SPROUTS
a vegetable particularly suitable for the winter season are the cabbages. In this article I wanted to bring a broad overview that I took over power from second-hand vegetable
Brassica oleracea L.
varieties of cabbage, one of the oldest cultivated vegetables, are now over 150, each specialized in the development of a different part of the plant. Originally from southern and western Europe, western Asia, and presumably they are derived from wild forms from which they are very different. The wild cabbage (Brassica sylvestris) is now present in the wild on the high cliffs and rocky coasts of the Channel, Atlantic and Western Mediterranean. In its natural habitat the plant is equipped with a large frame semi-woody, more or less prostrate, is blue-green and fleshy tissues. It is recognized The prototype of this variety in forage kale. Spontaneous species are derived from numerous ornamental varieties grown in the orchards and gardens around the world: there are colored leaves from cabbage, salmon pink, purple or amethyst color.
Currently various types of cabbage are available for man are distinguished by their shape and can be broadly divided into the following varieties: gemmifera as the "Brussels sprouts, Savoy or Bull as the" cabbage "or" cabbage, "as happened to the" cabbage ", gongyloides (or caulorapa) otherwise known as" cabbage turnip, "on drums topped by a fleshy portion spherical. Botrytis or "cauliflower" cauliflora that includes the "broccoli", a less broad and more sparse leaves of cauliflower, a peduncles less compact and tight, and with an expanded top flower-shaped umbrella.
sprouts were probably used by humans since prehistoric times, before the beginning of agriculture, when they were collected in the wild.
Nutritional and extra nutritional
Although many varieties currently available can crop almost every season, the cabbage is the classic original vegetable that sown in May-June and transplanted in July-August, reaches full maturity in the winter season. At that point the plant is strong, robust and resistant to frost, and even this was regarded by the Macrobiotic (ancient science of Oriental origin) in a food marked polarity Yang or Yin able to counter the cold, of darkness and stillness of its harsh winters. This feature would give the cabbage heating properties, tonic, invigorating, and acid-resistant construction is particularly valuable, especially during the winter season.
As often happens in our own culture, ancient wisdom is confirmed by studies and modern experience, and so far we can say that the wealth vitamins, minerals, trace elements, enzymes, probiotics factors of plant hormones and sulfur species makes the cabbage a food-drug from the extremely complex and interesting in both the nutritional and therapeutic. The East, China, Germany, Northern Europe and Eastern Europe draw the green component of its power from the many varieties of cabbage on our planet. The cabbage is just a wealth of nutrients and modulating a time of physiological functions, and with it thousands of years man has been able to live in health even in very difficult periods.
hood, cabbage, red cabbage, cauliflower, kohlrabi, Brussels sprouts Brussels ... all with common properties. Useful to combat respiratory infections, arthritis, gastritis, duodenal ulcers, hepatitis, acne.
Raw is more effective and easier to digest.
Cato, the censor, of course, always so careful and strict in the costumes remind Republicans to temper the Romans and imposed in respect of the Roma people, as alleged in the diet of patres and cives now rarely appeared cabbage, some food, frugal, but healthy and nutritious. Increasingly, in fact, they preferred the austere vegetable processed foods inspired by the Orient that the sick body and weaken the spirit. In the clash between two different conceptions of the costume turned out winners at the end of Lucullus and Petronius who were great, each in its kind, opened the pleasant road that will lead us later to share with alarming dysmetabolic disorders that can be defined more generally of "mismatch food."
Savoy cabbage Brassica oleracea variety
Savoy or Brassica oleracea bullata
, Family Cruciferae
As you can see from the chemical composition, the leaves of cabbage (the cabbage in this case) are provided with vitamins, minerals (manganese and also present other micronutrients) and fibers, with a fair amount of protein and sugar, compared with a very low fat content.
Obviously it is a vegetable valence main regulatory body, and according to ancient human experience, and the most recent clinical observations of many physicians, it would exert its action mainly in the sense of tone, plasticity, mineralization and prevention of degenerative diseases.
culinary aspects
The raw cabbage tastes a bit 'pale, slightly spicy and aromatic-sulphide when cooked. Originally
was most likely consumed raw, and then boiled for a long time.
He recently started to taste raw, along with other vegetables in salads or as side dishes or cereal protein conventional.
Contrary to what one is led to believe, usually the raw cabbage is much more digestible than cooked, especially if it is deprived of the cooking water (eg. Boiled and then strained). That's why the best cooking and to preserve its aroma all'ortaggio all that to keep it digestible, it is "steam" or "stew". Cooked in a little water with the lid down, the Brassica oleracea cooks in minutes, without any unpleasant smells. Must remain "al dente", still a bright green, and not become pale in color and flaccid consistency.
