About food. Radish.
Ordinary products-vegetables, fruits, nuts, juices and berries – are not just our taste preferences. That's what makes us who we are. It also enriches and enriches the elements necessary for life. But what if we make changes to our usual diet? After all, each product is a storehouse of certain substances that affect the body. Our health, well-being and mood depend on what we eat. And the task of each of us is to learn this information and learn how to use it.
Radish
The homeland of the radish is considered to be Central Asia. There radish has been known since ancient times. Radish was also known in Ancient Japan, Ancient Egypt and Ancient Greece. In Ancient Rome, winter varieties of radish eaten with honey, vinegar, and salt. In Europe, radishes began to be cultivated from the XVI century. First got a taste of the French chef. At the end of the XVI century radish roots were white and had the shape of carrots.
When buying radish, choose roots with smooth skin. Black spots on the radish suggests that the vegetable has started to rot. And if the radish seems soft to you to the touch, it means that you got a fibrous tasteless instance.
Keep the radish in the refrigerator. With tops-2-3 days. Without tops-about 1 week.
Radish contains potassium, sodium, calcium, phosphorus, magnesium, iron, b vitamins, PP, C.
Contains radish and thiamine, Riboflavin and nicotinic acid. Mustard oils give the radish a peculiar taste. Salads, radishes have a mild choleretic, anti-inflammatory properties, stimulate appetite, promote better peristalsis and bowel movement. Juice obtained from radish improves digestion and metabolism. It is especially useful for those who suffer from gout, obesity, diabetes.
The use of radishes improves complexion and invigorates, improves the heart and strengthens the walls of blood vessels. Due to the abundance of fiber radish reduces the level of harmful cholesterol in the blood, removes toxins from the body.
There are in the radish and special substances phytoncides-a kind of natural antibiotics. Therefore, fans of acute have a very good chance to avoid colds and inflammatory diseases.
By the way, the radish tops contain no less vitamins and minerals than the root crop. Therefore to throw out useful sheets – unaffordable extravagance. Especially since the" tops " of radishes are also edible. Of them prepare green soup, they are cut and added to salads and hash, and you can just put out the tops, like cabbage.
The radish contains substances that stabilize blood sugar levels. So if you have diabetes or a predisposition to this disease, eat as much radish as possible.
American scientists From the University of Ohio found that eating vegetables, fruits and berries with a purple color prevents the development of colon cancer. Anti-cancer properties of extracts from various products with purple color were tested and on the basis of the results, scientists concluded that the reason for this effect is the presence of anthocyanins in the products of coloring pigments. Studies have shown that the greatest anti-cancer activity have extracts of purple corn, blueberries and black chokeberry (Aronia). It was found that anthocyanins of radish and black carrot slow down the growth of cancer cells by 50-80%, and pigments of purple corn and black chokeberry: they not only completely stopped the growth of cancer, but also destroyed about 20% of cancer cells without affecting healthy cells.
Testing on living organisms, experimental rats, showed that when used in food products with purple color symptoms of cancer in rats decreased by 70%.
All of this confirms that anthocyanin pigments can protect against some gastrointestinal tumors. However, scientists can not yet recommend people specific "anti-cancer" fruits or vegetables, as it is still necessary to find out what effect enzymes of the digestive tract have on them, and how these substances are absorbed by the human body.
In folk medicine is a good remedy for constipation – the infusion of the tops of the radishes: 1 tablespoon of leaves pour a glass of boiling water, insist hour and drink 3 times a day 20 minutes after meals for 2-3 days.
In cosmetology of radishes can be prepared and nourishing mask for the face. 2-3 crushed root vegetables are mixed with 5-6 drops of vegetable oil. Stir, add 1 teaspoon of starch. Put the mixture on your face for 10 minutes.
To radish in your diet should be careful to treat patients with diseases of the duodenum, stomach, gallbladder, pancreas, liver due to the large amount of its composition of essential oils. In large quantities, this vegetable can provoke bloating and irritation of the stomach mucosa. Therefore, doctors advise to eat radishes no more than once a week.
The radish also has cyanogenic glycosides, which can disrupt the thyroid gland and provoke the appearance of goiter. To avoid this, it is enough to boil the radish before use.