This root vegetable originated in the Mediterranean, but its medicinal properties are cultivated worldwide. It is known as a great medicinal plant for more than 2000 years.
The ancients used only this plant’s leaves and not its root because it was very stiff.
Nowadays, the beetroot with its characteristic juicy red root is considered to be one of the most useful vegetables. It is a rich source of antioxidants, vitamins C, B1, B2, B6, folic and pantothenic acid, and from minerals it possesses potassium, phosphorus, magnesium, calcium, sodium, iron, zinc.
The red beet color is due to the presence of red pigments known as betacyanins. Its low energy value makes beetroot an ideal food in diets. (100 grams of beetroot contain 43 calories).
Healing properties of Beetroot:
– Regulates blood pressure, thus protects cardiovascular system
– Reduces increased cholesterol in the blood
– Stimulates the exchange of substances in the body, which means it rejuvenates and revitalizes the body
– Improves the function of the liver and helps in the elimination of toxic substances
– Neutralizes excess stomach acids
– Strengthens skin, hair and nails
– Has a positive influence when it comes to dealing with constipation
– Improves mood.
What is most compelling about beetroot is that it has showed excellent results in the fight against leukemia and cancer, due to its affluence with betaine, amino acid which has anticancer properties. The betaine attacks cells in the tumor tissue.
Furthermore, it also possesses anti-inflammatory, antioxidant and detoxification effects.
The therapy with beetroot against leukemia and cancer is very simple. Patients should consume half a kilogram of fresh beets daily (preferably as a salad with olive oil and lemon).
Moreover, it is advisable for the patient to be on additional, prescribed medical diet that boosts the immune system and which includes consummation of a lot of vitamin C.
The results would be most effective if the treatment is started when the disease is at early stage. Subsequently, you will need to gradually increase the amount of beet.