That's what I get for taking the advice of a book that said I should go ahead and use the beet greens, not just the beet. That was the first problem with tonight's experiment. The beet greens made the juice almost unpalatable due to the bitterness they imparted. I drank it anyway because in spite of the fact that it tasted like zombie vomit, I knew it was good for me and didn't want to waste it.
Problem #2 is that I used probably twice the turmeric root as I should have, though too much doesn't apparently have any negative health effects — it just stains everything it touches. Rubber gloves probably would have been a good idea when peeling it. I've read that too much turmeric can also be bitter, but I think the beet greens were responsible for that. I will be using fresh turmeric root frequently, and will be monitoring juice flavor.
Why am I using fresh turmeric root when I could just as easily have mixed in a teaspoon of powdered turmeric? I think whole plant sources of nutrients and phytonutrients are better than dried/ground ones.
Why am I using turmeric at all? It's not just for color, though it certainly adds a lot of that. Turmeric is widely used as an anti-inflammatory. It helps your liver. There's also evidence that it helps thwart cancer, and it may even help prevent Alzheimer's.
Here are some interesting articles I found online if you want to read more:
World's Healthiest Foods: Turmeric
Huffington Post/Dr. Andrew Weil — Turmeric Health Benefits
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