The cabbage is also suitable for preparation of soups and vegetable soups, like the famous "rice and cabbage" of the Milanese, or stewed dishes, see "cassoeula" Lombard and the "rago" Piedmont, made with cabbage and pork (which is why many The cabbage is considered indigestible) or, more polite version, the meat of duck or goose.
The cabbage is a vegetable whose drug, the leaves still gladdens our canteens, but considering the quality of its pharmacodynamic and should appear more often in the daily diet than in that of those who suffer from certain gastrointestinal diseases .
Here's why. The cabbage is among the most nutrient-rich vegetables (We only remember the K: 205 mg in 100 g of edible portion) that allow you to use it as a mineralizing in those patients who use diuretics and in those who must follow a low sodium diet (Na, only 7 mg%).
Among the active ingredients are also vitamins A and K, inositol, sulfur compounds (from which the characteristic odor during cooking), methyl donor amino acids: methionine and cysteine, glucuronic acid and a plant complex defined by some authors Vitamin U shaped protective mucous membranes. These principles give the cabbage pharmacodynamic action, hepatoprotective, purifying, healing and anti-ulcer. In particular, it will be recommended to patients with gastritis or ulcer, both gastric and duodenal ulcer, chronic cases in which exacerbation of the change of season, or simply as a continuation of therapy after a course of synthetic drugs.
Although commercially available preparations are different, the correct way to do one with the cabbage diet therapy, as are heat-sensitive vitamins and certain minerals along with water-soluble in the cooking, is to consume a good portion of thinly sliced \u200b\u200band seasoned with olive oil and lemon and, at times of exacerbation, a glass of juice centrifuged at the time and drank before meals. You can integrate treatment with a preparation consisting of: altea, p. rdx 60, p. chamomile flowers 40, a soup spoon in 150 cc. of boiling water. Long infusion at a glass and another 10 to 17.
Cabbage WINE
A recipe for savoy cabbage, cooked and cut into strips and boiled for a little water until almost complete evaporation of the cooking water and after about half an hour of cooking, add 1 red wine butts (applies to a portion for 4 people ... for one person only a quarter of a cup, about 50 ml of wine) and continue to warm, then add a handful of raisins, oil and salt and is ready.
The cruciferous sulfur containing glucosides that give them a characteristic smell of sulfur, which are responsible for a large percentage of the therapeutic effect. In Cruciferous compounds have been isolated with anti-tumor known as NATURE GLUCOSINOLATES able to slow the development of cancer in laboratory experiments.
wish to stress that these plants display but also activate 'GOZZIGENA especially if eaten raw in large quantities and frequently. So raw and in large quantities is contraindicated for those suffering from thyroid disorders.
glucobrassicin the substance would be able to leave thiocyanates, the monovalent anion hydrates, which have the effect of inhibiting the secretion of thyroid hormone probably for competitive inhibition of iodine-concentrating mechanism of the gland.
Recent studies have shown that thiocyanate also show anti-cancer activity. They also exert insecticidal effect, to keep in mind because of their low toxicity. Other compounds such as indoles, the ditioltioni, polyphenols (including caffeic acid and ferulic), some flavonoids, beta-carotene, chlorophyll, vitamins (especially C and E) are natural estimates of cancer, and all these substances are abundantly represented in Mustard.
cabbage Brassica oleracea variety capitata
Both in white varieties in red, the cap is typically crunchy, tangy and slightly spicy. We usually eat raw, either alone or in salads, pickled or fermented (sauerkraut), especially popular among the Nordic peoples, middle-European and Alpine.
caps are also advantageously stewed with a host of traditional recipes. From the nutritional point of view not far removed from the prerogatives held by the cabbage.
Sauerkraut Sauerkraut, Sauerkraut or merit a brief description.
are thin strips of red or white cabbage arranged in layers and fermented for 50 days in wooden casks or ceramic pots with a little salt and cumin seeds.
rage, especially in areas of Russia, Germany and the Alps, where for centuries it is used simply as a preservation technique (also other vegetables), useful for the sterile winter season.
During the process of fermentation, Lactobacillus acidophilus transforms sugar into lactic acid, which imparts the characteristic sour taste to the product. Sauerkraut so, with the presence of lactobacilli and the lowering of pH (carbohydrates are fermented with acid production Lattuca, acetic acid, ethanol, CO2 and methane), and decreased partially neutralized enteric level, processes putrefactive degradation of its protein, which results in the release of ammonia, hydrogen sulfide and more or less toxic substances such as putrescine, cadaverine, the phenol and cresol, the box el'indolo, the mercaptan etc..
