The Power in Beets
by Dr. Kara on Jul 11, 2019
Perhaps one of the greatest superfoods known to mankind is the beet. Beets, which are plants whose deep purple root can be used as food and medicine, have been used for centuries around the world for their medicinal properties that promote healing and wellbeing in various ways.
Here, we’ll take a look at how beets are used in three cultures and explore healthy and unique methods to implement beets into your daily diet.
In modern medicine:
- Beet roots can be cooked or eaten raw and shredded. When cooked, the green, leafy portion tastes just like spinach and serves as an excellent source of folate and manganese.
- Beets are used to reduce levels of homocysteine; homocysteine harms blood vessels and causes cardiovascular problems.
- Beets are rich in substances that prevent macular degeneration of the eyes.
- Preliminary research suggests that beetroot juice reduces blood pressure in people with hypertension and even benefits those with cardiovascular disease.
- They are used to lower triglycerides in the blood.
- Beets improve athletic performance by spurring the body to produce nitric oxide.
In traditional Chinese medicine:
- Beets strengthen the heart and improve blood circulation.
- They also benefit the liver by treating liver Qi stagnation.
- They relieve constipation by moistening the intestine.
In Ayurveda, a traditional and holistic healing system developed over 3,000 years ago in India:
- Beets are used to help people who suffer from uterine disorders, constipation and hemorrhoids.
- They are used as a liver detoxifier, gallstone remover and bile thinner.
With all of these historical and practical uses of beets, it’s easy to understand why nutritionists and doctors alike encourage eating the appropriate serving of beets. Check out KaraMD’s UltraBeets, a dietary supplement full of beets, to begin supplying your body with this highly-favored veggie!
References & Disclaimers
✝✝This noted statement is based on independent research and is not necessarily the opinion of the author