Who hasn’t tried a nice serving of coleslaw? So many cultures have some variation of this crunchy cabbage and carrot combo, whether it’s a fermented sauerkraut, coleslaw in Eastern Europe (which maybe one of the best things you will ever eat!) or eating it with fried chicken in the USA, somebody, somewhere is munching on a nice raw serving of coleslaw. Have you ever thought about how healthy coleslaw actually is? Take cabbage for example, one of the nutrient packed cruciferous vegetables we need in our daily diet to help protect against cancer cells due to the sulforaphane found in it, which interestingly may help to protect against the negative effects of radiation. Also, it’s an excellent source of vitamin K which feeds the good bacteria in your body. A study at the University of Missouri looked at the chemical called apigenin which was found to decrease tumour cells in an aggressive form of breast cancer, implanted in mice. Researchers claim that apigenin has the potential to be used as a non-toxic treatment for cancer in the future. So, coleslaw may help “slawter” your nasty cancer cells especially as all we need to do is omit the bad and replace it with a Budwig mayo that I call amayonaizing!!! Read about the incredible Budwig mixture on www.budwigcenter.com.
Here’s the cancer killing coleslaw recipe with love:-
Developed in the 1950’s by Johanna Budwig, a German biochemist, the Budwig diet involves eating flaxseed oil mixed with cottage cheese and milk, as well as vegetables, fruits and juices. Although there is no conclusive proof that the Budwig diet cures cancer, there is growing…