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Title : 6 reasons to eat for strong bones, brain-Boosting rhubarb
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6 reasons to eat for strong bones, brain-Boosting rhubarb

Rhubarb is more often considered a fruit because of its sweet, sour taste, especially since it is most often in the style bakery creations, such as rhubarb pie. But did you know that it is actually a vegetable know? It is true, but that does not make the classification is less complicated. Although technically a vegetable, legally it classified as a fruit because of a court ruling confusing 1947. Talk. ( 1 ) What is not confusing is that their ability to fruity, while it is actually a plant marks recipes rhubarb delicious and plentiful.

So what is the rhubarb? Vegetables / real fruit is part of the leaf petiole, plant rhubarb, which is the part of the stem-like, and contains lots of vitamins, minerals and phytonutrients providing some great health benefits, especially for bones.

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rhubarb benefits

1. Helps digestion

As fiber-rich foods , rhubarb can help ease digestion. a study of patients was performed with burns Treatment Center Burn Shanxi Province in Tisco General Hospital in China and like rhubarb possibly can relieve abdominal discomfort and promote a process of healthy and normal digestion. The study focused on relief swollen stomach and discomfort, while providing regularity.

The researchers concluded that rhubarb can help protect the intestinal wall through increased secretion of gastrointestinal hormones while providing the normal contraction of the muscles that the contents of the tract are mixed gastrointestinal. ( 2 )

2. Strengthens bones and prevents osteoporosis

Because rhubarb packs a good dose of vitamin K, which can provide useful benefits including a role in bone metabolism and protection against potential osteoporosis . Vitamin K is necessary for osteocalcin occurs. This is when the metabolically active bone tissue undergoes continuous remodeling by the process of bone formation and bone resorption. These processes are based largely on the performance of osteoclasts (resorption) osteoblasts (training) and osteocytes (maintenance). Under normal conditions, bone resorption and formation work together to ensure that the amount of bone removed is equal to the amount of bone that was recently formed. ( 3 )

Vitamin K is important because it helps ensure that all these steps important work in continued support of the bones. On the contrary, vitamin K deficiency may adversely affect these processes and ultimately increase the risk of developing osteoporosis.

Beyond that, vitamin K strengthens bones in general. Studies and clinical trials conducted by the University Department of Human Biology, Nutritional Sciences of Wisconsin-Green Bay and published in Nutrition in Clinical Practice show that vitamin K has a "positive effect on bone mineral density and reduces fracture risk. "( 4 )

3. to ward off brain disorders

When someone suffers from oxidative stress caused by many disorders, including stroke, Alzheimer's disease and amyotrophic lateral sclerosis , the brain usually undergoes a lot of trauma. This stress can lead to formation of free radicals, which can cause neuronal apoptosis and development of certain types of chronic brain disease.

Research published in Molecular Medicine Reports evaluated the effects of varying concentrations of rhubarb extract on neuronal damage irradiation . Treatment with the extract significantly reduced irradiation induced inflammation in the brain, which may be the protective role of this extract against oxidative stress. ( 5 ) This, in turn, can potentially help prevent brain disorders such as Alzheimer's, ALS and stroke, among others.

4. Fight free radicals

Rhubarb is a rich in antioxidants like cranberry and blueberry. Contains powerful free radical scavenger quercetin , among other potent antioxidants. Quercetin is a potent antioxidant flavonoid that gives plants their color.

The research was conducted by the Institute of Biology of the plateau northwest of the Chinese Academy of Sciences to study the seeds of rhubarb. A method of removing free radicals was used as a marker to evaluate the total antioxidant capacity of the extracts. Ten free radical scavengers from extracts of the seeds were selected, five of which were identified and analyzed quantitatively, including epicatechin, myricetin, hyperoside, Quercitrin and quercetin. They can be considered as the main potent antioxidants rhubarb seeds, because it represents most of the total activity of free radical scavenging.

Ultimately, this research published in the Journal of Chromatographic Science confirms the effectiveness seeds' in fight against damage from free radicals . ( 6 )

5. Relieves constipation and diarrhea

rhubarb is often referred to by its purgative properties, which are used to provide ease bowel movements. It has been known to help reduce stress during bowel movements and, in turn, can help ease the pain of hemorrhoids or tears in the lining of the skin of the anal canal known as anal fissures.

As a medicinal herb, but can also help treat gastrointestinal discomfort that comes from constipation and diarrhea . This can be done through eating rhubarb, but typically done through medicines such as tinctures, extracts and powders made from the roots and stems of the plant methods. It is crucial to review these methods with your doctor as excessive consumption may aggravate any medical condition. ( 7 8 )

If taken properly, however, can help relieve constipation naturally along with diarrhea.

6. Reduce inflammation

Rhubarb has been used in Chinese medicine, due to its anti-infection properties and is known to help promote health skin, mucous membranes, good vision and possibly protect against cancer. All this is because of its role as anti-inflammatory food.

