Health Benefits Of Beets And Beet Juices

In recent years, beets have been underutilized. More often than not, they are simply found on a salad bar in slices or as an ingredient in pickled beet eggs.

They are no longer used for the sugar substitute they once used to be. This root and its greens are basically considered undesirable by many people. What people do not realize is beets have a rich history and are just as rich in health benefits.


They can be even juiced and enjoyed on their own in a glass, or they can be combined with other things to make delicious treats and meals.

There are a few risks to consuming beets, too, which we will cover in addition to all of the health benefits they offer.

What You Will Learn in This Article

Below are some things you will learn about beets and beet juices in this article.

Beets do not need to be relegated only to salads and egg pickling. They can be used in many other ways, too.

They are practically a healing vegetable with all of the health benefits they offer. They were once so revered that they are said to have grown in the hanging gardens of Babylon.

There is also a story about three beets which were sisters that would squabble about that is more important.

A fairy transported them to a time before beets to prove to them that people suffered without the beet in general, thus proving that all types of beets are important.

The lesson from this story shows the true value of the beet to older societies. Humans and animals alike benefited from different types of beets in the story, just as is so in ancient cultures.

Returning to reality, beets are known for their deep, red-purple color. They gain this color from geosmin, which gives them a fresh, soil or earthy taste and smell.

They often smell like a garden after a rain shower. Humans can be rather sensitive to geosmin, so people normally either hate beets or love them.

What Are Beets?

Beets are a plant that has a taproot portion and a leafy portion. The roots are mostly known for their root portion, and the leaves are not as commonly used. They are also known as beetroot, table beet, garden beet, red beet, and golden beet.

They belong to a cultivated variety of Beta vulgaris. These plants have been cultivated solely to be consumed in two parts: the root and the greens. For beets, these leaves are actually called beet greens.

Many products are made from beets, particularly sugar beets. These types of beets contain a high amount of sucrose, which means it is highly used in place of sugar in some cultures, especially ancient ones.

When it comes to growing beets, it should be noted that they prefer colder weather. They actually grow the best in winter with temperatures of at least 40 degrees F (4 degrees C).

Therefore, it is best to plant them during the fall so they can grow during the winter and early spring. They should be harvested before the brunt of summer hits as they do not fare well in warmer weather.

The roots can be harvested in about eight weeks from the time they start to sprout, and the greens might be able to be harvested a little sooner than that.

History Of Beets

Historically, beets were only consumed for their greens and not their roots. These greens were consumed similarly to chard in salads, which makes sense since chard is a close relative to beets.

They became so popular in Ancient Greece and Rome that these cultures found a safe way to grow them during warmer months to make sure there was as endless of supply as possible.

One of the main reasons why beets were so popular in these cultures is because they were considered to be an aphrodisiac because of the belief that they encouraged amorous feelings.

Therefore, stories exist of the goddess Aphrodite eating beets to increase her sex appeal to men. This thought process is actually not too far off from reality as beets contain boron, which heightens sex-driving hormones.

In some of these ancient cultures, there are claims that beets promote love so much that if one person eats from a beet and shares it with another person, then those two people will fall in love.

Beets are so much associated with sex in Ancient Greece and Rome that red beets would be hung around prostitution houses around 740 AD. This trend returned around the 20th century.

There are also other ancient claims about beets. The Oracle at Delphi once contended that beets were worth their weight in silver. Likewise, Apollo was even offered a crop of beets to ensure his wealth.

The root portion of the beet was not really cultivated for consumption until 1542. At least, this year is the first known record of such cultivation.

In the beginning, they resembled turnips or parsnips in size and shape. Their bulbous shape did not first start appearing until the 1500s. This type of beet is said to be based on a variety that comes from northern Africa.

It took almost two more centuries for the current form of the beet to become popular as it is today. A chemist in Berlin named Andreas Sigismund Marggraf is noted with the most modern way to gain sugar from beets.

His pupil, Franz Achard, went on to perfect the method over time, and his research then led to the creation of beet beer, beet tobacco, and beet molasses. Other products were also made, too, but these are the most popular.

The beet was not always safe as far as being a protected vegetable. It took a king, namely the King of Prussia, subsidizing the sugar beet industry for them to sustain.

The first beet growing and processing plant once existed in what is now a part of western Poland, which was a pretty solid investment in the long run for Prussia.

The beet did not really become super popular for its sugar content until 1813. Napoleon Bonaparte ensured the beet’s future for sugar production when he made sure they were grown and processed for sugar when Britain placed an embargo on sugar.

What Are Beets Good For?

We have already touched on the things that beets are good for a few times. First and foremost, they are known for their ability to be turned into sugar.

Believe it or not, 20 percent of today’s sugar production comes from beets. They are much easier to grow than sugar cane, and they require almost one-fourth of the amount of water to grow.

They can grow in even arid conditions in Egypt, though they are most popularly grown in parts of Europe and North America today.

One of the most popular locations where beets are grown for the sugar industry is in Michigan in the United States. In the 1830s, about two dozen companies existed for processing beets into sugar.

It did not really pick up until forested lands began to disappear around 1840, thus making timber a lost resource for the state.

Taking on processing beets into sugar became popular since they could grow easily in Michigan’s climate as it remains cooler for longer throughout the year.

The process of turning beets into sugar has not changed in almost 100 years. The beets go through a process called osmosis, which uses water to draw out the sugars found inside.

Beets are good for many other things than just to turn them into sugar. They are super high in Vitamin C, which means they are great for bones. At the same time, consuming beets can lower blood pressure and boost stamina.

Nutritional Value Of Raw Beets

Like most vegetables, beets are best consumed raw in order to gain as much from them as possible nutritionally. One cup of raw beets only contains 58 calories, but it contains so much more.

Therefore, beets need to be used in more things than just salads and to pickle eggs. In an absolutely raw state, beets contain the following:

Nutritional Value Of Raw Beets




Vitamin A Fiber Pantothenic Acid
Vitamin C Riboflavin Magnesium
Niacin Phosphorus
Folate Potassium
Calcium Sodium
Iron Manganese
*Daily value not established.

Nutritional Facts Of Raw Beets

Amount Per Serving

Daily Value

Vitamin A 44.9 IU 1 percent
Vitamin C 6.7 mg 11 percent
Fiber 4 g 15 percent
Riboflavin 0.1 mg 3 percent
Niacin 0.5 mg 2 percent
Folate 148 mcg 37 percent
Pantothenic Acid 0.2 mg 2 percent
Calcium 21.8 mg 2 percent
Iron 1.1 mg 6 percent
Magnesium 0.4 mg 22 percent
Phosphorus 54.4 mg 5 percent
Potassium 442 mg 13 percent
Sodium 106 mg 4 percent
Manganese 0.4 mg 22 percent


Nutritional Value Of Canned Beets

Canned beets are preferred by many people because they are easier to cook with than the raw variety. In the United States, beets are most commonly found in can form instead of in other states.

One cup of strained, canned beets contains 49 calories, and it offers so many other vitamins and minerals, such as:

Nutritional Value Of Canned Beets




Vitamin A Sodium Iron
Vitamin C Fiber Magnesium
Vitamin B6 Riboflavin Phosphorous
Niacin Potassium
Folate Manganese
*Daily value not established.

Nutritional Facts Of Canned Beets

Amount Per Serving

Daily Value

Vitamin A 37.7 IU 1 percent
Vitamin C 6.4 mg 11 percent
Vitamin B6 0.1 mg 1 percent
Sodium 305 mg 15 percent
Fiber 3 g 11 percent
Riboflavin 0.1 mg 4 percent
Niacin 0.2 mg 1 percent
Folate 47.1 mcg 12 percent
Calcium 23.5 mg 2 percent
Iron 2.9 mg 16 percent
Magnesium 26.7 mg 7 percent
Phosphorous 26.7 mg 3 percent
Potassium 232 mg 7 percent
Manganese 0.5 mg 23 percent

Nutritional Value Of Pickled Beets

Pickled beets are one of the most popular ways to consume beets in the United States. They offer many nutritional benefits as well, though they are not as great as the raw or canned versions.

For example, one cup contains far more calories at 148 in total. This information on beets considers the fact that they are in their juices and not drained.

Nutritional Value Of Pickled Beets




Vitamin C Sodium Fiber
Vitamin B6 Riboflavin Niacin
*Daily value not established.

Nutritional Facts Of Pickled Beets

Amount Per Serving

Daily Value

Vitamin C 5.2 mg 9 percent
Vitamin B6 0.1 mg 6 percent
Sodium 559 mg 25 percent
Fiber 6 g 24 percent
Riboflavin 0.1 mg 6 percent
Niacin 0.6 mg 3 percent
Folate 61.3 mcg 15 percent

Everything Found In Various Kinds Of Beets

As stated previously, beets are used for sugar. However, they can be used for other health benefits.

They contain a great deal of sodium, though, so people need to beware of this situation.

They contain a great deal of fiber, and they are very rich in Vitamin C.

Calories In Beets

Raw beets do not have many calories. They have about 58 calories, which is only a little more than some varieties of canned beets. These beets only contain about 49 calories.

However, people need to be cautious of eating pickled beets if calories are a concerned. There are at least triple a number of calories at 148 on average for most varieties.

Qualities Of Beet Juice

There are so many great qualities in beet juice that some doctors claim most people should drink at least one glass of juice per day. It is so beneficial that many ancient cultures considered it to be a form of medication.

These claims could not be more on point. Beets contain a great deal of calcium, so they are great for bones. At the same time, newer research indicates that beets can help to repair liver and restore liver function.

Additionally, beet juice can give people an energy boost as it helps to improve blood flow to many parts of the body.

27 Health Benefits Of Beets

We have touched on some of the health benefits of beets thus far. However, there are much more that have yet to be explored.

