Bok choy is a member of the brassica family like Brussels sprouts, broccoli, cauliflower, turnip, Chinese cabbage, radishes, mustard and many others. This cruciferous vegetable is most close related to Chinese cabbage. It originates from South-East Asia.
Bok choy is a green leaf vegetable with crispy white stems. They taste a bit like anise. 100 gramme of this vegetable contains 75% of the RDA of vitamin C. Vitamin A is represented with 149% of the RDA. It delivers 28% of the RDA of vitamin K, 16 of folic acid, and 15% of both vitamins B5 and B6. American research from 2007 shows that leafy vegetables like bok choy are able to restore low vitamin A concentrations in children. It contains isothiocyanates, which are well known for cancer-preventing effects. They work for instance against colorectal cancer. Chinese researchers did a study to liver health-promoting vegetables. They conclude that cruciferous vegetables are good for the liver because they prevent liver cancer.
Bok choy is a kind of cabbage. Like all cabbages, it is very healthy. It helps to reduce low-grade inflammation, eliminate antioxidants, promotes digestion, detoxes, and it prevents cardiovascular diseases from developing. Many diseases are being caused by low-grade inflammations or inflammation on body cell level. Examples of this diseases are obesity, diabetes type 2, cardiovascular diseases, ADHD, Parkinson, Alzheimer, dementia and arthrosis. Products which promote low-grade inflammation are sugar, white flour, white rice, meat, fish, cheese and milk. Patients with autoimmune diseases in general, suffer from a more developed state of low-grade inflammation, and might have become allergic to more types of foods, like eggplant and other nightshade vegetables. The healthy habit of eating cabbages lowers the risk of inflammation. Glucosinolates, vitamin C and vitamin A have a synergetic effect with all other flavonoids to increase the anti-inflammation effect.
Too much of goodness turns bad
Glucosinolates are cancer preventing components in cabbages of the brassica family. They are very healthy. Though it is not wise to excess intake of any food. Nobody is known to have died from eating bok choy but there is one case of a disease. A woman from South-East Asia have been eating one and a half kilo of bok choy every day. Doctors say this is the reason why she developed hypothyroid. The most important symptom of this disease is that the thyroid produces too few hormones.
Medicinal kitchen advises for bok choy
You stir fry bok choy shortly. It is a perfect vegetable for in a salad. You make a mixed leaf salad with leafs of mint, dandelion, When you eat bok choy raw, you are using all the enzymes with you need for proper digestion of all foods. Warm foods have less or no enzymes. A western food based diet is low in enzymes. Chinese cabbage, spinach, mint, watercress, kale, endive and celery are a great combination with bok choy, when you want to make a salad from alternative salad leafs. Take care that you add some white stems. You cut them in cubes, add them to your salad, and enjoy your medicine!
- Against inflammation, cancer: http://www.ncbi.nlm.nih.gov/pubmed/24714741
- Vitamin A: http://www.ncbi.nlm.nih.gov/pubmed/17413103
- Reduce cancer risk: http://www.ncbi.nlm.nih.gov/pubmed/12235639
- Isothiocyanates, cancer: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2474764/
- Reduce cancer risk: http://www.ncbi.nlm.nih.gov/pubmed/22328735/
- Liver: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4499388/
- General info: http://www.geneeskrachtigegroenten.nl/Groenten-en-hun-medicinale-werking/Paksoi/