Cabbage juice for peptic ulcer
Raw cabbage juice is rich in vitamin U. A number of studies have demonstrated that this vitamin has beneficial effect on peptic ulcer. The therapeutic use of vitamin U int he form of cabbage juice ont he healing of peptic ulcer was reported in 1949, so the positive effects uf this vitamin has been long known.. It was found that the raw cabbage juice consumption to patients with peptic ulcer was apparently effective in promoting the rapid healing of uncomplicated peptic ulcers. The evidence of therapeutic benefit was the rapid relief of the symptom, pain, without the use of any set plan of symptomatic treatment, drug therapy, and ulcer crater healing time was considerably shorter than in groups of cases in which diet and drug therapy were employed.
If you have juicer, you can easily make fresh cabbage juice at home. The Vitamin U (S-methyl-methionine) is not really a vitamin but an amino acid derivative, which your body can not store. It has an important role in maintaining mucosal integrity, and helps to regenerate gastric mucosa. Therefore, it is recommended that people who have too much acid n the stomach drink cabbage juice, because the excessive amount of stomach acid can damage the gastric mucosa. That’s why acid reflux can be so painful.
Green vegetables, particularly cabbage has the greatest quantity of vitamin U, but vitamin U supplements can also be found in tablet.
Buti f you would prefer to drink fresh cabbage juice to heal peptic ulcer, tehn you’re requiered to take one quart of fresh raw cabbage juice daily, in four or five divided feedings.
Juice therapy should be continued until pain is releaved. In the mentioned study in some instances the period of therapy was one week, in most 10 to 21 days. (Lesions varied in diameter from 0.2 cm to 3.0 cm, and in depth from 0.3 cm to 1.5 cm.) The average time from beginning of therapy to relief of pain was 3.92 days.
Although cabbage juice need further study, its therapeutic properties are unquestionable.
Cabbage is also a good source of beta-carotene, vitamin C and fiber. It is a cruciferous vegetable, and has been shown to reduce the risk of some cancers!
Source: Calif Med. 1952 Oct;77(4):248-52., fotó: freeimages.com