Because of its high amounts of sugar, beets and raw beet juice are recommended to be consumed in small amounts.
However, when they are fermented, they can be one of the healthiest vegetables since the sugar is taken over by beneficial bacteria through the fermentation process, leaving all of the healthy ingredients unbroken.
Probiotics and good bacteria are also ingredients that are made available with the fermentation process.
Benefits from Raw Beets and Beet Juice:
Boost Heart Health
Beets can lower the blood pressure in a couple of hours by an average of 4-5 points because of the nitrates that they contain. The nitrates are transformed into nitric oxide in the body which can help dilate and relax the blood vessels and improve the flow of blood, lowering blood pressure.
Beets also contain betaine which can reduce inflammation in the body and help fight against environmental stressors which can lead to heart disease
Boosting Stamina and Muscle Capacity
Athletes use beet juice for boosting stamina by 16% during exercising because of its nitric oxide-boosting effects.
A study has shown that beet juice has helped patients that suffered from heart failure that had a loss of muscle strength. The patients were given 140 milliliters of beet juice and had an almost instantaneous result. They had their muscle capacity increased by about 13%.
It is important to avoid chewing gum and mouthwash when following this diet since it can prevent the nitric oxide transformation from happening.
Immune Boosting and Anti-Cancer Properties
The deep crimson color that beets have been given by the phytonutrients which have great anti-cancer properties.
Scientists proved that beetroot extract lowered the formation of multi-organ tumor in many animals when it was used in drinking water and experiments are being made to see if it can treat human prostate, pancreas, and breast cancers.
Raw beets can also boost the immune system due to the high amounts of vitamin C, potassium, fiber, and manganese. The sulfur-containing amino acids and betalain pigments in beets can help with Phase 2 detoxification process of the body.
Beets are very well known for their ability to purify the liver and blood.
Beets can lower the risk of stroke due to the high amounts of folate. They are also a great food for pregnant women. Lack of folate during pregnancy can cause risks of birth defects.
Why Are Fermented Beets Better Than Raw?
Instead of eating the beets raw, fermenting them will give all the health benefits that raw beets contain and additionally get the enzymes and bacteria which come from the process of fermentation.
Beet recipes are growing in popularity in the west. Pickled beets and beet-infused sauerkraut are not the only recipes that are getting popular.
Fermented beet juice or otherwise known as kvass came from the Eastern countries to the West and it has many beneficial factors. It is a long tradition in Russia, Ukraine, and other European countries in the East.
It is consumed medicinally and usually added to sauces, soups, and vinaigrettes.
Usually, kvass has been used to cleanse the blood, treat kidney stones, boost the immune system, combat fatigue, as well as treat chemical sensitivities, allergies, and digestive problems.
Beet kvass can even decrease the haste of aging, improving the appearances of age spots, minimizing graying hair, and thicken the hair.
The lactofermented beetroot juice helps with gut microbiota and metabolic activity and also helps with other gastrointestinal problems as it has been proven in recent research done on animals.
Avoid drinking too much of the kvass when you begin the diet due to its detoxifying properties. You can overload the number of released toxins that will make you constipated and bloated, and maybe even show flu or cold symptoms.
Instead, you should start out with one ounce per day and increase to an eight-ounce glass per day. If your body is full of toxins you can start off with a tablespoon.
Beet Kvass Recipe
Many beet kvass recipes can be searched online. Here’s one from BeetsandBones.com:
- 2 large raw organic beets cut into small cubes.
- 3 tablespoons of sauerkraut or pickle juice.
- Spring water, filtered water, or distilled water and freshly squeezed beet juice.
- Optional: ½ teaspoons of unrefined salt (sea salt or Himalayan salt).
- Place beets in a large mason jar by filling it a third of it.
- Later, add the pickle juice or the sauerkraut, water/beet juice, and the salt.
- Make sure that when you add these materials you leave 2 inches of space between the liquid and the lid.
- Cover the jar tight and shake it well to dissolve the salt.
- Keep the jar at room temperature for three to five days, and in winter up to seven days. The lid needs to be tightly closed, however, it does need to have its pressure released daily.
- If mold develops, skim it off with a spoon from the top.
- A daily taste test is recommended and once the kvass has a pleasing taste, put the jar in the refrigerator in order to stop the process of fermentation.
- Usually, when fizzing bubbles start rising from the top, it means that the process is complete and the kvass is ready.