Red Cabbage is Good for Bad Nerves

By Michael A. Smith, MD

Senate Passes S.510 Food Safety Modernization Act ... What Will Be The Aftertaste?Diabetic neuropathy results from two destructive processes caused by high blood sugar: oxidative stress and glycation. Here at Life Extension® we are always looking for innovative ways to help fight against the damaging effects of high blood sugar.

The latest discovery is found in almost every grocery store in the nation … red cabbage. Researchers at the United Arab Emirates University1 studied red cabbage extract’s protective action against oxidative stress. Their results are quite amazing.

Diabetes was induced in male rats using a common laboratory technique (infusion of the chemical streptozotocin). Within 60 days, all of the rats infused with streptozotocin exhibited many symptoms of diabetes including loss of body weight, high blood sugar, kidney problems and nerve cell dysfunction.

Malondialdehyde is formed from lipid peroxidation and is a marker of oxidative stress. The blood levels of malondialdehyde dramatically increased in all of the rats. Daily oral ingestion (1 g/kg body weight) of red cabbage extract for an additional 60 days reduced the levels of this oxidative chemical and even reversed some of the adverse effects noted above, especially the damage to nerve cells1.

Additionally, red cabbage extract lowered blood glucose levels and restored renal function and body weight loss. In conclusion, the antioxidant properties of red cabbage extract may help all diabetics with nerve disorders, and help them to finally achieve optimal blood sugar levels. Here is a great recipe using red cabbage…

Apples & Red Cabbage Slaw

Serves 6; Serving size: 1/2 cup Prep time: 15 minutes

Ingredients
4 cups shredded red cabbage
2 apples, peeled, cored and cut into thin wedges
1/4 cup red wine vinegar or apple cider vinegar
2 Tbsp brown sugar
1/2 tsp salt
1/4 tsp ground nutmeg

Preparation
1. Prepare a medium saucepan with nonstick pan spray.
2. Place cabbage, apples, 1/4 cup water, the vinegar, and brown sugar in the prepared saucepan; mix well.
3. Cover and simmer over medium heat about 10 minutes, until cabbage is crisp-tender.
4. Turn the cabbage several times during cooking and add a bit more water if it starts to stick.
5. Add the salt and nutmeg; mix well.
6. Serve warm.

Nutritional Information
Exchanges/Choices:
1/2 Fruit
1 Vegetable

Total Calories: 62
Calories from Fat: 3
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 202 mg
Total Carbohydrate: 16 g
Dietary Fiber: 2 g
Sugars: 13 g
Protein: 1 g

References
1. Red Cabbage (Brassica oleracea) Ameliorates Diabetic Nephropathy in Rats
Hazem A. H. Kataya and AlaaEldin A. Hamza. Department of Biology, Faculty of Science, UAE University, Al-Ain, PO Box: 17555, UAE

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11 comments:

Anonymous said...

I personally lov cabbage, my 4 year old daughter lovs cabbage and perfers healthy choices over candy anyday, that make me feel good knowing that I have set a foundation for her future of health. My older daughter lovs cabbage and veggies, but has a problem over eating and eating when not hungry, only to eat the stress. I have been following ahealth consisous life stle for 5 years now, I had my gallbladder fail on me for no know reason, my doctors didn't know why it failed , it just did, and I displayed a fatty liver as well, and this helped me follow a better life of eating and I now cook , and keep my foods ALIVE, I have 1 rule and tell anyone I can tell, eat your foods ALIVE and you will be & feel ALIVE !
Heather M. Las vegas,nv-AZ

pattyjean said...

I'm wondering how often you have to eat red cabbage. . .every day. what?

Anonymous said...

We started eating a salad of red cabbage (diced), kale (thinly cut and diced), lemon juice, extra virgin oil oil & sea salt every day. My husband and I are feeling great!

Life Extension said...

That sounds delicious! Thanks for sharing.

jobs online said...

Another one!
1 orange
¼ small red cabbage, core removed and finely shredded
1 parsnip, peeled and grated
1 small handful dates, chopped
2 tbsp olive oil
½ tsp fresh thyme leaves

Cut the top and bottom off the orange and stand it on one of the cut ends on a chopping board. Work your way around it, cutting off the skin, pith and membrane, then cut out the segments. Squeeze the juice from the segmented orange into a small bowl.

Arrange the cabbage on a large plate, or two smaller plates, along with the orange segments, parsnip and dates. Trickle over the reserved juice and olive oil, then sprinkle on the thyme leaves. Serve at once.

Life Extension said...

Thanks for the recipe! Very cool and sounds tasty.

gigieatscelebrities.com said...

I adore red cabbage! All I do with it is chop it up, throw it in a wok, put some water in there and let it steam until the water evaporates! In the mean time, I broil some fish, like salmon, and then plate it, cabbage on bottom, salmon on top... the salmon infuses the cabbage with delicious flavor and fat... It's like... MAC & CHEESE! ha ha ha.

Life Extension said...

gigieatscelebrities, that sounds delicious! Thanks for sharing.

Janet said...

Does cooking the red cabbage take away the effects?

David said...

I love cabbage, I could eat them raw or cooked. Sometimes I prefer to eat them raw because they are crunchy in that way especially when used in salads.

essay helper said...

Oh this is the most delicious I ate caustic in life. Thank you for this masterpiece of nature.

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