by Phyllis Logie

Created on: July 15, 2010   Last Updated: October 23, 2010

Beetroot is also known as table-beet, garden-beet, red-beet or simply beet is available in many varieties, not all of which come in the dark red colour that most people are all familiar with.  Beetroot has been used since the middle-ages as a treatment for blood-related disorders and halitosis (bad or 'garlic-breath')

Both the leaves and the bulbs are rich in nutrients such as carbohydrates which is important for the production of energyand the production of potassium, essential for the regulating of blood pressure, calcium and magnesium, necessary for the production and maintenance of bone tissue.  It is particularly high in iron necessary for the production of haemoglobin and is therefore a very effective treatment for anaemia.

It is a valuable tonic for the treatment of jaundice, gastric ulcer, chronic constipation and haemorrhoidswhen taken daily.  When combined with  cucumber and carrot jiuce, beetroot is regarded as an unbeatable cleanser and detoxifier of the kidneys, gall bladder and other disorders relating to these two organs.

Beetroot is rich in folic acid which is important in the prevention of birth defects, such as spina bifida and anencephaly and of particular importance during pregnancy.  High in vitamin B6 and dietary fibre it is effective in reducing high blood pressure, lowering the levels of LDL 'bad' cholesterol and regulating the triglycerides levels in the blood.

When boiled, the water can be used as a topical application for the treatment of boils and pimple and if made into a decoction and mixed with vinegar it is an effective natural holistic solution for the removal of dandruff.

It is rich in bioactive betaine which is important for the maintenance of cardiovascular health and for the breaking down of fatty tissue in the liver, making it an effect inclusion on any weigh reducing diet as it also helps to prevent fatigue and nauses.  Also worth noting, it has a medium Glycemic Index of sixty four

Beetroot contains Boron which is a substance used by the body for the manufacture of sex hormones which helps to stimulate the sex drive.  It contains betacyamin which is effective in the prevention of stomach and colon cancers, as it inhibits the production of Nitrosamines, which is recognised as one of the chief components in the formation of cancer cells.

Dark skinned fruits and vegetables is known to be particularly high in antioxidants, which helps to lower the free radicals in the body which in part is responsible for brain cell damage which causes Alzheimer’s disease and senile dementia. The antioxidant properties contained in beetroot is also helpful in the prevention of cognitive problems and it helps to strengthen and support the nervous system.

The taste of beetroot can be described as sweet and earthy and quite apart from the obvious, which is its use in salads, beetroot can also be juiced and drunk, perhaps at breakfast instead of the normal orange juice. It can be pickled, roasted, made into soups, curried and much more.  It is used to enhance the colour of tomato paste, jam, jellies and also used to enhance the colour of strawberry ice cream.

Beetroot for all its health benefits should not be viewed as a stand alone superfood, but should be used in combination with other foods to obtain a well balanced intake of health giving nutrients.

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