, or 9 percent of the DV. Your body uses folate for normal tissue growth. | | The big sulfur smell thrown off by these little cabbages discourages some people from taking advantage of their healing power. Try tossing a stalk of celery in the cooking water. It will help neutralize the smell.
Use them fast. Although brussels sprouts will keep for a week or more in the refrigerator, they start getting bitter after about three days, which may discourage you and your family from eating them and reaping their benefits. Buy only as many as you'll use in the next few days. |
William Duffy
See book keywords and concepts | | What is the story of cabbages and kings? From the Arabs in Persia to the Crusaders in Islam to the explorers of the Elizabethan Age, soldiers and sailors were often the first ones on their block to get hooked on sugar. Caliphs, sultans, kings, and queens could issue orders and commands; they had the means and divine right to first claim on things in short supply, but you can be sure that plenty of sugar stuck to the fingers of common soldiers and sailors who freighted the precious stuff across thousands of miles.
One major difference exists between armies and navies. |
Prevention Magazine
See book keywords and concepts | | Green, red, and savoy cabbages, along with bok choy, all are high in protective compounds. They can be eaten raw in coleslaw, slow-cooked in soup, or wrapped around your favorite filling.
Stock up. We often avoid stocking up on fresh produce because it can go bad so quickly. Never fear with cabbage. A head of cabbage 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.
In the kjtchen
As produce goes, cabbage is a cook's best friend. It's versatile, inexpensive, readily available, and easy to prepare. |
Patricia Hausman & Judith Benn Hurley
See book keywords and concepts | | Avoid cabbages that have wilted or blemished outer leaves. If, however, you find a head that has crinkled outer leaves-similar in texture to the normal appearance of inside leaves-take note. The cabbage may be old, with the wilted outer leaves removed to give a fresh appearance.
Wrap cabbage in plastic and refrigerate; the crisper drawer is a good place. Cabbage is one of our hardier fresh vegetables; properly stored, it will keep for two to three weeks. |
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