Guest guest Posted December 3, 2000 Report Share Posted December 3, 2000 Thank you for this!, Moria, SO how did they recommend we make cabbage juice? You said they were talking about raw juices (the prior parent said the cabbage head was simply boiled in water and the juice/broth used) does this person recommend the cabbage be put in a juicer? This is all so interesting. You see, I used to make a soup for my daughter with most of these vegetables and she COULD NOT handle it. Too High a dose? She couldn't handle the Kyolic Garlic Capsules after a time - Too High a dose (it was unfortunate because she had been improving)? I wonder if we might not want to use this during " off " cycle. [ ] cabbage > hi list folks, > > Regarding cabbage, here is some more food for thought. > I'm quoting " Heinerman's Encyclopedia of Healing Juices " > by Heinerman (forward by Dr.Lendon ). This is > the same book that tells me that raw potato juice, > and parsley juice are both good for detox of heavy metals. > > Okay: here's some of what he says about cabbage: > > " ...cabbage contains a high amount of another very > important mineral which we don't hear too much about -- > namely, sulphur. In fact, when cabbage is cooked, the odor > you smell is the sulphur evaporating into the air. > > " Considerable research has been done with the sulpur > compounds in cabbage and related members of the large > Brassica family. Dr. Lee Q. Wattenberg of the Department > of Labratory Medicine and Pathology at the University > of Minnesota in Minneapolis, pioneered much of the work > with a number of crunifourous plants. His studies, such > as one published in the May 1978 issue of Cancer Research > (38:1410-13), have shown that brussel sprouts, cabbage, > cauliflower and broccoli inhibit the development of harmful > chemical carcinogens within the body. It's little wonder > that the physician R. Germann, M.D. recommended > the following sulphur-rich vegetables in his book, The > Anti-Cancer Diet (New York: Wideview Books, 1980): > brussel sprouts, cabbage, broccoli, cauliflower, spinach, > turnips, lettuce, celery and dill. > > " In 1947, the Journal of Nutrition (23:602-12) presented > compelling evidence to show that THE SULPHUR COMPOUNDS IN > CABBAGE, GARLIC, AND ONION ALMOST NEUTRALIZE THE TOXIC > EFFECTS OF EXCESS COBALT, NICKEL, AND COPPER IN THE > HUMAN BODY. " > > (capitalization is mine, not the author's.) > This text goes on for a couple more pages, and covers > the benefits of cabbage juice for lowering cholesterol, > calming nerves, increasing beneficial flora in > colon/gut, curing ulcers, decreasing chances of > colo-rectal cancer, and so forth. > Please note this book is GENERALLY about the use of > RAW juices (not cooked " broth " type juice). > > There is also a mention of sauerkraut (if raw, this > is a great probiotic!) and that " frequent consumption > of cabbage can deplete iodine levels in the body " > (he recommends taking kelp). > > interesting stuff! > best, > Moria > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2000 Report Share Posted December 4, 2000 Hi Moria, Yes, this whole sulfur thing IS fasinating, eh? I have to think that the cabbage broth would taste a bit better than the juice, but never having tasted either one, I wouldn't know. I have to wonder what the concentration should be, though to be effective. How much cabbage to water. Wouldn't want it too weak, but then you wouldn't want it to be too strong, either. Did your book indicate measurements? For the carrots and celery? My daughter's reaction to the soup I'd made was to become wild-eyed (dilated pupils), drunken, red blotchy soles of feet/palms & fingertips of hands, severe crying and anxiety - in short, miserable. And like the Kyolic garlic capsules (which is basically sulfur), this didn't happen right away but after a period of time (it's been a while; I'm thinking about 1 or 2 weeks) during which she did show improvement. I believed the negative reaction to be from the pigments (phenols) in the vegetables I'd chosen for the soup because I'd used many dark green vegetables and carrots - I'd read of children reacting to the pigments in these vegetables (Sara's Diet) and so I removed all pigments (natural and artificial) and these horrific episodes went away and she was much happier. Now, I have to wonder if it was the sulfur rather than the phenols that was disturbing her so much - or maybe a combination of the two? Was there any particular kind of cabbage that is recommended? Aly, which cabbage was used by your relatives in North Africa? Moria, which does your book recommend? Thank you, Re: cabbage > > Thank you for this!, Moria, > SO how did they recommend we make cabbage juice? You said they were > talking about raw juices (the prior parent said the cabbage head was simply > boiled in water and the juice/broth used) does this person recommend the > cabbage be put in a juicer? This is all so interesting. You see, I used to > make a soup for my daughter with most of these vegetables and she COULD NOT > handle it. Too High a dose? She couldn't handle the Kyolic Garlic Capsules > after a time - Too High a dose (it was unfortunate because she had been > improving)? I wonder if we might not want to use this during " off " cycle. