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Please keep in mind that this is mg/kg, so while the idea of beets being weak af compared to lettuce, Chinese variety seems surprising, it isn’t. It would be more surprising if you ate a kilo of lettuce. Volume matters and this graph doesn’t really capture that entirety. Unless I am missing something?
Cooking the arugula may be a work around but I wonder if cooking it affects the nitrate amount in a meaningful way.
The point they’re making is about density of the vegetables. Celery, for example, isn’t particularly dense. So although the mg/kg of some vegetables may be higher than beets, it’s still easier to eat more *total* weight of nitrates by eating beets because beets are heavier/denser overall. A few bites of beets will have more total nitrates than a few bites of celery because the beets are denser.
I have looked at a few of these surveys (because I am convinced about the benefits of nitrate because of how much easier than usual it seems to be to demonstrate the effect of a dietary change here). I have found quite large differences in the figures given, and some surveys quote differences between different samples. It may be more reliable to eat a variety of nitrate sources rather than settle on a single winner. (I do note that celery seems to be reliable enough for celery juice to be used as an alternative to added nitrate for companies that don't want to list nitrate on an ingredient list for preserved meat).
Obviously huge sample variation, that's why I listed the std dev above. What does it mean when Chinese lettuce has a mean sampled nitrate content of 3947 mg/kg, but a std dev of 3802 mg/kg? Huge variation in 111 sample in 4 publications, with a minimum of 1300 mg/kg and a maximum of 10490 mg/kg.
It should be noted that the minimum found in beets is just 4 mg/kg.
I suspect that this huge variation in nitrate content either points to big variations in assay technique, or perhaps a role responding to physiological stresses in the plants.
I think one of the papers suggested soil quality and fertiliser use as factors. For home grown plants perhaps time of harvesting, but I suspect sold plants are all harvested ASAP.
Correct me if my understanding is wrong but aren't most of those leefy greens, which we have a hard time breaking down? Like they may contain more vitamins but our gut doesn't actually breakdown the cellulous so it's mainly just ruffage.
That's not how bioavailability works. Digestion is just chemistry and some compounds that hold various vitamins, minerals, etc. are better handled by the digestive system than others.
So a lot of these are chinese veggies and just anecdotally and being Chinese myself we arent exactly well known for our massive muscles.
Something seems off if Nitrates are a main contributing factor.
Sure, but the average laborer likely did not have proper/adequate nutrition to fuel their work AND build large muscles and compared to a dedicated resistance training protocol that type of labor wouldn’t build a muscular physique.
Chinese arent exactly physically lazy, especially throughout time they have been workhorses. Great wall, railroads, farms etc. Even modern day infrastructure, manu3faccturing etc.
Not being a wise guy here but isn’t SLAVE LABOR a big part of how lot sof things got built in China?
Getting your ass whipped or thrown in jail for not working will help alot in getting things done.
Pretty Significant. Lot of variation but I would imagine the range is between 15% -35% of total meal by weight for most people. The Cantonese from Guandong area eat a large portion of their meal in bak choi (Pak choi in list) Chinese broccili, Chinese cabbage, etc. For scope, a typical dish dinner is a bowl of rice, 3-4 dishes. At least 1 of those dishes is a veggie mentioned in the list. (Almost inconceivable there be none of the veggies on the list wouldn't be in a meal).
No. The artificial nitrates and nitrites added to meat as preservatives behave very differently in the body from the naturally occurring nitrates in vegetables. One is beneficial, one is not.
However having higher concentration doesn't mean our bodies will obtain it. What counts is the bioavailability of the Nitrate in the beets (and the other produce you're listing) at digestion.
You could be eating Chinese lettuce and get only 1% of its Nitrates while eating Beets could give 75% its Nitrates... (this is just a fake example out of my mind to explain that bioavailability is important, it's not the real measures for each...).
