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Beet, Beets, Beetroot

Beet is another high-antoxidant vegetable, with an ORAC score of 1840, and a total antioxidant concentration of 1.98. They contain many healthful substances: betaine (aka: trimethylglycine, TMG), betalains, betacyanin, betanin, folate, iron, and fiber. Betaine helps convert homocysteine into methionine, preventing heart disease.

Beet fiber seems to be particularly health-promoting. Pectin, a soluble fiber in beets, binds toxins, heavy metals, and excess hormones that have been dumped into the gut from the liver. The toxins are passed out instead of being reabsorbed.

Beets for Health: Traditional Use & Modern Research

How to Use Beets

Red beets are the ones to get, not the white, yellow, or striped ones. The red pigments are the beneficial substances mentioned above with names that sound like beet: betacyanin, betaine, betalains, betanin.

Eat the whole beet, don't juice it. As some of the studies listed above show, the beet fiber is extremely helpful. The more research that gets done on whole foods, the more phytochemicals get discovered. Don't throw any of them away. Eat the whole foods.

Beets are hard and fibrous. Grate them, slice them thinly, blend them, put them through a food processor, or Pound them in a mortar and pestle. Beet recipes are on the Salads and Soups pages.

Beet Art, Beet Culture

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