Discover the 7 Health Benefits of Horseradish Root and side effects.
Is your first response to the word horseradish root no? – We hope not, as we often take for granted that this popular seasoning is useless, without realizing the many health benefits of horseradish root.
In fact, after researching the benefits of horseradish, we strongly believe that it should become your new seasoning of choice.
Horseradish is a root vegetable that is most commonly used as a spice. Known primarily for its strong flavor, when prepared it becomes a popular ingredient for meat and fish.
The whole horseradish plant has a long history in folk medicine and can help prevent and treat several common ailments. It falls into the category of cruciferous vegetables, which are known for their plant compounds called glucosinolates.
Because of these compounds, horseradish can help prevent cancer, fight disease and illness with antioxidants, and provide a healthy combination of vitamins and minerals to help supplement a healthy diet.
With so many unhealthy seasonings out there, it’s hard to find something to spice up your favorite sandwiches and meats without adding extra calories and less than healthy ingredients.
After reading about this amazing root, you will want to make horseradish your new top, as well as a regular part of your health regimen.
The glucosinolates compounds found in horseradish root benefits are responsible for its pungent taste and are powerful in fighting cancer.
In the plant world, glucosinolates protect plants from harsh or toxic environments. Well, guess what? Horseradish has 10 times more glucosinolates than broccoli, so even in small amounts, you get a lot of benefits.
Numerous studies have shown examples of horseradish helping the human body to be more resistant to cancer.
Other studies showed preliminary evidence that horseradish can invoke cell death in human breast and colon cancer cells, as well as prevent oxidative damage related to free radicals.
As more research emerges, the possibilities for using glucosinolates as chemopreventive agents are expanding.
One study also showed that the processing and preparation of the root increase its anti-cancer abilities (which is very rare in the case of vegetables), so cutting and grinding for preparation is completely fine!
Free radicals can cause significant damage to the body, and consuming more foods rich in antioxidants can help eliminate or prevent this damage.
Horseradish root has various phytocompounds, which are antioxidants and beneficial for human health.
Some of the antioxidants found in horseradish are antimutagenic, meaning that it protects parts of the body from mutagens that can permanently damage them.
There is evidence that mutations are responsible for heart disease and other common degenerative disorders.
Another study showed that extracts, including horseradish, could decrease DNA damage caused by zeocin, an antibiotic known to induce oxidative stress.
The oil responsible for the spicy taste of horseradish (as well as mustard and wasabi) is called allyl isothiocyanate, or mustard oil.
This colorless oil is a known antimicrobial against a broad spectrum of pathogens.
Many studies show the profound antimicrobial and antibacterial abilities of horseradish root.
There was a study done using horseradish essential oil to preserve roast beef and prevent spoilage.
The meat with the added horseradish restricted the growth of most bacteria that would cause it to rot.
Horseradish root also has positive effects on phagocytes, which are a type of cell in the body that engulf and absorb bacteria.
A study in mice showed the enhanced antimicrobial functions of phagocytes, which help fight infection and disease.
Due to the antibiotic properties of horseradish, it has been used for many years in traditional medicine to treat bronchitis, sinusitis, cough, and the common cold.
In a German study, herbal medicine using horseradish root was tested against conventional antibiotics.
The incredible findings showed a comparable result in the treatment of acute sinusitis and bronchitis with the natural extract compared to conventional treatments.
With antibiotic treatments causing so many adverse effects, as well as support for increased resistance to antibiotics, these findings are very exciting.
They also reinforce the idea that more research is needed and necessary to decrease the use of antibiotics and find natural cures for common illnesses.
The reality is that many antibiotics used to treat respiratory diseases often aggravate the underlying cause and only suppress the symptoms of the disease.
The pungent smell of horseradish also helps to expel mucus from the upper respiratory system to help prevent infection.
When taking horseradish for sinus problems, it may appear that you are producing excess mucus, but this is really what you want to happen.
After a day or two, your body will have rid itself of the waste and that is an important step in preventing infection.
Thanks once again to the antibiotic properties of horseradish root, it is also very successful in treating acute urinary tract infections better than conventional antibiotic treatments, which generally involve several unpleasant side effects.
Sinigrin glycoside, which is also found in horseradish, is known to prevent water retention and thus makes it a successful diuretic, which can help prevent kidney and urinary infections.
The presence of allyl isothiocyanate, which is expelled through the urine and has proven anti-bladder cancer capabilities, may also be a reason for the positive effects on the urinary tract.
Horseradish contains enzymes that stimulate digestion, regulate bowel movements, and reduce constipation. Bile helps rid the body of excess cholesterol, fat, and other wastes, and generally supports healthy digestive systems.