Please consider the health benefits as the reasons why to incorporate more beets into your diet, and that means just more than once a year at Easter for pickled beet eggs, or when you find them on a buffet.

  1. One thing to note about beets is their incredible shelf life. Both beets and their greens can live in a fridge for much longer than other vegetables.
    Hence, their nutrients remain effective for far longer than what is usually assumed. Canned beets can even hold onto their nutrients for up to two years.
  2. As mentioned previously, beets have the power to lower blood pressure. It can do this task in just a matter of hours.
    One glass of beet juice or a cup of raw beet slices can lower systolic blood pressure on average by four to five points.
    Beets have the power to do this because of the nitric oxide the body converts from the nitrates in beets. With a lower blood pressure, people can relax because blood vessels dilate to improve blood flow throughout the body.
  3. We also briefly mentioned that beets could give you a stamina boost. Hence, beets are a great option for eating or drinking before a workout.
    Studies indicate that people who consume beets in some way before a workout at able to endure the exercise about 16 percent longer than when they have not consumed beets.
    Once more, nitric oxide is the key factor in this situation. The body is able to convey more oxygen due to the increased blood flow, so it can endure high-intensity workouts much easier without losing stamina.
  4. Beets contain a nutrient called betaine that performs as cell protection. Enzymes and proteins are also given additional help. Betaine is to thank for this occurrence.
    It also aids the body in fighting inflammation, which not only protects cells, proteins, and enzymes, but it mainly focuses on protecting internal organs. At the same time, reducing inflammation also means lowering the risk for chronic diseases.
  5. Another reason why beets are great at fighting inflammation is they inhibit production and activity of cyclo-oxygenase enzymes, which are necessary to create inflammation.
    Moreover, beets should be an essential part of a diet for a person who has arthritis, especially the rheumatoid variety.
  6. Removing inflammation from the body also means fighting off heart disease in the long run, so people who are at risk for this genetically should be sure to consume as many beet products as possible. The same goes for people in regards to diabetes.
  7. Beets are also great for fighting cancer. These phytonutrients that make beets their traditional, iconic, red-purple color also can prevent and fight cancer.
    They can reduce tumor formations with ease. The most common forms of cancer they can be used to fight are pancreatic, breast, and prostate.
  8. Beets are also full of anti-oxidants, which is another essential aspect of fighting cancer and other illnesses.
  9. The fiber and Vitamin C in beets also serve to boost the body’s immune system. Therefore, fighting infections like flu and colds becomes much easier.
  10. These roots also contain a great deal of potassium, which is essential for muscle and nerve function.
    Potassium is also essential in rebuilding and repairing muscle tissue after a workout, so consuming beets before and after a workout can make exercise more beneficial in the long run.
  11. One of the key nutrients in beets is folate. Most forms of beets contain a great deal of this nutrients.
    Folate plays a key role in reducing the risk of birth defects in pregnant women, so consuming beets throughout pregnancy and while breastfeeding makes for a happier, healthier baby in the long run.
  12. For people who are going through detoxification processes, beets can be rather helpful.
    The betalin pigments are once more to thank. They help the body to break down toxins and break them apart from other molecules throughout the body, thus making them easier to flush out.
    At the same time, beets play a key role in purifying the liver for the same reasons.
  13. People suffering from a fatty liver or liver damage due to alcohol abuse will find that the betalins in beets can be lifesaving because of their effects on boosting liver healing and performance.
  14. Beet greens should not be thrown out, either. Believe it or not, they contain more iron than spinach, and they can contain a greater nutritional value than beetroots alone.
    Therefore, people with anemia should consume beets in as many ways as possible to boost and maintain their iron levels.
  15. The green leaves of beets also contain a great deal of Vitamin K, which is essential to help the body create and maintain clots.
  16. The Vitamin K in beet greens also plays a key role in warding off Alzheimer’s disease and Parkinson’s disease.
  17. Furthermore, beet greens contain 200 percent of the daily recommended value for Vitamin A, which is great for the eyes.
    Specifically, Vitamin A in beet greens is found in the form of beta-carotene, which is known for its roles in eye health.
  18. Another reason why beets and beet greens are great for eye health is the lutein and zeaxanthin they contain.
    Beets and their greens, therefore, help the body to fight off eye diseases like macular degeneration and cataracts.
  19. People are at a high-risk today for diseases from inflammation due to processed foods, higher amounts of refined and artificial sweeteners, and an overall lower nutrient consumption due to the typical diet and lifestyle of most Americans.
    Consuming whole foods like beets can undo these stressors to some degree.
  20. The nitrate compounds found in beets and their greens are also great at lowering cholesterol levels, even though they contain a lot of sodium.
    These nitrates are powerful enough to lower cholesterol in the long run, especially if beets or their greens are consumed on a regular basis.
  21. As previously mentioned, beets are known for their sex drive enhancing powers.
    This claim is mostly true thankful to the high levels of nitrates, and increased blood flow beets promote.
  22. Due to the increased blood flow, reproductive organs are also benefited. Women who struggle to conceive should hence include more beets or beet greens in their diets.
  23. Beets promote anti-aging properties, too. Once more, the anti-inflammatory properties, antioxidants, and detoxification enhancements are the ones to thank for this situation. Skin will tighten, and the aging process will slow down.
  24. These roots are great at alkalizing the body by balancing pH. Since most diseases thrive in an acidic environment, beets can be helpful to remove that acid over time.
  25. The fiber found in beets is also an essential benefit. They are great at helping the digestive tract to remain regular, which can benefit weight loss, too.
  26. People who suffer from chronic constipation will also find consuming beets regularly a necessary part of their diet for the same reasons: fiber.
  27. Since beets help the body in the oxygenation process, other mental concerns like dementia can become less of a concern over time, too.

Health Risks From Consuming Beets

Beets are so potent when it comes to helping the body. However, people who consume beets, beet juice, or beet greens also need to be made aware that there are some health risks to consider when adding more of this vegetable to a normal diet.

First and foremost, beets are not necessarily the best idea for people who are susceptible to kidney stones. They are high in oxalates, which build up in the body in the form of small crystals.

These crystals are a key factor in forming kidney stones. Unfortunately, the fiber in beets does not necessarily help to combat this factor.

These oxalates can also be problematic for people who are susceptible to arthritis might want to beware that gout can form from consuming too many beets.

The oxalates contribute to uric acid forming in the body, which can cause gout to form in joints.

One of the more alarming facets of consuming beets is what it does to your stool. People who eat a lot of beets will find that their stool color changes due to the natural colors found in beets.

While this factor is great for creating food coloring, it is not so great for stool. It should not be confused with blood, but it can be misleading.

The same goes for urine color, too. Specifically, 10 to 15 percent of people who consume beets regularly will find that their urine can turn a red color.

This symptom is more likely to occur in people who have iron deficiencies or an excess of iron in the blood.

When these few concerns are put aside, it seems that beets are really a great source of many things for the body.

It should be consumed with some nod towards these risks, but they should not be the reason to stop people from eating beets alone.

What Are The Best Ways To Consume Beets?

Many people have a love-hate relationship with beets. That is, they either love them, or they hate them.

The main reason why people do not like beets is because, as alluded to previously, they have a very earthy taste.

They can be rather sweet, too. Beets can be cooked and added to many dishes, though, so they do not need to be eaten raw or straight from a can.

The aforementioned famous way to consume beets, or at least beet juice, is in the form of pickled beet eggs.

Hardboiled eggs soak in a mixture of beet slices, beet juice, pickling spices, and vinegar to create eggs that are juicy, tangy, and sweet.

Beets are also commonly found on salad bars. More often than not, they are canned slices of beets. This method of eating beets is not the best, as raw beets would be far better, especially since they contain so much less sodium than canned beets

The juice can be used instead of a salad dressing. Do not forget the beet greens when making a salad, either. As discussed earlier, they are full of so many things that even spinach cannot compare.

One of the more classical ways to consume beets is to roast them and then top them with some goat cheese and hazelnuts. This method makes for a sweet-savory combination.

Believe it or not, beets are also great in desserts. They add that smoky, earthy sweet flavor to many dishes.

After all, these vegetables are turned into sugar for a reason. They taste great in a chocolate cake. They can even be turned into an ice cream on their own.

Our Best Recipes

There are so many ways to consume beets. Pickled beet eggs and salads are not the only way. Here are some of our best recipes to consider.

Roasted Beet, Goat Cheese, And Honey Drizzled Tarts

Ingredients you’ll need
  • 1 red beet
  • 1 golden beet
  • 2 tablespoons of olive oil
  • 1 sheet of puff pastry, thawed
  • 1 egg beaten with 1 teaspoon of water
  • 6 ounces of goat cheese
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • 3 tablespoons of honey

Preheat oven to 425 degrees F before slicing the greens from the beets after scrubbing the outsides of them.

Then, coat them in olive oil before wrapping them in aluminum foil to be roasted for an hour or until they are tender enough to slice the roots properly.

The skin should peel off rather easily after roasting them, which should be done before the beets are sliced and once the roasted beets have had the chance to cool down.

A knife or a mandolin can be used for the slicing process.

Take the thawed puff pastry and place it on a greased baking sheet before brushing it with the egg wash (beaten egg with water).

Four ounces of the goat cheese should be spread across the pastries, which are then layered with the sliced beets (alternating between red and gold).

The remaining two ounces of goat cheese are placed on top before the mini tarts are drizzled with honey.

These tarts then need to be baked in the oven until the puff pastry is golden and flaky, which should take about 25 minutes.

More honey can be drizzled over the top, if desired, and this dish should be served immediately.

