The benefits and harms of beets. The medicinal properties of beets
Beetroot known and unknown. Gourmet recipe.
Delicious recipes can be made with beets. Simple recipes can be made from beets. The benefits of beets are legendary. This is an amazingly healthy vegetable. For persuasiveness, I will give numerous examples of its enormous benefits, which you did not even know about and thought could be a waste product of your garden.
Eating in any form (and there are a huge number of recipes, healthy dishes) improves the condition of the blood. It cleanses the body of toxins, is indispensable in various diets, helps in the fight against various diseases (even oncology). This root vegetable is especially useful for women. The vegetable contains betanin suppressing tumor cells, it helps to restore the intestinal microflora, which, as scientifically proven, is one of the important pathogenic factors for the development of cancer. Iron, vitamin C, magnesium are very valuable for the human body. Our fairy godmother is extremely rich in them. Of course, it is impossible to recover from such a formidable disease as oncology only with the help of beets, but you can activate the body’s defenses, restore disturbed cellular respiration and improve the results of classical therapy, and help doctors.
There are golden rules for taking beetroot juice in the treatment of malignant tumors. Drink heated juice 0.5 liters per day at regular intervals 5 times 10-15 minutes before meals. In this case, yeast bread and sour juices should be excluded.
Freshly squeezed juice of this vegetable should stand for six to eight hours in a cold, dark place. Only then can it be consumed by draining an inch and splashing out the sediment.
These recommendations are useful for healthy people as well for prevention.
Protein in the queen of the garden is up to 2%, carbohydrates up to 11%, many B vitamins, nicotinic, pantothenic, folic acids, phosphorus, calcium, chlorine, sodium, cobalt, zinc are present. It helps to cope with stress, regulates metabolism and hematopoiesis, promotes protein absorption and improves liver function. A champion in health benefits, contains vitamin U, an antihistamine, anti-inflammatory and anti-sclerotic agent.
It is an excellent absorbent of many harmful substances: heavy metals, mercury, lead, decaying intestinal products. As you know, iron, copper, manganese and folic acid are especially beneficial for anemia.
Our good beets have a choleretic and laxative effect. The presence of calcium, potassium and sodium in beets contributes to the regulation of cardiac activity, motor and nervous systems.
But, unfortunately, nitrates are present in beets. How to reduce their number? Beetroot from your garden is one thing, but you are not sure about a store bought. In this case, you need to choose medium-sized fruits, without veins. When boiled, harmful substances are released into the water. Therefore, you must immediately drain the water from the finished beets so that the beets do not absorb the harmfulness that they have released into the water. Doctors recommend that you pre-soak a raw vegetable cut into pieces in water at room temperature (three to four soaks for five minutes each with a change of water).
It is important to remember that you do not need to cover with a lid when extinguishing, as nitrates come out with steam. The maximum amount of nitrates in the tail and apex. It is necessary to cut off these parts after cooking. It is no coincidence that naturopaths recommend eating beetroot dishes freshly prepared after careful processing.
Few people know that during long-term storage, nitrates turn into toxic salts (nitrites), and this is dangerous to health. When cooking, after boiling for five to ten minutes, drain the water, pour in fresh boiling water and cook. Simple beetroot recipes can be made.
Gourmets, in addition to black and allspice, bay leaves, add cinnamon to beets in the marinade. Try it. This makes the beet taste more sophisticated. This improves the taste.
The most common beetroot dish is vinaigrette. There is a wide variety of vinaigrette. It goes well with apple and the like.
After cooking, I put the beets in cold water for a couple of minutes and after that the skin is much easier to clean. It literally slides off on its own with light pressure. You won’t even need a knife.
Probably everyone knows this secret. I’ll repeat myself just in case. To preserve the color, add a little lemon juice or citric acid to the cooking water, you can use vinegar.
You need to cook in a peel.
It is not recommended to pierce it with a fork, checking its readiness. At the same time, juice comes out into the water. By reducing the boil, you will retain the beneficial properties.
How to shorten the cooking time?
The water boils and only then lower the beets. The salt will harden. It will take longer to cook. Salt the ready-made dish, and it is better not to salt at all.
The so-called “shock” therapy will play a role. Boil for thirty minutes and lower it into ice water. It is necessary to take the same size so that it does not turn out that one is cooked and the other is not. The contrast of temperatures brings the beets to readiness much faster (twice). You should not overcook the beets, it is better not to cook them a little, because they are eaten raw. This way vitamins are better preserved.