Horseradish is considered a cholagogue, which is a substance that stimulates the creation of bile in the gallbladder.
This helps aid in digestion; Horseradish benefits also provide a small amount of fiber, which is also very important for proper digestion.
Horseradish was used by people in ancient Greece to relieve back pain, and many years later in the southern United States, it was applied to the forehead to help with headaches.
Although more research is needed, there are many recommendations in traditional medicine to use horseradish topically on areas of the body with pain caused by injury, arthritis, or inflammation.
This may be due to the anti-inflammatory powers found in horseradish’s variety of healthy elements.
Horseradish is generally consumed fresh. It can be grated from a fresh root or as a prepared seasoning.
1 tablespoon horseradish, prepared (daily value):
• 7 calories
• 7.9 milligrams of omega-3 fatty acids
• 42.7 milligrams of omega-6 fatty acids
• 0.5 grams of fiber (2 percent DV)
• 47.1 milligrams sodium (2 percent DV)
• 3.7 milligrams vitamin C (6 percent DV)
• 8.6 micrograms folic acid (2 percent DV)
Horseradish contains mustard oil, which for some people can be incredibly irritating to the skin, mouth, nose, throat, digestive system, and urinary tract. If used topically, it may be best to start with the preparation of less than 2 percent mustard oil to assess reactions.
Children can be more affected by the intensity of the taste and smell of horseradish. Therefore, it is probably best for children to avoid it until they are over 5 years of age.
It is not conclusive if mustard oil is safe for pregnant or nursing women, so it is recommended that women in these conditions avoid horseradish.
People with kidney problems should avoid horseradish, as it can increase urine flow.
People with digestive system problems such as ulcers, inflammatory bowel disease, infections, or similar illnesses should avoid horseradish as it can irritate conditions and make them worse.
Those with an underactive thyroid gland should also avoid horseradish, as it can make their condition worse.
Native to Southeastern Europe, horseradish is now found throughout the world. In the Middle Ages, both the root and the leaves of the plant were used as medicine.
Horseradish was a well-known diuretic, a treatment for respiratory diseases, and even a cure for urinary tract infections.
Horseradish is part of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbage.
Its spicy aroma is only released when the root is cut or grated. Its strong flavor isn’t for everyone, but many who swear by it insist it’s an acquired taste (similar to getting used to apple cider vinegar).
Here are some interesting facts about horseradish that you probably didn’t know:
• Horseradish can stain the silver. Therefore, when you are using or preparing it, avoid using silver plates or flatware.
• Although the horse is in the name, horseradish is poisonous to horses.
• A study by MIT has shown that an enzyme in horseradish called horseradish peroxides can clean sewage by removing a variety of contaminants.
• It is estimated that nearly 6 million gallons of horseradish are prepared annually in the United States.
• Much of the production (planting, growing, and harvesting) of horseradish is still done by hand.
Fresh horseradish is available in markets most of the year, but the best time to buy it is in the spring. You can usually choose from 2-4 inch roots (although the full root can be up to 20 inches long).
When choosing your root, choose a section that is firm and has no soft, green, or moldy spots. You should also avoid overly dry and wilted roots as they are probably not the freshest.
Horseradish is also prepared, usually pickled and salted. Horseradish sauces are also made that add several additional ingredients, as well as a red variety that uses beet juice.
It will likely be sold in a bottle in the refrigerated condiment area of the grocery store. There are also dried varieties of horseradish root that can be used after adding water.
Horseradish storage is similar to ginger; You can store it in a plastic bag in the refrigerator, but it starts to dry out as soon as it is cut. The best time to consume it is within a week or two from the date of purchase.
Once you criticize it, it is best to use it within a few days. Freezing is generally not recommended unless the horseradish has already been grated.
It can stay frozen for up to six months that way. Similar to other storage, the longer it sits, the less intense the flavor will be.
Prepared horseradish sauce is generally well refrigerated for up to three months. If you see the browning of the horseradish or other mold, it’s time to discard it.
When preparing homemade horseradish, you can make it easier to peel by using a stiff brush to remove the dark skin.
If you buy a larger chunk of horseradish root, there may be a bitter, stringy core that can be removed. When cutting horseradish, the flavor will be more intense.
Using a food processor will make the process easier and give you a nice grated grating for sandwiches and meats.
You can cut the peeled roots into cubes and use your food processor to create your preferred consistency.
But be careful when opening the lid after grinding, as the fumes can be quite intense. Using a fan or opening a window can reduce irritation to the nose and eyes.
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