Beets are high in sugar which is why you’re told to consume them in moderation. But, fermented beets are a whole different story. They are healthy, as the bacteria eats all the sugar during the fermentation process. Yes, the health-boosting compounds are left intact.
Fermented foods are rich in probiotics and good bacteria. Studies have shown that they offer an ideal balance and diversity of bacteria which contributes to a better physical, mental and emotional well-being. Fermented beet juice offers much more than probiotics.
- Raw beets are good for your heart
Raw beets lower blood pressure by 4-5 points within a few hours. It’s all because of the naturally occurring nitrates in beets. The body turns them into nitric oxide.
Nitric oxide relaxes and dilates blood vessels, thus improving blood flow and lowering high blood pressure. Nitrates are used in the treatment of angina and congestive heart failure. A glass of beetroot juice has a similar effect to prescription nitrated.
Athletes use beet juice for this reason. Raw beets boost stamina by 16 percent, thanks to the increase of nitric oxide.
Don’t use mouthwashes and chewing gums, as this stops the conversion of nitric oxide. Wonder why? It’s the friendly bacteria in your mouth that turn nitrate into nitrite. Nitrite is then turned into nitric oxide in the body.
Betaine in beets reduces inflammation and protects against damages caused by environmental stressors that cause heart disease.
Beets reduce inflammation and prevent/treat cancer
Phytonutrients give beets their gorgeous color and offer an anticancer potential. Beetroot extract reduces the formation of tumors in organs. It’s also effective in the treatment of pancreatic, breast and prostate cancer.
Raw beets improve the immune function in body due to their high content of vitamin C, fiber, potassium and manganese. Betalin pigments and sulfur-packed amino acids support the phase 2 detox process in the body. Beets have always been praised for their ability to cleanse the blood and the liver.
Vitamin B in beets reduces the risk of stroke, and is also great for pregnant women. Folate takes part in many processes, and its deficiency increases the risk of birth defects in pregnant women. The beet kvass has blood-purifying properties, and also reduces morning sickness.
- Ferment your beets
Fermented beets are healthier than raw beets. You get all the good stuff with a bonus. The fermentation process increases the bioavailability of beets, and you get tons of good bacteria and enzymes.
Have you ever used beet kvass? It’s getting even more popular in the West. You ave probably used pickled beets, fermented beet juice and beet-infused sauerkraut.
Beet kvass is traditionally used in Russia, Ukraine and other countries in eastern Europe. It’s the ultimate health tonic, and some like to add it to soups, sauces and vinaigrettes.
Beet kvass boosts immunity, purifies blood, fights fatigue and aids in the treatment of kidney stones, chemical sensitivity, allergy symptoms and digestive issues. It has also shown to improve skin complexion, eliminate age spots, thicken hair and prevent premature graying.
Lacto-fermented beetroot juice improves the function of the gut microbiota and metabolic activity.
Don’t drink too much of it at the beginning because you may deal with an overload of released toxins, bloating, constipation and/or cold-like symptoms.
Start out with a single once per day, and increase the amount gradually until you get to an 8-ounce glass per day. If your body is “too toxic,” start off with a tablespoon.
- Beet kvass recipe
You need 2 organic beets, diced into 1-inch cubes. Avoid using your grater, as you will get an excessive release of sugar.
Don’t peel organic beets. Their skin is rich in healthy bacteria that boost the fermentation process. If you use conventionally grown beets, remove the skin, because it contains too much pesticides.
You will also need 3 tablespoons of sauerkraut/pickle juice, filtered water (spring and distilled water works well, too), and fresh beet juice (or diluted beet juice).
Tap water contains chlorine and other chemicals that prevent the fermentation process and can lead to rotting. If you can’t find anything else, boil your tap water and let it cool at room temperature before using it.
Use half a teaspoon of natural salt. It could be sea salt or Himalayan pink salt. Salt prevents the growth of bad bacteria, and make sure you don’t use too much, because your kvass will have a bad taste.
Put your beet cubes into a large mason jar, and fill it to one third of the way. Add the rest of the ingredients, and shake the content to dissolve the salt.
Keep the beets at room temperature for 3-5 days. If it’s winter, let your beets ferment for a week. Close the jar tightly and don’t forget to release the pressure every day.
Skim off any froth, scum and mold. Taste the kvass every day, and transfer it into the fridge once you’re happy with its taste. The cold temperature will stop the fermentation process. You should notice fizzy bubbles once the kvass is ready for use.
- Suggestions and recommendations
You can strain the liquid, and keep in mind that lacto-fermented beet kvass keeps its antioxidants properties for 30 days.
Eat the beets or use them to make another batch.
Beets are an excellent addition to tasty beet soup known as borscht soup. Use the kvass to pickle hard boiled eggs.
Spice up the flavor using raisins, strawberries, fresh orange juice, apples, carrots, lavender, fresh/dried mint, cinnamon or ginger.
Source: Healthy Holistic Living