What radish is useful for - this has been known for a long time. It treats many diseases, helps to maintain youth, is an indispensable ingredient in several variations of dietary nutrition.
Radish is a rather rare "guest" of vegetable gardens and summer cottages. This vegetable was undeservedly forgotten for almost several decades, but its popularity returned after in-depth studies of the composition and properties of radish were carried out. It turned out that this is not just a spicy food product, but also one of the ways to reduce weight. Recipes of grandmothers and mothers who prepared unique dishes from radish, tasty and healthy, have become relevant again.
Radish - types and features
Experienced vegetable gardeners can name more than 30 varieties of this vegetable, but ordinary consumers distinguish radish only by shape and color. In step-by-step recipes for cooking radish dishes or medicinal drugs, the following names of the vegetable are indicated, as a rule:
- black,
- white,
- green,
- radish Daikon.
Black radish is ideal for preparing various salads, it exudes juice abundantly on contact with honey or sugar, which makes it possible to prepare a large amount of cough syrup. In addition, it keeps well.
White radish differs from other varieties by its very high vitamin content, the ability to normalize several biological processes in the body at once, remove toxins and heavy metals, which is very important for those who are losing weight.
Green (Margelan) radish has a milder taste and lower calorie content, has much fewer contraindications, and is an absolute record holder for the amount of minerals in the pulp and juice.
Radish Daikon is recommended by medical specialists for those who are 50 years old or more. Under the influence of the substances included in its composition, the body is cleansed, natural processes of rejuvenation are launched, the functioning of the intestines and other organs is normalized.
The composition of the radish and its properties
The taste of all varieties of this vegetable is spicy, bitter, with a pronounced aroma. This effect gives a high content in its composition of glycosides and several types of essential oils at once. In addition, the radish contains
- organic acids
- enzymes and fiber,
- amino acids and carotene,
- proteins and fatty oil,
- phytoncides.
It has been scientifically proven that radish contains a huge amount of vitamins - B, ascorbic acid, tocopherol. The list of minerals that make up the radish is just as good - it is phosphorus, potassium, sodium, iron, magnesium.
Before using radish in the diet as a dietary product or as an ingredient for folk healing recipes, it is important to understand that the beneficial substances in the fruits are unevenly distributed. The upper part of the fruit is the richest in vitamin C, in the middle of the radish there is a high content of vegetable sugars and fiber, and in the tail there are concentrated phytoncides, which are responsible for aroma and piquant taste. But the value of all parts of the fruit is the same.
Who is contraindicated in radish?
Unfortunately, not everyone can eat radish or be treated with it. Medical experts often recommend excluding this vegetable from the diet if there are the following contraindications:
- stomach diseases,
- heart or kidney problems
- gout during an exacerbation,
- violation of the patency of the bile ducts,
- enterocolitis and hyperacidity,
- a tendency to malfunction of the intestines.
Before you eat a radish or make drugs from it based on folk recipes, you should consult your doctor. It is especially important to adhere to this recommendation for those who have the listed contraindications or suspicion of their presence.
Folk recipes for treating radish
The medicinal properties of radish have been known since time immemorial. It is still used now as an adjuvant in the complex treatment of colds and viral diseases, accompanied by a cough with difficult to separate phlegm. Our grandmothers and mothers prepared an infusion with radish juice according to a classic recipe - they made a depression in the fruit, into which honey was put. The medicine was ready in a few hours, and it acted almost instantly - the phlegm was easily separated, the suffocating cough receded.
Another recipe is widely known that is used to treat anemia. Radish juice warms up (languishes) in a clay pot in the oven for 2-3 hours, cools down and is removed to a dark, cool place. You need to take the infusion in a tablespoon three times a day. The course of therapy is long - at least 2 months.
For the treatment of atherosclerosis, an original recipe is used - the juice of radish and apples, mixed in equal proportions. If it is necessary to stimulate the secretion of gastric juice or bile, it is recommended to take fresh radish juice before meals. Cold inhalations over the pulp of radish pulp will help to cure a runny nose - the vegetable is rubbed, placed in a container and breathed in with essential oils.
Radish in cosmetology
Our grandmothers and mothers in the Soviet period, when many cosmetics were not available, used radish to get rid of acne and age spots, remove freckles with it, fought with increased oily skin, and made anti-aging masks. And the recipes for making homemade radish cosmetics are very simple.
The rejuvenating properties of radish are based on deep cleansing of the epidermis structure, increasing its tone and activating natural protective functions. The recipe for the mask is simple - the radish pulp is crushed, mixed with apple juice or honey, applied to the skin for a few minutes and washed off with warm water.
A mask of ordinary chopped radish, broth of sage and aloe juice will help to get rid of excess oily skin. A prerequisite is that you can cook only one portion, it is not recommended to use the previously prepared mixture of ingredients, since the radish quickly deteriorates.
You can use cosmetics based on radish or with its content in the composition after consulting a dermatologist. Only a medical specialist can determine the presence or absence of contraindications to such procedures.
