This vegetable is valuable for its high content in minerals, vitamins and alkaline salts. It can be used raw as a salad or steamed, boiled and cooked. Raw is best for better results as the cooking largely loses its nutrients. Raw cabbage is also more easily digested, the longer the cabbage is cooked the less digestible it becomes. Green leaves cabbage is especially valuable because of its high vitamin A content.
Natural Benefits and Curative Properties
Cabbage has wonderful cleansing and reducing properties due to its high sulphur and chlorine content and the relatively large percentage of iodine. The combination of sulphur and chlorine cleanses the mucus membranes of the stomach and intestinal tract, but this only applies to raw cabbage or its raw juice without adding salt.
Cabbage or its juice should not be taken as a main or sole part of a diet. Excessive intakes have been known to cause goitre, the enlargement of the thyroid. Cabbage and its juice, which is bitter, taken in normal amounts, are valuable nutritionally or as an important part of the natural treatment for infection, ulcers and other disorders of the digestive system.
Cabbage provides the roughage essential to stimulate intestines for a proper function of the bowels. A meal of raw cabbage is an excellent remedy for constipation; it acts immediately, without any adverse after-effects. In this case a little salt, black pepper and lemon juice can be added to finely chopped raw cabbage.
Duodenal ulcers have responded almost miraculously to the drinking of raw cabbage juice. The juice contains the ant-ulcer factor, vitamin U. The treatment consists in taking 90 to 180 gm. of cabbage juice three times daily, followed by a natural diet.
It has recently been discovered that cabbage contains tartronic acid, which inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction. Taking cabbage salad would be the simplest way to stay slim and a painless way to diet.
Cabbage is found to posses the maximum biological value with minimum calorific value, moreover it gives a lasting feeling of fullness in the stomach and it is easily digestible; 100 gr. of cabbage yield only 27 kilocalories of energy, yet the same quantity of wheat bread yields about 240 calories.
Cabbage leaves can be used successfully used as compresses to heal ulcers, infected sores, blisters and skin eruptions, including psoriasis. They are also valuable in burns and carbuncles. The thickest and greenest outer leaves, washed in warm water and dried with a towel, are the most effective for use as compresses.
Research has shown that cabbage contains several elements and factors that enhance the immunity of the human body and slow its premature ageing.
This vegetable is of great value to advancing age persons. Some of its elements help prevent the formation of patches on the walls of blood vessels and stones in the gall bladder. It has been found that a combination of vitamin P and C in cabbage lends strength to the blood vessels.