Cabbage Is Your Secret Weapon against Fat, Cancer & Heart Illness

If you do not enjoy eating cabbage, we have some bad news for you- you are definitely missing out on a lot! Although it is not considered a delicacy, cabbage is a green vegetable which is abundant in important vitamins that help you fight off illnesses, as seen on Care Guru. This is especially the case with fermented cabbage, known as sauerkraut, which can do wonders for your health if you begin consuming it on a daily basis.

If you still have doubts whether you should incorporate sauerkraut to your daily diet or not, make sure you continue reading this article to learn about the best health advantages it has to offer!

The Healing Properties of Sauerkraut

  1. Averts cancer

The antioxidants and vitamins A and C found in cabbage are able to delay or even cease the development of breast, prostate, and colon cancer. Furthermore, cabbage is contains a compound known as sulforaphane which targets and destroys cancer stem cells that are known to trigger breast cancer. This prevents the cancer cells from spreading further in the body.

  1. Prevents cardiovascular problems

The flavonoids in cabbage lower the chance for inflammation in the veins and arteries that is known to cause heart-related diseases.

  1. Decreases the building up of fat

Cabbage will help you better your digestion by lowering the accumulation of fat. Without doubt, cabbage is a crucial part of a healthy diet and you should definitely consume it several times per week. And, you do not need to worry about fat because 100 grams of it have only 0.1 grams of fat. So, if your end goal is optimal health or losing weight, this veggie is a must.

Additional Advantages of Eating Cabbage

  • Averts constipation
  • Lowers cramps
  • Improves the digestion
  • Lowers flatulent belly
  • Betters the energy metabolism
  • Purifies the skin
  • Boosts the blood flow
  • Reduces tiredness
  • Prevents anemia

Sauerkraut Recipe

Want to learn how to make your own homemade sauerkraut? Check out this recipe that we found on Cultures for Health:

You will need:

A medium head of cabbage

1 to 3 tbsp of sea salt

A quart jar

Preparation: Shred or chop the cabbage and then sprinkle it with salt. Then, knead the cabbage with your hands (make sure you clean your hands first) or pound it with a potato masher for around 10 minutes or until there is enough liquid to cover it. Stuff the cabbage into the jar and press it to come below the liquid.

Add some water in case the cabbage is not entirely covered. Put on the lid, close it tight, and keep the jar at room temperature for at least 14 days. Once the needed flavor and texture are achieved, replace the lid a lighter one and keep the jar in a cool place, for example, in the fridge. The flavor will continue developing as the sauerkraut ages.

Additional Tip:

For a stronger flavor, add a bit of caraway seeds!