A study was conducted by the State Laboratory of Virology / Institute for Medical Virology at the Medical School of Wuhan University in China to determine the antiviral effect of an extract of the roots and rhizomes. The results, published in American Journal of Chinese Medicine determined that rhubarb extract showed significant positive results in curing inflammatory cells when added after infection, confirming their properties anti- inflammatory. ( 9 )

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rhubarb Nutrition

One cup of diced, raw rhubarb contains approximately: ( 10 )

• 26 calories
• 5.5 grams of carbohydrates
• 1.1 grams of protein
• 0.2 grams of fat
• 2.2 grams of fiber
• 35.7 micrograms of vitamin K (45 percent DV)
• 9.8 milligrams of vitamin C (16 percent DV)
• 0 , 2 milligrams of manganese (12 percent DV)
• 105 milligrams of calcium (10 percent DV)
• 351 potassium milligrams (10 percent DV)
• 14, 6 milligrams of magnesium (4 percent DV)

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History of rhubarb

the technical name of the genus ( Rheum ) is said to derive from Rha , the former name of the Volga river where the plant grows rhubarb. The Chinese first used this plant, medically, thousands of years ago. Over time it became known, near the 17th century ap , in England, where it is used as food rhubarb. At that time, sugar was only for the rich - therefore rhubarb sweet tarts were delightful. Marco Polo, a famous a traveler merchant Venetian was a big fan of this plant, sharing their knowledge of the Chinese rhubarb rhizome along its route. ( 11 )

rhubarb is more often found in farmers markets and grocery stores by the stem, like celery. Spring is the best time to harvest, usually from April to June. The stems are easily recognizable by their bright pink and also in light pink and pale green colors, which has nothing to do with maturity or sweetness. However, stems and flowers are the only edible parts of the plant. This is very important to know because the leaves are actually poisonous.

rhubarb made its way to the US Customs Court in Buffalo, N.Y., in 1947, to confirm whether it should be classified as a vegetable or a fruit. The plot is derived from the fact that, as is normally used in ways that fruits are used to be classified as such. Fruit won, and this ruling helped the importers pay less tax because the tax rate for vegetables was higher than that of the fruit. ( 12 ) This makes it confusing to sort rhubarb, given the differences between science and law.

However, if you consider it a fruit or vegetable, there is no confusion about the benefits of this versatile plant.

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How to eat rhubarb

rhubarb, when eaten alone, it is very bitter, which is why it is especially pies and jams, stewed with a lot of sugar and other sweet fruits like strawberries . While the stem, known as the petiole, is the most common edible component, unopened flowers are also edible and considered a delicacy in northern Asia.

As mentioned above, the roots and leaves of rhubarb are poisonous, containing oxalic acid - an acid that is toxic to the kidneys. However, to really turn this poison, you need to consume large amounts of leaves. In any case, I recommend avoiding the leaves, especially if they have experienced frost. In fact, the frost can cause the leaves oxalic acid leached in the stems. In addition, if the stems have experienced freezing temperatures, they lose their flavor and firmness, becoming extremely soft and potentially dangerous.

rhubarb plants grow short and thick rhizomes. The rhizomes and roots grow underground - however, a rhizome is not a root, rather than a stem that grows horizontally. Leaves emerge from the rhizomes and stems of the flowers, and flowers may appear later in the spring. While rhubarb stalks can be red, pink, green or some combination, the red- and pink cultivars are more desired, probably because they taste better. The harvest should not take place in the first year, and can take two or three years to produce a good harvest.

At harvest, the stems carefully pulled or cut from the plant and the poisonous leaves are immediately deleted. They can be kept for about three weeks if stored in the refrigerator, unwashed and wrapped tightly in plastic wrap. While some finicky eaters may reject rhubarb, many gardeners choose because of the beautiful addition that offers its landscape due to large leaves and stems of colors.

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Rhubarb Recipes

There are many ways to incorporate the rhubarb in your diet. Take a look at 19 of my favorite recipes rhubarb for some ideas, and try the following recipe to get you started:

roasted rhubarb and strawberry Breakfast Bowl with walnuts and fresh mint

Makes approximately 6 servings

INGREDIENTS:

• 2.5 cups fresh, organic strawberries, halved
• 3 cups chopped rhubarb
  
• ⅛ cup maple syrup
  
• 2 tablespoons balsamic vinegar
  
• ⅛ fresh cup mint, chopped and save a few sprigs as garnish
  
• 1 teaspoon sea salt
  
• ½ cup walnut halves, slightly toasted

DIRECTIONS:

1. Preheat oven to 350 degrees with rack in center of oven.
2. Place the parchment paper on a baking sheet or dish with cooking edge. You want to keep the juices to mix coverage.
3. Using a large bowl, combine strawberries and rhubarb. Set aside.
4. In a small bowl, stir together maple syrup, balsamic vinegar and salt. Pour this over the rhubarb and strawberries, and mix gently until well coated.
5. In one layer, spread out the fruit in the baking dish, making sure fruit juices cover. Place in oven and bake for 35-40 minutes until the juices have thickened and rhubarb is soft and tender.
6. Transfer to a container once outside the furnace and still hot. Now you have a wonderful addition to your breakfast bowl. It can be used immediately, he served over quinoa or oats gluten-free, or you can top your favorite plain yogurt or kefir. It is even delicious served warm on top of crepes gluten .
7. Add your nuts and a sprig of mint. Store in the refrigerator.

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Risks rhubarb

rhubarb poisoning occurs when someone eats pieces of leaves of the plant. In medicine, rhubarb may cause some side effects such as gastrointestinal problems, and long-term use can cause additional health problems due to oxalic acid contained in the leaves. ( 13 )

If you are pregnant or have kidney disease or liver problems, please consult your doctor before taking it for medical reasons. While eating the stems of the plant is probably fine, again, check with your doctor if you have any questions regarding security. There have been concerns with the combination of medicinal rhubarb and some medicines too.

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• Rhubarb is most often thought rhubarb Bars like a fruit because of its sweet, sour taste, especially as it is most often in the style bakery creations, such as rhubarb pie. However, it is technically a vegetable, although it is legally classified as a fruit, which is even more confusing.
• The stems and flowers are the only edible parts of the plant. This is very important to know because the leaves are actually poisonous.
• The benefits of this sweet vegetables include aid digestion, strengthen bones and prevent osteoporosis, staving brain disorders, the fight against damage from free radicals, relieve constipation and diarrhea, and decrease inflammation.
• Remember, while consumption of stems is usually very good, be careful when eating rhubarb. And be very careful if you are pregnant, consult with your doctor before adding it to your diet

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