Category Archives: Cabbage

Boost Heart Health With Broccoli & Cruciferous Vegetables

One of the stars among vegetables is the group called cruciferous. These include broccoli, brussels sprouts, cauliflower and cabbage. Research is pointing to their special qualities with ability to boost health on a number of different levels, including heart and arteries as well as cancer.

Your Secret To Good Health – Prevent Inflammation

More and more science is showing how inflammation can trigger a downward spiral of disease conditions in the body and how the foods we eat have a direct result on preventing it from getting out of control. Eliminating foods that cause this condition is one side of the equation.  The other side is adding foods that have the ability to lower inflammation. We need to do both of these, if our goal is to help our bodies fight off disease and build our immune systems for strong, long term health.

Broccoli contains a natural compound called sulforaphane which has been shown to reduce inflammation at the high-risk areas in arteries – the places where plaque builds up and begins to prevent blood flow at critical points in our circulatory system. This condition is called Atherosclerosis and it can lead to angina, heart attack and stroke. Cruciferous vegetables all contain sulforaphane, however broccoli has one of the largest amounts and is being studied for it’s effect on preventing artery plaque buildup.

have already seen that sulforaphane can prevent inflammation in arterial walls and now they are expanding the studies to see if this compound can also prevent the progression of already existing atherosclerosis conditions.

Easily Jump Start Your Health Today with Broccoli

While the scientists are doing their best to document the various benefits of broccoli and the others in this group of vegetables, we have no reason to wait around and see what they come up with. We can all make a glass of nutritious vegetable juice that includes broccoli right now. Include cruciferous vegetables in your raw salads too.

Here is a vegetable juice recipe that we recommend.

RECIPE – Veggie Juice with Broccoli

- Handful of broccoli tops or inch section of stalk, cut into 1/2 inch pieces.
- Three carrots
- 1 to 2 inch section cucumber
- 1 stalk celery
- 1/2 lime
- 1/2 or 1 apple

 

 

 

 

Jay’s Holiday Dozen Day Five Cabbage Carrot Celery

This is Day Five of 12 consecutive posts with Jay demonstrating how to make each juice recipe. Also included is nutrition and research information to compliment Jay’s choice of fruit and/or vegetable drinks.  Happy Holidays from all of us at JayKordich.com

Day Five –  Cabbage Carrot Celery

Most of the time those of us involved in promoting natural foods are prohibited from using the word Cure.  This is one of those times where it’s entirely appropriate and accurate to talk about curing ulcers by simply drinking freshly made cabbage juice. We have the published, peer reviewed scientific study to back it up.

In fact Jay himself, assisting Dr. Garnett Cheney in 1949 at Stanford University Medical School Cancer Division, treated patients by having them drink freshly made cabbage juice. Out of 65 patients in the study, 63 were healed and the remaining two patients had minimal symptoms as a result.

Recently we asked Jay to recall that time many years ago and tell us how it all transpired. The video below is Jay in his own words.

Download your own copy of the original Stanford University Medical Center study by Dr. Garnett Cheney. Click on this link or the study photo on the right to download a PDF version.

RECIPE:
- About 1/3 of the glass for each, cabbage, carrot, celery.
- If you are using this combination to get serious about a stomach problem you should try for a larger percentage of cabbage to carrot and celery, say about 50% cabbage.

An excellent quality juice machine is also recommended. Fortunately we can suggest Jay’s own PowerGrind Pro for the job! Here’s Jay to make Cabbage Carrot Celery juice

 

 

Broccoli Studied for Cancer Prevention

As we have written previously, broccoli has been shown in numerous studies to help in the prevention of many different types of cancer. The properties being studied are in the group of cruciferous vegetables that include not only broccoli but also brussels sprouts, cauliflower and cabbage. They can contain significant quantities of glucosinolates, which are metabolized into isothiocyanates (ITCs). The ITC sulforaphane (SF) is now being studied for the strong connection of it’s ability to destroy cancer cells in lab experiments.

We are seeing more and more evidence that increased dietary consumption of SF-containing cruciferous vegetables is showing a reduction of chronic and degenerative disease. Science has suggested a number of possible mechanisms for the relationship between less disease and the larger amount of SF in the diet but the strongest evidence continues to be the vehicle of SF’s role in metabolizing antioxidant enzymes.

Also of particular interest are the sprouts of broccoli which have been observed to include 10 to 100 times the amount of enzyme inducers that protect against carcinogens. Just like you have the ability to make your own glass of great tasting vegetable juice at home that includes broccoli or cabbage, it’s also easy to grow your own sprouts as well.

