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7. 04. 2015 Eva K.

Did you know how to easily and inexpensively use cabbage for body cleansing in the spring?

This common vegetable also has medicinal properties. Hardly any plant that grows on the ground can compare with its value. Even Hippocrates prescribed to their patients, finely shredded cabbage with salt for cysts disease, urethritis and painful urination. Galen practiced cabbage wraps on wounds, diseased joints and prescribed cabbage leaf tiles for those sick with a fever.

Cabbage leaves contain proteins, organic acids (malic, citric, glucuronic, succinic acid, tartronic acid, formic acid, etc.), 0.9 to 5.3% sugars, vitamins C, B1-B6, H, E, beta-carotene, nicotinic acid, pantothenic acid, folic acid. Furthermore there are fats, amino acids (tryptophan, lysine, methionine, tyrosine, histidine and others), cellulose (0.6-1.6%), macro- and microelements (potassium, magnesium, iron, silver, tin, lead, titanium, molybdenum, nickel, vanadium, etc.). It should be noted that cabbage contains a large amount of vitamin C in the form of so-called ascorbigen, which is a form of ascorbic acid, which almost doesn’t degrade during further processing.

Clinical tests proved high efficiency of the fresh cabbage juice in the treatment of gastric ulcers and duodenum. Téměř úplná absence základu purinu umožňuje, že As basic active substance is considered vitamin U, which has antiallergic effects and improves the lipid conversion of thiamine and choline. It also works on the gastric mucosa metabolism during which it supports the process of ulcers healing.

The experiments also proven that the cabbage is active against bacteria, and even has an effect on Staphylococcus aureus and tuberculosis bacteria. In addition, cabbage juice has a cough expectorant effect. Almost complete absence of purine allows the cabbage to be useful in the treatment of gout and gallstones. Coleslaw, juice and other meals are useful in diseases of the heart and kidneys. What is more, cabbage is diuretic, since it has a high potassium content, helps with arteriosclerosis (increased content of pectins allows removal of toxic substances and cholesterol) and with obesity (tartronic acid transforms carbohydrates to fats and cholesterol).

Cabbage was used for therapeutic purposes in folk medicine in ancient times, because it has always been considered an effective means to treat various diseases and aid in increasing the resistance of the organism.

Folk medicine recommends the use of fresh cabbage or cabbage juice for insomnia, headaches and diseases of the spleen. Fresh and sour cabbage is also used to increase appetite, secretion of gastric juice, as an avitaminosis prevention (scurvy), chronic digestion failure and also as diuretic and slightly laxative agent. Sauerkraut or infusion is recommended for diabetics, patients with liver disease and gallstones. Cabbage juice is particularly effective in reducing gastric acidity, and with inclination to obesity and hemorrhoids. 

 

Juice or decoction with honey is used in the treatment of laryngitis, bronchitis and other respiratory diseases.

Dentists say that if we munched sauerkraut at least once a day for a few minutes, we would strengthen the gums so that the amount of patients with periodontal disease would decrease.

Contemporary naturopathists appreciate the high content of sulfur, arsenic, calcium and iodine and assume that because of these components cabbage can treat skin diseases such as allergies, psoriasis and others.

From the point of view of esoteric medicine this vegetable is the life force bearer and acts as a stimulant.

Due to high content of chlorophyll and hemoglobin cabbage helps treat blood diseases such as leukemia, anemia and others. It also serves as an excellent tool for the treatment of renal disease. Due to the specific trace elements it removes toxins, destroys germs and has a diuretic effect.

Average content of substances and minerals

This table shows the long-term average content of nutrients, vitamins and other nutritional parameters identified in head cabbage

Substance

Unit

Average content

Element (mg/100 g)

Average content

Element (mg/100g)

Average content

watter

g/100 g

90,1

Na

5

vitamin C

49

proteins

g/100 g

1,7

K

270

vitamin D

0

fats

g/100 g

0,4

Ca

52

vitamin E

0,20

sugars

g/100 g

4,0

Mg

8

vitamin B6

0,17

total nitrogen

g/100 g

0,28

P

41

vitamin B12

0

fiber

g/100 g

2,4

Fe

0,7

karoten

1,15

fatty acids

g/100 g

0,4

Cu

0,02

thiamin

0,15

cholesterol

g/100 g

0

Zn

0,3

riboflavin

0,02

energy

kJ/100 g

109

Mn

0,2

niacin

0,5

Health benefits

Sauerkraut has significant health benefits. It is an excellent source of vitamin C, lactic acid bacteria, to a lesser extent, a source of vitamin K and group B vitamins, minerals such as potassium, calcium, phosphorus, sulfur, magnesium and fluorine. Sauerkraut promotes the formation of blood and hormones, makes it easier to fight fatigue and increases the immune system. It helps to lower blood pressure and simultaneously activates bowel function and elimination of toxic substances. It has dewatering effect and therefore allows fast removal of waste substances from the body.

At a time when there were no frozen foods and foods from the southern hemisphere were not available in central and northern Europe, sauerkraut provided a source of important nutrients during the winter. Sauerkraut was stocked in large quantities already in the cellars of the ancient Greeks and Romans, and in the 16th century it was so very popular that it earned the name "panacea". It had its importance even in sailing - for example, without it America might have not even been discovered, since it was sauerkraut, stuffed in barrels that accompanied Christopher Columbus on his voyages and protected sailors from so dreaded scurvy. Or Captain Cook on his journey would take stock of sauerkraut which, due to the content of vitamin C, helped prevent scurvy. The German Navy continued with this even in times when the British switched to lemons.

Cabbage elixir for spring detox

Chop 800 g of cabbage in a blender to a fine mush.

Put this mixture into 3 liters of water, close and leave in a warm room.

After two days, spill the water and squeeze out the rest of the cabbage into the water.

Sip the cabbage water.

Chop little more cabbage and let it continue to ferment in water. You can spill another batch after just one day.

  • Treats our digestive system
  • Helps the body to quit the salt
  • Deep cleansing. It has the ability to heal ulcers