Screen shot 2013-11-16 at 5.16.31 PMBeets. You either love ’em or hate ’em. I know people on both sides of that coin. I remember eating them as a kid right out of the jar. Mmmmm, pickled beets. It was something I just did…I think I really loved the sweet vinegary taste.

Once I became a raw chef, I saw the possibilities of these beauties…and recently I’ve learned why they captured my heart. They contain a nutrient by the name of Betaine¬†which, according to the American Journal of Clinical Nutrition, “The physiologic function of betaine is either as an organic osmolyte to protect cells under stress or as a catabolic source of methyl groups via transmethylation for use in many biochemical pathways.”

David Wolfe did a great job explaining it at his conference if you want to read about it. Essentially, beets along with spinach contain this neutral “zwitterion” called betaine that participates in a methylionic cycle in the liver and kidneys, ultimately protecting the cells from stress (from environmental pollution).

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November 23, 2013


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