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2000 Report Share Posted December 10, 2000 , I am sorry I haven't replied until now. My work has kept me away for a while and not on the internet. In Egypt, the cabbage is white cabbage and is different from the regular green type cabbage sold in our regular food stores. I do not know how much or how this old aunt made the cabbage water, sorry. Please remember that Andy Cutler (per the archives) recommends not using sulfur type foods during chelation for many people. That is why I have restricted my son from eating onions (he loves them and eats them like apples) for the past 3 or 4 weeks. Our son, (age 10 & PDD NOS) is still doing very well on chelation. We are on our 8th cycle. His language is growing. Very nice sentences (not heard before) and said correctly are being used. (his language before chelation was about a 6 or 7 year level, but had lots of grammar errors and connector words left off). He continues to explore our garage to the hilt. Statements like: " I've been looking for this car for a long time. " He is putting together the small pieces of toys that were out of place - with the toy itself and being pleased that he found them. Some of his school grades on tests are better, but not in every case. He is now sensitive to hurts. Before, any injury was not felt. Now, he is very vocal about getting a bumped head and emotionally cries easier. Thank you so much for your reply. Sincerely, Aly Re: cabbage > > > > Thank you for this!, Moria, > > SO how did they recommend we make cabbage juice? You said they were > > talking about raw juices (the prior parent said the cabbage head was > simply > > boiled in water and the juice/broth used) does this person recommend the > > cabbage be put in a juicer? This is all so interesting. You see, I used > to > > make a soup for my daughter with most of these vegetables and she COULD > NOT > > handle it. Too High a dose? She couldn't handle the Kyolic Garlic > Capsules > > after a time - Too High a dose (it was unfortunate because she had been > > improving)? I wonder if we might not want to use this during " off " > cycle. > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2004 Report Share Posted July 25, 2004 > >what makes cabbage split? Is it heat or moisture that > >causes this? > > I don't know what causes it ... I suspect it was the abrupt temp change. I had always thought the cabbages split when they were overmature due to the pressure of the core continuing to grow when the outer leaves were as big as they were going to get. Them getting a lot of moisture after a dry period is supposed to be a problem too. I know that if you want to grow seed from cabbages you have to cut an x through the head to split it so the flower stalk can grow out. I have tried the twisting the cabbage trick. It works but I had a lot of heads start to die off after I twisted then. There seems to be a fine line there between slowing their growth and killing them off. > The other problem is that I didn't put them on good enough mulch ... next time > if I do cabbage I'm using landscape cloth so the set on something dry. > I use fresh cut hay and straw for mulch under my cabbage they seem to do much better when they have a good mulch than with just bare ground around them. I think that having a consistent moisture level by using mulch helps a lot. They roots are kept cool and evenly moist. Cabbage needs a fair amount of moisture. I've just started to mulch things extensively the last few of years since I bought a new lawn mower and I am quite enthusiastic about the results. >The heads were not > as compact as the commercial ones, I'm sure there is some trick to that > as well .. > I have wondered about that too. My cabbage never look like the ones in the store. They look healthier, imo. : -) The solidness of the head is related mostly to the variety grown. For example, Copenhagen market is an early type with a looser head. Danish ballhead is what I grow for making kraut, it is a later variety. It is very dense with a heavy solid head. These types are called stonehead sometimes. I think that commercial agribusiness puts a lot of emphasis on uniformity of size and shape. Likely they have developed hybrids with that in mind. regards, Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2005 Report Share Posted March 20, 2005 Congratulations, Donna!!!!! I know right now that you are going to win this one. The fact that you are finding out these important facts and believing in their merit is proof positive. I know that at one or more times I have read what you recently found out but the fact is,due to a lousy memory for such detail, it had all slipped my mind. I have been eating the right diet basically and had added the supplement Lysine after discontinuing Rath's formula but being close to what I needed nutritionally is a sort of accident. I know I should use more of the cabbage ( cruciferous ) foods and as for the soy I take a spoonful of Miso in a cup of hot water occasionally. My daughter, taught macrobiotic cooking for several years and had several who had cancer and took her classes recover. If she knew how careless I have become she would have me excommunicated. This message of yours did me some good, so thanks to you. I made a special trip to the grocery store this AM and came back prepared to follow the nutritional guidelines that because of my remission I have been careless about. One thing that