Red Cabbage Is a Healthy and Delicious Addition to the Diet

Red cabbage is a member of the Brassica family of cruciferous vegetables. Other members of the brassica family include green cabbage, Brussels sprouts, kale, cauliflower and broccoli, among others. The name cruciferous comes from the thought that the flowers with four petals are in a cross shape.

Though it has the same cancer fighting properties and antioxidants and vitamins, the anthocyanin polyphenols that give red cabbage its color also give additional health benefits. In addition to the whopping extra helping of Vitamin A, higher in any vegetables and fruits in the red and yellow color range, it is also higher in calcium and iron. Vitamin A is beneficial for eyes and skin. The additional iron is great for everyone, though women need more iron than men. Red cabbage also contributes a large portion of the Vitamin C needed daily. There are many more wonderful health benefits in red cabbage, but how do we incorporate it into the diet.

Quick and Simple Uses

Red cabbage has similar taste to green cabbage and can be used similarly. Grate red cabbage and add to green cabbage when making your favorite cole slaw. Slice it finely and mix it with thinly sliced red and yellow bell peppers with an Asian dressing for a great treat. Cabbage of either color can easily be roasted. Cut the heads in half or quarters, depending on their size and roast in the center of the oven for 30 to 40 minutes or until done as desired. Mix together some balsamic or apple cider vinegar and honey and drizzle over the roasted cabbage.

Cooked Red Cabbage Loses its Color

Know that when cooking red cabbage the lovely purple red color goes a dull blue gray. To rectify this, vinegar or lemon juice is often added, reviving the color to a beautiful and more palatable looking magenta. There are many wonderful recipes for cooked red cabbage, but this is my particular favorite. It is an amalgamation of many recipe ideas, made into my own delicious dish. Red Zinfandel wine is the best choice because of its fruitiness, but another red wine will work, also.

Red Cabbage with Bacon and Apple

3 slices bacon, in 1/2 inch cubes

1 large red onion, thinly sliced

1 1/2 pounds red cabbage, thinly sliced

1 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

3/4 teaspoon coarse salt

fresh ground black pepper to taste

1 large apple, peeled, cored and thinly sliced

1 cup red zinfandel wine

1/3 cup red wine vinegar

1/2 cup packed brown sugar

In a large fry pan, deep enough to accommodate the cabbage when raw, fry the bacon. When nearly brown, add onion and fry until onion begins to brown, 15 to 20 minutes.

Add cabbage and saute, tossing with tongs until it has collapsed slightly and is no longer stiff, about 2 to 5 minutes. Raise heat to high and add allspice, nutmeg, salt and pepper and stir to coat with the spices. Add apple slices and wine, cover the pan and reduce heat to medium low and cook till almost tender, about 40 minutes. If the wine has not cooked out, remove cover and boil to reduce to a sheen on bottom of the pan.

Raise heat to medium and add the vinegar, stirring to deglaze the pan, and then add the brown sugar. Stir and cover again, reducing heat to medium low. Continue to cook until liquid is absorbed and cabbage is very tender - about 30 minutes. If cabbage is done, but still has liquid in the pan, raise heat and cook uncovered until liquid has reduced to a glaze.





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Super Foods for Diabetics

Antioxidant Vitamins - Foods That Fight Wrinkles?

A simple diet adjustment of whole foods that are rich in antioxidant vitamins can make an enormous difference in the skin's outward reflection. Realizing which stressor(s) are negatively impacting your skin and taking action against them will help you defy the odds of premature aging of the skin and wrinkles. Several factors play a role in the appearance of fine lines and wrinkles:
Sun damaged skin

Free Radicals
Genetics
Hormones
Dehydration
Cigarette smoke
Chemical exposure
Environmental toxins
Vitamin C is a powerful antioxidant known to support collagen production. Sun exposure dehydrates, dries your skin causing free radicals, and depletes collagen; leaving it loose, weak and wrinkled. Collagen is a protein, which provides the primary part of the infrastructure and makes up approximately 75% of the skin. Healthy levels of collagen give the appearance of a smooth, plump appearance. Ultraviolet radiation, or excessive sun exposure is the primary cause of skin damage and can lead to skin cancer.

Wrinkles result from free radical damage and antioxidant vitamins neutralize free radicals. A free radical is an unstable oxygen molecule that is missing an electron. It scavenges and robs from others in an effort to become stable. In turn, after successfully "robbing", the free radicals cause other molecules to become unstable and the new free radicals begin the search for electrons and stability. This vicious cycle can alter genetic material and damage cell function. A free radicals worst enemy is an antioxidant.
Based on my research on the topic of genetics and foods rich in antioxidant vitamins, the following is what I have learned. Research proves that some individuals lack DNA repair enzymes that are responsible for protecting the skin from free radicals (such as those produced by overexposure to the sun). People who lack the genes for these repair enzymes run a higher risk of developing skin cancer. You cannot change your DNA, but you protect your entire body and can stop additional free radical damage by consuming antioxidant and vitamin rich foods. Provide your skin with the best self-defense it needs to fight aging, wrinkles, and potentially skin cancer.
Other aging culprits at work on our skin in need of antioxidant protection include those from toxic sources. Cigarette smoke and exposure to chemicals either indoors or environmentally are among the highest on the list. Toxic chemicals can damage skin cells reducing their ability to function properly. The result of poorly functioning skin cells is increased inflammation, infection, and a loss in structure. Visually, your face will look puffy or display increased blemishes and/or wrinkles.
As we age, the need for powerful antioxidants and vitamins increases due to fluctuations in hormone levels, which can alter skin metabolism of collagen and elastin. Elastin is what gives your skin its ability to stretch and then return to its natural state. Changes in collagen and elastin formation leads to fine lines and wrinkles. Menopause is of particular concern due to the hormone changes in estrogen production.

Foods that are vitamin-rich with a high antioxidant value are extremely beneficial and can come from a variety of different sources. To name a few, the following are among the top antioxidant wrinkle fighting fruits: acai, acerola, apples, apricots, blackberries, blueberries, cantaloupe, wolfberries (goji berries), kiwi, and tomatoes.
The best vegetables with vitamins and antioxidants for you skin are: bell peppers, brussels sprouts, carrots, garlic, kale, onions, and spinach.
Lastly, the top antioxidants to prevent aging and wrinkles in terms of nuts, seeds, and beverages are: almonds, flaxseeds, sunflower seeds, chocolate (dark) green tea, oats, and tuna.

If you cannot or do not wish to alter your diet, but want to supercharge your immune system, prevent premature aging of the skin, and/or free radical damage; choose antioxidant vitamins or supplements that are whole food based packed with plenty of fruits and vegetables for maximum protection.

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by Holly Kostoss