The Bloody Beet
Written by admin on May 5th, 2008 | Filed under: Nutrition, Uncategorized
The ancient Romans were the first to cultivate the beet, although originating from North Africa.
In the 19th century it was discovered that beets could be converted into sugar, and immediately became a prized vegetable. The US, Russia, France, Poland and Germany are the major producers of beetroot today.
The controversial Health Minister of South Africa was nicknamed Dr. Beetroot after promoting beetroot for treating South Africa’s AIDS epidemic.
Tom Robbins features the beet in his wonderful novel Jitterbug Perfume: “The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”
Health Benefits
- Beet greens
Beet greens are a good source of calcium, iron, Vitamins A and C.
- Beetroots
Beetroots are a good source of fiber, folic acid, manganese and potassium.
- Liver detoxification
Beetroot contains the bioactive agent betaine, which supports healthy liver function. When the liver is functioning properly, fats are broken down efficiently, aiding weight loss, and preventing fatigue and nausea.
- Cholesterol
Beet fiber has been shown to have cholesterol-lowering capabilities.
- Antioxidants
Betacyanin is the pigment that gives beetroot its color, and has powerful antioxidant properties. Studies have demonstrated that red beet products used regularly in the diet may provide protection against certain oxidative stress-related disorders in humans.
- Cancer
Preliminary tests suggest that beetroot ingestion can be one of the useful means to prevent lung and skin cancer. Other studies have shown that beet juice inhibits the formation of cancer causing compounds called nitrosamines.
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