Fermented cabbage, the affordable veggie packing a punch against colorectal cancer

Colorectal cancer is a particularly sly adversary, as it often shows no symptoms for many years, or displays signs that are easily overlooked or misinterpreted. During this silent period, the cancer spreads throughout the body.

The main risk factors for colorectal cancer include age - people over the age of 50 are more susceptible. Cigarette smokers, alcohol abusers, overweight or obese individuals, and those who take certain drugs also have increased risks. Scientists believe an inactive lifestyle and a diet high in trans fats, red meat, and simple sugars also contribute to the disease.

Diet plays a vital role in the prevention of colorectal cancer, and should include a balance of vegetables, fruits, and fiber. Surprisingly, pickles, specifically fermented cabbage, can also help with prevention, thanks to their anti-cancer effects derived from isothiocyanates and indoles. These compounds are believed to inhibit cancer cell growth and eradicate free radicals that damage DNA, and catalyze cancer development.

This is supported by studies published in 'Immunity'. The researchers found that consuming fermented cabbage two to three times a week can reduce the risk of colon cancer by an impressive 40 percent.

Furthermore, fermented cabbage is an excellent source of cellulose fiber, which enhances intestinal function and prevents constipation. Beyond this, the wonder-vegetable harbors many other health-promoting compounds, including lactic acid, which positively influences intestinal microbiota.