I knew I needed but wasn't eating was pineapple for the enzymes. It is one of my favorites but butchering one is something I hate to do. [ ] Cabbage In regards to the daily juicing with cabbage in preventing metastasis, I thought it interesting that proline is found in cabbage, and of note it is one of the amino acids referred to by Dr Rath. Also lysine and proline are both found in soy, specified as silken lite firm. That, and I am going to be more consistent about adding fresh lemon juice to my water, which on an empty stomach is actually alkaline. db Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2005 Report Share Posted June 23, 2005 > I have been craving raw cabbage. Any idea why? Sometimes I will just snack > on it. Love the taste and the crunch. > > Betty Hi Betty, many vegetables in the cruciferous family have anti-fungal properties. There could also be a vitmin(s) in cabbage that your body is needing. Enjoy that cabbage, it's good for you! jackie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Hi All, Okay, alot of talk about saurkraut, and cabbage. I've got some questions. Isn't saurkraut full of salt? I think if I am understanding this correctly, and correct me please if I am wrong. Cabbage in general has good effects, whether cooked, raw, fried, or whatever. Do mold and fungi hate it in all of these forms, or only the saurkraut form? That was about all for now. Thanx. Re: [] Re:Stomach Bloating > Sounds alot like the candidas diet I was on and am about to go back on. I > never felt better in my life really. Cabbage was a main part of it. Now > it makes alot of sence since the mold and fungi hate it... > > r tk <rose_t_koubek@...> wrote: i have beeen experimenting wth all > types of food ,,, well back to my polish heritage and believe it or not > raw saurerkraut and the juie brine ,,, works ,,, appareently it ha > natural sulfer which by the way mold and fungi hate ,,,,, so also boiled > cabbage / fried cabbage with onions ,,, and garlic ,,,, all help ,,, > when i eat it ,,, my stomach bloating goes away and i drop inches ,,,, i > cannot wait till we move from this place ,,,, in the mean time dealing > with neck andbone pain ,,,,, grumble grumble ,,, r,t > > barb1283 <barb1283@...> wrote: , what do you eat in the > beginning? You pick a meal plan and if > you have no reaction in two weeks, you start to add things to that. > If that goes okay for two weeks, you add something else, so basically > you are very limited for a long time until you get it figured out. > How did you pick the first two week meal plan? > > >> >> Hey Barb, >> I did not follow an actual so called diet, by that I mean it does > not have a >> specific name. > > > > > > FAIR USE NOTICE: > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Not pushing the rejuventative brand whatsoever but should mention that I buy the unsalted raw sauerkraut version and unsalted version of their other products. Can't answer the other questions but just wanted to mention that. NFI and YMMV _____ From: [mailto: ] On Behalf Of Sent: Sunday, March 12, 2006 8:35 PM Subject: Re: [] Re:Cabbage Hi All, Okay, alot of talk about saurkraut, and cabbage. I've got some questions. Isn't saurkraut full of salt? Rest snipped _____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Homemade sauerkraut does grow mold---especially if not prepared properly. The mold is skimmed off the top. It's not a sterile food. Rosie Re: [] Re:Cabbage Hi All, Okay, alot of talk about saurkraut, and cabbage. I've got some questions. Isn't saurkraut full of salt? I think if I am understanding this correctly, and correct me please if I am wrong. Cabbage in general has good effects, whether cooked, raw, fried, or whatever. Do mold and fungi hate it in all of these forms, or only the saurkraut form? That was about all for now. Thanx. Re: [] Re:Stomach Bloating > Sounds alot like the candidas diet I was on and am about to go back on. I > never felt better in my life really. Cabbage was a main part of it. Now > it makes alot of sence since the mold and fungi hate it... > > r tk <rose_t_koubek@...> wrote: i have beeen experimenting wth all > types of food ,,, well back to my polish heritage and believe it or not > raw saurerkraut and the juie brine ,,, works ,,, appareently it ha > natural sulfer which by the way mold and fungi hate ,,,,, so also boiled > cabbage / fried cabbage with onions ,,, and garlic ,,,, all help ,,, > when i eat it ,,, my stomach bloating goes away and i drop inches ,,,, i > cannot wait till we move from this place ,,,, in the mean time dealing > with neck andbone pain ,,,,, grumble grumble ,,, r,t > > barb1283 <barb1283@...