I love cabbage

I like it raw, or grilled in a little butter, or shredded on lettuce for some crunch in a salad.  I really enjoy coleslaw, either plain or with apples or raisins in a sweet dressing. 

Look at this list of pesticides for cabbage found in lab research. But before you say “eeyu” and swear off cabbage, these are pesticides which the cabbage plant produces.  99.99% of all the pesticides we eat are produced by the plant itself. Plants produce toxins to protect themselves against fungi, insects, and animal predators.  Tens of thousands of these chemicals have been found and tested, and each plant is different.

Glucosinolates: 2-propenyl glucosinolate (sinigrin),* 3-methylthiopropyl glucosinolate, 3-methylsulfinylpropyl glucosinolate, 3-butenyl
glucosinolate, 2-hydroxy-3-butenyl glucosinolate, 4-methylthiobutyl glucosinolate, 4-methylsulfinylbutyl glucosinolate,
4-methylsulfonylbutyl glucosinolate, benzyl glucosinolate, 2-phenylethyl glucosinolate, propyl glucosinolate, butyl glucosinolate
Indole glucosinolates and related indoles: 3-indolylmethyl glucosinolate (glucobrassicin), 1-methoxy-3-indolylmethyl glucosinolate
(neoglucobrassicin), indole-3-carbinol,* indole-3-acetonitrile, bis(3-indolyl)methane
Isothiocyanates and goitrin: allyl isothiocyanate,* 3-methylthiopropyl isothiocyanate, 3-methylsulfinylpropyl isothiocyanate, 3-butenyl
isothiocyanate, 5-vinyloxazolidine-2-thione (goitrin), 4-methylthiobutyl isothiocyanate, 4-methylsulfinylbutyl isothiocyanate,
4-methylsulfonylbutyl isothiocyanate, 4-pentenyl isothiocyanate, benzyl isothiocyanate, phenylethyl isothiocyanate
Cyanides: 1-cyano-2,3-epithiopropane, 1-cyano-3,4-epithiobutane, 1-cyano-3,4-epithiopentane, threo-1-cyano-2-hydroxy-3,4-epithiobutane,
erythro-1-cyano-2-hydroxy-3,4-epithiobutane, 2-phenylpropionitrile, allyl cyanide,* 1-cyano-2-hydroxy-3-butene, 1-cyano-3-
methylsulfinylpropane, 1-cyano-4-methylsulfinylbutane
Terpenes: menthol, neomenthol, isomenthol, carvone*
Phenols: 2-methoxyphenol, 3-caffoylquinic acid (chlorogenic acid),* 4-caffoylquinic acid,* 5-caffoylquinic acid (neochlorogenic acid),*
4-(p-coumaroyl)quinic acid, 5-(p-coumaroyl)quinic acid, 5-feruloylquinic acid

“ 27 natural pesticides that are rodent carcinogens are present
in the following foods: anise, apple, apricot, banana, basil,
broccoli, brussels sprouts, cabbage, cantaloupe, caraway,
carrot, cauliflower, celery, cherries, cinnamon, cloves, cocoa,
coffee, collard greens, comfrey herb tea, currants, dill,
eggplant, endive, fennel, grapefruit juice, grapes, guava,
honey, honeydew melon, horseradish, kale, lentils, lettuce,
mango, mushrooms, mustard, nutmeg, orange juice, parsley,
parsnip, peach, pear, peas, black pepper, pineapple, plum,
potato, radish, raspberries, rosemary, sesame seeds, tarragon,
tea, tomato, and turnip. Thus, it is probable that almost
every fruit and vegetable in the supermarket contains natural
plant pesticides that are rodent carcinogens. The levels of
these 27 rodent carcinogens in the above plants are commonly
thousands of times higher than the levels of synthetic
pesticides.”

Pesticide residues on fruits and vegetables are minuscule compared with the cancer-causing potential of some natural chemicals in plants.