Explore Here For Full Recipe

Mini Lemon Sour Cream Pound Cakes With Beet Glaze

Ingredients you’ll need For the Mini Lemon Sour Cream Pound Cakes
  • 1 3/4 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/4 plus 1/8 teaspoons of baking powder
  • 1 cup plus 2 tablespoons of granulated sugar
  • Zest from 2 lemons
  • 1 cup (2 sticks) of unsalted butter
  • 3 large eggs
  • 1/4 cup of freshly-squeezed lemon juice
  • 1/4 cup of (2 ounces) sour cream
Ingredients you’ll need For the Beet Glaze:
  • 1 medium beet
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 cup of confectioner’s sugar, sifted

Preheat the oven to 350 degrees F. Prepare cake pans by greasing them thoroughly.

Whisk together 1 ¾ cups of all-purpose flow, ½ teaspoon of salt, and ¼ plus 1/8 teaspoons of baking powder into a medium bowl.

Then, in another bowl, combine 1 cup plus 2 teaspoons of granulated sugar and the zest of two lemons.

Mix these ingredients together to allow the zest to infuse into the sugar.

Add the unsalted butter and mix at a medium speed. This process should take about three minutes.

While the butter and sugar cream, add the following ingredients into a small bowl:

  • 3 large eggs,
  • ¼ cup of lemon juice, and
  • ¼ cup sour cream.

These should be whisked together.

Slowly add the dry ingredients to the creamed butter and sugar. This addition should happen in three, small batches.

Then, the wet mix should be added in two batches. Fold in the remainder of the ingredients once this batter has been mixed.

These mini cakes should be poured into their tins and then baked for about 25 minutes. These cakes should not be baked until they are golden.

They should be baked until they look matte (no longer shiny). If they are baked until golden, they will be dense and dry. Allow them to cool for about five minutes.

Roast the beets in a 450 degree F oven for about 30 to 35 minutes before peeling them and cutting them into quarters.

Once they are cooled, combine them with 2 teaspoons of lemon juice in a blender on high until puree forms.

Strain the puree, and then combine the resulting juice with confectioner’s sugar. It should be added slowly to avoid making a lumpy glaze.

This glaze needs to be used immediately, so it will not set without being properly used.

Pour the glaze over the cakes and let them continue to set in cool. Once completely cool, serve or refrigerate.

Roasted Beet Balsamic Mustard

Roasted Beet Balsamic Mustard

Ingredients you’ll need
  • 2 tablespoons of yellow mustard seeds
  • 2 teaspoons of brown mustard seeds
  • 2 tablespoons plus 2 teaspoons of balsamic vinegar
  • 2 tablespoons plus 1 and 1/2 teaspoons of water
  • 1 beet, cleaned, peeled, and cut into quarters
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of ground black pepper
  • 1/4 teaspoon of brown sugar

In a jar, mix together the yellow and brown mustard seeds, balsamic vinegar, and water. This mixture needs to sit for two days.

Then, toss the beets with pepper, olive oil, and ¼ teaspoon of the salt. Afterwards, the coated beets should be roasted in a 375 degree F oven for 35 minutes.

In a food processor, blend the beets with the mustard mixture, brown sugar, and the remaining salt until it is slightly course.

This mustard needs to be used within one month, which should be easy to do as this recipe only makes about ½ a cup total.

Explore Here For Full Recipe

Beet And Goat Cheese Hummus

Beet and Goat Cheese Hummus

Ingredients you’ll need
  • 1 large beet
  • 1 can chickpeas
  • 2 lemons
  • 1/4 cup tahini paste
  • 1 teaspoon salt
  • 4 oz. crumbled goat cheese
  • 1/4 cup olive oil

Scrub the beets and cut them into cubes before baking them at 400 degrees F for about 25 to 30 minutes.

Once they are cool, combine them in a food processor with chickpeas, lemon juice, tahini paste, salt, and goat cheese. Pulse this mixture until it is blended.

Then, drizzle in the olive oil while the processor runs continuously so that the hummus is blended until smooth.

Ginger-Beet Sorbet

Ingredients you’ll need
  • 1-6.5 ounce package Love Beets Baby Beets in Sweetfire Marinade
  • 1 cup Water
  • ½ cup Granulated Sugar
  • Zest of 1 Orange
  • ½ teaspoon fresh Ginger, peeled and diced
  • 3 small sprigs fresh Thyme
  • 1 cup freshly squeezed Orange Juice (3-4 oranges)
  • 1 ½ tablespoon Honey
  • ¼ teaspoon ground Cinnamon

In a medium saucepan combine the beets, water, sugar, orange zest, ginger and thyme over medium heat.

Bring mixture to a boil, allow to boil for one minute and remove from heat. Cover and allow to sit for 30 minutes.

Place a fine mesh strainer in a medium mixing bowl and pour the mixture through the strainer. Pour the strained liquid into a blender and add the beets as well. Blend until the mixture is fully pureed.

Place beet puree into a sealed container and refrigerate until it is fully cooled (approximately an hour).

While the beet puree is cooling, combine the fresh orange juice, honey and cinnamon in a small saucepan over low heat.

Whisk just until the honey dissolved (2-3 minutes) and remove from heat. Place in a covered container and chill in the refrigerator.

When both mixtures are completely chilled, add them together and whisk to combine fully.

Process the liquid in an ice cream maker following the manufacturer’s instructions. Once sorbet is fully frozen in the machine, remove and place in a freezer-safe container to chill overnight for best consistency.

To Freeze without a Machine: Place sorbet in a shallow freezer-proof pan. Allow almost to freeze fully (1 to 1 1/2 hours), and stir the mixture completely.

Repeat the freeze/stir process a two more time times to ensure a consistent texture (this breaks up ice crystallization).

Dr. Zhivago Borscht

Ingredients you’ll need
  • 10 cups water
  • 2 tablespoons grapeseed oil
  • 1 large onion, finely chopped
  • 1 bay leaf
  • 3 medium sized beets
  • 2 medium sized carrots
  • 1 large potato (1 Yukon or 2 small red)
  • 1 celery stalk, cut into thin moons
  • ¼ bunch fresh dill, minced
  • 1/2-1 whole lemon, juice of
  • 2-3 teaspoons salt
  • Dash freshly ground pepper
  • 12 whole juniper berries (optional)
  • 1-2 cloves of garlic
  • 1 tablespoon sour cream (per bowl)

Place water in a pot on low heat. Add 1 tablespoon of oil, chopped onion, bay leaf, and juniper berries. Before adding in the beets, peel them and then cube them up.

Peel and cut the carrots into rounds. Peel and cut the potatoes into cubes. Add them to the pot as soon as they are ready.

Then, add the chopped celery and the juice from half of a lemon. Bring up the heat and cook the soup until a fork can easily go through one of the larger beet pieces.

On medium low heat, this process will take about 15 minutes.

The foam will form on top of the soup, and this should be removed. Since oil is removed from this skimming process, the other ½ tablespoon of oil should be added.

Turn the pot on low heat and remove the beets. Once they are cool, grate them carefully to shred them back into the soup.

Once this process is done, it should be allowed to cook for another 10 minutes.

Then, add the dill, salt, and pepper to taste. If the soup is too sweet, add a few tablespoons of lemon juice.

This soup can be served hot or cold. Sour cream can be added for a smoother taste. Garlic can also be added for an additional flavor panel to join into the mix.

Chocolate Beet Cake

Ingredients you’ll need
  • 8 ounces of fresh beets
  • 7 ounces of 70 percent dark chocolate
  • ¼ cup of hot espresso
  • ¾ cup and 2 tablespoons of butter
  • 1 cup and 2 tablespoons of all-purpose flour
  • 1 ¼ teaspoons of baking power
  • 3 tablespoons of cocoa powder
  • 5 eggs
  • 1 cup of fine sugar

Lightly butter an 8-inch springform cake pan and line the base with a round of baking parchment. Heat the oven to 350 degrees F.

Cook the beets, whole and unpeeled, in boiling unsalted water. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée.

Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir. When the chocolate looks almost melted, pour the hot espresso over it and stir once.

Cut the butter into small pieces – the smaller, the better – and add to the melted chocolate. Push the butter down under the surface of the chocolate with a spoon (as best you can) and leave to soften.

Sift together the flour, baking powder and cocoa.

Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together. Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate.

Let sit for a few minutes, and then stir in the egg yolks. Do this quickly, mixing firmly and evenly, so the eggs blend into the mixture. Fold in the beets.

Whisk the egg whites until stiff, and then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture.

A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to over-mix.

Lastly, fold in the flour and cocoa. Transfer quickly to the prepared cake pan and put in the oven, decreasing the heat immediately to 325 degrees F. Bake for 40 minutes.

The rim of the cake will feel spongy, and the inner part should still wobble a little when gently shaken.

Test with a cake tester or toothpick too – if it is still gooey in the center, continue baking just until moist crumbs cling to the tester.

Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so.

It is not a good idea to remove the cake from its pan until it is completely cold.

What Juicer To Use For Beet Juice

When it comes to making beet juice, there is only one way to go. Hurom’s H-AA Slow Juicer is the best option. This juicer is designed to be stylish and functional.

It has a speed of just 43 revolutions per minute, so it works very slowly to make sure that as much juice is gained from any vegetables or fruits placed into it without creating a lot of pulp.

It comes with both fine and course strainers to allow for control over the amount of pulp left over. At the same time, anything that goes into this machine will also leave as many nutrients in place as possible.

This machine is easy to clean and take care of. The strainers can be scrubbed clean with very little effort. It also has a long-lasting motor that is backed by a 10-year warranty.

However, it is not a dual voltage machine. It runs on 120 volts, so it is not suitable to be used outside of the United States and Canada.

This machine makes great beet juice because it takes out a lot of the fibrous parts of pulp while leaving key nutrients in place.

This statement does not mean that fiber itself is completely removed from the juice. It just means that the juice is smooth in texture.

