Superfood of the Week: Beets!
Superfoods | Dr. Nishant Rao | June 10, 2009 at 3:23 am
Photo by Jeff Moser Bike Carson.
Originally from the Mediterranean, only the leaves were eaten historically. The Romans were the first civilization to cultivate deeply pigmented roots for food. We have Napoleon to thank for beets being a primary source of sugar when the passed a decree in the 19th century - The first sugar factory was built it Poland.
Buy fresh beets and please eat the stems! steam them, saute them (as you would spinach) they are loaded with nutrients. The deep purple color is a powerful pigment called betacyanin which has been shown to be very protective against colon cancer. The root is very high in vitamin C, potassium, folate and manganese. They are also high in fiber. Very high carotenoid content.
Pigmented beet powder is used as a coloring agent and often finds it’s way into the tomato sauce of frozen pizzas. The pigments will change the color of your urine and stool to a red or pink color, don’t be alarmed its a harmless process sometimes called beeturia.
The pigment that gives beets their rich, purple-crimson color-betacyanin-is also a powerfulcancer-fighting agent. Beets’ potential effectiveness against colon cancer, in particular, has been demonstrated in several studies. Historically used to help liver disorders as part of it’s detoxifying effect.
Dr. Nishant Rao is a co-founder of WellWire.com. He is a well-traveled naturopathic doctor and new father, practicing an integrative approach to create wellness in and around Los Angeles. Become a patient or discover his practice.
Beets were originally used in recipes for Red Velvet Cake to obtain the deliciously decadent scarlet color!
I tweeted that beets were a little known superfood. I’ll RT the tweet that brought me here.