SHE PUT CABBAGE LEAVES ON HER KNEE AT NIGHT – SEE THE NEXT MORNING RESULT
Cabbage has a long history of use both as a food and a medicine. It was developed from wild cabbage, a vegetable that was closer in appearance to collards and kale since it was composed of leaves that did not form a head.
It is thought that wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers. It was grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions.
While it’s unclear when and where the headed cabbage that we know today was developed, cultivation of cabbage spread across northern Europe into Germany, Poland and Russia, where it became a very popular vegetable in local food cultures. The Italians are credited with developing the Savoy cabbage. Russia, Poland, China and Japan are a few of the leading producers of cabbage today.
Despite its reputation for being a source of natural gas for some people, cabbage has many health benefits extending to all varieties of this leafy veggie. Various studies have shown that cabbage may reduce the risk of developing an assortment of ailments, from diabetes to heart disease. The wonders of cabbage extend beyond possible preventative uses to include some practical applications for things like minor wounds and digestion.
Cabbage leaves can be used to help relieve pain and reduce inflammation. A University of Missouri study found a connection between apigenin, a flavonoid found in cabbage that has anti-inflammatory properties. For minor sources of pain, a compress can be made from cabbage leaves as follows:
• Wash and dry a few cabbage leaves.
• Apply the clean, dry leaves to the affected or painful area.
• Hold the leaves in place with either a bandage or an adhesive plaster.
• Leave the cabbage leaves in place overnight.
• Change the compress daily.
Note: Any type of cabbage leaves can be used, although red ones tend to be more effective.
Reducing Heart Disease Risk
Anthocyanin, a water-soluble pigment in red cabbage, has been linked to a reduction in inflammation. Elevated polyphenol levels in cabbage have also been associated with a reduction in blood pressure that can help maintain heart health. For heart disease prevention, consider:
• Keeping cabbage as close to raw as possible to preserve nutrients
• Using cabbage in salads instead of lettuce
• Taking 2 tablespoons of cooked cabbage a day
• Drinking 1 cup of cabbage juice daily