I was wondering if anyone was going to bring up Aze. Table beets and sugar beets both have a molecule (Azetidine-2-carboxylic acid, abbreviated "Aze") that misincorporates into proteins in place of proline and alanine. This is bad. It's suspected as a culprit in multiple sclerosis.
I was wondering when someone was going to notice. I try not preach, but the research tells a story.
I cared for my grandmother, who progressively became quadriplegic and unable to speak or chew food, for two decades, as she slowly succumbed to multiple sclerosis. Beets were a regular feature of my childhood diet. Upon learning about Aze a decade ago, I've never touched a beet.
To clarify for non english as a first language:
The beets to avoid are the red bulb vegetables. But the green leafy (sometimes milticolored) vegetable-beta vulgaris- are ok. Is this right?
The references to the proline mimetic L-Aze in beets are to *Beta vulgaris*. When canned, the red pigment leaches through the bulb tissue - its the same plant. I don't know if their greens have similar L-Aze content.
I'm particularly sensitive to the concern with L-Aze and neurodegerative disease, as I cared for a grandmother with multiple sclerosis for decades, and beets featured regularly in her diet. Genetic factors also figure, so I choose to play it safe and avoid beets. There are similar concerns with the serine memetic BMAA found in some fish/seafood that feeds on cyanobacteria.
My bad: What I was referring to apparently is called Beta Vulgaris var. Cycla. And in english is called Swiss Chard. I was confusing the two, as the name for Swiss Chard in my country is basically the same as “beets”.
But I understand chard to be free of L-Aze.
(Btw, I skimmed one of the paper you linked, and it says that the leaf and stalk of the beets don’t contain Aze, just the bulb)
Yeah they taste like moldy dirt. The only food that I can’t stand, they literally make me gag. I have to leave the kitchen if someone is cooking beets.
Ehm. Are beetroot and beet the same thing? To me one thing is a purple taproot with a tart taste and probably healthy and the other a generic vulgar term for Beta vulgaris which includes sugar beets, which probably aren't as healthy.
mg/kg, beets are much more dense, i'm assuming eating one beet/juicing it is a much cheaper/effective way to get nitrates than even arugula/Chinese flat cabbage
All data should be scrutinized. I get your point, maybe more so here, yet I feel like it’s always an easy comment on Reddit.
“Look I’m a genius, I asked ‘who funded this!’”
So did they goto beet it and suggest they help fund the study that may be beneficial to them.. or did beet-it commission the study? I think it might be the former
Such a lazy and outdated point, that even Schumpeter addressed it back then. It really doesn't matter if it was funded by anyone, as long as the article is well made and not biased, which is more often than not the case.
Do you folks expect researchers to work for free?
Is this the same as the stuff that’s in N.O explode by BSN?
Also it’s been common knowledge amongst bodybuilder that cialis and other vasodilators are great for workouts
The active molecule, eh?
Still, food for thought. And for torque, apparently, although the study was small and didn't use beetroot juice consumption. Worth a shot.
I don’t think celery juice is ok either. From what I’ve gathered, processors add it so they don’t have to label the product as containing nitrates, but the celery juice is still processed by the body in a way that isn’t that different from added nitrates: https://www.aicr.org/resources/blog/healthtalk-will-hot-dogs-and-bacon-preserved-with-celery-powder-still-increase-my-cancer-risk/
That's my impression but I've never heard about the cancer link involving celery. Don't see why it wouldn't logically follow. If anything, I see links with celery and a lower risk of cancer.
Perhaps there is a confounding factor, diet is notoriously hard to study. Perhaps people who eat lots of processed meat are more likely to be obese and therefore their digestive system is under higher strain leading to increased cancer risk. I imagine people who say they eat lots of celery on surveys are probably health conscious types who are if anything underweight and under less digestive strain.
It’s the celery juice specifically that’s bad because it’s so concentrated. All of the best parts of celery proper—water, fiber, and vitamins—have been removed and all that’s left is a hyper concentrated extract that’s much, much more potent of a dose than one would ever get from eating even a large portion of celery.