Any juice from this machine will last for about 72 hours before it absolutely needs to be consumed.


In this article, we looked rather intimately at beets. The considered the nutrition and history of beets, and we even looked at how ancient cultures upheld the beet as an aphrodisiac.

We also considered a variety of recipes that can easily be made with beets. It should be noted that these recipes call for raw beets that are cooked or roasted and not canned ones.

Beets are an amazing root. They can take care of many things. They can also be used in more things than just salads and pickling eggs.

They are powerful roots with greens that are more powerful than the almighty spinach.

This root and its greens are certainly underrated. While people either love them or hate them, they really should be given a greater chance considering their sweet taste and many health benefits.

Isolated Trans Fats are Unhealthy, Regardless of the Source

Industrially produced trans fats are known to be bad for heart health. Yet the effects of natural trans fats, found in dairy products and meat, are less clear.

For this reason, a team of scientists compared the effects of these two groups of trans fats on the blood lipid profile.

Below is a detailed overview of their results, recently published in the American Journal of Clinical Nutrition.



Trans fats are a type of dietary fat mainly found in processed food products containing partially hydrogenated oil.

These include foods such as margarine, shortening, deep-fried food, microwave popcorn, and store-bought cookies and cakes.

However, trans fats are also naturally present in smaller amounts in body or milk fat from ruminant animals like cows, sheep and goats.

Many studies suggest that a high intake of industrially produced trans fats may increase the risk of heart disease, and limiting intake is recommended.

However, the health benefits of natural trans fats are less clear. One type, conjugated linoleic acid, may even have health benefits.

Nonetheless, observational studies in humans have provided inconsistent results about the health effects of natural trans fats in general.

Human trials are few and have not been able to provide strong evidence, due to shortfalls in their design.


A group of researchers examined the difference between industrially produced and natural trans fats on the blood lipid profile.

Vaccenic acid and trans fatty acid isomers from partially hydrogenated oil both adversely affect LDL cholesterol: a double-blind, randomized controlled trial.


This was a double-blind, randomized, controlled trial comparing the effects of synthetic and natural trans fatty acids on blood lipids.

Healthy men and women, aged 25 to 65 years, participated in the study. Most of them were middle-aged, overweight or obese, and at a potential risk for heart disease.

The participants were assigned to four diets in a random order:

  • Vaccenic acid (VA): 3.3% of calories were from vaccenic acid, the most common natural trans fat.
  • Industrially produced trans fats (iTF): 3.3% of calories were from a mixture of industrially produced trans fats from partially hydrogenated vegetable oil.
  • Conjugated linoleic acid (CLA): 0.9% of calories were from conjugated linoleic acid(c9,t11-CLA), a natural trans fat associated with health benefits.
  • Control diet: 0.1% of calories were from mixed trans fats, both naturally and industrially produced.

Each diet lasted for 24 days and was completely controlled. All the diets had the same macronutrient composition: 34% of calories from fat, 50% from carbs and 17% from protein.

The additional calories from trans fats replaced calories from stearic acid, a common fatty acid that has neutral effects on both LDL-cholesterol and HDL-cholesterol.

The study had a crossover design, meaning that each participant was in each of the groups on different occasions. At the start and end of each of the diets, the researchers measured blood lipids, inflammatory markers and body weight.

A total of 116 participants started the study, and 91% completed at least one of the four study periods.

Bottom Line: This randomized, controlled trial compared the effects of industrially produced trans fats and natural trans fats on blood lipids.


High levels of cholesterol in the blood may increase the risk of heart disease.

In the current study, both the iTF and the VA diets increased total cholesterol, compared to the control diet. However, the VA diet increased cholesterol even more.


Therefore, it can be concluded that trans fats increase cholesterol, regardless of their source. One exception is conjugated linoleic acid (CLA), which did not affect total cholesterol.

Bottom Line: Regardless of their dietary source, trans fats increased total cholesterol. Natural trans fats in the VA diet, however, increased cholesterol more. CLA, additionally, had neutral effects.


When levels of cholesterol become too high, it is often because of increased concentration of low-density lipoproteins (LDL).

Cholesterol carried around in LDL (LDL-cholesterol) is considered especially unhealthy when its levels are abnormally high.

In the present study, LDL-cholesterol increased during both the iTF and the VA diets, compared to the control. The rise in LDL-cholesterol, however, was significantly higher during the VA diet, as shown in the chart below.



These results are supported by a previous study showing that a diet high in vaccenic acid increased LDL-cholesterol.


Apolipoprotein B (apoB) is a class of proteins found on the surface of low-density lipoproteins (LDL). High levels are associated with an increased risk of heart disease.

In the current study, both the VA and the iTF diets increased levels of apoB, compared to the control. However, apoB increased more during the VA diet, as shown in the chart below.

Apolipoprotein B

Bottom Line: Both types of trans fats raised levels of LDL-cholesterol and apoB, but VA caused larger increases to both.


High levels of high-density lipoproteins (HDL-cholesterol) are considered beneficial for heart health.

Although this is supported by many observational studies, the benefits of raising HDL-cholesterol have not been confirmed in clinical trials.

In the present study, HDL-cholesterol increased during the VA diet. In comparison, the iTF diet had no effects.


Both the VA diet and the iTF diet increased the ratio of total cholesterol and HDL-cholesterol similarly. The same applied to the ratio of LDL-cholesterol and HDL-cholesterol.


Apolipoprotein A1 (apoA1) is a class of proteins mainly found on the surface of high-density lipoproteins (HDL).

As with HDLs, high levels of apoA1 have been associated with a reduced risk of heart disease. In the present study, apoA1 increased during the VA diet, but not the iTF diet.

Apolipoprotein A1

Bottom Line: Naturally occurring vaccenic acid increased levels of HDL-cholesterol and decreased levels of apoA1, while the industrially produced trans fats did not affect either.


Triglycerides are a type of fat that circulate in the blood.

As with cholesterol, abnormally high levels of triglycerides have been associated with an increased risk of heart disease.

In the current study, the levels of triglycerides rose higher during the VA diet, compared to the iTF diet.


In contrast, CLA lowered triglyceride levels, compared to the control.

Bottom Line: Vaccenic acid increased triglycerides more than industrially produced trans fats.


Fibrinogen is a type of protein that helps the blood clot. As a result, high levels of fibrinogen are associated with an increased risk of heart disease.

In the present study, the VA diet lowered fibrinogen, compared to iTF and the control diet.

High levels of fibrinogen have been associated with systemic inflammation. In this study, however, levels of inflammatory markers remained unchanged across diets.

Bottom Line: Levels of fibrinogen decreased when the participants were on a diet high in vaccenic acid. Industrially produced trans fats had no effects.


This study did not appear to have any serious limitations, but a few issues should be mentioned.

First, the VA and iTF diets were supposed to provide the same amount of calories from trans fat. However, these two diets actually differed by 0.67%.

The VA diet provided 3.86% of calories from vaccenic acid, whereas the iTF diet provided 3.26% of calories from industrially produced trans fats. These differences might have affected the results.

Second, the study tested much higher amounts of trans fat than are normally consumed in the USA.

Certain subgroups of people may reach similar intake levels for industrially produced trans fats. The amount of vaccenic acid used, however, exceeded normal dietary intakes by far.

Finally, the dietary context may play a role. In this study, the researchers used synthetic vaccenic acid that was not consumed with dairy fat or meat.

Previous studies suggest that vaccenic acid does not affect the risk of heart disease when eaten in normal amounts with milk or meat.

Bottom Line: The study did not have any important limitations.
However, the VA diet provided a greater proportion of calories from trans fat, compared to the iTF diet.


In short, this study shows that both industrially produced trans fats and vaccenic acid, the most common natural trans fat, adversely affect the blood lipid profile, when consumed in equal amounts.

However, this does not mean that natural foods containing natural trans fats need to be avoided. Studies indicate that when eaten in normal amounts with milk or meat, vaccenic acid does not impair heart health.

Also, natural trans fats include conjugated linoleic acid (CLA), which may have health benefits.

For optimal health, it is more important to limit the intake of industrially produced trans fats from processed food.

Eating Dairy May Reduce Heart Disease Risk

Many studies indicate that dairy products may protect against heart disease.

To expand and update the evidence base, a team of researchers conducted a meta-analysis, combining the results of 31 previous observational studies.

Below is a detailed overview of their results, recently published in the British Journal of Nutrition.

Eating Dairy



Many studies suggest that dairy products may protect against heart disease. Yet most of the available evidence is based on observational studies, which can’t prove causation.

On the other hand, some scientists have suggested that high-fat dairy containing saturated fat may increase the risk of heart disease by raising LDL-cholesterol.

This is controversial, since dairy products have also been shown to raise HDL-cholesterol and reduce blood pressure.

What’s more, emerging evidence indicates that saturated fat does not increase heart disease risk — its effect may simply be neutral.

Other studies suggest that milk fat may have different effects on risk factors for heart disease, depending on what dairy product it comes from.


A group of researchers from EpidStat Institute, USA, did a systematic review and meta-analysis of observational studies examining the association of dairy products and heart disease.

Dairy consumption and CVD: a systematic review and meta-analysis.


This was a systematic review and meta-analysis of observational studies examining the association between dairy products and heart disease.

A total of 31 prospective cohort studies, including over one million adults, were selected using strict inclusion criteria.

A prospective cohort study is a type of observational study that follows individuals over time, investigating how certain factors affect the rates of a certain outcome.

In the present meta-analysis, the included studies assessed dairy consumption using food frequency questionnaires. They then followed the participants for 5–26 years, while recording all heart disease events.

