Sunday, October 20, 2013

Red Cabbage Slaw

To really profit from cabbage's ant-cancer properties you should eat it raw, or lacto-fermented as in sauerkraut. Cooking destroys the enzyme myrosinase, which is needed for conversion of compounds glucosinolates into isothiocyanates that are responsible for the cancer fighting properties of cabbage.

Studies show that red cabbage contains 36 different kinds of the flavonoid phytonutrients called anthocyanins. Anthocyanins are the naturally occurring pigments that give fruits and vegetables their red, purple and blue color. Red cabbage contains about 60 mg of the red anthocyanin in 1 cup serving! This makes red cabbage a very powerful anti-oxidant, cancer preventing food. But anthocyanins are not the only nutrients that help fight and prevent cancer.

Red cabbage is also rich in glucosinolates which are converted in the body to isothiocyanates. Isothiocyanates show a very strong anti-cancer activity in various cancers including breast cancer, prostate cancer, colon cancer and the cancer of the bladder.

Isothiocyanates act in three different ways to prevent cancer:
  • they prevent carcinogens from being activated in the body
  • they counteract the effects of carcinogens active in the body
  • they accelerate the removal of carcinogens from the body

And last, but not least, all cabbage species are rich in compound called indole-3-carbinol or I3C. This compound is released when we chew cruciferous vegetable. It has been demonstrated in diverse scientific studies that I3C can protect against adverse effects of estrogen in the body thus offering protection from breast cancer.

  • 1/2 medium sized red cabbage, shredded
  • 1/2 snow pear (nashi), shredded
  • 1 Tbsp chopped spring onions
  • 1 Tbsp chopped cilantro
  • 1/4 cup dried cranberries (soaked in purified water until they turn plump)
  • 1 tsp mustard powder
  • 1/2 tsp pink Himalaya salt
  • 1/4 cup virgin olive oil
  • 2 Tbsp freshly pressed lemon juice
  • black pepper to taste

  • Mix shredded cabbage, snow pear, cranberries and herbs in a large bowl. Set aside.
  • In a separate bowl whisk dressing using all the olive oil, lemon juice, mustard powder and salt.
  • Pour dressing over cabbage and mix well. Cover the bowl and place it in the fridge for 20-30 minutes.
  • Remove the slaw from the fridge. Add freshly ground black pepper and mix again.
  • Serve and enjoy in good company!

In radiant health - passionately raw - Dominique Allmon

Dominique Allmon ©2013

*This article is for educational purposes only and is not meant to diagnose or cure a disease.


Also of interest: How to Prevent Breast Cancer by Dominique Allmon
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