“Raw juices are the richest source of vitamins, minerals, and enzymes in our diets..” So says Jay Kordich, better known by millions of TV viewers as the Juiceman! Born in 1923 and still vigorous and trim, Kordich claims that freshly juiced fruits and vegetables cured his bladder cancer over forty years ago and have kept him in great shape ever since.
Most of the time those of us involved in promoting natural foods are prohibited from using the word Cure. This is one of those times where it’s entirely appropriate and accurate to talk about curing ulcers by simply drinking freshly made cabbage juice. We have the published, peer reviewed scientific study to back it up.
In fact Jay himself, assisting Dr. Garnett Cheney in 1949 at Stanford University Medical School Cancer Division, treated patients by having them drink freshly made cabbage juice. Out of 65 patients in the study, 63 were healed and the remaining two patients had minimal symptoms as a result.
Recently we asked Jay to recall that time many years ago and tell us how it all transpired. The video below is Jay in his own words.
In Jay’s book, The Juiceman’s Power of Juicing in 1992, here’s what Jay had to say about cabbage and the Ulcer Study:
A cruciferous vegetable, cabbage is often overlooked by the modern homemaker or thought of only as a base for fattening, oily coleslaw or the slippery accompaniment to dried-out corned beef. When I was growing up in San Pedro, California, near the Los Angeles harbor, we ate cooked cabbage several times a week, as we were poor along with everyone else during the 1930s depression. My Yugoslavian parents grew masses of cabbage in our tiny garden patch along with other vegetables familiar to them. My mother boiled cabbage with oil, herbs and garlic for an inexpensive dish, (actually dirt cheap) called cupussa, and while I now know that we were getting very little nourishment from the overcooked vegetable, it did fill our stomachs. But how can I forget the horrendous, sulfurous smell of the cooked cabbage? Boiled or steamed cabbage loses a portion of the vegetable’s vitamins and minerals and what is left is inorganic sulfur. The dead sulfur settles in the pockets of the stomach and causes extreme gastric distress.
Later I discovered the power of juicing and found that the staple of my childhood was a valuable vegetable for my diet. Cabbage is a good source of beta carotene, vitamin C, sulfur, and if grown in mineral rich soil, selenium, a trace element that plays a big role as a cancer-fighting agent as well as protecting against heart disease and inflammatory conditions such as arthritis. Selenium, considered an anti-aging mineral, promotes healthy looking skin and increase male potency. Cabbage also is inundated with the amino acid glutamine.
I had an interesting experience with this amino acid in the late 1940s with Dr. Garnett Cheney, who at the time headed the Cancer Division of Stanford Medical School in Palo Alto, California, invited me to instruct him and other doctors on the proper way to juice. Dr. Cheney was in the process of researching the value of glutamine in healing stomach ulcers. He theorized that stomach ulcers might be precursors to colorectal cancer. Working with sixty-five volunteers, all of whom suffered from stomach ulcers, we began intensive cabbage juice therapy. Each subject drank a quart of cabbage juice a day. Because the concentrated juice resulted in so much gastric upset, we change the formula to cabbage, celery, carrot juice. Within three week all but two of the patients were healed and the two holdouts had only minimal symptoms. Today research is underway investigating this amino acid’s role in relieving or curing extreme colitis and curbing alcohol cravings.
Buying and storage: Buy only cabbage heads that look healthy on the outside. Worm-eaten, decaying outer leaves indicate that the entire head may be infested with worms at worst, or at least is not fresh. Also, because the outer leaves contain many nutrients, it is counter productive to have to discard them. I keep cabbage in the refrigerator for a week or longer. It also will keep in a cool, unheated room during the winter for several days. To make it palatable, I always mix cabbage juice with other juices, usually carrot or apple
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