Outcome values included:

  • Heart disease: Diseases of the heart and blood vessels are collectively known as heart disease, or cardiovascular disease. This includes conditions such as heart attacks, coronary heart disease, heart failure and stroke.
  • Coronary heart disease (CHD): This disease is characterized by the clogging of the blood vessels that supply the heart with oxygen. It may eventually lead to heart attacks or heart failure.
  • Stroke: Also known as brain attack, stroke is when blood flow in the brain is interrupted, leading to cell death. This may be caused by clogged or ruptured blood vessels.

In addition to examining the association of total dairy intake with heart disease, the researchers divided dairy products into categories and did sub-analyses on each of the groups.

These categories included milk, cheese, yogurt, calcium from dairy products, low-fat dairy and full-fat dairy.

Bottom Line: This was a systematic review and meta-analysis examining the association of dairy consumption with heart disease, coronary heart disease and stroke.


This study suggests that total dairy intake is associated with a reduced risk of heart disease, coronary heart disease and stroke.

In fact, the reduction in risk may be as high as 5–15%, regardless of fat content.

Additionally, there were no significant differences between intake levels. One serving per day appeared to be as beneficial as three servings.

These results are also supported by previous meta-analyses on the association of dairy products with heart disease, coronary heart disease and stroke.

Bottom Line: Total dairy consumption was associated with a reduced risk of heart disease, coronary heart disease and stroke.


Previous studies indicate that eating fermented dairy products, such as cheese, may protect against heart disease.

The present study supports earlier findings, suggesting that cheese may reduce the risk of coronary heart disease by 18% and stroke by 13%.

All levels of intake appeared to be protective.

Bottom Line: Eating cheese was significantly associated with a reduced risk of coronary heart disease and stroke.


Several additional findings were reported, including:

  • No benefits from milk: Drinking milk was not associated with a reduced risk of heart disease, coronary heart disease or stroke.
  • Calcium reduced stroke risk: Calcium from dairy products was not significantly linked with coronary heart disease. However, it was associated with an estimated 31% reduction in the risk of stroke, on average.
  • Yogurt is inconclusive: Due to lack of data, the study couldn’t form any conclusions about the effects of consuming yogurt. More studies are needed.

Bottom Line: Milk consumption was not associated with a reduced risk of heart disease, whereas dairy calcium seemed to protect against coronary heart disease. The effects of eating yogurt are still unclear.


This systematic review and meta-analysis appears to have been well planned and implemented. Nevertheless, it has one important limitation: it used data from observational studies, which can’t prove causation.

For example, people who eat a lot dairy products may simply have healthier lifestyle habits, compared to those who eat less dairy.

However, most of the studies included in this meta-analysis adjusted for dietary and lifestyle factors, and other studies have consistently reported similar associations.

This indicates that the observed associations are at least partly due to the direct effects of dairy consumption on heart disease risk.

Finally, it would have been interesting if the study had looked into the effects of different dairy fats. For example, butter appears to raise LDL-cholesterol to a greater extent than cream, as discussed in our previous research review.

Bottom Line: This study was both well planned and implemented. However, it was based on observational studies, which can’t prove a cause-and-effect relationship.


This study suggests that consuming dairy products may reduce the risk of heart disease, coronary heart disease and stroke.

Among the different types of dairy products, cheese seems to be an especially good choice.

Simply put, eating dairy appears to be healthy for your heart and blood vessels.

Organic Meat is Higher in Omega-3 Fats

There are many reasons why people choose to eat organic food.

Some people believe that organic food is more nutritious than non-organic food. Numerous studies have looked into this, but their results are mixed.

An international team of scientists reviewed the results of 67 studies on conventional vs organic meat. Their results were published in the British Journal of Nutrition.

Polyunsaturated Fat


The popularity of organic food has increased over the past few decades, and there are two main explanations for this:

  • Environment: People choose organic food because of environmental concerns.
  • Health: People choose to eat organic food for health reasons.

Many people believe that organic foods contain lower amounts of contaminants or are richer in healthy nutrients.

However, studies have provided mixed results and there has been some debate as to whether eating organic food has any health relevance.


This paper presents the results of a systematic review and meta-analysis on differences in the fat content of organic meat and non-organic meat.

Composition differences between organic and conventional meat: a systematic literature review and meta-analysis.

Study Design

The analysis included 67 studies published between 1992 and 2014. In 1992, the first organic farming regulations were introduced in the European Union.

Most of the included studies were from Europe, while rest were mainly from the US and Brazil.

The studies examined the nutritional content of various types of meat, but most of them focused on beef, lamb, goat, pork and chicken.

Three main types of studies were analyzed:

  • Comparison studies: Measurements of the nutritional content of meat from organic and non-organic farms in the same country or region.
  • Controlled experiments: Measurements of meat from experimental animals bred according to organic or conventional standards.
  • Basket studies: Measurements of organic and conventional meat from retail outlets.

The researchers mainly examined the content of polyunsaturated fatty acids (PUFAs) and omega-3 PUFAs, but the amount of other fats was also examined.

Bottom Line: This meta-analysis compared the fat content of organic meat and non-organic meat, focusing on polyunsaturated and omega-3 fatty acids.


When all meat types were analyzed together, organic meat turned out to be 23% higher in polyunsaturated fat (PUFA), compared to non-organic meat.

However, when meat types were analyzed separately, significant differences in PUFA content were only found in chicken and pork.

This also applied to omega-6 and omega-3 PUFAs. The levels of omega-6 were, on average, 16% higher in organic meat. Similarly, the levels of omega-3 were 47% higher in organic meat.

When the omega-3 content of individual meat types was analyzed separately, significant differences were detected in chicken meat only.

The study found no significant differences in individual PUFAs, such as EPA, DHA or CLA, or the ratio of omega-6 to omega-3.

Bottom Line: Organic meat contained significantly more polyunsaturated fat, compared to conventional meat. It also contained higher amounts of omega-6 and omega-3 fat.


Organic meat was also 8% higher in monounsaturated fat.

When meat types were analyzed separately, monounsaturated fat levels were higher in pork and chicken only.

Conversely, the saturated fat content was similar in both organic and non-organic meat.

Bottom Line: Organic meat was significantly higher in monounsaturated fat, compared to non-organic meat.


The nutrient content of meat ultimately depends on what the animal ate.

For this reason, the results of the present study are primarily explained by differences in feed or forage, although breed choice may also play a role.

Here are a few factors that may affect the fat content of meat:

  • Fresh forage: Pasture-raised or grass-fed meat contains higher levels of PUFAs and omega-3s. Animals on organic farms are often raised this way.
  • Type of forage: Organic farms often use a mixture of grass and clover, and clover-fed animals tend to have more omega-3s in their meat.
  • Concentrated feeds: Non-organic farms tend to use greater amounts of concentrated feeds based on grains or legumes, instead of pasture or grass.
  • Animal breed: Organic farmers may prefer more traditional breeds. Studies have shown that breed choice may affect the fat content of meat.

Bottom Line: The feed of animals on organic farms is often different from animals on non-organic farms, which affects the meat’s fat composition.


Although the meta-analysis showed some significant differences between organic and non-organic meats, the individual studies provided mixed results.

For this reason, the strength of the evidence was estimated to be moderate. According to calculations, there was also some evidence for publication bias.

Otherwise, the meta-analysis itself appears to have been executed well.

Bottom Line: This meta-analysis seems to have been of high quality. However, the quality of the evidence was considered moderate, and the included studies provided mixed results.


This study showed that organic meat is, on average, significantly richer in polyunsaturated and monounsaturated fat, compared to non-organic meat.

This also applied to the levels of omega-3 and omega-6, whereas the ratio of omega-3 and omega-6 remained the same in both organic and non-organic meat.

The study’s authors speculate that eating organic meat may provide health benefits, especially if you eat a lot of meat.

However, randomized, controlled trials are required before any conclusions can be reached about the health relevance of these findings.

GMO Foods You Should Avoid Completely

Not everyone is familiar with GMO. People don’t know what it means and what its side effects are. Well, you’re in for a surprise. More than likely, we are taking in GMO food every single day. And we should be alarmed.

What Is GMO Food

GMO means “genetically modified organisms.” These are organisms that have changes introduced into their DNA via genetic engineering. Genetic engineering is the direct manipulation of an organism’s genome using biotechnology. It allows the introduction of new traits into an organism.

Scientists and biochemists combine genes from plants, animals, bacteria, and viral gene pools. This creates crossbreeds of unique crops.

History of GMO Food

Crops have been modified for thousands of years. Even in the prehistoric times, humans have already been tinkering with food and their genes. They strove to improve crops’ satisfaction to humans, durability, and resistance to disease and pests.

Over the years, humans have been molding crops into things that would never survive without the care of humans. Plants that we know now are a far cry from the plants they were back in the day. Back then, they were left untouched and unmodified.

During the 1970s, two US biochemists developed a technique that allowed DNA to be cut in certain places. These were then attached to the DNA of other organisms. Modern biotechnology is born. Later, biotechnology became commercialized. Companies started to experiment with inserting genes from one species to another.

In the present day, there is still much debate about GMO food. Though the FDA has listed them as safe, some are still wary with consuming GMO food. Some fear that eventually, there will be harmful consequences to humans.

Top GMO Food to Avoid


This may surprise you, but there are over 142 different types of genetically modified corn. This is the most of any plant species. Because of genetic modification, this corn creates its own insecticide. Monsanto, an American agrochemical and agricultural biotechnology corporation, has revealed that half of the United States’s sweet corn farms are using genetically modified seed.


Thanks to genetic modification, soy now resists herbicides. Its products include tofu, soy beverages, soy flour, and soybean oil. Other products include baked products and edible oil.

Genetically modified soy is in animal feed and in soybean oil. Many restaurant chains use soybean oil. Processed food contains this oil as well. It also produces soy lecithin. This emulsifier is present in many processed food, like dark chocolate bars and candy.


