Beet Juice (Kills cancer cells)

Beet Juice (Kills cancer cells)

A common addition to vegetable juices used to treat cancer. "Beet juice is used in Europe for the treatment of cancer," says Eleonaore Blaurock-Busch, Ph.D., president of Trace Minerals International in Boulder, Colorado. The crimson-like pigment in beets, betacyanin, is the compound believed to have the anti-cancer properties. Compared to other juices used in studies, beet juice ranked close to the top in preventing cell mutations that commonly lead to cancer. Beets are also high in folate, which is a pregnant woman's favorite mineral for prevention of birth defects." "Never drink beet juice by itself. Beet juice should always be mixed with other vegetables and/or apple juice. Pure beet juice (from the bulb or greens) can temporarily paralyze your vocal chords, make you break out in hives, increase your heart rate, cause chills or a fever." See also the Raw Food diet.


Red Beets...robust, ruddy-red spheres-armed with folate, the superstar vitamin essential in preventing neural-tube birth defects and fighting the battle against heart disease-1/2 cup (cooked fresh and sliced) delivers as much folate (68 micrograms) as 1 whole cup of fresh orange juice-and twice the fiber (1.8 grams) of 1 whole cup of raw, shredded cabbage-with helpful, healthful nudges of vitamin C, magnesium, potassium, and iron-and only 37 fat-free calories!


Choose small, hard, well-rounded beets that are uniform in size. Skin should be a deep-dark, dramatic red, smooth, and unblemished. Avoid beets with soft, moist spots or that appear wrinkled. The taproot tells of tenderness: A slim one is best. And the freshest beets have small, crisp, dark-green leaves.


Once home, immediately chop off greens within an inch of the beet (they tend to draw moisture). Place unwashed whole beets with taproot intact in a plastic bag and store in refrigerator crisper for up to 3 weeks. When you're ready to cook them, wash beets thoroughly, but skip the veggie brush; red beets are thin-skinned. Red alert: Remember, always cook beets whole to avoid bleeding. Peel, remove taproot, and slice only after cooking.


Try these cool summer treats:

Mix up a big bowlful of greens; then in a blender, puree 1 c beets with 1/2 c chicken broth, 1/3 c balsamic vinegar, 1/2 Tbsp honey, and 1 Tbsp olive oil. Add 1 Tbsp minced chives and drizzle over greens.
Separately cook (roast or boil) and dice 2 or 3 carrots and 2 or 3 beets. Toss with a few sliced scallions and your favorite low-fat vinaigrette; or try whisking with orange marmalade and freshly squeezed orange juice with a touch of horseradish mixed in.

For a refreshingly cool, sweeter version of Russian borscht: Puree cooked beets, chunks of cucumber, defatted chicken broth, and a little honey. Season with horseradish to taste. Refrigerate at least an hour; then serve icy cold with a swirl of plain, nonfat yogurt.

Share this with your friends