“Beetroots are an excellent source of food to stimulate and detoxify the…….”

Our next food in the series of A-Z of Everyday Foods is the great tasting and brightly coloured BEETROOT. The garden beetroot (Beta Vulgaris) evolved from the sea beet, found in coastal areas off Asia, North Africa and Europe and dates back around 4000 years. There are many varieties and shapes of the Beetroot, one of which is the sugar beet, which is used in the production of table sugar. Beetroot is also used to make colourings.

The Greeks and the Romans used Beetroot (mainly the leaves) for medicinal purposes especially for the treatment of fevers and constipation. Other Eras have used the roots and leaves, for example – in Renaissance times (14th-16th Centuries) it was used for digestive conditions and a blood cleanser. In Medieval England beetroot broth was given to the elderly and weak as it was easily digested. The well known Greek Doctor Hippocrates promoted the use of beet leaves for binding wounds. In Mythology it has been reported that Aphrodite used to eat beets to retain her beauty.

It is a very valuable food source today for everyday consumption and also a popular choice of juice for people with cancer and other serious illnesses. The Beetroot contains anti-oxidants; flavonoids and amino acids; is rich in many minerals especially potassium, magnesium and beta-carotene; B group Vitamins including Folate, which is very important for keeping your heart healthy and for the early development of the foetus in pregnancy.

Beetroots also contain betacyanin which is an organic compound contained in betalain. Betalain is responsible for the beets ruby, red colour. Researchers believe that betacyanin could protect against cancerous cells and slow down cancer cell growth.

Beetroots are an excellent source of food to stimulate and detoxify the:

* Liver
* Gallbladder
* Spleen; and
* Kidneys

Other benefits gained from eating Beetroot:

* Strengthens Bones
* Protects your Heart
* Helps control Blood Pressure
* May cut down your risk of Kidney Stones

Beetroots can be eaten raw – just peel, grate and add to your favourite salads; freshly juiced alone or with other vegetables or fruits such as carrot, parsley, lemon, orange; or they are easily cooked – either boiled, pickled, steamed or baked for about 20-30 minutes depending on size. Test occasionally with a skewer. It is best to leave a little of the stalk on as it helps the Beetroot from losing too much colour. Don’t forget the leaves contain high levels of beta-carotene and anti-oxidants too and they are a great addition to salads, soups and stir fries.

Why not ADD A LITTLE COLOUR TO YOUR DAY and try some Beetroot – they contain very little fat, have very few calories, no cholesterol and are high in fibre!

Yours in health,

Dedicated to Improving Your Wellbeing and Committed To Helping You Achieve Abundance

From the Team at the Hervey Bay Wellbeing, Anti-Aging and Longevity Centre.