Cabbage

The 'old classic' when it comes to veggies that kids fear the most! But it really doesn't need to be; rather than cooking it (yes, believe it or not, some people do cook their food!), why not massage the cabbage with salt to wilt it and use it in a salad, or get more inventive with something like this edition's featured recipe.



Benefits...



Human population as well as animal studies consistently show that diets high in cruciferous vegetables, such as cabbage, are associated with lower incidence of a variety of cancers, including lung, colon, breast and ovarian cancer.



The phytonutrients in cruciferous vegetables, such as cabbage, initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers. The natural synergy that results optimizes our cells' ability to disarm and clear free radicals and toxins, including potential carcinogens, which may be why cruciferous vegetables appear to lower our risk of cancer more effectively than any other vegetables or fruits.



In addition to its cancer-preventive phytonutrients, cabbage is an excellent source of vitamin C, an antioxidant that helps protect cells from harmful free radicals.



How many weekly servings of cruciferous vegetables do you need to lower your risk of cancer? Just 3 to 5 servings-less than one serving a day! (1 serving = 1 cup)



Information from www.whfoods.com



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*Personal written permission from Russel James to post Know Your Ingredients.



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