On the medicinal properties of red beet, available any owner all year round, there are many. And in Russian cuisine it is used very often - in the salad, salads, etc. in borscht But love it, of course, not all. Even among my friends and relatives typed about a dozen people who practically do not eat beets in any form. One does not eat soup, the other does not recognize the herring under a fur coat, a third into his mouth does not take salad, not to mention the salad of beets. I, too, in his youth did not eat beets, perhaps because the extreme north at the time it was brought in either dried or canned. And the salad is not too fond of. Already married, instead of trying to cook cabbage borscht, a soup. But as they say, life will teach.
At the age of thirty-odd years I have overcome various illnesses, most importantly, that had fallen sharply the level of hemoglobin in blood, started anemia. Doctors prescribed different drugs, even prescribed iron powder. But after taking the powder became ill, apparently, the liver begins to "rebel." Poured blood donations twice nearly a liter, and after a while the hemoglobin decreased again to almost half the norm. Constantly dizzy. Who are familiar with the disease as anemia, that I understand. I do not know, whatever it was all over, but one elderly woman, a neighbor in the ward, during my next stay in the hospital advised me to start each day is a red beet in any form. Not all at once I followed her advice, but gradually began to use this valuable vegetable and boiled and raw, and juice with honey. After several months of anemia, I forgot!
It turns out, is not "squeezed", I just did not think about the most valuable medicinal properties of red beet. But another 2.5 thousand years ago the Greek physician Hippocrates include this vegetable in the list of medicinal plants. Even in those times pickled red beets successfully treated infections, fever, skin inflammation, and more. In the 16th century doctor, Paracelsus pioneered beets with blood diseases. In Russia, beets came about in 10-11 centuries and throughout this vegetable crop has spread only in the 14th century, as evidenced by entries in the ledger monasteries books and other written sources.
On the way many diseases puts beet red light - its color pigments - flavonoids. Flavonoids relieve vascular spasms, increase the strength of the capillaries, reduce blood pressure, stimulate the formation of red blood cells. Beet roots contain sugars, organic acids - citric acid, malic acid, oxalic acid, protein, pectin, carotene, vitamins C, B1 and B2, P and PP, as well as mineral salts of potassium, magnesium, iron, copper, zinc, cobalt, molybdenum, manganese, fluorine, boron, vanadium, iodine, rubidium, and cesium. On the iodine content beet is a leader among vegetables, and therefore widely used in the prevention and treatment of hypothyroidism - thyroid disease, caused by iodine deficiency.
Beetroot has a positive effect on the kidneys and liver, normalizes the activity of the gastrointestinal tract. Due to the content of vitamin U beetroot helps with gastric ulcer and duodenal ulcer. Diabetics appreciate the beets for the high zinc content, which increases the duration of insulin action. Red-beet kudesnitsa improves memory in atherosclerosis, is used in the treatment of neuroses, insomnia, anemia and hypertension, displays the body of toxins and heavy metals. More recently, in the mid-twentieth century, scientists have found that sugar beet can be successfully used in the treatment of cancer.
And I have a real confirmation of this. One friend of mine about 12 years ago, underwent surgery for cancer of the stomach. There was chemotherapy, very thin woman. Doctors told her husband that year and a half she may live. On a diet advised to eat more beets in any form. All friends and relatives strongly experienced. And she is still alive, and God forbid she has to live, enjoy life. It feeds almost beets and cheese. Eat beets every day in various forms, most often boiled grated, slightly acidified with citric acid and flavor with a drop of vegetable oil. When we get together on a particular occasion, she brings with him or all the same beetroot, or we will (depending on where and how are going to) prepare for her beet salad and spicy cheese.
Unlike other fruits, beets and boiled partly retains its useful properties, due to the stability of pigments - flavonoids. After all, they have anti-cancer activity. Therefore, if a person does not want to eat raw beets or raw juice drink, use boiled. But, of course, to achieve the best results to better prepare the juice of raw beets. Of course, we should observe the following rules. In any case you can not drink just squeezed juice, as it contains volatiles, acting poison a way that may cause nausea, vomiting and general weakness. Prior to the use of the juice should not stand for less than two hours in the refrigerator. To achieve the therapeutic effect of the juice should be taken daily without interruption, for three to four weeks, a glass a day for 10-15 minutes before meals, in the form of slightly warmed. And it can not bind anything or drink. To improve the taste, you can add a little juice black currant juice, pomegranate or cherry, which also contain flavonoids. High blood pressure and cold is very good juice mixed with honey.
As a preventive same purpose, to maintain good health, beets desirable to use at least twice a week. The number of different dishes, based on sugar beet is very diverse, and they have already talked a lot. Here are just a couple of recipes for beets.
1. Beets in apple juice.
Boil the washed, untreated beets for 20 minutes. Cool, clean, cut into thin slices or wedges - as someone like, put in jars, fill with apple juice freshly. Then sterilized in the same way as in canning stewed fruit, depending on the capacity of banks. Can apple juice boil, pour hot, then reduce the time of sterilization, but will reduce the amount of vitamins. Beetroot turns out very tasty, though its winter in soup, although the salad, even though just that.