Here’s a tip for using broccoli in your green juices. While it’s true the florets of broccoli are higher in beta-carotene, the stalks provide large amount of the researched nutrients mentioned above. Use the stalks when juicing with your Jay Kordich PowerGrind Pro juicer because they are sometimes not easy to consume in raw salads. If you also were to grow your own broccoli sprouts and add them to your salads and sandwiches, this would provide optimum levels of all the cancer-preventing nutrients of the resent studies.

Here’s Jay making a green juice combination. Simply add half a stalk of broccoli to the recipe in this video for a great tasting and nutritious glass of juice.

Cruciferous Vegetables; The Good, The Bad and the Confusing….

Recently we have been hearing about the negative impact juicing kale, spinach, broccoli and other cruciferous vegetables may have that is causing or may cause goitrogenic effects (goiter inducing).  Some research is saying that juicing these veggies creates a negative experience on the body, when juiced.  Steaming, cooking and/or boiling them is suggested, and the longer the better. (30 minutes).

This kind of recent research makes me pause a bit because, based on our past history, 30 plus years for me and 63 years for Jay, it does not make sense to say that cruciferous greens or goitrogenic foods (goiter inducing) needs to be cooked in order for them to not provoke the thyroid in negative ways.

For example, Dr. Garnet Chaney did a powerfully extensive study on cabbage juice and how it literally cured stomach ulcers.  He and Jay participated in this study back in the 1960′s with prisoners who were suffering from stomach ulcers; (duodenal and peptic) and found that almost 90% of these ulcers were healed with 60 to 90 days after consuming fresh cabbage juices on a daily basis.  Even the British Journal, Lancet showed these powerfully enlightening studies.  When they tested cooked cabbage on the ulcers, there was no response.

Further, Dr. Walker, Jay’s mentor and master teacher on juicing from the 1930′s through to the mid 1980′s, has said in his book, Raw Vegetable Juices, where he speaks very highly of fresh green juices, including cruciferous vegetables, stating that they are better digested and consumed in juice form.

That being said, we eat a lot of cruciferous vegetables in our salads, so we do eat them, but we also realize that eating broccoli is harder to consume than juicing it.  Sometimes we even steam them.

However, we feel that drinking liquid broccoli juice is by far more concentrated and digestible in juice form than to eat three or four cups!  Yet…we like to mix up juicing them with other vegetables.

We have been juicing spinach and other cruciferous veggies for many decades, with no goiter abnormalities with our Thyroid whatsoever.  We also have not been eating salt like “Mortons” Salt which is inflused with extra iodine. We use highly mineralized salts like Himalayan Salts or Pink Mineral Salt (Celtic Salts).  And we eat lots of seaweed on a weekly basis, particularly, I do because of post menopausal symptoms feel better when I eat seaweed.  These types of salts have a natural balance of all minerals, including iodine.

On the other hand, we have never suggested drinking pure kale juice, or broccoli juice straight. We recommend always, that greens be combined with other greens or other veggies for better asorption and for concentrated benefits specifically designed for a particular part of the body.

We may be old fashioned, but all of our great Master Teachers from the past; Dr. Norman Walker, Dr. Max Gerson and John Lust never spoke about the dangers of consuming kale juice or broccoli or cauliflower juices.  On the contrary, they speak highly of the healing benefits to the breast area of our bodies, whether we are men or women.

We like to imagine all these dedicated doctors from the past, including our combined 100 years of studying, observing and teaching by far outweighs a few articles that say that goitrogens may cause thyroid distress.  That does not mean we are dead set against some of this research coming out about the juices inhibiting the thyroid’s ability to do its job.

All we are saying is that we all may want to observe the research, and then find out for ourselves what feels comfortable, based on our own experiences with these foods…. but please don’t throw the baby out with the bathwater until more research is found, and always check to see ‘who’ is conducting the research.

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In Wikipedia:

Here are “Goitrogenic” Foods:

Goitrogenic foods

Certain raw foods (cooking inactivates the goitrogens) have been identified as lightly goitrogenic. These foods include:

  • cassava
  • Soybeans (and soybean products such as tofu, soybean oil, soy flour, soy lecithin)
  • Pine nuts
  • Peanuts
  • Millet
  • Strawberries
  • Pears
  • Peaches
  • Spinach
  • Bamboo shoots
  • Sweet Potatoes
  • Vegetables in the genus Brassica [5]
    • Bok choy
    • Broccoli
    • Broccolini (Asparations)
    • Brussels sprouts
    • Cabbage
    • Canola
    • Cauliflower
    • Chinese cabbage
    • Choy sum
    • Collard greens
    • Horseradish
    • Kai-lan (Chinese broccoli)
    • Kale
    • Kohlrabi
    • Mizuna
    • Mustard greens
    • Radishes
    • Rapeseed (yu choy)
    • Rapini
    • Rutabagas
    • Tatsoi
    • Turnips

Jay Makes Cabbage Carrot Celery Juice

Last month we asked Jay to recall the history of working with Dr. Garnett Cheney of Stanford University Medical School in 1949. In last month’s article Jay told us how drinking freshly made cabbage juice was shown to cure patients of stomach ulcers in as little as a week to 10 days. Amazing!

