Fermented Beets Fight Cancer, Support Heart Health & Boost Your Immune System (Recipes Included)

Beets and it’s juice are something which will buy you the whole heath. They are very healthy that you need to consume it every day.

They are the best vegetable and as most of the sugar is then gobbled up by beneficial bacteria during the fermentation process while leaving other health boosting ingredients intact.

Fermented foods are full with good bacterial. It is demonstrated that the balance is great for the diversity of bacteria for mental and emotional wellbeing.

Raw beets boost heart health.

The raw beets are going to lower the blood  pressure. The effect is doing naturally and the beets are nitric oxide in the body.

Nitric oxide, in turn, helps to relax and dilate your blood vessels, improving blood flow and lowering blood pressure. In fact, medicinally, nitrates are used to treat angina and congestive heart failure, and research shows a glass of beetroot juice has the same effect as prescription nitrates.

The experts proved that the beets will boost stamina when you exercise as much as 16 % so you will increase the nitric oxide.

All of the patients consumed 140 mL of this ingredient which is following with testing and found that will improve the muscle capacity for 13%.

The phytonutrients that give beets their deep crimson color also have powerful anti-cancer properties. Research has shown that beetroot extract reduced multi-organ tumor formations in various animal models when administered in drinking water.

In addition to this post we are going to present you that you will help improve the immune function because it is high in vitamin C, fiber, potassium and manganese.

High in the B vitamin folate, beets may also lower your stroke risk and are an excellent food for pregnant women. Folate is essential for many bodily processes, and lack of folate during pregnancy raises the risk of birth defects. The blood-cleansing properties of beet kvass may also help alleviate morning sickness.

Fermenting the beets will keep them stay raw. Beside the pickled beets and beet-infused, fermented beet juice is very popular in the West.

Beet are the most likely to be found and consume in Russia and Ukraine, so it is used for therapeutically improving health condition.

High in the B vitamin folate, beets may also lower your stroke risk and are an excellent food for pregnant women. Folate is essential for many bodily processes, and lack of folate during pregnancy raises the risk of birth defects. The blood-cleansing properties of beet kvass may also help alleviate morning sickness.

In addition to this post we are going to present you the simple beet Kvass recipe

Ingredients:

2 large raw organic beets, cut into 1-inch cubes. Do not grate them, as this will release too much sugar.

You do not need to peel the beets if they’re organic, unless you really want to, as the skin contains many bacteria that drive the fermentation. If using conventionally grown beets, peeling may be advisable to avoid pesticide residues

  • 3 tablespoons of sauerkraut juice or pickle juice
  • Filtered water, spring water or distilled water, freshly squeezed beet juice, or a combination of beet juice and pure water.

Tap water tainted by chlorine or other chemicals will not work, as the chemicals will prevent fermentation and cause rotting instead. If using tap water, be sure to boil it first and let it cool before using

  • Optional: 1/2 teaspoon of natural unrefined salt, such as sea salt, or my personal favorite, Himalayan salt. The salt helps prevent bad bacteria from forming, but too much will make the drink unpalatable

Place the beets in a large-mouth mason jar, filing the jar about one-third of the way. Add sauerkraut or pickle juice, salt and water/beet juice, leaving 2 inches of space between the top of the liquid and the lid. Cover tightly and shake well to dissolve the salt.

Keep at room temperature for three to five days. In winter months, the fermentation process may take up to seven days due to colder room temperatures. Keep the lid tightly closed, but remember to release pressure daily.

If froth, scum or mold develops, simply skim it off the top with a spoon. Do a daily taste test, and when the kvass has developed a pleasing taste, place it in the refrigerator to stop the fermenting process. Fizzy bubbles rising to the top is a sign that it’s ready.

Also other suggestions

In case you want to consume the beets separately from the kvass you will add the beets is a clean jar, for 30 days.

The beets are great in a borsht soup in which you can add kvass with hard boiled eggs.

You can also buy your own heirloom beet seeds, because beets are easy to grow. The many nutrients and real health advantages they offer are worth it. Besides the beetroots, beet greens offer a plethora of vitamins and minerals, too. They’re a great source of fiber — 17 percent of your daily requirements in just one cup — as well as vitamin B6, magnesium, potassium, copper, manganese and antioxidants.

It is rich in Vitamin K, and it will have blood clotting properties, anti-aging ingredient, supports DNA, prevents osteoporosis, and fights Alzheimer’s disease.

Using beet kvass would appear to be a far better option, as much of the sugar is eliminated in the fermentation process. By supplying beneficial bacteria, the drink can also have a beneficial impact on diabetes and a whole host of other health problems, especially ailments rooted in gut dysfunction, and that list is a rather long one since it’s difficult to be optimally healthy if your gut microbiome is unhealthy.

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