The cotton plant resists pesticides as well. Cottonseed oil is from genetically modified cotton. This oil is for frying in fast-food restaurants and is also in packaged food. Potato chips, oily spreads (like butter and margarine), even cans of smoked oysters are some examples.

Some parts of the cotton plant are also used to create food fillers (such as cellulose). They are also in animal feed.

Hawaiian Papaya

The papayas that we munch on, we get them from the beautiful island of Hawaii. Genetically  modified papaya was introduced to the papaya plantations there in 1999. This type of papayas can withstand the ringspot virus.

At present, this GMO food covers about one thousand hectares of land.

Zucchini and Yellow Squash

These vegetables resist pathogens and certain types of fungi. In the United States, six varieties of this virus-resistant GMO food is sold. However, the number of these genetically modified vegetables are quite small as compared to other GMO food available in the country.

Sugar Beets

This is a very controversial vegetable. First, they gained approval in 2005. Then in 2010, USDA banned sugar beets. Finally, in 2012, the USDA officially deregulated them.

More than half of the granulated sugar production in the United States come from genetically modified sugar beets. Because of engineering, these beets resist glyphosates (weed killers).

Canola Oil

Genetically modified canola oil basically produces cooking oil. Margarine also comes from this GMO food. In addition, it also produces emulsifiers. Emulsifiers are food additives that stabilize food products. Processed food have emulsifiers.

Its genetically modified form gained approval in 1996. And as of 2006, it was estimated that around 90 percent of Canada’s and the United States’s canola crops are genetically modified.


In the United States milk industry, it’s quantity over quality. Cows receive rBGH (recombinant bovine growth hormone). This forces the cows to increase the amount of milk produced by 15 percent. Poor cows.

The milk from these engineered cows contains increased levels of IGF-1 (insulin growth factors-1). Studies show there is a connection between high levels of IGF-1 in humans and breast cancer and colon cancer.

Take note that many countries ban the use of rBGH. These include Canada, New Zealand, Australia, Japan, and the European Union.

Corn Starch

Corn starch has a number of uses. First, in cooking, it is a thickener for sauces, yogurt, and gravy. In baked goods, it gives structure to the pastries and adds fullness and moisture to them. Finally, in fried food, it provides a light and crispy texture to the batter.

But corn starch is one of the unhealthy ingredients we should avoid.

To start, corn starch is from a GMO food—corn. Corn starch offers absolutely no nutritional value. It is also an additive in may different products. It’s a processed food. Processed food creates digestive problems.


We all love our condiments. They make bland food taste better. We love our dashes of ketchup, mayonnaise, mustard, ranch dressing, sour cream, and also barbecue sauce.

But did you know these tabletop staples are GMO food? They contain high-fructose corn syrup (from genetically modified corn), sugar (from genetically modified sugar beets), and also genetically modified soybean oil. In addition, they have harmful preservatives and additives.


Aspartame is a synthetic low-calorie sweetener in many diet soft drinks, food, and also supplements. Many people who are weight conscious opt to use this instead of regular table sugar.

Metabolic waste products of bacteria produces aspartame. That’s right. The fecal matter of bacteria. And according to the EPA, aspartame also causes neurotoxicity. In addition, recent research shows high carcinogenic effects from the consumption of this GMO food. Not to mention its possible role in non-Hodgkins lymphomas and leukemia.

The right way to Eat Alfalfa Sprouts

We’ve all heard about different kinds of superfoods. There’s wheatgrass, then there’s chlorella, kale, spinach, quinoa, chia seeds…

But have you heard about alfalfa sprouts?

These come from germinated alfalfa seeds. Despite their tiny size, these sprouts contain a ton of vitamins, minerals, and nutrients that can provide plenty of benefits for your body. These sprouts are quite common in Oriental dishes, but just recently, alfalfa sprouts are gaining popularity in the United States.

Many people are beginning to trust these tiny sprouts. In fact, studies show that they are very effective in fighting against two of the most common health problems in the country, which are diabetes and cancer.

No wonder people are turning to alfalfa sprouts as added garnishes to practically anything—salads, soups, sandwiches, stir-fries, burgers, you name it.

A lot of people are even growing their own little alfalfa gardens. It’s easy and simple, and doesn’t require much maintenance. And what’s best about growing your own alfalfa sprouts is they’re guaranteed fresh, natural, organic, and healthy.

Alfalfa Sprouts Precautions

Of course, as with a lot of other produce, there are a few precautions that you should take note of with regard to alfalfa sprouts.

For example, young children, pregnant women, nursing women, the elderly, and people with weak immune systems should avoid consuming raw sprouts.

This is because sprouts have a likelihood of getting foodborne illnesses. They might contain some forms of deadly bacteria, like E. coli. There are also some reports of people suffering from infections with salmonella and listeria after taking in alfalfa.

Mike Doyle, the director of the Center for Food Safety at the University of Georgia, even said that he considers “sprouts to be among the most risky foods sold at retail.” This is because these sprouts are grown in an environment that’s practically ideal for bacteria.

How to Eat Alfalfa Sprouts

Now I know that all that sounds scary, right? Well, they are, and those sadly happen. However, there are ways to ensure that you are consuming and handling sprouts the right way. As long as you prepare alfalfa sprouts correctly, you will immediately reduce the likelihood of you getting foodborne illnesses.

If you prefer to take in your store-bought alfalfa sprouts raw, then the first step is for you to wash your hands with warm water and soap before actually touching the sprouts. This ensures that your own hands won’t be introducing any kind of bacteria to the sprouts.

If you’re certain your hands are completely clean, remove the alfalfa sprouts from their container and place them in a clean colander. Run the colander under cool running water for about 1 minute.  Toss the sprouts so all are evenly rinsed. This rinses off the surface dirt.

According to Food Safety, washing your hands before and after handling alfalfa sprouts and rinsing the sprouts completely will make sure that no bacteria will be passed on to other foods that will be mixed with the sprouts.

And before actually layering these raw sprouts in your sandwich or your wrap, make sure to properly drain them before eating them. Lay them out on a clean paper towel to ensure even drying.

To make sure that you are getting fresh alfalfa sprouts, check if they look crispy and if they have buds. Avoid soggy or dark-colored sprouts to avoid possible food-related illnesses. Make sure to dispose of your leftover alfalfa sprouts within four days after purchase.

Homegrown Alfalfa Sprouts

If you’re tending to homegrown alfalfa sprouts, first, mix 3 tablespoons of bleach with 1 gallon of water. Then soak your sprouting equipment in this solution for around 5 minutes. As they are soaking, go ahead and thoroughly clean your own hands before handling the alfalfa sprouts or the disinfected equipment.

Afterward, in a small saucepan, pour in food-grade 3 percent hydrogen peroxide and bring up the temperature to 140℉. You can monitor the temperature using a cooking thermometer.

Put the alfalfa seeds in a metal strainer, and then submerge the seeds in the peroxide. Do this until the temperature returns back to 140℉.

Take out the strainer from the pan and rinse the seeds under cool water for around 1 minute. Don’t forget to wash your hands again before handling the disinfected seeds.

Go ahead and sprout the seeds as you normally would. Don’t forget to skim off any hulls or floating empty seeds from the water’s surface in the sprouter. Once you’re done with sprouting, follow the steps of washing alfalfa sprouts above.

I understand the cleaning process can be long and tedious and a bit complicated, but this is the only way to ensure that you will not be getting any diseases from the alfalfa sprouts.

Cooking Alfalfa Sprouts

Other experts believe that cooking the alfalfa sprouts ensures that the bacteria, if any, will be eliminated. But that means the sprouts have to be thoroughly cooked. According to the British FSA, thorough cooking means “until they are steaming hot.”

However, some recipes suggest  adding the sprouts to the dish at the last minute. You can then cook them for no more than 30 seconds. Unfortunately, this quick cooking method will not bring the alfalfa sprouts to the temperature required to kill bacteria, which is 165℉.

15 Wonderful Wheatgrass Juice Benefits

When someone mentions the term superfood, one of the first ones that enter our minds is definitely wheatgrass. Yes, this superfood is definitely one of the healthiest ones out there. There are plenty of wheatgrass juice benefits that people brag about. And they’re not lying. Wheatgrass juice is certainly good for you, all that and more.

A lot of people put wheatgrass juice up on a pedestal, often calling it “the ultimate blood purifier.” Other people refer to it as liquid sunshine or the nectar of the gods. Whatever name it takes, no one can mistake that bright green hue.

Wheatgrass is certainly a superior superfood since it has over 100 elements that man needs in order to survive. It also contains all minerals known to man, along with vitamins A, C, E, K, and the entire B-complex vitamins. It is also jam-packed with protein, along with 17 amino acids. And on top of all that, wheatgrass is one of the best sources of chlorophyll. It contains about 70% of the stuff.

Wheatgrass Juice Benefits

So let’s go ahead and give you a rundown on why you should start adding wheatgrass juice to your daily regimen. Here’s a list of a few wheatgrass juice benefits.

Better Skin

The chlorophyll content in wheatgrass juice can be very effective in treating various skin conditions. It’s most especially good with skin diseases that involve the outer and underlying layers of the skin. These include itching and burning feeling of the rectum, ivy poisoning, weeping and dry eczema, even conditions due to infection or insect bites. Wheatgrass juice can also be used to treat psoriasis and eczema.

Immunity Booster

The immune system is our first line of defense against harmful free radicals, toxins, and foreign bodies that try to enter our bodies. If it’s weak, then we are more likely to get colds, coughs, and other illnesses and diseases.

Luckily, one of the wheatgrass juice benefits is that it is loaded with amino acids and enzymes that will effectively protect our bodies from harmful carcinogens and pathogens that will try to wreak havoc in our systems. The nutrients of the juice will strengthen each and every cell in our body, making sure they do their part. They also neutralize plenty of the pollutants and other harmful substances that can harm our bodies.

