Cabbage is a vegetable that prolongs life

HE WITH CABBAGE, HE WITH STRENGTH.

Each of us can do something to live longer, regardless of our genes.

And the choice of these "things" is not so small - food, daily movement, "head work" (ability to manage stresses), sleep, environment, abstinence from bad habits.

It is also serious, because many components of food products can also contribute to the extension or shortening of age.

In GenAge, a database of genes associated with aging and longevity of people, has already entered over 2000 genes associated with longevity, and what is pleasing -- many of them are active just by these biologically active components found in food, and there are about 200 of them.

Of course, the effect of food is not gene therapy, which can bring radical and subtle changes in the aging process, but why not use even this "slipped" zszh?

So from, at a moderate consumption of various products, knowing the content of these biologically active components in them, you can influence various biochemical processes in the body.

One of these wonderful, luggage-functional products is a vegetable, that is, all varieties of cabbage, broccoli, radish, mustard and so on.

Don't think about what is good - they all influence, improve, repair, renew.

In one cabbage there are not just a million virtues.

Let's start with the fact that:

Inexpensive!

Very low-calorie!

It is rich in cellulose, replenishes the stomach and rape, both fresh and carcass/cooked.

Normalizes blood sugar and cholesterol levels, fresh and cooked.

Creamy, crunchy and juicy, and if you spice it up a bit more with something healthy, it's a special treat.

And also - protects against fires, mutations, promotes rejuvenation at the cellular level, active regeneration of tissues, especially ulcer.

Activates self-renewal of the structures of cells, proteins, DNA, active antitoxin protection of cells, the creation of potent antioxidant glutathione.

Active molecules:

Luteolin, alpha-lipoic acid, 3,3-diindolylmethane, sulforaphane, kaempferol, and indole-3-carbinol.

If you can eat sauerkraut, do it as often as possible, more precisely, every day.

Moreover, different cabbages - bilokachannu, color, broccoli, black cabbage, rucola and all their relatives.

For those who have discomfort and bloating with cabbage, try a couple of leaves of rucola or scalded broccoli.

Багато хто не їсть капусту, тому що прочитали в інтернеті, що капусту не можна вживати при гіпотиреозі (зниженій функції цитовидної залози), але по-перше, це не так, по-друге, відмовляючись від капусти, Ви позбавляєте свій організм дуже потужного помічника і захисника.

If you are interested in what I do with cabbage, I'll tell you straight away - I don't really "steam", I just cut a quarter of young cabbage and chew it. Or colored cabbage. Or broccoli.

I add arugula to early salad.

You can prepare a lot of savory dishes, for example, baked cauliflower with gorichas, or baked cauliflower.

The rough cellulose will become soft and will not cause discomfort.

But then a lot of valuable ingredients will be lost, so choose the golden mean - sauté the broccoli for a maximum of 1 minute to al dente, and to increase the content of valuable ingredients, combine it with mustard.

Cabbage is a powerhouse!

I keep imagining that one day I will drive along the road and instead of the usual advertisements for hamburgers, malted vegetables and other food products, I will see an advertisement for juicy cabbage, fresh mushrooms and carrots, and I hope it will happen.