CABBAGE - CURES GASTRIC...?
 

“The vitamin ‘U’ contained in cabbage is a sure remedy for duodenal and gastric ulcers.”

QUALITIES

Cabbage is delicious, vitalizing, pungent, bitter, cool, digestive and light.  It kindles gastric fire and is good for the heart.  To some extent it produces windiness. It is useful in cough, bile, leucodermia, coughing and impurities of the blood.

ANALYSIS OF CONTENT

Water                          90.2%

Protein                        1.8%

Fat                              0.1%

Carbohydrates          6.3%

Minerals                     0.6%

Calcium                      0.03%

Phosphorous             0.05%

Iron                             0.8 mg / 100 gm

Vitamin ‘A’                 2000 l. U. / 100 gm

Vitamin ‘B₁’                60 microgram / 100 gm

Vitamin ‘B₂’                30 microgram / 100 gm

Niacin                         0.4 mg / 100 gm

Vitamin ‘C’                 124 mg / 100 gm

One of the reasons for which cabbage is esteemed is its ascorbic acid (vitamin ‘C’) content.  Nearly one-third of the day’s allowance of vitamin ‘C’ may be secured from only one cup of raw chopped cabbage.

USE

Raw cabbage is used in a salad and is also used as a cooked vegetables.  But its medicinal benefit can be acquired only when taken in juice from.

The outer green leaves of the cabbage are excellent source of vitamin ‘A’.  The inner white leaves are devoid of it.  Hence the outer leaves should not be thrown away.  The percentage of iron is also higher in the outer green leaves.  In cooking time at a minimum.  Excessive heat treatment of cabbage is destructive to its vitamin ‘B’ and vitamin ‘C’ contents.  Under no circumstances should the water, in which the cabbage is boiled, be thrown away.  It contains many nutrients such as vitamin ‘C’, calcium, iron, phosphorous and magnesium.

BENEFIT

According to the opinion of Dr. Garneth Cheney, M. D. of Stanford University School of Medicine, California, the cabbage contains a new vitamin, which cures gastric and duodenal ulcers.  This factor in food is called vitamin ‘U’.  Dr. Cheney has successfully applied cabbage in the treatment of 65 patients who were suffering from these ulcers.  The anti-peptic ulcer factor is destroyed when cabbage is boiled.  As cabbage furnishes sufficient assailable iron, it is also very useful in the treatment of anaemia.

Cabbage is found very effective in conditions such as arthritis, neurasthenia, pyorrhea, indigestion, anaemia, defective vision and obesity.