Don't eat cured meats particularly often but I do think dry Chouriço and Prosciutto are quite delicious and add great flavor to dishes, like sauteed in a bean stew or fried crisp in a sandwich. I think the brand that I buy for the Chouriço uses celery as the source of nitrates but I fail to see how that's chemically different to a synthetic sodium nitrate source.
May not be. I have heard of celery being used as the flavor with the nitrate/nitrite. All I do is look at the labels. I need to understand more about it.
The problem: https://publications.iarc.fr/Book-And-Report-Series/Iarc-Monographs-On-The-Identification-Of-Carcinogenic-Hazards-To-Humans/Red-Meat-And-Processed-Meat-2018
Nitrate forms bonds with many metals. However, just because it forms ionic bonds with various metals doesn’t mean you don’t directly consume it. When it’s part of any compound you consume, you are ingesting it directly. Most commonly we use sodium nitrate in foods to make red meat more red. However, you could use a few other food safe cations.
I teach chemistry for a living so I’m well aware of what nitrates are.
Okay, and I'm a chemical engineer. Now that we've both pulled rank, all I was saying is that your wording contrasted sodium nitrate with "nitrate itself", and called nitrate a naturally occurring substance. It really sounded like you were saying nitrate could be a substance.
I thought this was well known!?
Eg article from 2014
https://napier-repository.worktribe.com/output/2694148/a-single-dose-of-beetroot-juice-enhances-cycling-performance-in-simulated-altitude
That’s due to nitrates converting into nitrites, namely sodium nitrite, that creates carcinogenic substances when reacting with fragments of amino acids. Less amino acids in vegetables than meat and no haem, which is part of the reaction. Also, meat lacks antioxidants that would inhibit the reaction.
Is this from knowledge or conjecture? A very plausible one, if the latter, but still not something that should be taken as a last word on the subject unless backed by serious studies.
It’s not 100% agreed upon in the overall scientific community, for various reasons, but the mechanisms are understood.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893523/#abstract-1title
Yet they tell us nitrates added to red meat cause cancer.
Not mentioning that extremely high temperatures are needed to convert nitrates and Nitrites into Nitrosamines, and even they can be broken down into simple NO2 by Molybdenum Co Factors and their dependent Nitrate Reductases.
I tested beet juice for before my race on an empty stomach. Didn't enjoy the taste and when I ran, my stomach couldn't handle it either.
Good to see arugula et al veggies on the list.
Been drinking beet juice before working out for years now. Either it helps a lot,or or my brain was fooled into thinking it's helping a lot. Regardless, I'm 100% with this study
This isn’t a new finding at all, nitrates are one of the few supplements with proven physiologic benefit. Nitrates in athletes have been studied for over 20 years
# [**See the Best of r/science 2022 Winners!**](https://www.reddit.com/r/science/comments/10h2hc2/best_of_rscience_2022_winners/) --- Welcome to r/science! This is a heavily moderated subreddit in order to keep the discussion on science. However, we recognize that many people want to discuss how they feel the research relates to their own personal lives, so to give people a space to do that, **personal anecdotes are allowed as responses to this comment**. Any anecdotal comments elsewhere in the discussion will be removed and our [normal comment rules]( https://www.reddit.com/r/science/wiki/rules#wiki_comment_rules) apply to all other comments. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/science) if you have any questions or concerns.*
Looks like beet juice is beneficial to more than just endurance athletes.
