Radish - Food and Medicine1

Radish – Food and Medicine

Radish - Food and Medicine1It is assumed that the radish originated from South Asia and that perhaps comes from its wild kind -- Raphanus raphanistrum, which grows on the Mediterranean shore.

Radish was extensively grown in Egypt at the time of the pharaohs. How important was radish in ancient Egyptians show images of walls of temples and tombs. It is known that the Egyptians, who built the Pyramid of Cheops around 1900 BC, used the radish with garlic and onions, because they believed that this food will keep their health.

Radish was especially appreciated by the Greeks and Romans. In folk medicine of these peoples, radish was used as a natural remedy for cough and inflammation of the airways.

The age-old cultural herb is grown in China for more than 3000 years. In France, the radish was not cultivated until the 16th century. At the time of the Renaissance in France radish particularly appreciated for its healing effect on the secretion of bile.

Radishes belong to the rare herbs that after 20-30 days of sowing giving juicy, fleshy root with a sharp pungent taste and smell. The color of a radish root varies from white, gray, red to black. Regardless of color, all have very similar nutritional composition.

Nutritional Composition

Radish is ideal for low-fat fruit salads. The energy value of the radish is small, containing few calories and is rich in vitamins (especially vitamin C) and minerals (potassium), fiber and folate. In 100 grams of radish there is 28 kcal / 117 KJ. Carbohydrates are holders of calories.

Potassium dominates in the mineral content of radish (233 mg), followed by calcium, sodium, phosphorus and iron. When it comes to vitamins, the most common are: vitamin C and vitamin B -- group.

Radish - Food and MedicineMedicinal Properties

Radishes contain substances which give a bitter taste and a sharp smell. It can be used as an additive to salads and as a spice. Radish is suitable as an “aperitif”, because it enhances the secretion of gastric juices and improves bowel, and thus it improves digestion. Therefore, radish is recommended in the diet of people with difficult digestion, helps with constipation .

Due to the high content of potassium, radish is a good natural diuretic, ie increases the excretion of fluids from the body. The relationship of potassium and phosphorus in radish is one that allows good utilization of calcium.

Vitamin C helps the radish in the making of collagen, increases the absorption of iron from the intestines, strengthens the natural defense mechanism of the body, accelerates wound healing and participates in the synthesis of neurotransmitters in the brain. Vitamin C is a powerful antioxidant that discards the body’s cancerous free radicals. Studies that have been done in “National Institute on Aging” proved that vitamin C increases levels of “good cholesterol” -- HDL (high density lipoprotein), the arteries that removes fat and thus reduce the risk of atherosclerosis and heart attack . Accordingly, radishes are a natural remedy for the prevention and treatment of cardiovascular diseases.

Prigmentot anthocyanins, which give color to the roots of radish, have attracted the interest of researchers because of its medicinal properties. This pigment has anticancer activity and affects the recovery of blood.

Studies conducted in order to investigate the antioxidant properties, showed that a stronger intensity of the color of radish have better antioxidant effects. Antioxidants in the diet are associated with a reduction in heart disease, some cancers and macular degeneration of the eye.

Fresh radish juice is an old folk remedy and helps with inflammation of the gallbladder because it increases the secretion of bile.

For the treatment of diseases of the gallbladder, radish juice is prepared as follows: radish peels are grater and squeeze the juice. The medium size radish can get 250 grams of juice. Juice drink during the day, about 100 to 150 grams, divided into smaller doses daily. After 4 to 5 days, it is recommended to take a break from 2 to 3 days. Radish should be taken in time to be effective its actions.

It is recommended that juice is prepared from equal amounts of radish and carrot, and taken in a small cup before lunch.

Radish juice and fresh radish positive effect on secretion of mucus from the airways, and are recommended for bronchitis, colds, flu, respiratory infections and cough. The juice of radish and reduces headaches.

Radish is not recommended to whom?

Radish is not recommended for people with inflammation of the lining of the stomach and intestine (gastritis, colitis) and people with ulcers of the stomach or people with kidney disease.

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