Cabbage and diseases
By eating cabbage you can protect yourself from cancer. This is what scientists attribute to the 49 different phytochemicals. One of these substances is the dye lycopene, which protects against stomach and colon cancer. Carotenoids such as beta-carotene are also included in large quantities. They provide the plants with the colors yellow, orange or red. In the human organism they act as antioxidants, which are so-called radical scavengers.
How radical scavengers work
Free radicals arise in every single cell of the human body, they destroy eg chromosomes with genetic material, tissue and organs. The human organism protects itself from the radicals with a so-called antioxidant protection system. However, this system is by no means sufficient in our polluted world. Dietary antioxidants trap free radicals, reduce the risk of heart attack, prevent cancer, protect cells from damage to genetic material and strengthen the immune system.
Cabbage and nitrate
As promising as the carcinogenic ingredients of cabbage are, it also contains, like so many vegetables, carcinogenic components. In addition to its many good ingredients, however, Kohl also enriches nitrate. This gets into the plant through nitrogen fertilization. Nitrate is transformed into nitrite in human metabolism, and in the body it can inhibit oxygen transport in the blood. In addition, the carcinogenic nitrosamines can form together with protein building blocks.
Therefore, one should choose organic cabbage, which has been shown to contain less nitrate. Vegetables from the greenhouse can be particularly rich in nitrates. Saline can help in the stomach by certain bacteria nitrite formation. Even if improperly prepared or reheated, nitrites and, in turn, nitrosamines can form. Properly stored, especially at low temperatures, the nitrate in the winter vegetables is converted into protein: for example, Chinese cabbage measured 16 percent of the water after one month, and 50 percent less nitrate after four months.
Why the cabbage smells
It's probably his unpleasant smell that prevents many from eating cabbage. Responsible for the odors are the sulfur compounds, which develop only when cooking. Only in the cabbage contained enzymes are activated, which split the saccharified sulfur molecules. The cabbage then begins to develop its typical aroma.
The longer the cooking time, the more molecules are released. However, if you cook something vinegar or walnut, the smell can improve significantly, some swears by a lemon in the pot. An unpleasant feature of cabbage is that it can cause flatulence. With a little cumin, which is cooked, this can be prevented. Who does not like caraway grains, uses the ground variant.