In naturopathic medicine, it is common knowledge that vitamin U is the compound in cabbage juice that has tremendous healing properties. Much like Dr. Price’s X Factor, it has since been identified as S methylmethionine.
Between 1948 – 1950, Dr. Garnett Cheney, professor of medicine at Stanford Medical School, performed several studies indicating that the most common source of SMM is found in the leaves of green cabbage. He further hypothesized that fresh raw cabbage juice may be able to significantly increase the rate of healing in patients suffering with gastrointestinal ulceration, acid reflux, stomach pain, skin ulcers, and ulcers in the digestive tract. It may also control diabetes, and strengthen the immune system.
Dr. Cheny did quite a few studies (here, here and here are just a few of the studies he published) that indicated the efficacy of using fresh raw cabbage juice to treat ulcers of many kinds. As a result, Vitamin U (unidentified substance) became part of the naturopathic arsenal.
Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, an amino acid found in great abundance in the intestine, which has anti-inflammatory properties. It is a source of indole-3-carbinol, or I3C, which is converted to DIM in the intestine. Indole-3-carbinol is also a powerful antioxidant that supports liver detoxification.
In European folk medicine, cabbage leaves are used to treat acute inflammation. A paste of raw cabbage may be place in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.
Taking the healing properties of raw cabbage juice one step further, the process of fermenting the cabbage juice adds to it’s tremendous healing powers by adding billions of beneficial bacteria, enzymes and vitamins and minerals produced by the microflora.
In a study published in the British Journal of Nutrition in March 2011 researchers found that cabbage juices, particularly sauerkraut juice, may be responsible for their chemopreventive activity demonstrated by epidemiological studies and in animal models.
Other epidemiological studies show that cruciferous vegetables protect humans against cancer. Results from animal experiments show that crucifers reduce chemically induced tumor formation.
In a study published in the Journal of Food Protection in September 2006 investigators found that the juice from brassica oleracea leaf (a form of cabbage) was found to be effective in inhibiting the growth of Salmonella Enteritidis, verotoxigenic Escherichia coli O157:H7, E. coli HB producing thermolabile toxin, nontoxigenic E. coli, and Listeria monocytogenes.
These are extremely toxic bacteria that cause food poisoning and even death. We have seen many cases of lethal bacteria in our conventional food supply that have caused severe sickness and death in some cases. Why do some people get very sick when exposed to these toxins and others do not? Perhaps it is due to the microbial mileau that a person hosts — the presence of certain bacteria and compounds are protective as shown by these studies.
In a study published in the journal Food Chemistry Toxicology in October 2010, researchers found that a “biconverted product of cabbage” — in other words, fermented cabbage juice — displayed potential anti-candida effects against Candida albicans KACC 30062, Candida geochares KACC 30061, Candida albicans KACC 30003, Candida saitoana KACC 41238 and Candida glabrata P00368 (clinical isolate). The researchers concluded that fermented cabbage juice has potential therapeutic value of medicinal significance to control Candida species including clinical isolates.
Several other studies (here, here and here) also suggest that Candida albicans may be controlled by fermented cabbage juice! This is HUGE for all those people suffering from the effects of Candida albicans overgrowth.