Red Beets
by Gudrun Maybaum
Autumn 2003
Latin name: Beta Vulgaris
Family Name: Chenopodiaceae
Red beets were first mentioned about 1000 BC in the Sicily area, later by the Greek Aristotle and the Roman Pliny. The first recipes for red beets are found in a 2nd century cookbook, written by the Roman Epicures.
By the prehistoric era, red beets had already spread to the Near East and from there to Asia Minor, the Caucasus, and west to Madeira. They are still found growing wild in all of these places to this day. As usual, it took a while longer for them to spread to the north and take over all of Europe.
The first evidence that they were grown in Britain was seen in the 12th century, and they were introduced to France in the 15th century by 
Catherine de Medici.
Red beets were initially grown as food just for their leaves. The roots, which were different looking than the ones we know today, were used medicinally to treat headaches and toothaches.
The Romans were the first to notice the earthy, sweet flavor of the roots and started to prepare them in dishes, which became highly valued.
Today, red beets and beet dishes are still widely popular throughout Europe and the Near East, and they are gaining popularity in the US.
Red beets are an excellent source of folic acid, an essential nutrient that prevents certain types of birth defects, cancer, and also protects against heart attacks.
One average-sized beet contains 25 percent of the daily suggested intake of folic acid for an adult person and is therefore one of the highest contributors of folic acid of all vegetables. Beets also contain a great number of minerals, vitamins and many other nutrients, including vitamins A & C, niacin, biotin, calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, betaine, betacynin, beta carotene, leucine, tyrosine and more.
Beets belong to the cleansing foods category. Their main effect is on the cells, kidneys, liver, and blood. On the kidneys, they have a cleaning effect; in the liver they promote the regeneration of liver cells. Beets not only increase oxygen to the blood by 400% and support cleansing by eliminating toxic waste, they support the formation of new blood cells, enhance resistance, and help normalize the body's pH.
Many studies have been done on the ingredients and effect of red beets, since Ferenczi's discovery of their tumor-inhibiting effect. A flavonoid called betazyane seems to be the main factor, because of its ability to increase the oxygen intake of cells. Betazyane also prevents the destruction of vitamin C and works as a natural antioxidant.
Red beet juice is used for cancer patients in European hospitals as detoxification and infection defense. In some parts of Africa, red beets are used as an antidote for cyanide poisoning.
Beets are easily grown. They grow in a wide range of soils, but prefer a loose, well-drained one, although the pH of the soil is important. Ideal would be a pH of 6.2 to 6.8, but they can tolerate 6.0 to 7.5. The seeds can be planted directly outside. They can be stored for a long time in close to freezing temperatures with high humidity.
References: Healing Foods, Miriam Polunin Medical Value of Natural Foods, Dr.W.H.Graves, Obst, Gemuese, und exotische Fruechte fuer Papageien und Sittiche, Volker Wuerth
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