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ShareRadishes are a dominant member of the mustard family which was originally cultivated in Central Asia or China. They grow wildly all over Europe and the Mediterranean. The Europeans are likely to have introduced them to the America, where they now grow wildly.
Radishes go back to history whenHerodotus wrote that the builders of the great pyramid were fed onions, radishes and garlic.
They are perhaps the most beautifying of all foods. Radishes' rejuvenating properties are found in its high sulfur, silicon, and vitamin C content. Radishes are the only common food with both sulfur and silica found in high concentrations. Both of the minerals (silicon and sulfur) work together with Vitamin C to create glowing skin.
In addition, radishes are effective at cutting and dissolving mucus in the digestive tract - especially the mucus formed in the digestive tract - as that formed from eating starchy carbohydrates such as bread, pasta, and rice. They stimulate the liver, relax bile ducts, increase bile flow, help cleanse the system, expel and prevent gallstones, and as an overall result, increase the digestive fires.
The sulfurous mustard oil in radishes stimulates the circulatory system, contributing to skin radiance.
Radishes also contain a lot of folic acid (vitamin b9) making them great nerve strengtheners.
Radishes are great kidney cleansers and thus decrease water retention and improve elimination. Radish juice is effective in helping to alleviate the pain caused by kidney stones; this juice even helps dissolve kidney stones.
HOW TO EAT RADISHES
Little red radishes make an excellent snack food. They can be tossed into salads and added to fresh vegetable juices.
Radishes can also be sliced thin, soaked in a small amount of olive oil, sea salt and spices and then dehydrated to make savory snacks.
