Sweet, sour, as a salad, main course or as a side dish, with or without meat, with beans and potatoes, cabbage is the basis of our cuisine. Cabbage and brine have an amazing and miraculous effects, and for a good reason. It is indisputable that the cabbage is a highly valuable nutritional food and that there is a huge number of recipes for dishes, salads, and different delicious cabbage pies.
Cabbage is best used raw, whether you use it as a cure or for detoxification. Long cooking makes cabbage lose its many valuable elements and makes it become quite indigestible. However, cooking also can be useful, especially because of the low percentage of carbohydrates and a high percentage of fiber, which is good for children.
You should definitely include cabbage in the fight against diabetes, and experts say it is much more effective if you make a juice of this curative vegetable.
In this way much more antioxidants will enter your body, and it will have much stronger anti-hyperglycemic properties. They regenerate damaged pancreatic cells and proteins come to the fore, as well as vitamins C, B1, B2, B6, magnesium and potassium. According to survey results from 2008, it was revealed that cabbage juice lowers blood glucose, and also helps with weight loss.
Recipe for cabbage juice:
Wash and chop a pound of fresh cabbage, put it in a blender or a juicer and add a quarter cup of distilled water. Mix until you get a green porridge, with bits of cabbage, then mix for about ten seconds at the highest speed. Every day, drink a glass of fresh juice before each meal.