Why You Should Try Beetroot

Beetroot

Red beetroot

Beetroot is a dark red vegetable with an acquired taste which has had a lot of coverage in the news recently. Most beetroot on sale are round and red, but yellow, white and stripy versions are also available.

 . It is  said that the vegetable became popular in Roman times and it was used to treat fever, constipation, wounds, skin problems , high cholesterol- and was used as an aphrodisiac.(sexual stimulant)

The beetroot taste is described as sweet, earthy and tender to eat. It is grown in the ground and is related to turnips, swedes and sugar beet. It has been linked with better stamina, improved blood flow and lower blood pressure.

It contains nutrients such potassium, magnesium, iron, vitamins A, B6 .Vitamin  C, folic acid, carbohydrates, protein, antioxidants and soluble fiber

Beetroot fiber has been shown to increase the level of antioxidant enzymes in the body increase the number of white blood cells, Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal trac

A history of health

Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver's detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is beta-cyanin; a powerful agent, thought to suppress the development of some types of cancer.                             

Yellow beet root

Researchers have known for some time that juice may help lower blood pressure, but in 2010 UK researchers revealed that nitrate is the  special ingredient in beetroot which lowers blood pressure and may help to fight       

 Research  shows: Beetroot fiber has been  increases the level of antioxidant enzymes in the body, (specifically one called glutathione peroxidase), as well as increases the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.

 If you're considering beetroot as one of your 5-a-day fruit or vegetables, it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fiber



   Selecting and storing  

    The greens should be fresh-looking with no signs of spoilage. The beetroot should be firm, smooth, and a vibrant red-purple, not soft, wrinkled or dull in colour. Fresh beets with the greens attached can be stored for three to four days in the fridge, but beets with the greens removed can be stored in the fridge for two to four weeks. Raw beets do not freeze well since they tend to become soft on thawing. Freezing cooked beetroot is fine as it retains its flavour and texture.

Tip:
Slightly limp greens can be restored to freshness if stored in the refrigerator in water. However, if it's too late, you can simply cut them off.

White beetroot

Wash beets gently under cool running water, taking care not to tear the skin. It is this tough outer layer that helps keep most of the beetroot's pigments inside the vegetable. The leaves can be steamed lightly to retain their nutritional quality. When boiling beetroot, leave the beets with their root ends and one inch of stem attached and don't peel them until after cooking since beet juice can stain your skin.
Tip:
If your hands become stained during preparation and cooking beetroot, rub some lemon juice over them to help remove the colour.
Though available year round, beets are sweetest and most tender during their peak season, from June to October. Beets are enjoying a resurgence in popularity among modern chefs. While heirloom varieties like white and golden yellow beets make for pretty dishes, only red beets have the cancer-fighting compound betacyanin.

Stripe beet root

Precaution

For some people, eating beetroot may induce beeturia; a red or pink colour in the urine or stool. It is totally harmless! Beet greens and, to a lesser extent, the roots contain high levels of oxolate. Individuals with a history of oxalate-containing kidney stones should avoid over-consuming beetroot 

ARE YOU SUFFERING GOUT

ARE YOU SUFFERING GOUT 
Recently I was attacked by Chick-V virus and ended up with  very bad pains in the joints but it went  down into the left toes and no doctor medication was helping. The doctor concluded I had gout in the toes but somehow it did not affected the  big toe .Nothing the doctor prescribed helped. However I  met a friend of my mother who told me to take warm apple cider vinegar with honey for fifteen  days. However I took it for only 7 days  it worked better than  all of the doctor medication

      

Gout is a form Arthritis that affects the  feet especially the big toes and  is associate with hype-ruricemia  that is too much uric acid in the blood. This acid is found In some foods like alcohol and a leftover of the metabolism of chemicals compounds called purines.

Diets that reduce uric acids are extremely helpful.these  involves cutting out foods that have high levels of purines.

Celery seed extract  and bromilain are some popular  alternative medicine, adding folic acid can reduce the inflammation and reduce gout episodes. Eat green vegetables, very little tomatoes, fruit and juice also breads that do not use yeast.

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 Pain-Safe Foods

Pain-safe foods virtually never contribute to arthritis or other painful conditions. These include

• Brown rice
• Cooked or dried fruits: cherries, cranberries, pears, prunes (but not citrus fruits, bananas, peaches or tomatoes)
• Cooked green, yellow, and orange vegetables: artichokes, asparagus, broccoli, chard, collards, lettuce, spinach, string beans, summer or winter squash, sweet potatoes, tapioca, and taro (poi)
• Water: plain water or carbonated forms, such as Perrier, are fine. Other beverages – even herbal teas – can be triggers.
• Condiments: modest amounts of salt, maple syrup, and vanilla extract are usually well-tolerated.

After four weeks, if your symptoms have improved or disappeared, the next step is to nail down which one or more of the trigger foods has been causing your problem. Simply reintroduce the foods you have eliminated back into your diet one at a time, every two days.

Have a generous amount of each newly reintroduced food, and see whether your joints flare up again. If so, eliminate the food that seems to have caused the problem, and let your joints cool down again. Then continue to reintroduce the other foods. Wait at least two weeks before trying a problem food a second time. Many people have more than one food trigger.

It is not recommended to bring meats, dairy products, or eggs back into your diet. Not only are they major triggers, but they also encourage hormone imbalances that may contribute to joint pain, and also lead to many other health problems.

Avoid Major Arthritis Triggers

1. Dairy products*
2. Corn
3. Meats**
4. Wheat, oats, rye
5. Eggs
6. Citrus fruits
7. Potatoes
8. Tomatoes
9. Nuts
10. Coffee
*All dairy products should be avoided: skim or whole cow’s milk, goat’s milk, cheese, yogurt, etc.
**All meats should be avoided: beef, pork, chicken, turkey, fish, etc.

Other Approaches

For some arthritis patients, supplements of certain essential fatty acids have been helpful. They should be thought of as a medicine, rather than a food. A typical regimen would include a tablespoon of flax seed oil with 500 mg of blackcurrant oil (or three capsules of evening primrose oil) twice each day 

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 If it is helpful, it should be reduced to the lowest effective dose. Some people also benefit from an herb called fever few, taken two to three times per day.  The herb called Devils Claws is also helpful (Caution: Do not take fever few if you are pregnant.)