Breast Cancer Study
A study presented at the 4th Annual Conference on Frontiers in Cancer Prevention Research found the Polish Women emigrating to the United States increased their risk of breast cancer by an astonishing 300% once they left Poland.
So what could possibly cause such an result? Well it was traced to cabbage.
The average Polish eats 30 pounds of cabbage per year. Many different polish foods includes cabbage. It is found everywhere. Once these same women came to the United States, although the still liked cabbage their average consumption fell to 10 pounds a year. Alone with that decrease in cabbage consumption came a significant increase in the risk of getting cancer.
What is in Cabbage that Prevents Breast Cancer?
Cabbage belongs to a family of vegetables known as “cruciferous vegetables”. This family of vegetables is known to have great petential for cancer prevention and many other health benefits such as balancing hormones, protecting your skin and supporting heart health.
Some of the other vegetables that belong to the cruciferous family include: Cress, green cabbage, Napa Cabbage, red and savoy cabbage, bok choy, collard greens, mustard greens, broccoli, brussels sprouts, cauliflower, kale, watercress, horseradish, wasabi, radish and arugala to mention some of the more popular.
It does not matter which type of cabbage you choose, they all have the same benefits. Cabbage is available fresh year around in your local super market. In addition to the cancer protective sulfur compounds, you will get 40% more vitamin C and numerous other nutrients.
How to eat cabbage
Cabbage is used in some of the healthisest cuisines in the world. It can be eaten as dry krauts, sauerkrauts, slaws. It is used in many soups during the winter, in healthy sautes and many “sweet and sour” dishes. It is also eaten in salads.
Make sure you do not overcook these vegetables as they will lose all nutritional benefits. Follow our instructions on how to best cook vegetables.
Rustic Cabbage Soup Recipe
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated
Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes – it’s o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…
Serve drizzled with a bit of olive oil and a generous dusting of cheese.
Cabbage Salad Recipe
1 lemon, juiced
2 tablespoons olive oil
1 teaspoon coarse salt such as kosher salt
1 medium cabbage, finely shaved with a sharp knife
2 medium carrots, finely chopped or julienned
5-6 Kalamata olives
In a large mixing boil add lemon, olive oil, and coarse salt and blend with a whisk. Add finely shaved cabbage and toss until the cabbage is well coated with the vinaigrette. Add the carrots and the Kalamata olives and toss everything together.
That is it, It is simple, very tasty and extremely healthy!