Cabbage
甘蓝 · Gān Lán
Soothes ulcers and supports gut healing
What it does
Cabbage soothes stomach ulcers and supports recovery from long illness. In TCM, it clears heat and damp, the patterns that show up as ulcer pain in the digestive tract. Folk and clinical use of cabbage juice for stomach ulcers goes back generations, and small studies have explored that effect. The sulfur compounds also have a mild detoxifying reputation.
How to take it
Juice 200–300g fresh raw cabbage and drink 1 cup daily for 7–10 days for ulcer support. Best fresh, not stored. Pair with carrot juice for a milder taste.
Juice fresh cabbage and sip a cup daily during a stomach ulcer flare-up
Sauté shredded cabbage with garlic and oil. Use in slaws, stir-fries, dumplings, kimchi, or simple salads.
Sauté shredded cabbage with garlic until softened, then finish with a splash of vinegar
Safety
- Very safe as food
- Can cause gas or bloating in sensitive guts. Cook briefly to reduce
- Avoid raw cabbage juice if you have thyroid issues. It has goitrogenic compounds
- Talk to your doctor before starting medicinal use, especially if you take medication
Where it comes from
Cabbage originated in Mediterranean Europe and reached China relatively late, in the 17th century. It quickly became a staple in Chinese kitchens, particularly in northern provinces. Russian folk medicine pioneered the use of fresh cabbage juice for stomach ulcers in the early 20th century, and Stanford researcher Dr. Garnett Cheney published clinical results in 1949 showing rapid ulcer healing. Two modern reviews continue exploring this surprising effect.