Environment induced by intestinal fermentation of sauerkraut makes it easier digestion of fats and the degradation of cellulose, promotes the synthesis of digestive enzymes, vitamins B group and vitamin C (this would increase, especially among the second and third week of maceration) .
Dioscorides, the most famous pharmacologist of antiquity, who lived in the first century after Christ, prescribed in the sauerkraut case of infectious diseases. Currently, many scholars consider this particular product is a preventive remedy for cancer, as well as healing of mild metabolic diseases such as diabetes, obesity and gout.
Sometimes sauerkraut are considered indigestible, ignoring the fact that the meal have been associated with imposing rations of meat or sausages: eaten alone or with other vegetables are not only digestible, but also digestive problems.
Some doubts on the use of continuous sauerkraut have recently been caused by the strong presence of sodium chloride and the fact that during the fermentation process also produces purines and biogenic amines acting hypertensive and carcinogenic (tyramine, histamine, putrescine, cadaverine, etc.. ). These comments do not seem validated by the experience of past and current clinical findings.
Brussels sprouts Brassica oleracea variety gemmifera
This curious cultivars has been achieved in the twelfth century by wild cabbage, developing buds that are formed at the axil of the leaves along the stem of the plant.
are used as the other varieties of cabbage, especially steamed or stewed.
cabbage are among the richest in nutrients (proteins and sugars 4.2%), and micronutrients (5.2% fiber, vitamin A 220 mcg, Vitamin C 81 mg).
also cooked Brussels sprouts contain up to 40 mg glucosinati anticancer action. Contain all of the cancer preventive substances (indoles, dioltioni, chlorophyll) of cruciferous own. In particular have protective properties by benzopyrene, a carcinogenic aromatic hydrocarbon certainly very present in coal tar, in cigarette smoke and residue from the combustion of fuels extracted from petroleum, we are all aware, but most smokers. Even
aflatoxin, one of the most potent carcinogens known until now, produced by certain varieties of Aspergillus flavus, a fungus that can infest food such as corn, peanuts, rice, pepper and all that is stored in hot and humid environments, would be neutralized in mice with a diet of this type of cabbage.
gozzigene As to the substances present in all the cabbages, an experimental diet of 150 g of Brussels sprouts for four weeks did not produce any alteration in human volunteers thyroid (it is therefore likely that cooking neutralizes most of the thiocyanates).
Cauliflower Brassica oleracea variety botrytis
Among the most popular variety of cabbage in Italy, commonly the cauliflower is cooked in water to evaporate resulting in a large part of its sulfur species, both beneficial in the food, the atmosphere unpleasant. Also used to drain it, separating it from its broth in which they are dissolved vitamins and enzymes, it makes it more difficult to digest.
Even for this crop is the general rule applicable to all species: the best cooking technique is steam or stew, into small pieces. Very
rich in vitamin C, vitamin K in addition to the mechanisms involved in blood clotting, it also contains the E, antioxidant-protective cell membrane and would contribute to reproductive function.
Cauliflower is a moderate diuretic, laxative and anti-rheumatic, but according to some authors, the content of oxalic acid and purines, and like all the cabbages, thiocyanate, would make it very suitable for those who are predisposed to kidney stones, all 'hyperuricemia, gout, and thyroid dysfunction.
Probably the most beneficial of the plant are the green leaves, which are generally discarded. They, for their abundance of chlorophyll, sulfur, trace elements of other precious provitamin A and make the plant more digestible and healing, and exert protective effect against cancer. Normally
cauliflower inflorescence that is consumed, cooked in soups, giving them a particularly sweet and aromatic.
E 'also used the raw cauliflower preserved in vinegar.
Note how the cabbage is a plant that draws combination with vinegar or acidic condiments: this phenomenon, read in key macrobiotic, you may need to moderate the "Yang" of the cabbage with the "Yin" of 'vinegar.
Broccoli Brassica oleracea cauliflora variety
Broccoli, from flowering tops green, sparse and elongated, having a sodium / potassium ratio higher, are talking about macrobiotics, a variety a bit 'more "yang" of cauliflower.