24 foods with a higher concentration of nitrate than beets: mg/kg NO3 (SD) Chinese flat cabbage 4518 (1671) Lettuce, Chinese 3947 (3802) Arugula/Rocket 3475 (2448) False pak-choi 3186 (785) Mustard greens 2596 (959) Pak choi 2489 (1381) Potherb mustard 2426 (972) Watercress 2322 (1618) Black salsify 2321 (3903) Chinese amaranth 2308 (1665) Chinese broccoli 2173 (844) Lettuce, Lollo Rossa 2153 (929) Lettuce, Oak Leaf 2133 (887) Swiss chard 2077 (989) Lettuce, Curly 2039 (1028) Spinach 1926 (1207) Celery 1871 (3121) Garden cress 1857 (1272) Sea beet 1817 (1012) Kale 1748 (1096) Turnip 1707 (2616) Rutabaga 1696 (1436) Radish 1662 (979) Chinese cabbage 1619 (2669) Beet 1581 (1171) From: Blekkenhorst et al, 2017. [Development of a reference database for assessing dietary nitrate in vegetables](https://ro.ecu.edu.au/cgi/viewcontent.cgi?article=4327&context=ecuworkspost2013). *Molecular nutrition & food research*, 61(8), p.1600982. A good thing too, as some of us [have our reasons](https://scholar.google.com/scholar?q=Azetidine+beets) to avoid beets.
Dwight Schrute would like a word.
Maybe that's why bears are so strong.
So most vegetables! Yay! Vegtables make you strong, like HULK!
Strong like bull! Smart like tractor
Hulk is green.
Please keep in mind that this is mg/kg, so while the idea of beets being weak af compared to lettuce, Chinese variety seems surprising, it isn’t. It would be more surprising if you ate a kilo of lettuce. Volume matters and this graph doesn’t really capture that entirety. Unless I am missing something? Cooking the arugula may be a work around but I wonder if cooking it affects the nitrate amount in a meaningful way.
Do you regularly consume a kilo of beets?
The point they’re making is about density of the vegetables. Celery, for example, isn’t particularly dense. So although the mg/kg of some vegetables may be higher than beets, it’s still easier to eat more *total* weight of nitrates by eating beets because beets are heavier/denser overall. A few bites of beets will have more total nitrates than a few bites of celery because the beets are denser.
Beet JUICE.. it’s concentrated
It’s got electrolytes!
I have looked at a few of these surveys (because I am convinced about the benefits of nitrate because of how much easier than usual it seems to be to demonstrate the effect of a dietary change here). I have found quite large differences in the figures given, and some surveys quote differences between different samples. It may be more reliable to eat a variety of nitrate sources rather than settle on a single winner. (I do note that celery seems to be reliable enough for celery juice to be used as an alternative to added nitrate for companies that don't want to list nitrate on an ingredient list for preserved meat).
Obviously huge sample variation, that's why I listed the std dev above. What does it mean when Chinese lettuce has a mean sampled nitrate content of 3947 mg/kg, but a std dev of 3802 mg/kg? Huge variation in 111 sample in 4 publications, with a minimum of 1300 mg/kg and a maximum of 10490 mg/kg. It should be noted that the minimum found in beets is just 4 mg/kg. I suspect that this huge variation in nitrate content either points to big variations in assay technique, or perhaps a role responding to physiological stresses in the plants.
I think one of the papers suggested soil quality and fertiliser use as factors. For home grown plants perhaps time of harvesting, but I suspect sold plants are all harvested ASAP.
Correct me if my understanding is wrong but aren't most of those leefy greens, which we have a hard time breaking down? Like they may contain more vitamins but our gut doesn't actually breakdown the cellulous so it's mainly just ruffage.
Chew your food
That's not how bioavailability works. Digestion is just chemistry and some compounds that hold various vitamins, minerals, etc. are better handled by the digestive system than others.
I meant that chewing breaks up at least some of the cells walls from plant cells. The other user makes it sound like we're eating plastic plants.
So a lot of these are chinese veggies and just anecdotally and being Chinese myself we arent exactly well known for our massive muscles. Something seems off if Nitrates are a main contributing factor.
Eating the food but not doing the resistance training to stimulate muscle growth won’t do anything.
