ISSN: 2044-9038 (Print) 2044-9046 (Electronic)

Clinical Practice

Cabbage:

 Cabbage may be a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower; Brussels sprouts; and Savoy cabbage. Cabbage are often eaten raw, steamed, boiled, roasted, sautéed, or stuffed. The sulfurous odor often related to cabbage only develops when the cabbage is overcooked. The longer a cabbage is cooked, the stronger the odor becomes. Add shredded cabbage to a fresh green salad. Cabbage is probably going SAFE when consumed in food amounts. It is POSSIBLY SAFE for most people when taken by mouth in medicinal amounts or when applied to the skin, short-term. The benefits include: Cabbage Is Packed with Nutrients, It May Help Keep Inflammation in Check, Cabbage Is Packed With Vitamin C, It Helps Improve Digestion, May Help Keep Your Heart Healthy, May Lower vital sign , Could Help Lower Cholesterol Levels, Cabbage Is a superb Source of vitamin K . But, it's best to avoid cabbage if you have an under-active thyroid gland. Surgery: Cabbage might affect blood glucose levels and will interfere with blood sugar control during and after surgical procedures. Stop using cabbage a minimum of 2 weeks before a scheduled surgery.  

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