Not only that, as with most B vitamins, vitamin C and A, provide a greater ability to modulate, vitalizing, the cellular enzyme system of the organism. This results in a greater rate of biochemical reactions necessary for the maintenance of the entire organic complex.
properties are similar and larger than the cauliflower: diuretic, laxative, tonic of the nervous system, anti-anemic, anti-infective protective skin and retina, early tumors.
As always, the outer leaves are the most active, even for the greatest wealth of vitamins, chlorophyll and essential oils.
In many experiments, the broccoli have given good results in tests for protection against nuclear radiation: Data to eat irradiated mice after they saved 65% of the animals, compared to 52% with the cauliflower.
Other surveys done on smokers have demonstrated the ability of this vegetable, consumed daily, to halve the risk of lung cancer in people who still smoke and those who stopped by a maximum period of 5 years. Such as cauliflower, broccoli also, commonly are cooked before consumption, should be treated with steam or stewed, boiled, or making sure to take the flowers out of the water, so that only the steam, of course, to cook. After boiling can be eaten in salads with different raw, or pan-fried, breaded and fried or be, or serve in the preparation of delicate soufflé.
Kohlrabi Brassica oleracea variety gongyloides
once very popular mainly in the Alps and Central Europe, this variety is now very hard to find in the markets, even if it is small cultivated in Campania and Sicily.
It uses the characteristic bone enlargement at the top the stem and leaves on which enter the summit. It looks like a big white ball, violet and greenish, like a turnip, but with many stems.
The kohlrabi is used, precisely as the turnip, boiled or sliced \u200b\u200braw in salads or grated. Even the tender leaves are delicious steamed especially like those of cabbage.
Its mineral and vitamin content is low. Properties similar to those of other cabbages.
sea kale Crambe maritima L.
plays more of a curious nature of the discussion of Crambe maritima, a perennial cress, spontaneous on the coasts of western and northern and this time also on the Ligurian coast.
This plant is used as a vegetable in France and England, where some vegetable varieties have been selected, one of the most guess is called "white feltham.
spontaneous species of fresh bamboo shoots can be used as the thistles.
E 'herb with a rhizome fleshy stolonifera erect and branching up to 60 cm long. It has bluish leaves alternate, from bottom to top gear, pens, rhomboid, lanceolate. Door four-petalled flowers of white or pink-purple arranged in a panicle from May to June. Siliqua oval reticulated with blackish seed.
Use the fresh plant collection from May to July. It 'full of bitter substances, essential oils, salts of iron, iodine and vitamins.
Manifesta antiscorbutic properties, anti infectious, stomachic and diuretic.
Useful as a tonic and anti-anemic, is also used in cases of recurrent infections of the respiratory tract, ulcerative dismicrobism, iposecernente dyspepsia, gastritis hypotonic fluid retention with edema.
The most effective preparation is the fresh juice, 5-10 tablespoons per day, or syrup, 3-6 tbsp.
cold poultice for external use is the healing, astringent and anti edematous.
Generally the different varieties of Brassica oleracea show healing properties very similar, so we will not distinguish between the cabbage, cabbage, cauliflower or cap. Keep in mind though, that drugs are always the best outer leaves, more colorful, more robust and resilient and that of course it is advisable to use this type of cabbage in the vegetable garden just before use.
curative aspects
Indoor
When we use the cabbage in key therapeutic, should, in principle, use it raw, because many of its active substances are thermolabile. In particular, it has proven very effective the juice of the leaves, which is currently achievable at home with modern centrifuges. It should be used immediately, just drops in the glass, because, like all vegetable juices, is rapidly meeting in oxidation when exposed to air and light.
The cabbage juice contains, among other things, sulfur species, starch, mucilage, salts, proteins, resins, gums, calcium phosphate and magnesium sulphate and potassium nitrate, oxides of iron, manganese, sulfur and sodium . There are also sugars, proteins, fats, phosphorus, calcium, iron, arsenic, copper, hydro and lipo-soluble vitamins.
Some scholars also contains vitamin D2 antirachitic, and a principle termoaminalabile, the farnesyl-geranyl acetate (once considered a vitamin U), which together with sulfur
exercise contributes to hemorrhagic and healing properties.
Directions
This vegetable is so beneficial and has wide-ranging measures, which requires a particular treatment.
always been known as toning, firming, energy, heating (also helps, such as seasonal vegetables, to defend the body from the rigors of winter), tonic, mineralizing, antiscorbutic, cleansing, stomach, anticolitico, pectoral and anti-anemic, the Cabbage has been successfully tested gastric ulcer, cirrhosis with ascites and alcoholism. It is also a good antibiotic and a moderate glycemic control.