Antiseptic Benefits

According to Dr. Benjamin Gruskin, chlorophyll is amazing with its antiseptic benefits. It’s great to use in clearing up foul smells, neutralizes Strep infections, helps in faster skin grafting, and heals wounds faster as well. Also, it can treat plenty of other issues, like sinusitis, chronic inner ear inflammation and infection, leg ulcers, impetigo and other scab eruptions, and rectal sores. And finally, chlorophyll reduces varicose veins, treats inflammation of the uterine cervix, reduces typhoid fever, cures advanced pyorrhea, and gets rid of parasitic vaginal infections.

Weight Loss

Wheatgrass has a good amount of selenium, which is a mineral that is very important for the healthy functioning of the thyroid gland. Adding selenium to your everyday diet can definitely improve irregular thyroid function. Since the thyroid is one of the body’s natural weight management tools, ensuring its health is critical for maintaining a good weight.

Wheatgrass juice also contains compounds that can help you avoid food cravings that may lead to overeating. It’s a good idea to down a shot glass in the morning on an empty stomach.

Healthier Hair

One of the not-so-known wheatgrass juice benefits is that it can do wonders to your hair. It can reverse the graying of hair thanks to its catalase content as well as other antioxidants, which slow down the aging process. You can also apply wheatgrass juice topically on your hair to get rid of dandruff and dryness.

Reduces Fatigue

When you feel tired and lethargic, this is because your body lacks energy. Fortunately, wheatgrass  juice contains a pretty good amount of iron. This mineral increases the production of red blood cells in the body. If more red blood cells are produced, the more energy will be carried all over the body. Goodbye, fatigue!

Fertility Aid

Drinking wheatgrass juice regularly is a great way to boost your sex drive and libido. It provides you with the energy you need and also boosts your circulation. Healthy blood flow to the vital sexual organs improves your stamina and vitality. This will then increase the production of reproductive hormones. Good blood flow to the genitals is the answer to healthy sexual activity as well as fertility. And finally, a compound found in this superfood, P4D1, impacts sperm cells and DNA positively. The result is a boost in fertility.

Cancer Combatant

Chlorophyll once again takes center stage here as it is very effective in purifying the blood of toxins, carcinogens, free radicals, and chemicals that can cause cancer. The juice also ensures that you have sufficient oxygen in your blood. Note that cancer cells thrive in an environment with low levels of oxygen.

According to a published study in Nutrition and Cancer, wheatgrass juice benefits breast cancer patients as it can reduce some of the harmful effects of chemotherapy. Another study shows that wheatgrass juice possesses significant anti-tumor activity.

Better Digestive System

Wheatgrass juice benefits the digestive system as it contains fiber and B-complex vitamins. These improve the function of the muscles of the digestive system. Thiamine aids in converting carbs into energy, and riboflavin makes the mucosal lining of the digestive tract healthy. Digestive problems like bloating, indigestion, heartburn, constipation, irritable bowel syndrome (IBS), and many others will then be treated.

Liver Cleanser

Wheatgrass has amazing positive effects on the liver. This organ processes whatever the body ingests. With wheatgrass juice’s detoxifying capabilities, enzymes, and other nutrients, it’s able to restore and revitalize the liver. Wheatgrass can even protect the liver against the life-threatening effects of alcohol.

Menstrual Pains Soother

One of the causes of painful menstruation and irregular menstruation cycles is vitamin and mineral deficiencies. Because wheatgrass contains the vital vitamins and minerals, it ensures you will never be lacking of any of these nutrients.

Heart Health

The regular consumption of wheatgrass juice benefits the heart in many ways. It helps lower high cholesterol levels and triglyceride levels during the increase of inflammation and oxidative stress. Drinking the juice also improves lipid levels, decreases total cholesterol, and increases high-density lipoprotein cholesterol (the good cholesterol). It also increases glutathione and vitamin C levels while decreasing malondialdehyde levels.

Blood Disorder Aid

According to a 2004 study of patients with the blood disorder thalassemia, just 100 milliliters of wheatgrass juice lowers blood transfusion requirements. In addition, wheatgrass also increases the amount of oxygen in the blood, which then stimulates blood circulation.

Stress and Depression Relief

Iron deficiency can lead to depression. Luckily, wheatgrass has a high iron content. The B vitamins in wheatgrass also helps the body overcome anxiety and depression. Other compounds in wheatgrass juice boosts the adrenal system, which ensures you better stress management.

Alzheimer’s Disease Aid

The chlorophyll content in wheatgrass juice supplies the body with sufficient oxygen. And we all know how important oxygen is for brain functions. According to the Asian Pacific Journal of Tropical Medicine, wheatgrass juice benefits patients suffering from Alzheimer’s because of its antioxidant properties. This juice shows a significant reduction of oxidative stress and enhances catalase and superoxide levels.

Wheatgrass Benefits and Side Effects

Wheatgrass is one of the superfoods that has been going around for a long time now. A lot of people take a shot of wheatgrass juice early in the morning, some mix in wheatgrass with their smoothies, and some add some wheatgrass powder into their meals. And it’s no wonder there are plenty of wheatgrass benefits that you can enjoy.

Wheatgrass can come in many forms. There’s juice, powder, tablets, pills, or capsules.

Whatever your poison, you can’t argue the fact that wheatgrass is so popular and is here to stay. Plenty of people swear by its positive effects and all the nutrients that you get from this superfood.

Wheatgrass Nutrition Content

Let’s go ahead and discuss first the wheatgrass nutrition content. There are some experts who claim that wheatgrass possesses over 100 different elements needed by man. One of the nutrients that wheatgrass has a lot of is chlorophyll. In fact, wheatgrass contains about 70 percent chlorophyll. Now that’s a lot.

Chlorophyll is what gives wheatgrass its bright green color. This element alone has a lot of benefits to give the human body.

On top of the chlorophyll, wheatgrass is also loaded with amino acids, antioxidants, electrolytes, vitamins, minerals, and many other nutrients.

Here’s a rundown of everything that can be found in wheatgrass, in order of the highest percentage of daily value (DV):

  • Riboflavin (15,294%)
  • Manganese (7,000%)
  • Vitamin B6 (1,950%)
  • Vitamin E (1,600%)
  • Niacin (1,260%)
  • Thiamine (733%)
  • Zinc (413%)
  • Pantothenic acid (360%)
  • Copper (85%)
  • Vitamin K (44%)
  • Iron (44%)
  • Vitamin A (30%)
  • Vitamin C (12%)
  • Selenium (5%)
  • Dietary fiber (4%)
  • Potassium 3%)
  • Protein
  • Vitamin B12
  • Calcium
  • Magnesium
  • Phosphorus

Wheatgrass Benefits

With all that going on, this seemingly innocent superfood most likely has so many wheatgrass health benefits to offer. So what exactly are the wheatgrass benefits that you get?

Let’s go ahead and take a look.

Soothes Skin Conditions and Wounds

Wheatgrass has  been known to be very effective in treating several skin issues, such as sunburns, psoriasis, and eczema. It’s also been proven to treat acne and help with skin wounds by helping skin cells to quickly regenerate. You can either use a frozen wheatgrass ice cube and rub it across scars, damaged skin, or areas affected with skin conditions. Or you can also dab affected areas with a cotton ball dipped in wheatgrass juice, let it sit for around 5-7 minutes, and thoroughly rinse and dry the area.

Improves Hair Health

Number 2 on this list of wheatgrass benefits is hair health. Due to its catalase content and other helpful antioxidants, wheatgrass can help with reversing the graying of hair! The compounds it contains have been proven to slow down the ageing process, and that includes gray hair. Wheatgrass is also an effective natural conditioner if you need that added smoothness and life to your hair. And on top of that, topically applying wheatgrass juice onto your crowning glory moisturizes dry hair and can get rid of dandruff.

Strengthens the Immune System

Wheatgrass has the ability to increase the body’s red blood cell count, which can do wonders to the effectivity of the immune system. The chlorophyll content also delivers more oxygen to the blood, which strengthens the immune system even more.

Boosts Energy Levels

If you’re feeling tired and lethargic, take some wheatgrass juice. Its compounds have the ability to eliminate general fatigue and the overall feeling of tiredness. Wheatgrass also helps the body build red blood cells. If more red blood cells are produced, that means more oxygen and other nutrients can be carried by your blood. And this equals to better circulation. Better circulation means a boost in energy levels.

Promotes Healthy Weight Loss

Another of the wheatgrass benefits is safe and healthy weight loss. How? The regular intake of wheatgrass stimulates the thyroid gland, which is one of the glands that produces the hormones the body needs in order to function. Hormonal imbalance is one of the reasons of weight gain, so having balanced hormones is crucial for having a healthy weight. Also, wheatgrass is very filling, and this ensures you don’t get hungry and eat more.

Wheatgrass Side Effects

Of course, not everything is all good. Though the wheatgrass benefits may outweigh the disadvantages, there are still some unpleasant side effects that you should take note of.

Allergic Reactions

There are some people who exhibit allergic reactions when taking wheatgrass. Some signs include breaking out in hives and a swollen throat. If you notice any of these symptoms after trying out some wheatgrass, make sure to get medical treatment immediately. These symptoms may worsen as time passes.

Nausea and Headaches

Some people, when they consume wheatgrass, experience feelings of nausea and headaches. Some people believe this is because of the detoxification happening in the body. But the American Cancer Society believes it could be a sign of your body’s intolerance to this superfood. If you continue experiencing headaches and nausea, it’s a good idea to dilute the wheatgrass with your favorite juice. If these unpleasant feelings persist, stop consuming wheatgrass and seek medical help.

