Cabbage can be used to help fight cancer growth and boost the body’s natural defenses against cancerous growths. Naturally occurring sulfur compounds in red, green or Bok Choy cabbage are thought to provide phytonutrients that the body can break down to help decrease the metastasizing capacity of cancer cells. The cruciferous vegetables, which include cabbage, broccoli and greens among others, contain glucosinolates and an enzyme called myrosinase. When finely chopped or shredded, then further broken down by chewing, these release active products that are known anti-carcinogens.

 

The glucosinates in the cabbage give it its bitter taste, but these are actually the component of cabbage that helps fight off cancer. They increase the antioxidant defenses as well as improve the body’s ability to detoxify itself by attacking carcinogens in the liver. Chemicals and hormones that are likely to cause formation of cancerous cells can be bound and eliminated from the system. To get the most glucosinates out of cabbage, finely shred or chop, then let set for ten minutes before preparing. Cabbage is most beneficial when eaten raw, or sautéed or steamed for no more than 10 minutes. Further cooking destroys the ability of the enzymes to benefit your body.

Adding cruciferous vegetables to your diet may help prevent or treat cancer by inducing apoptosis, where the body uses a ‘self destruct’ sequence to eliminate old or cancerous cells. Adding a reasonable amount of these foods to your diet will be healthy, but don’t go overboard if you are pregnant, as replacing all your vegetables with cruciferous foods may cause birth defects as some fetal cells can be mistaken for cancerous growth.

Eating 1 cup every day of a cruciferous vegetable such as cabbage is sufficient. Shred it and eat it raw as coleslaw with a sandwich, or steam or stir fry lightly and serve as a side dish with a hot meal. Sauerkraut is a favorite, as is sweet and sour cabbage soup when the cabbage is added in the last ten minutes of cooking. Including cabbage in your diet can help fight cancer if you are a patient, or help prevent it if you feel you are at risk.