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Beets Health Benefits

Beet’s value grew in the 19th century when it was discovered that they were a concentrated source of sugar, and the first sugar factory was built in Poland.


When access to sugar cane was restricted by the British, Napoleon decreed that the beet be used as the primary source of sugar, catalyzing its popularity.


Around this time, beets were also first brought to the United States, where they now flourish.


Today the leading commercial producers of beets include the United States, the Russian Federation, France, Poland, France and Germany.


It is important to note two other areas of potential health benefits associated with beets: anti-cancer benefits and fibre-related benefits.


The combination of antioxidant and anti-inflammatory molecules in beets makes this food a highly-likely candidate for risk reduction of many cancer types.


Lab studies on human tumour cells have confirmed this possibility for colon, stomach, nerve, and lung, and breast, prostate and testicular cancers.


Eventually, we expect to see large-scale human studies that show the risk-reducing effect of dietary beet intake for many of these cancer types.


Beet fibre has also been a nutrient of increasing interest in health research.


While many people tend to lump all food fibre into one single category called “dietary fibre,” there is evidence to suggest that all dietary fibre is not the same.


Beet fibre (along with carrot fibre) are two specific types of food fibre that may provide special health benefits, particularly with respect to health of our digestive tract (including prevention of colon cancer) and our cardiovascular system.


Some beet fibre benefits may be due to the pectin polysaccharides that significantly contribute to the total fibre content.


Beets’ sweet taste reflects their high sugar content, which makes beets an important source for the production of refined sugar (yet, the beets that are used for sugar consumption are of a different type than the beets that you purchase in the store).

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