Related: is cumin safe

Constipation or Diarrhea

If you consume too much wheatgrass in a short amount of time, your body won’t be able to digest it properly. This will lead to constipation or diarrhea, depending on how your body reacts to the superfood. To make sure that this doesn’t happen, make sure to consume wheatgrass slowly, bit by bit, and not in large amounts.


Wheatgrass is grown in moist conditions. If not properly taken care of, mold will develop on the grass and may be included in the final product (juice, tablets, pill, etc.). If you grow your own wheatgrass and see some mold growing, to be safe, it’s best to just throw it away. Also, if you taste some bitterness and some mustiness in your wheatgrass juice, that means mold somehow got into your juice.

Turmeric Hair Removal: Does It Really Work?

Many ladies want to achieve smooth, beautiful, and hairless skin. They go to many lengths, from laser hair removal, waxing, electrolysis, plucking, shaving, etc. But did you know there’s such a thing as turmeric hair removal? This is especially effective for getting rid of those unsightly facial hair.

There are many factors that bring about facial hair. Irregular menstrual cycles, some medications, post-pregnancy hormonal changes, hormonal imbalances—these and many more may cause a few strands of hair to just pop up on your face.

We all know that turmeric is a yellow spice that is usually used in the kitchen. It may seem like a strange ingredient for enhancing beauty, but it has been long used by the women of India to aid them in many ways concerning the skin.

Turmeric hair removal is quite popular with Indian women. There are compounds in turmeric that remove unwanted hair as well as inhibit hair growth. When turmeric paste is applied, it adheres to the skin quite tightly. When it is then scrubbed or wiped off, the hair comes along and is removed from the roots. If you do this regularly, the process gradually lessens hair growth. And when some hairs do grow, they will be finer.

Keep in mind that though turmeric is effective in removing fine hairs, it may not be as successful with dense or heavy hair.

Also, when you use turmeric on your skin, it has a powerful staining ability. What you can do to remove the yellow stain on your skin is to gently scrub the area with some baking soda mixed with soap. A cotton ball dipped in milk can also remove the turmeric stain.

Turmeric Hair Removal Recipes

Raring to get rid of all that unwanted hair? Well, let’s go get started! Here are a few tried and tested recipes that you can experiment on at home.

Turmeric Paste

This is quite an easy recipe as you only need 2 ingredients—some turmeric powder and whole milk.


Simply mix together 3 teaspoons turmeric powder with 1 teaspoon milk. Bring everything together until you get a thick paste.

Next, spread the paste evenly on the area you want. Make sure you apply the paste in the same direction as your hair growth. Leave it on for about 20 minutes or until dry.

Afterward, use a clean dry washcloth to scrub your skin. Make sure you use gentle circular motions to remove the paste.

With regular application of this turmeric paste, you will see results in a few months. Your hair will grow finer and will take longer to grow back. Eventually, no more hair will grow.

Exfoliating Turmeric Hair Removal Face Mask

This is what many women swear by. This procedure is painless and easy, and you will notice its effects  gradually. The turmeric powder and the salt work together in thinning out the hair growth. And bonus, this paste works as a great exfoliating mask as well.


In a small bowl, combine ½ cup cold milk, ½ cup gram flour, 2 tablespoons turmeric powder, and 1 tablespoon salt. Mix everything thoroughly, until you form a smooth paste. If the mixture is runny, go ahead and add some turmeric powder until you get the right consistency.

Next, apply the turmeric paste over the area where you want to remove facial hair. Make sure to rub in the paste in circular motions. Do this for about 5-10 minutes or until the paste dries.

After, rinse off the paste with warm water. Finally, pat the area dry with a clean towel.

You can do this procedure once a week to obtain maximum results.

Cleansing Turmeric Face Scrub

This thick paste is quite effective with some stubborn or heavy facial hair. Along with the unwanted hair, this paste has cleansing properties, which helps relieve your face and skin of bacteria and other impurities.


Combine 1 teaspoon of turmeric powder, 2 tablespoons of milk, and 1 tablespoon of gram flour. Apply the paste in the direction of the hair growth. However, make sure to scrub in the opposite direction.

Leave on for about 10 minutes, then rinse with lukewarm water. Pat with a clean dry towel.

Brightening Turmeric Face Mask

Want to make your face look lighter and youthful-looking and remove unwanted facial hair at the same time? Then this mask is for you!


In a small saucepan, mix in half a bowl of sugar with 1 cup water. Boil the mixture until you form a sticky syrup. Remove from heat and let it cool down.

After, add in 2 tablespoons of turmeric powder and 2 tablespoons of lemon juice. Stir in everything completely to form a thick paste.

Apply the paste evenly on your entire face. With circular motions, massage in the paste to your skin for around 5 minutes. Let dry.

Next, rinse off the mask with lukewarm water.

This treatment can be done 2-3 times a week for optimum results.

Wine Not? How Wine Can Make You Healthier

You’re running late for work. And then the car won’t start. You get to the office around ten minutes late, and then get dragged into a four-hour meeting. Because of that, you have to take a really late quick lunch, and off you go to meet a client. After that long and tiring day, I’m sure all you want to do is bring your aching and tired body into a warm and relaxing bath. Add a glass of wine, and everything’s all better.

For many of you, I’m sure nothing beats a sip of this drink. It just has that something that soothes and relaxes.

I’m sure you’ve heard a lot of negative connotations about it. Terms like wino and alcoholic are associated with people who drink quite a lot. But actually, wine has positive and healthy benefits for the body too. As long as you drink in moderation, this drink can actually help you a healthier and better life. Read on to know more about this popular drink.

Types of Wine

There are many different types of wine. Some are classified according to the grape variety. Some depend on their taste. Below are the most common types.


These wines are colorless and are made from the white grape varieties. However, some of the whites can be made from red grapes. The skin of the grape used in making this drink plays a big part on its color. With that said, to make white wine from red grapes, painstaking measures are made to make sure the skin does not touch the liquid.

The most famous of these wines are champagne, chardonnay, sauvignon blanc, muscat, chenin blanc, gewurztraminer, and riesling.


These are made from either red, blue, or black grapes. They get their color when the skin of the grapes gets in contact with the liquid. It has a complex flavor, so they have to be served at room temperature.

Popular red wines include merlot, pinot noir, cabernet sauvignon, and zinfandel.


These also go by the name blush wine.Obviously, they are a bit darker than red wines, but way lighter than the red variety. It is a summer wine because of its crisp, light, and refreshing taste.


This wine contains a large amount of carbon dioxide, thus the fizz and the bubbles. They offer a delicate flavor and are best served chilled. Some examples are rose champagne, prosecco, and sparkling red wine.


This has a different preparation process as they are from the residual sugar that is left in the finished wine. This gives off a very sweet taste.


These are wines added with the spirits of distilled drinks. To increase the alcohol content of the drink, the spirits are added before the completion of the fermentation process. Popular ones are sherry, madeira, and port wine.

Benefits of Wine

If that interesting selection of wines won’t sway you, see below for the benefits that drinking one glass a day can do for you.

Heart Health

The most well-known benefit of drinking a glass a day is a happy and healthy heart. Red wine in particular actually has antioxidants, which prevent coronary artery disease. They also protect the lining of blood vessels in the heart. The compound resveratrol in particular prevents damage to blood vessels, reduces “bad” cholesterol, and prevents blood clots.

Weight Loss

Red grapes has a compound called piceatannol. It has the ability to block the processes that make fat cells grow. Also, natural compounds found in this drink speeds up your metabolism. Apparently, for up to 90 minutes after drinking, the alcohol boosts your body to burn more calories. A study shows that another compound, resveratrol, aids in weight loss as well. It helps convert “white fat” into “beige fat.” And beige fat is easier to burn off. This is a major contributor to weight loss and also prevents overweight and obesity. In fact, moderate wine drinkers have narrower waists and less abdominal fat.

Brain Booster

Drinking this beverage improves your memory. A study shows that women in their seventies who drank wine every day fared much better in memory quizzes than women who didn’t drink at all. It also delays cognitive decline as we grow older. In addition, it also prevents age-related memory loss.

And lastly, drinking one glass a day slows down the decline of other brain functions and also prevents dementia.

Better Complexion

Red wines in particular contain flavonoids, tannin, and resveratrol. These three components fight against harmful free radicals and ageing. How? By restoring the skin’s collagen and elastic fibers. Also, a recent study shows that there are factors in red wine that slows down the growth of acne-causing bacteria. Regular intake of this drink will no doubt give you smoother, glowing, and healthy skin.

Breast Cancer Prevention

Again, moderate drinking of red wine is the key to this benefit. According to the Journal of Women’s Health, chemicals in the seed and skin of red grapes reduce estrogen levels among premenopausal women. On the other hand, their testosterone levels increase. This results in a lower risk of developing breast cancer. Take note that high estrogen levels in women encourage the growth of cancer cells.

Better Lung Function

This time, white wine takes center stage. Dutch scientists show that moderate drinking of white wine has positive effects on lung function. Another study also shows that certain antioxidants present in the drink guards against lung cancer, especially among smokers.

Diabetes Control

The skin of red grapes helps diabetics regulate their blood sugar levels. There is also a noticeable decrease in total cholesterol and systolic blood pressure. Resveratrol also stimulates insulin secretion and helps regulate glucose and insulin sensitivity.

Stress Relief

Moderate wine drinkers have less stress in their lives. This is due to their daily drink. Wines lower levels of depression, anxiety, and perceived stress. Alcohol in general is a central nervous system depressant. In other words, wine acts as a sedative.

A Final Word

Of course, the secret of obtaining all these benefits is drinking in moderation. Ideally, one glass per day is enough for women, and two glasses are great for men. Go on, make it a daily habit. Your body will thank you.

Here’s to a healthier you! Cheers!