Royal Vegetable Decreases Cancers
Cabbage contains compounds that have been found to decrease incident of breast and other cancers.
Labels: anti-inflammatory, antioxidants, breast cancer, detox (or detoxification), nutrition
Jonny Bowden
Jonny Bowden, PhD, C.N.S. is a nationally known expert on weight loss, nutrition and health and is the author of several best-selling books.
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Love you site, love cabbage, have been juicing it for six years now, especially for its anticancer effects (my wife is a stage 3B, 6 year breast cancer survivor). We recently stopped because I can't figure out the bottom line on an ingredient in cabbage. As far as I know, phytates, IP6, and myo-inositol hexakisphosphate are the same compound and is found in cabbage (less than 1/100 the concentration of soybeans though). These compounds, depending where and when they are described, act as a goiterogen (BAD - blocks thyroid function and thus enlarges thyroid gland), anti-cancer (GOOD), mineral absorption blockers (BAD - phosphate and zinc binding), protein digestion (BAD), lower glycemic index (GOOD) and on and on... Is it made in humans and has it been found to be low in any disease states? If it isn’t found naturally, I would tend to put it in a different category than a typical supplement (replacing something that is low in concentration that would make the body work better if at optimal concentration). Is the relatively small amount of IP6 found in cabbage not high enough to be of concern? Traditional preparations seem to inactivate the compound (soaking, sprouting, if a seed, and fermenting), so to say the least, I'm confused. Did the Polish women eat it in a particular preparation - cooked, raw, fermented? Is it ok to eat it raw, to juice it, or do you have to cook or ferment it, and if it's bad, how bad, and do the other very healthful things in it outweigh the bad. Obviously I have been confused over this subject for some time, and am reticent to reintroduce cabbage into our anti-cancer routine.
Yes, raw cabbage has some problems; it is goitrogenic (can cause goiter), but the problems are overcome and the good points advanced if you make lacto-fermented sauerkraut from it. The digestibility increases, the vitamin C increases tremendously, and the enzymes increase, the goitrogenic tendency disappears. Plus it's incredibly flexible, so many tasty variations can be made. There are all sorts of books on lacto-fermentation now, but the best is probably still Wild Fermentation by Sandor Katz, and Nourishing Traditions, by Sally Fallon. If you think you don't like sauerkraut because you've only tried the canned or bottled (cooked) stuff, try making your own. There are some good kinds commercially available now. In Northern California, I swear by Cultured products from Berkeley. cheers, jeanmarie
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