2. Red beet stew.
4.3 medium beets to boil in their skins for 20 minutes, cool and clean water. Grate on medium or large grater. 2 onions fried in vegetable oil in a pan, add grated to the same beetroot, add a teaspoon of sugar, to taste salt and vinegar or citric acid, and simmer everything together under the cover of another 15 minutes on low heat. This braised beetroot is good as a side dish for cutlets or meat, but you can eat and cold, like caviar.
I wish you all good health!
At the age of thirty-odd years I have overcome various illnesses, most importantly, that had fallen sharply the level of hemoglobin in blood, started anemia. Doctors prescribed different drugs, even prescribed iron powder. But after taking the powder became ill, apparently, the liver begins to "rebel." Poured blood donations twice nearly a liter, and after a while the hemoglobin decreased again to almost half the norm. Constantly dizzy. Who are familiar with the disease as anemia, that I understand. I do not know, whatever it was all over, but one elderly woman, a neighbor in the ward, during my next stay in the hospital advised me to start each day is a red beet in any form. Not all at once I followed her advice, but gradually began to use this valuable vegetable and boiled and raw, and juice with honey. After several months of anemia, I forgot!
It turns out, is not "squeezed", I just did not think about the most valuable medicinal properties of red beet. But another 2.5 thousand years ago the Greek physician Hippocrates include this vegetable in the list of medicinal plants. Even in those times pickled red beets successfully treated infections, fever, skin inflammation, and more. In the 16th century doctor, Paracelsus pioneered beets with blood diseases. In Russia, beets came about in 10-11 centuries and throughout this vegetable crop has spread only in the 14th century, as evidenced by entries in the ledger monasteries books and other written sources.
On the way many diseases puts beet red light - its color pigments - flavonoids. Flavonoids relieve vascular spasms, increase the strength of the capillaries, reduce blood pressure, stimulate the formation of red blood cells. Beet roots contain sugars, organic acids - citric acid, malic acid, oxalic acid, protein, pectin, carotene, vitamins C, B1 and B2, P and PP, as well as mineral salts of potassium, magnesium, iron, copper, zinc, cobalt, molybdenum, manganese, fluorine, boron, vanadium, iodine, rubidium, and cesium. On the iodine content beet is a leader among vegetables, and therefore widely used in the prevention and treatment of hypothyroidism - thyroid disease, caused by iodine deficiency.
Beetroot has a positive effect on the kidneys and liver, normalizes the activity of the gastrointestinal tract. Due to the content of vitamin U beetroot helps with gastric ulcer and duodenal ulcer. Diabetics appreciate the beets for the high zinc content, which increases the duration of insulin action. Red-beet kudesnitsa improves memory in atherosclerosis, is used in the treatment of neuroses, insomnia, anemia and hypertension, displays the body of toxins and heavy metals. More recently, in the mid-twentieth century, scientists have found that sugar beet can be successfully used in the treatment of cancer.
And I have a real confirmation of this. One friend of mine about 12 years ago, underwent surgery for cancer of the stomach. There was chemotherapy, very thin woman. Doctors told her husband that year and a half she may live. On a diet advised to eat more beets in any form. All friends and relatives strongly experienced. And she is still alive, and God forbid she has to live, enjoy life. It feeds almost beets and cheese. Eat beets every day in various forms, most often boiled grated, slightly acidified with citric acid and flavor with a drop of vegetable oil. When we get together on a particular occasion, she brings with him or all the same beetroot, or we will (depending on where and how are going to) prepare for her beet salad and spicy cheese.
Unlike other fruits, beets and boiled partly retains its useful properties, due to the stability of pigments - flavonoids. After all, they have anti-cancer activity. Therefore, if a person does not want to eat raw beets or raw juice drink, use boiled. But, of course, to achieve the best results to better prepare the juice of raw beets. Of course, we should observe the following rules. In any case you can not drink just squeezed juice, as it contains volatiles, acting poison a way that may cause nausea, vomiting and general weakness. Prior to the use of the juice should not stand for less than two hours in the refrigerator. To achieve the therapeutic effect of the juice should be taken daily without interruption, for three to four weeks, a glass a day for 10-15 minutes before meals, in the form of slightly warmed. And it can not bind anything or drink. To improve the taste, you can add a little juice black currant juice, pomegranate or cherry, which also contain flavonoids. High blood pressure and cold is very good juice mixed with honey.
As a preventive same purpose, to maintain good health, beets desirable to use at least twice a week. The number of different dishes, based on sugar beet is very diverse, and they have already talked a lot. Here are just a couple of recipes for beets.
1. Beets in apple juice.
Boil the washed, untreated beets for 20 minutes. Cool, clean, cut into thin slices or wedges - as someone like, put in jars, fill with apple juice freshly. Then sterilized in the same way as in canning stewed fruit, depending on the capacity of banks. Can apple juice boil, pour hot, then reduce the time of sterilization, but will reduce the amount of vitamins. Beetroot turns out very tasty, though its winter in soup, although the salad, even though just that.
2. Red beet stew.
4.3 medium beets to boil in their skins for 20 minutes, cool and clean water. Grate on medium or large grater. 2 onions fried in vegetable oil in a pan, add grated to the same beetroot, add a teaspoon of sugar, to taste salt and vinegar or citric acid, and simmer everything together under the cover of another 15 minutes on low heat. This braised beetroot is good as a side dish for cutlets or meat, but you can eat and cold, like caviar.
I wish you all good health!
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