Radish and Its Secrets

Radish turned out to be not just a vegetable. It came to us from the shores of the Mediterranean Sea. Hippocrates spoke of the benefits of this root, if to use it in the treatment of lung diseases. Dioscoride advised to use radishes for improving vision and for cough treating. From radish seeds people in ancient Egypt produced oil, and the roots were in food. The Greeks believed that it is better to eat it before dinner, because it helps digestion. Interestingly, the radish is mentioned even in mythology. Thus, Apollo said: “Radish is worth as much gold as it weighs”. So what “gold” does it store?

What radish cures

Medicinal raw of radishes is in the roots and fresh juice. Fiber of radish assists in the removal of cholesterol from the body, which is important for the prevention of atherosclerosis. Radish juice has choleretic properties in fresh form, it is recommended for cholelithiasis, cholecystitis. Also radish juice with honey or syrup, brewed from radishes with sugar is a known remedy for inflammatory diseases of the upper respiratory tract.

Juice and grated radishes have strong antiseptic properties; promote healing of purulent wounds and ulcers. Radish seeds powdered in a small amount of water also have antimicrobial action. In alternative medicine, radish is also used as a diuretic in nephrolithiasis, gout. Also radish is used as a product that intensifies the secretion of digestive glands. But there are radishes’ contraindications: it is not recommended to use it in peptic ulcer, gastritis, enterocolitis, and in heart diseases.

Black Radish

Black radish is the bitterest, but the most useful. It contains the biggest amount of essential oils and free organic acids, also contains many trace elements necessary for health – iron, potassium and magnesium. Black Radish is a natural antibiotic, which has no side effects of synthetic drugs. Enzymes of radish cells dissolve many bacteria, so the root juice is effective in treating of tender wounds and ulcers, purulent inflammatory processes.

Green radish

This radish has a better flavor than his bitter brother, but the healing properties of green one is not so expressive. It has less bitter and mineral elements. Nevertheless, it might be a good substitute for people who cannot eat too bitter black radish. Especially it is good to eat green radish with rice dishes.

Daikon – Japanese Radish

Daikon is one of the favorite vegetables of Japanese cuisine. Taste of daikon is gentler and less bitter than the radish. This vegetable has all the beneficial qualities of radish, but does not contain mustard oils that have a stimulating effect. Therefore, daikon is safe for people suffering from cardiovascular diseases and the elderly. According to Japanese scientists, daikon assists in the removal of intake.

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