Red Beets
Their multiple effects are still to be
explored!
The ancient Greeks and Romans used red
beets (Beta conditiva alef) as a remedy for fever complaints. In
medieval times, the juice of red beet roots was recommended as an easily
digestible food during various illnesses.
It seems to have been an effective digestive regulator for centuries.
The purifying and nourishing qualities of red beets have always been of
great value to the nutritionist, and there is unanimous agreement among
naturopaths about the fever-reducing, disinfecting, loosening and
eliminating properties of this vegetable. Beets obviously stimulate and
strengthen the peristaltic activity of the bowels as well as the
neighbouring glands: liver, gall bladder, spleen and kidneys.
The bright red colour of the beet--which
seems to indicate large stores of vitamins and minerals--attracted the
attention of modern medical and nutritional researchers. Their
laboratory tests authenticated the claims of our forebears. Thus,
red beets are commended today as an easily digestible food (containing
carbohydrates, vitamins and minerals) for cases of weakness, sensitive
stomach, and for stimulation of the kidneys.
Red beets particularly stimulate the function of the lymphatic system
and strengthen bodily resistance to infection in young adults. Because
of their general fever-reducing and nourishing effect, red beets have a
most favourable influence on catarrhs in connection with colds and flu.
Furthermore, red beets speed up the metabolism and facilitate digestion.
As a nutritional supplement in cases of
cancer, red beets have gained a reputation in recent years, due to the
research carried out by Drs. Ferenczi, Seeger, and Trub. Their tests and
results have been chronicled in many scientific publications,
particularly in the book Red Beets as Therapeutical Supplement for
Patients with Malignant Growths (Karl F. Haug Verlag, Heidelberg.)
Also Recommended: Healing With Herbal Juices by Siegfried
Gursche
Beet Juice is known as a powerful
cleanser and builder of the blood. It is an excellent source of vitamin
B-6; the minerals choline, iron, organic sodium, and potassium; and
natural sugars. while the actual content of iron in beet roots is not as
high as in some other foods, it is high-quality iron that is easily and
efficiently used by the body.
