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50 Foods That Are Healthier Than You Think: #13 - Horseradish

Sunday, November 11, 2012

From pasta and cheese to mayo and beer, ivillage.com asked nutrition experts to share what some may consider as unhealthy foods that may actually be better for the body than we realize. Read on for the good news from www.ivillage.com/foods-a
re-actually-healthier-expe
cted/4-b-492275?nlcid=dt|1
0-10-2012|#492315
.

Horseradish

Even though itís just tiny a condiment in your Bloody Mary or on your fish sandwich, the benefits of horseradish are just as strong as its taste, Batayneh says. ďItís rich in glucosinolates, compounds that are also found in broccoli that fight cancer by boosting liver detoxification and suppressing the growth of tumors. Horseradish also produces allylisothiocyanate, which acts as an antibacterial agent to boost immune health and fight off infections like UTIs (urinary tract infections).Ē And, while you donít want to go out and start eating large quantities of it (too much can cause stomach distress, and pregnant or lactating women should avoid it altogether), Batayneh says two teaspoons should be enough to add flavor and reap its healthy rewards.

Wow, it sure sounds like a powerhouse of nutrition, but it's never been to my liking being hot, hot, hot. Perhaps I should give it another try.

Some info about this superfood from homecooking.about.com/od
/cookingfaqs/f/faqhorserad
ish.htm


Horseradish is not a radish, but it is spicy hot when fresh. It is a root vegetable native to Russia or Hungary. Despite its name, it is unrelated to radishes. Horseradish is most widely used as a condiment, both by itself and as an ingredient in sauces and dressings. If you enjoy the pungency of bottled prepared horseradish, you simply must try it fresh to experience the full breath-taking flavor experience.

It is the volatile mustard-like oil in horseradish that brings tears to the eyes and heat to the tongue. Like mustard, the heat and fumes begin to rapidly deteriorate once the horseradish is cut or grated and exposed to air. Heat eliminates both aroma and zing which is why true horseradish afficionados prefer horseradish raw and freshly grated.

"A minister who was very fond of pure, hot horseradish always kept a bottle of it on his dining room table. He offered some to a guest, who took a big spoonful.

When the guest finally was able to speak, he gasped, "I've heard many ministers preach hellfire, but you are the first one I've met who passed out a sample of it."








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