Than radish is useful – it is known for a long time. It treats a set of diseases, helps to keep youth, is irreplaceable ingredient of several variations of dietary food.
Radish – quite rare "guest" of kitchen gardens and seasonal dachas. This vegetable unfairly was forgotten practically for several decades, but the popularity returned to it after in-depth studies of structure and properties of radish were conducted. It became clear that it is not just juicy food product, but one of ways to lose weight. Again there were relevant recipes of grandmothers and mothers who cooked from radish unique dishes, tasty and useful.
Radish – types and features
Skilled gardeners-vegetable growers can call more than 30 grades of this vegetable, and here ordinary consumers distinguish radish only in a form and color. The following names of vegetable are specified in step-by-step recipes for dishes from radish or medical medicines, as a rule:
- black,
- white,
- green,
- radish Daikon.
Black radish is ideal for preparation of various salads, it plentifully emits juice at contact with honey or sugar that gives the chance to prepare a large amount of syrup for cough. Besides, it is perfectly stored.
White radish differs from other grades in very high content of vitamins, ability to normalize at once several biological processes in an organism, to remove toxins and heavy metals that is very important for those who lose weight.
Green (Margilan) radish possesses more mild flavor and smaller caloric content, has much less contraindications, is an absolute champion by amount of minerals as a part of pulp and juice.
Radish Daikon is recommended by medical experts to those who is 50 years old and more. Under the influence of the substances which are its part, the organism is cleaned, natural processes of rejuvenation are started, work of intestines and other bodies is normalized.
Structure of radish and its property
Taste of all grades of this vegetable – juicy, bitterish, with pronounced aroma. Such effect gives high content in its structure of glycosides and at once several types of essential oils. Besides, in radish is
- acids of organic type,
- enzymes and cellulose,
- amino acids and carotene,
- proteins and greasy oil,
It is scientifically proved that radish contains huge amount of vitamins – In, acid ascorbic, tocopherol. The list of the minerals which are a part of radish is also good - it is phosphorus, potassium, sodium, iron, magnesium.
Before using radish in a food allowance as a dietary product or as ingredient for national curative recipes, it is important to understand that useful substances in fruits are distributed unevenly. The top part of a fruit is richest with vitamin C, in the middle of radish the content of sugars of plant origin and cellulose is high, and in a tail the phytoncides which are responsible for aroma and a pungent flavor are concentrated. But the value of all parts of a fruit is identical.
To whom radish is contraindicated
Unfortunately, it is possible to eat radish or to be treated with its help not everything. Medical experts often recommend to exclude this vegetable from a diet if there are following contraindications:
- gastric diseases,
- problems with heart or kidneys,
- gout during aggravation,
- violation of passability bilious channel,
- also excessive acidity enterokolit,
- tendency to failures in work of intestines.
Before is radish or to do of it medicines on the basis of national recipes, it is worth consulting to the doctor. It is especially important to adhere to this recommendation of subjects who has listed contraindications or suspicion about their existence.
National recipes of treatment by radish
Medicinal properties of radish are known from time immemorial. It is used and now as supportive application in complex treatment of the catarrhal and viral diseases which are followed by cough with difficult separable phlegm. Our grandmothers and mothers prepared infusion with radish juice from the classical recipe – in fruits did deepening in which put honey. Medicine was ready in several hours, and it worked almost instantly – the phlegm easily separated, suffocating cough receded.
There is one more widely known recipe which is used for treatment of an anemia. Juice of radish gets warm (pines) in a clay pot in an oven within 2-3 hours, cooled and goes away to the dark cool place. It is necessary to accept infusion on a tablespoon three times a day. A therapy course long – not less than 2 months.
For treatment of atherosclerosis the original recipe - the juice of radish and apples mixed in equal proportions is used. If it is necessary to stimulate secretion of gastric juice or bile, it is recommended to accept a fresh juice of radish before food. Cold inhalations over gruel from radish pulp will help to cure cold – grate vegetable, place in capacity and breathe its essential oils.
Radish in cosmetology
Our grandmothers and mothers during the Soviet period when many cosmetics were inaccessible, used radish for disposal of acne rash and pigmentary spots, deleted freckles with its help, struggled with the increased skin oiliness, did the rejuvenating masks. And recipes for house cosmetics from radish are very simple.
The rejuvenating properties of radish are based on deep cleansing of structure of epidermis, increase in its tone and activation of natural protective functions. The recipe of a mask is simple – pulp of radish is crushed, mixed with juice of apple or honey, applied for several minutes to skin and washed away warm water.
The mask from the ordinary crushed radish, broth of a sage and juice of an aloe will help to get rid of excessive skin oiliness. The indispensable condition - can be prepared only one portion, it isn't recommended to apply the mix of ingredients prepared earlier as radish quickly spoils.
It is possible apply cosmetics on the basis of radish or with its contents in structure after consultation with the dermatologist. Only the medical expert can define existence or lack of contraindications to such procedures.