Part of its pharmacological properties disappear by heating the drug, so it is certainly important to use the plant as it is raw or in juice.
This preparation can be successfully used in acne in wasting, nell'ipofonia (for gargling), to prevent or treat the damage caused by excessive ingestion of alcohol, anemia, angina (for gargling) arthritism, ascites, cirrhosis, putrefactive colitis, ulcerative colitis, osteoporosis, sexual weakness and wasting, depression, diabetes (as adjuvant), diarrhea (cabbage cooked very long and / or 'cooking water), dyspepsia (cabbage as an appetizer ) rheumatism, eczema, gastritis, laryngitis and ipofonia (drink the juice and it also gargle).
raw cabbage leaves to prevent intoxication, and the broth will cure the noise.
intestinal infections, influenza, oliguria, kidney stones, nervous disorders, whooping cough, pleurisy, tuberculosis, cancer, rickets, infectious and allergic rhinitis, scurvy, seborrhea and gastroduodenal ulcers may benefit from a treatment based on cabbage juice.
senescence is postponed and intestinal worms are fought from the juice of fresh cabbage, while constipation is attenuated with the first cooking water on the leaves of this plant (three cups per day on average).
Ulcerative colitis, in particular, is well cared for, in my experience, mixed with the cabbage juice to the carrot: 2 / 3 cabbage - 1 / 3 carrot, a cup 3-4 times daily on an empty stomach .
Prepared doses
From 1 / 2 to 4 drinks per day are the daily doses, very variable, of the fresh juice of cabbage.
Depending on the age and weight of the patient, the severity of the case and, of course, the degree of tolerance of taste, there shall be an appropriate mix.
Two tips: use the leaves to extract the most beautiful and healthy, and use the freshly squeezed juice.
Because the taste is not what is known as a delicacy, you can mix it with carrot juice and apples.
be drunk on an empty stomach, usually before meals. The average dose, effective and tolerable is that I see 1 / 2 cup 3 times a day.
External use: the cabbage leaves applied locally are no less healing of the plant used internally, in fact, maybe they have more numerous and specific indications.
revulsive Their action is gently, but especially resolving and purifying of the fabrics seem to attract the cabbage leaves out the toxins, stagnation, resulting in inflammation and degradation phenomena, helping to fester and freeing so the body from intoxication and contributing to tissue repair.
Often after the poultice the leaves appear wet and covered in blood serum also, sometimes they are completely dried and yellowed.
Directions
Each district staff suffering from irritation, inflammation, pain and congestion can be gently cleansed, rebalanced and healed often to recovered fully.
poultices with local cabbage leaves is useful in case of acne, abscesses and adenitis, arteries, only infectious bronchitis or asthma.
renal colic, colitis, conjunctivitis (one to two drops of juice of fresh cabbage), bruises, cellulite and skin disorders carcinoma.
diarrhea, dysmenorrhea, gastralgia, myalgia, arthralgia, gout, hemorrhoids, chilblains, shingles (as a mild analgesic), impetigo (lotions cabbage juice), lumbago, animal bites, tissue necrosis, neuralgia and sciatica.
Also in the case of pleurisy, prostate (the area of \u200b\u200bthe pubic region and perineum), burns of grade I and II non-extended, fissures (made before the leaves steep for an hour in olive oil extra virgin), sinusitis ( also nasal instillations with fresh juice of the leaves), some forms of deafness (two or three drops of lemon juice and cabbage in equal parts by ear).
varicose veins, varicose ulcers and above, where consistently applied the cabbage is infallible.
Prepared doses
Use colored, fleshy leaves, after washing under cold water.
Remove the large central coast, and eventually, in case of application to an ulcer or sore on a very sensitive, also remove the secondary veins.
Crush the leaves gently with a rolling pin or cylinder type bottle so that the juice appears on the surface.
Apply the poultice also covering about 15 cm in the region surrounding healthy.
single layer or double or triple depending on the severity and depth of the disease, preferably with leaves imbricate type tiles on a roof with a possible bleeding.
Wrap with cotton cloth without squeezing.
In the case of deep ulcers, swollen and sclerotic, or on parts very delicate, sensitive or that require action also softening and emollient use leaves previously soaked for 60 minutes in extra virgin olive oil.
Repeat 1-2 times daily until healing or improvement established.
STOP
REFERENCES (1) Giancarlo Lord, pharmacist No 4 - February 1995 and October 7, 1997;
(2) Alessandro Formenti, remedies No 3 - April 1997 No Natural Pharmacy 4 - May 1997.