> wrote: , what do you eat in the > beginning? You pick a meal plan and if > you have no reaction in two weeks, you start to add things to that. > If that goes okay for two weeks, you add something else, so basically > you are very limited for a long time until you get it figured out. > How did you pick the first two week meal plan? > > >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2006 Report Share Posted September 6, 2006 The trick is not to eat too much in one day nor in one sitting, and to only >gradually increase it over time. This will minimize the symptoms a >great deal. You do not want to totally avoid those great healing >foods. Just take it easy and have less. > >Love, Bee Thank you so much Bee. I'm now alternating between raw cauliflower and broccoli for a few days before I eat cabbage again. Maddalena _________________________________________________________________ Deck to dock: outfit your cottage in stylish comfort. Check out Sympatico / MSN Shopping for great Cottage Living ideas. http://shopping.sympatico.msn.ca/category/shp/?bCatID=11,ptnrid=176,ptnrdata=081\ 801 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2007 Report Share Posted January 15, 2007 Cabbage Did you know that cabbage is great for losing weight? One cup of cooked cabbage contains only 33 calories while supplying you with a wealth of health-promoting nutrients. Like its other cruciferous cousins, broccoli, kale and mustard greens, cabbage is not only an excellent source of vitamin C and dietary fiber, but also contains many unique sulfur-containing phytonutrients, such as indole-3-carbinole (I3C) and sulforaphane. I3C and sulforaphane help activate and stabilize the body's antioxidant and detoxification mechanisms. Other sulfur compounds, which are produced as a result of cutting, chewing or digesting cabbage, increase the liver.s ability to produce enzymes that neutralize potentially toxic substances. Cabbage is easily available, inexpensive, and easy to prepare. Try our tasty recipes and you'll see why cabbage is a dietary staple of long standing throughout the world. We hope you'll thoroughly enjoy this often neglected member of the Cruciferous family as part of your Healthier Way of Eating this week. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats Check out the all-new beta - Fire up a more powerful email and get things done faster. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 In a message dated 3/11/2007 12:51:42 PM Hawaiian Standard Time, beeisbuzzing2003@... writes: > You can use any kind of cabbage for the rejuvelac. Enjoy! GREAT! I wanted to write a bit...about me!...ha. I came to this board a few years ago. I was stuffed with candida. I didn't post much, but I got on the program that Bee so amazingly and generously offers. Following Bee's program and getting myself in touch with Sally Fallon's work and connected to very-far-away but nonetheless proper food sources, I got well. I avoided sinus surgery at the last moment, I lost weight and maintained my weight where I wanted it to be for a long time now. My joints loosened up, I have felt younger and much more vital in mind, spirit, and body since the candida subsided. Since that happened I have been successful in many areas of my life including the start of a new business that thrived from day one, a great relationship with a man - finally one that works for me, and all sorts of transformations - including the recent hawaiian move - have come through my life as a result of Bee's program. Recently a group of my friends have become involved with some raw eating programs in Florida and in Georgia. Why do we do what we know is wrong for us? I tried to argue, " no, no, no " - then at their nagging, I finally relented and gave in. Here I am...a couple months later and thousands of dollars gone. I have a big Vitamix sitting on my kitchen counter surrounded by bags of every shape and color of organic seeds and beans and wet nuts one can dream about. I have been drinking and muching green things and even threw in a few fruit smoothies from time to time - they assured me it was ok and wouldn't rise up the candida. Wrong. I'm in a bloom from hell, have gained 10 pounds in a month, all I can think about in my fuzzy thoughts is eating, eating, eating, eating. I feel fat and bloated and ugly and my clothes don't hang right. My joints hurt, the bottoms of my feet even hurt when I walk on them. I can already feel the tops of my thighs rubbing together and eeuuuuwww, I want to crawl out of my skin. I knew where to come. Bee - and all of you - thank you so, so much for being here. Bee, I'm starting from scratch. I'm going at it like I know nothing, I am surrendering and need help! I've spent the last two days in the files and am continuing to dig through them. I am reading them as if I have never read them before - and the truth is that you have done so much amazing work in them that it is not difficult to read them newly! I am allowing the files to hold my focus while my thoughts rage for food. I have good salt and am on the way to the kitchen to drink some down with some Certified Organic (!) lemon juice that I get from my neighbors. Just my luck to move to Hawaii and immediately get out of a swimming suit! Bee - thank you for Bee-ing! I love your website and am also reading there. When are your books going out? The world needs you! I am re-committed. Much love, Cheyenne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 > > i live in hawaii and have a good source for chinese cabbage that i can obtain from a local sustainable organic farmer. it is cabbage that looks similar to the napa cabbage at your site, bee - the one on the kimchi recipe page. can i use the leafy cabbage for rejuvelac or should i stick with the rounded " head " cabbage? ==>Hi cheyenne. Welcome to our group and greetings to you from Canada. I love your name my friend! ==>You can use any kind of cabbage for the rejuvelac. Enjoy! Luv, Bee Quote Link to comment Share on other sites More sharing options...
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