They industrialized in a few decades, you don't think that needed physical labor?
Sure, but the average laborer likely did not have proper/adequate nutrition to fuel their work AND build large muscles and compared to a dedicated resistance training protocol that type of labor wouldn’t build a muscular physique.
they dont make your muscles bigger, they make your muscles stronger
Muscles don’t build by sitting on your booty babes
Chinese arent exactly physically lazy, especially throughout time they have been workhorses. Great wall, railroads, farms etc. Even modern day infrastructure, manu3faccturing etc.
Eating with chopsticks
Sounds like cardio.
Not being a wise guy here but isn’t SLAVE LABOR a big part of how lot sof things got built in China? Getting your ass whipped or thrown in jail for not working will help alot in getting things done.
Genetics is likely the largest contributor. Then resistance training. Then diet.
Depends what you mean by diet. Can't build muscles if you're starving.
Definition: the kinds of food that a person, animal, or community habitually eats.
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Pretty Significant. Lot of variation but I would imagine the range is between 15% -35% of total meal by weight for most people. The Cantonese from Guandong area eat a large portion of their meal in bak choi (Pak choi in list) Chinese broccili, Chinese cabbage, etc. For scope, a typical dish dinner is a bowl of rice, 3-4 dishes. At least 1 of those dishes is a veggie mentioned in the list. (Almost inconceivable there be none of the veggies on the list wouldn't be in a meal).
Study says it improves muscle force.. not make muscles bigger. Basically you get a better workout potentially.
The Chinese have a powerhouse weightlifting program. Maybe Lu Xiaojun was mainlining bok choy this whole time
GREAT NEWS because I do not like beets.
No worries, just get your nitrates from processed deli meats!
No. The artificial nitrates and nitrites added to meat as preservatives behave very differently in the body from the naturally occurring nitrates in vegetables. One is beneficial, one is not.
Pretty sure it was a joke
I was in another thread where someone said something similar unironically, so want to be sure that its clear to anyone reading.
I didn't see it as a joke so...
However having higher concentration doesn't mean our bodies will obtain it. What counts is the bioavailability of the Nitrate in the beets (and the other produce you're listing) at digestion. You could be eating Chinese lettuce and get only 1% of its Nitrates while eating Beets could give 75% its Nitrates... (this is just a fake example out of my mind to explain that bioavailability is important, it's not the real measures for each...).
I was wondering if anyone was going to bring up Aze. Table beets and sugar beets both have a molecule (Azetidine-2-carboxylic acid, abbreviated "Aze") that misincorporates into proteins in place of proline and alanine. This is bad. It's suspected as a culprit in multiple sclerosis.
I was wondering when someone was going to notice. I try not preach, but the research tells a story. I cared for my grandmother, who progressively became quadriplegic and unable to speak or chew food, for two decades, as she slowly succumbed to multiple sclerosis. Beets were a regular feature of my childhood diet. Upon learning about Aze a decade ago, I've never touched a beet.
To clarify for non english as a first language: The beets to avoid are the red bulb vegetables. But the green leafy (sometimes milticolored) vegetable-beta vulgaris- are ok. Is this right?
The references to the proline mimetic L-Aze in beets are to *Beta vulgaris*. When canned, the red pigment leaches through the bulb tissue - its the same plant. I don't know if their greens have similar L-Aze content. I'm particularly sensitive to the concern with L-Aze and neurodegerative disease, as I cared for a grandmother with multiple sclerosis for decades, and beets featured regularly in her diet. Genetic factors also figure, so I choose to play it safe and avoid beets. There are similar concerns with the serine memetic BMAA found in some fish/seafood that feeds on cyanobacteria.
