March 17, 2014
Happy St. Patrick’s Day! A day of hazy celebration that also brings one of the most unlikely vegetable heroes to the dinner table – the humble cabbage. Often ignored, the cabbage is not always the most popular vegetable in the produce isle. However, it is one of the most nutritious vegetables you will find. Did you know that:
With all these health benefits, it’s hard to imagine why this wondrous food isn’t more popular. Perhaps too many people remember the nasty smell of overcooked boiled cabbage from school cafeteria days – an unfortunate side effect of overcooking cabbage is the breakdown of some of the cells into hydrogen sulfide gas – which is why it smells like … well … gas!
Fortunately, there are several great ways to prepare and cook cabbage to enjoy its great benefit as part of a tasty meal. Here are a few pointers:
Some people may have trouble digesting cabbage – the insoluble fiber sometimes causes bloating and gas with those that have digestive difficulties. If this is a problem for you, try fermented versions of cabbage such as sauerkraut or kimchi. These are both rich in probiotic beneficial bacteria, which helps break down the vegetable and makes it easier for the body to process and absorb – this is why people have been using fermented foods and probiotics for centuries to aid digestion.
So this St. Patrick’s day, raise your glass in a toast to the Cabbage! A staple food of the Irish for centuries, and a world-class vegetable that may help us all live a longer, healthier life!
The post In Defense of the Cabbage: Nature’s Underrated Super-Food appeared first on Natren Probiotics Blog.
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