Beat Illness with Beets

I grew up eating beets. My father grew them in his garden and we would eat both the beet roots and the tops. As an adult I tried growing golden beets. To me they tasted the same but did not stain everything as the red beets do. The scientific name for beets is Beta vulgaris. They are in the same family as swiss chard.   Beets are a root vegetable that is also a superfood. The leafy tops are similar to chard.

Beets are probably best known for the nitrates they contain which are changed in the body into nitric oxide. About two cups of beet juice a day appears to benefit stamina so you can exercise longer. Some studies show that beets  support blood flow and lowering of blood pressure, which make beets a way to help prevent coronary artery disease and stroke. Some authorities also feel that beets have anti-aging effects.

Beets are loaded with nutrition which includes folate, potassium, antioxidants, vitamins A, C and B6, lutein, zeaxanthin, manganese,  iron, and copper. The purple color contains carotenoids that work as antioxidants in the body. Beets are a great source of fiber. Beets contain betaine that is known to fight against inflammation.

Historically beets were used by the Romans. They used them for their aphrodisiac benefits. It appears that beets helps in the production of human sex hormones. The Russians make a soup out of beets that they call Borscht. Beets are also good for women who are pregnant.

The beet greens are very nutritious. They have more iron than spinach. Research appears to show that beet greens help bone strength and prevent osteoporosis. They also help with Alzheimer's disease and strengthen the immune system. The greens can be prepared by steaming them, or sauteing lightly.  I like my beet greens steamed with a little butter and onion salt on them.

Here is a recipe for Borscht, a Russian beet soup.

1 Qt broth. This can be almost any kind of broth, I like beef or vegetable broth.
1 T butter
3-4 beets sliced thinly
1 onion, thinly sliced
1 C red cabbage
1/8 C minced parsley
1 T lemon juice
salt and pepper to taste
sour cream (optional)

Melt butter. Add onions and beets and cook until soft 7-8 minutes. Add salt and pepper and stir in the broth. Simmer about 20 minutes. Add cabbage, parsley, and nutmeg. Simmer awhile longer. Add additional salt and pepper as desired. A dollop of sour cream can be added if desired.

Sources:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49
http://www.webmd.com/food-recipes/truth-about-beetroot-juice
http://www.nutrition-and-you.com/beets.html
http://www.fullcircle.com/goodfoodlife/2012/05/10/6-health-benefits-of-eating-beets/
http://articles.mercola.com/sites/articles/archive/2014/01/2

Be sure to check out my web site at www.valerielull.com. Check out my latest book called Ten Spices for Health and Longevity. That book and my other book Ten Healthy Teas make great holiday gifts. They are available on Amazon.

Valerie Lull
Author
valerielull923@gmail.com