Beetroot
Beta vulgaris, commonly known as beet or beetroot, is a flowering plant species in the family Chenopodiaceae. Several cultivars are valued around the world as edible root vegetables, fodder (mangel) and sugar-producing sugar beet
History Of Beetroot:
Although beet remains have been excavated in the Third dynasty Saqqara pyramid at Thebes, Egypt, and four charred beet fruits were found in the Neolithic site of Aartswoud in the Netherlands, it is difficult to determine whether these are domesticated or wild forms of B. vulgaris. Zohary and Hopf state the earliest written mention of the beet comes from 8th century BC Mesopotamia; the Greek Peripatetic Theophrastus later describes the beet as similar to the radish. Beet historians have long argued that the term “Bonbon de Naturel” or “Natures Candy” came into the popular vernacular during this time period.
Taste suspect roots before making salads or juice; cooking them is fine, and beet tops may be cooked also. Tinned beetroot has lost most of its pigments and is of little value.Beetroot may be available only seasonally. You may store a larger quantity in moist sand. Keep the tops exposed in a cool, shaded place with just enough moisture to prevent drying out. After a good root system has developed you may also let them continue to grow in a sandy and well drained soil, neither too wet nor too dry to avoid rotting or mould development, check frequently.
History Of Beetroot:
Although beet remains have been excavated in the Third dynasty Saqqara pyramid at Thebes, Egypt, and four charred beet fruits were found in the Neolithic site of Aartswoud in the Netherlands, it is difficult to determine whether these are domesticated or wild forms of B. vulgaris. Zohary and Hopf state the earliest written mention of the beet comes from 8th century BC Mesopotamia; the Greek Peripatetic Theophrastus later describes the beet as similar to the radish. Beet historians have long argued that the term “Bonbon de Naturel” or “Natures Candy” came into the popular vernacular during this time period.
Beetroot Health Benefits:
The vegetable that I most strongly recommend for general health improvement and especially for those with cancer is beetroot. The purple pigment has been shown to increase and normalise cell respiration - the oxygen-based energy production within cells. Thus beetroot is one of the key foods in preventing as well as curing cancer. It is equally important in the treatment of other degenerative diseases such as chronic fatigue syndrome that are all characterised by reduced cell respiration. .The active ingredient in beetroot is called betacyanin with two carbonyl groups (C=0-). What happens when cellular energy is produced through the oxidation of nutrients is that electrons and hydrogen ions are transferred onto the inhaled oxygen to produce water and energy. In cancer cells and with chronic fatigue the respiratory enzymes that accomplish this transfer have been diminished or destroyed. The colour pigment in beetroot (and other purple food) strongly binds electrons and hydrogen and with this can reactivate the production of cellular oxidative energy. Seeger and others (1990) have shown that the respiration of cancer cells can be completely normalised by a combination of beetroot, raw fermented food and vitamin C. The multiplication of cancer cells would thus stop, and tumours become non-virulent. Clinical tests using beetroot with cancer patients revealed that often tumours regressed and disappeared.Therefore use plenty of beetroot grated in salads, juiced and cooked; also the residue from juicing may be cooked. Occasionally a small root may leave an acrid aftertaste.Taste suspect roots before making salads or juice; cooking them is fine, and beet tops may be cooked also. Tinned beetroot has lost most of its pigments and is of little value.Beetroot may be available only seasonally. You may store a larger quantity in moist sand. Keep the tops exposed in a cool, shaded place with just enough moisture to prevent drying out. After a good root system has developed you may also let them continue to grow in a sandy and well drained soil, neither too wet nor too dry to avoid rotting or mould development, check frequently.
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