A few days ago while shooting new videos for this blog and for our Facebook page, we asked Jay to make us his recipe called The Three C’s, which is cabbage, carrot and celery juice. During Jay’s working with Dr. Cheney it was determined this combination was much more palatable and easier for patients to drink and still receive the benefits from the straight cabbage juice.

If you are using this combination to get serious about a stomach problem you should try for a larger percentage of cabbage to carrot and celery, say about 50% cabbage. Otherwise 1/3 each is a good starting point. An excellent quality juice machine is also recommended. Fortunately we can suggest Jay’s own PowerGrind Pro for the job!

Now Here’s Jay!

Cure Ulcers with Cabbage Juice

Most of the time those of us involved in promoting natural foods are prohibited from using the word Cure.  This is one of those times where it’s entirely appropriate and accurate to talk about curing ulcers by simply drinking freshly made cabbage juice. We have the published, peer reviewed scientific study to back it up.

In fact Jay himself, assisting Dr. Garnett Cheney in 1949 at Stanford University Medical School Cancer Division, treated patients by having them drink freshly made cabbage juice. Out of 65 patients in the study, 63 were healed and the remaining two patients had minimal symptoms as a result.

Recently we asked Jay to recall that time many years ago and tell us how it all transpired. The video below is Jay in his own words.

In Jay’s book, The Juiceman’s Power of Juicing in 1992, here’s what Jay had to say about cabbage and the Ulcer Study:

A cruciferous vegetable, cabbage is often overlooked by the modern homemaker or thought of only as a base for fattening, oily coleslaw or the slippery accompaniment to dried-out corned beef. When I was growing up in San Pedro, California, near the Los Angeles harbor, we ate cooked cabbage several times a week, as we were poor along with everyone else during the 1930s depression. My Yugoslavian parents grew masses of cabbage in our tiny garden patch along with other vegetables familiar to them. My mother boiled cabbage with oil, herbs and garlic for an inexpensive dish, (actually dirt cheap) called cupussa, and while I now know that we were getting very little nourishment from the overcooked vegetable, it did fill our stomachs. But how can I forget the horrendous, sulfurous smell of the cooked cabbage? Boiled or steamed cabbage loses a portion of the vegetable’s vitamins and minerals and what is left is inorganic sulfur. The dead sulfur settles in the pockets of the stomach and causes extreme gastric distress.

Later I discovered the power of juicing and found that the staple of my childhood was a valuable vegetable for my diet. Cabbage is a good source of beta carotene, vitamin C, sulfur, and if grown in mineral rich soil, selenium, a trace element that plays a big role as a cancer-fighting agent as well as protecting against heart disease and inflammatory conditions such as arthritis. Selenium, considered an anti-aging mineral, promotes healthy looking skin and increase male potency. Cabbage also is inundated with the amino acid glutamine.

I had an interesting experience with this amino acid in the late 1940s with Dr. Garnett Cheney, who at the time headed the Cancer Division of Stanford Medical School in Palo Alto, California, invited me to instruct him and other doctors on the proper way to juice. Dr. Cheney was in the process of researching the value of glutamine in healing stomach ulcers. He theorized that stomach ulcers might be precursors to colorectal cancer. Working with sixty-five volunteers, all of whom suffered from stomach ulcers, we began intensive cabbage juice therapy. Each subject drank a quart of cabbage juice a day. Because the concentrated juice resulted in so much gastric upset, we change the formula to cabbage, celery, carrot juice. Within three week all but two of the patients were healed and the two holdouts had only minimal symptoms. Today research is underway investigating this amino acid’s role in relieving or curing extreme colitis and curbing alcohol cravings.

Buying and storage: Buy only cabbage heads that look healthy on the outside. Worm-eaten, decaying outer leaves indicate that the entire head may be infested with worms at worst, or at least is not fresh. Also, because the outer leaves contain many nutrients, it is counterproductive to have to discard them. I keep cabbage in the refrigerator for a week or longer. It also will keep in a cool, unheated room during the winter for several days. To make it palatable, I always mix cabbage juice with other juices, usually carrot or apple.

Download your own copy of the original Stanford University Medical Center study by Dr. Garnett Cheney. Click on this link or the study photo on the right to download a PDF version.

The juice combination Jay and Dr. Cheney started using was a recipe of cabbage, carrot, celery, where most of the juice was cabbage. Use Jay’s new PowerGrind Pro Juicer because it’s efficient design extracts more juice and nutrients than other juicers.