Foundation for Advancement in Cancer Therapy

Non-Traditional Approaches to
the Theories, Treatments and Prevention of Cancer

Cabbage

September 16, 2019

Filed under: Foods of the Week, What's New? — Tags: — admin @ 6:20 am

Cabbage was widely grown in ancient China. In fact, the workers on the Great Wall so many years ago were fed on cabbage and rice. When winter came, wine was added to the cabbage to preserve it, producing a sour cabbage pleasant to the taste, which didn’t spoil. A thousand years later the Tartars under Genghis Khan conquered China and carried sour cabbage with them as they overran other parts of the world. The vitamin C in cabbage was enough to prevent scurvy, the deficiency disease which killed many soldiers on long marches in ancient times.

When the Tartars came to Eastern Europe they were still eating sour cabbage, but they were preserving it with salt rather than wine. The Russians, Poles and Austrians tasted this food of their conquerors and liked it. The Austrians named it sauerkraut. The Dutch brought cole slaw to America, its name deriving from kool for cabbage and slaw for salad: cabbage salad.

Raw cabbage has been known from antiquity as a remedy for drunkenness. Eating cabbage with vinegar before a drinking bout and after a feast would prevent one from feeling too strongly the effects of the wine or beer.

Pliny, the Roman naturalist, thought the best cabbages were those tiny heads that grow on the stalk after the original big head is picked. Gardeners who leave the cabbage stalk in the ground usually find these a few weeks later.

On St. Patrick’s Day a dish of corned beef and cabbage, while delicious, is more American than Irish. The dish is a variation of a traditional Irish meal but because early Irish-Americans were poor, beef was a cheaper alternative to traditional pork, and cabbage happened to be a springtime vegetable.

THERAPEUTIC VALUE

Down through the centuries cabbage has been used for just about every purpose industrious herb doctors could experiment with: chronic coughs, colic, constipation, dysentery, toothache, gout, pains in the liver, deafness, insomnia and many other ailments. Contrarily, some writers on herb medicines declared that cabbage should be avoided because of its tendency to cause flatulence.

Today we know that long cooking produces the sulfur compounds which, in the past, gave cabbage its bad name. Heat, soaking in water or cooking for too long a time break down the sulfur compounds and create the digestive problems some people have with cabbage. Serve cabbage raw if you would get the most out of it, nutritionally speaking. If you must cook it, make it brief—no more than a few minutes in a tiny bit of water. Shred or chop it finely before cooking, so that this short cooking time will be enough.

Cabbage is one of our best sources of vitamin C—raw, it may contain up to 50 milligrams per serving. It also contains considerable potassium and vitamin A. One half cup contains only 10 calories, so it is an excellent “filler” food for the calorie-counter. A dressing of lemon juice or vinegar adds almost no calories. Mayonnaise or other oily salad dressing is suitable if you are counting carbohydrate units rather than calories. When you shred cabbage for slaw for cooking, prepare it as soon as possible before eating. It loses vitamin C with every additional moment it stands before eating. Keep the cabbage head in the refrigerator and, if you don’t use it all at one meal, cover the cut side with waxed paper or foil to keep out all air.

NUTRITIONAL VALUE

Calories: 22

Protein: 1.1 g

Fat: 0.1 g

Carbohydrates: 5.2 g

Calcium: 35.6 mg

Phosphorus: 23.1 mg

Iron: .4 mg

Vitamin A: 87.2 I.U.

Thiamine: 0.1 mg

Riboflavin: 0.1 mg

Niacin: 0.2 mg

Artichoke

September 3, 2019

The artichoke is believed to be native to the area around the western and central Mediterranean. The Romans were growing artichokes over 2000 years ago, and used it as a green and a salad plant.

Artichokes were brought to England in 1548, and French settlers planted them in Louisiana in the mid-nineteenth century. California is now the center of the artichoke crop, and its peak season is March, April, and May although the crop is also available in November and December.

The name “artichoke” is derived from the northern Italian words “articiocco” and “articoclos”, which refer to what we know to be a pine cone. The artichoke bud does resemble a pine cone.

There is a variety of vegetable called the Jerusalem artichoke, but it is not a true artichoke. It is a tuberous member of the sunflower family. Here, we refer to the two types of true artichokes, the Cardoon (cone-shaped) and the Globe. The most popular variety is the Green Globe.

The artichoke is a large, vigorous plant. It has long, coarse, spiny leaves that can grow to three feet long. The artichoke plants may grow as high as six feet tall.

A perennial, the artichoke grows best in cool, but not freezing, weather. It likes plenty of water, and rain and fog, so is best suited to the California coast, especially the San Francisco area.

For a good quality artichoke, select one that is compact, plump, and heavy, yields slightly to pressure, and has large, tightly clinging, fleshy leaf scales that are a good color. An artichoke that is brown is old or has been injured. An artichoke is overmature when it is open or spreading, the center is fuzzy or dark pink or purple, and the tips and scales are hard. March, April, and May are the months when the artichoke is most abundant.

The parts of the artichoke that are eaten are the fleshy part of the leaves and heart, and the tender base. Medium-sized artichokes are best—large ones tend to be tough and tasteless. They may be served either hot or cold, and make a delicious salad.

To prepare artichokes, cut off the stem and any tough or damaged leaves. Was the artichoke in cold running water, then place in boiling water, and cook twenty to thirty minutes, or until tender. To make the artichoke easier to eat, remove the choke in the center, pull out the top center leaves, and, with a spoon, remove the thistle-like inside.

To eat artichokes, pull off the petal leaves as you would the petals of a daisy, and bite off the end.

THERAPEUTIC VALUE

Artichoke hearts and leaves have a high alkaline ash. They also have a great deal of roughage, which is not good for those who have inflammation of the bowel. They are good to eat on a reducing diet.

Artichokes contain vitamins A and C, which are good for fighting off infection. They are high in calcium and iron.

NUTRIENTS IN ONE POUND (including inedible parts)

Calories: 60

Protein: 5.3 g

Fat: 0.4 g

Carbohydrates: 19.2 g

Calcium: 93 mg

Phosphorus: 160 mg

Iron: 2.4 mg

Vitamin A: 290 I.U.

Thiamine: 0.14 mg

Riboflavin: 0.09 mg

Niacin: 1.7 mg

Ascorbic acid: 22 mg

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