While the ancient Greeks didn’t have a knowledge of microbes or orthomolecular biology, both of which are relatively new to us, they had something even more valuable. Their intense, intimate awareness that food was their medicine – promoted by Hippocrates, the “father” of medicine – is well-documented in the writings of their philosophers.
Around 370 BC, Chrysippus of Cnidus (Χρύσιππος ο Κνίδιος) a key contributor to the Cnidian center of medical instruction, wrote a food treatise, “On Pleasure and the Good”, noting the health-promoting properties of cabbage.
This vegetable was so highly regarded by the ancients, that Chrysippus and Dieuches, two physicians, each wrote books on the properties of this plant, as well as Pythagoras and Cato, the latter of whom in later times amply set forth the praises of this pot-herb.
It is related, that the ancient Romans, having expelled physicians out of their territories, preserved their health for six hundred years, and soothed their infirmities by using and applying this vegetable [cabbage] as their only medicine in every disease. History of Cultivated Vegetables
Not only did the Ancient Greeks and Romans recognize the importance of eating cabbage, but also of applying its leaves and juices (sauerkraut!) to their skin, a technique still popular today for natural skin care. Throughout ancient literature, cabbage is reported to moisturize, reduce wrinkles, remove blemishes, tone-down freckles, and whiten gray skin tones.
Greasy Skin – Mix 3 tablespoons of sauerkraut juice with 1 lightly-whisked egg white (use a fork), and 1 tablespoon freshly-ground oatmeal or wheat flour. Gently pat on face; after 30-minutes, wash off with warm water.
Anti-Aging Mask – Finely slice (mandolin is best) 4 oz raw cabbage; gently press for 5-minutes with a wooden pestle or mallet, releasing juices. After 5-minutes, add 1/3-cup unpasteurized, unsweetened apple juice and 1 teaspoon almond oil. Gently spread the mask over face (yes, will be messy, so lie back with a towel behind your head to catch the juice, or better yet, do this in an empty bathtub). Leave mask on for 20-minutes. Wash with cold water.
Other sauerkraut or cabbage skincare:
Beauty From the Inside Out – Ann Louise Gittleman, M.S., C.N.S., former director of nutrition at the renowned Pritikin Longevity Center and a leading nutritionist, recommends sauerkraut as part of important skin nutrition.
Food History – ATHENAEUS DEIPNOSOPHISTAE – Book IX (Part 1 of 5), Compiled in 1930
|by Kathleen in Research | Permalink|
Did you know...
In the night the cabbages catch at the moon, the leaves drip silver, the rows of cabbages are a series of little silver waterfalls in the moon.
Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
—Janice S. - Indiana