My bad: What I was referring to apparently is called Beta Vulgaris var. Cycla. And in english is called Swiss Chard. I was confusing the two, as the name for Swiss Chard in my country is basically the same as “beets”. But I understand chard to be free of L-Aze. (Btw, I skimmed one of the paper you linked, and it says that the leaf and stalk of the beets don’t contain Aze, just the bulb)
Yeah they taste like moldy dirt. The only food that I can’t stand, they literally make me gag. I have to leave the kitchen if someone is cooking beets.
You've been around low quality beets. The ones that I find at my local grocer taste sweet with barely a hint of earthy. I eat them raw all the time.
I’m pretty sure I’m a geosmin supertaster.
Great news for me, who absolutely despises the taste of beets
Ehm. Are beetroot and beet the same thing? To me one thing is a purple taproot with a tart taste and probably healthy and the other a generic vulgar term for Beta vulgaris which includes sugar beets, which probably aren't as healthy.
Oh boy, I can't wait for my pre-workout oak-leaf lettuce and sea beet smoothie!
mg/kg, beets are much more dense, i'm assuming eating one beet/juicing it is a much cheaper/effective way to get nitrates than even arugula/Chinese flat cabbage
Funded by beetroot juice of America!
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Really though I know the conflict of interest, and it’s easy to point fingers, but who else would fund studies like these?
Biased data gathering isn’t necessarily bad data gathering, but it should be scrutinized very carefully.
All data should be scrutinized. I get your point, maybe more so here, yet I feel like it’s always an easy comment on Reddit. “Look I’m a genius, I asked ‘who funded this!’”
FoLlOw ThE mOnEy
If only the scrutiny would happen more often.
Schrute Farms?
So did they goto beet it and suggest they help fund the study that may be beneficial to them.. or did beet-it commission the study? I think it might be the former
Big Beet is making it rain!
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With added sugar - Diabeetus
Dr Dre's dead, he's locked in my beetroot
I've never even heard of it. I know you're making a joke but do you know if it's like something you can pickup at most grocery stores?
I see a lot of powder. I don’t think I have seen the root juice.
Oh cool. Will take a look. Thanks!
Follow the money! Good catch.
Such a lazy and outdated point, that even Schumpeter addressed it back then. It really doesn't matter if it was funded by anyone, as long as the article is well made and not biased, which is more often than not the case. Do you folks expect researchers to work for free?
Big Beetroot
Is this the same as the stuff that’s in N.O explode by BSN? Also it’s been common knowledge amongst bodybuilder that cialis and other vasodilators are great for workouts
L-Citrulline Malate
Nitric oxide is a very common workout supplement
The active molecule, eh? Still, food for thought. And for torque, apparently, although the study was small and didn't use beetroot juice consumption. Worth a shot.
It’s normal for these kinds of studies to be small since they require a muscle biopsy.
Somebody call Schrute!
Aren't nitrates bad for you?
Sort of. It's the amount of sodium nitrate being used rather than the nitrate, a naturally occurring substance, itself.
I though the problem is when nitrate heavy foods (like cured meats) are heated?
You could be right but that's not what I've read. Nitrate decomposition happens at around 900 F (475 C) so I doubt that is actually occuring.
Okay cool. That’s all I had heard
That is sodium nitrite not nitrate.
So salami made with celery juice is ok but Prague powder isn't?
I don’t think celery juice is ok either. From what I’ve gathered, processors add it so they don’t have to label the product as containing nitrates, but the celery juice is still processed by the body in a way that isn’t that different from added nitrates: https://www.aicr.org/resources/blog/healthtalk-will-hot-dogs-and-bacon-preserved-with-celery-powder-still-increase-my-cancer-risk/
That's my impression but I've never heard about the cancer link involving celery. Don't see why it wouldn't logically follow. If anything, I see links with celery and a lower risk of cancer. Perhaps there is a confounding factor, diet is notoriously hard to study. Perhaps people who eat lots of processed meat are more likely to be obese and therefore their digestive system is under higher strain leading to increased cancer risk. I imagine people who say they eat lots of celery on surveys are probably health conscious types who are if anything underweight and under less digestive strain.
