Rhubarbs

healthy appetite

By Natural Health+

A rhubarb is really not a fruit, but a stem vegetable. It is so-called because the stems are eaten and not the fruit. The root of the rhubarb is curative, the stalks are nutritious, and the leaves are poisonous!

Benefits

Rhubarb is cultivated as a medicinal plant. It is particularly used in colon cleansing.

Rhubarb’s vitamin content is average, but the minerals including potassium, magnesium, phosphorus, iron, and iodine harmonize together.

The stewed rhubarb are especially suitable to clean the intestines as a laxative, but in a much milder and safer way.

Assessment
Rhubarb contains oxalic acid, which might lead to disturbance in the mouth while eating. This means, it must never be eaten raw. Eating the leaves is an absolutely no-no.

The oxalic acid attacks not only the tooth enamel, but it also combines with the calcium in the body from food or from the blood to become calcium oxalate. This is themain reason why the consumption of rhubarb should be avoided in combination with dairy products. The substance also affects the growth of teeth.

Rhubarb should be used only in moderate volume and is not recommended to be eaten every day. People leaning towards the condition of rheumatism, arthritis, gout and kidney stones should, unfortunately, live without tasting a rhubarb.

There are simple tricks to reduce the oxalic acid in rhubarb. Immediately after peeling, cut into small pieces and blanch in boiling water.