Cabbage diet: here is the complete scheme to lose 5 kilos in 7 days

This diet, above all, thanks to the beneficial properties of Savoy cabbage, helps in a decisive way to keep the body strong and healthy, especially in the cold months.

Of the many virtues of cabbage, perhaps the most important is that it is rich in antioxidants (polyphenols, carotenoids, indoles and sulforaphane), which are useful in the prevention of various types of cancer.
They are also excellent for combating cardiovascular disorders and degenerative diseases, not to mention their antibacterial and anti-inflammatory action.

Cabbage diet

Here is the weekly programme of the cabbage diet, which can help us lose up to 5 kilos in 7 days: cabbage.news.

Monday: cabbage soup and fruit (all except bananas).

Tuesday: cabbage soup and cooked or raw vegetables (no pulses, no fruit). For dinner, a baked potato topped with a little melted butter is permitted.

Wednesday: cabbage soup, fruit and vegetables.

Thursday: cabbage soup, skimmed milk (up to 3 glasses) and bananas (max. 3 throughout the day).

Friday: cabbage soup, 300 to 500 g beef.

Saturday: cabbage soup, beef or veal or chicken (strictly without skin). Vegetables at will.

Sunday: cabbage soup, brown rice, vegetables and fruit juice (as long as it is unsweetened) without limit.

Breast health during breastfeeding

Leaves applied to the breast are a natural therapy for treating engorged breasts. Breast engorgement is almost always caused by a build-up of milk that is created when the baby does not suck an adequate amount.

The result is that the delicate sacs (alveoli) that contain milk break down and the milk flows into the breast tissue, which swells, becomes inflamed and painful.

Recipe ideas with cabbage

Cabbage is also an ingredient in many typical recipes. These include Lombardy's Cassoeula, Valtellina's Pizzoccheri or 'sour cabbage' (sauerkraut), which is prepared through a fermentation process of cabbage, and is very popular in Trentino Alto Adige and Friuli.

But it can be used in many different dishes. In first courses, it is a tasty condiment for pasta and risottos and an excellent base for soups, perhaps in combination with legumes; it is a tasty side dish and is also excellent raw, combined with fruit and fish to prepare tasty salads.