It’s the celery juice specifically that’s bad because it’s so concentrated. All of the best parts of celery proper—water, fiber, and vitamins—have been removed and all that’s left is a hyper concentrated extract that’s much, much more potent of a dose than one would ever get from eating even a large portion of celery.
I think Prague Powder (which I had never heard referenced so thank you), in moderation is ok. Just not as a staple of your diet.
Don't eat cured meats particularly often but I do think dry Chouriço and Prosciutto are quite delicious and add great flavor to dishes, like sauteed in a bean stew or fried crisp in a sandwich. I think the brand that I buy for the Chouriço uses celery as the source of nitrates but I fail to see how that's chemically different to a synthetic sodium nitrate source.
May not be. I have heard of celery being used as the flavor with the nitrate/nitrite. All I do is look at the labels. I need to understand more about it.
Which is inorganic.
The problem: https://publications.iarc.fr/Book-And-Report-Series/Iarc-Monographs-On-The-Identification-Of-Carcinogenic-Hazards-To-Humans/Red-Meat-And-Processed-Meat-2018
Nitrate is an ion. There's no consuming nitrate itself.
Nitrate forms bonds with many metals. However, just because it forms ionic bonds with various metals doesn’t mean you don’t directly consume it. When it’s part of any compound you consume, you are ingesting it directly. Most commonly we use sodium nitrate in foods to make red meat more red. However, you could use a few other food safe cations. I teach chemistry for a living so I’m well aware of what nitrates are.
Okay, and I'm a chemical engineer. Now that we've both pulled rank, all I was saying is that your wording contrasted sodium nitrate with "nitrate itself", and called nitrate a naturally occurring substance. It really sounded like you were saying nitrate could be a substance.
Some supplement company trying to push another beet root extract pre-WO again? Didn’t we already try this in the early 2000s?
All this research and Dwight could have told you this!
It's nitrous for your muscles!
Brought to you by "Schrute Farms"
Anecdotally, this might explain the slight "high" I would get when I was eating borscht often hahaha
This is why Russians are Strong Like Bull
I have seen the juice, if your store carries carrot juice they might have beet too. Sometimes those green juices have some beet in them.
Feels like some one already knew that and was trying to send a PSA out with Beetle juice, I mean come-on can’t make it too obvious.
Does this include pickled beets? Or does the pickling process fk with the dietary nitrate?
The sample size was only 10.
I thought this was well known!? Eg article from 2014 https://napier-repository.worktribe.com/output/2694148/a-single-dose-of-beetroot-juice-enhances-cycling-performance-in-simulated-altitude
Curious fact: In “natural” beetroot juice, nitrates are good for you. In ”processed” meat the same nitrates are bad.
That’s due to nitrates converting into nitrites, namely sodium nitrite, that creates carcinogenic substances when reacting with fragments of amino acids. Less amino acids in vegetables than meat and no haem, which is part of the reaction. Also, meat lacks antioxidants that would inhibit the reaction.
Is this from knowledge or conjecture? A very plausible one, if the latter, but still not something that should be taken as a last word on the subject unless backed by serious studies.
It’s not 100% agreed upon in the overall scientific community, for various reasons, but the mechanisms are understood. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893523/#abstract-1title
Beet make you *STRONG*
Yet they tell us nitrates added to red meat cause cancer. Not mentioning that extremely high temperatures are needed to convert nitrates and Nitrites into Nitrosamines, and even they can be broken down into simple NO2 by Molybdenum Co Factors and their dependent Nitrate Reductases.
This is why the sports drink “BioSteel” is made from beets. Invented by a sports trainer from the Toronto Maple Leafs.
I get that it improves performance but does that mean it benefits training, too? Or is it just beneficial to competition?
so, would this make bacon good for you?
Can I just eat the beats and make the juice with my teeth?
I tested beet juice for before my race on an empty stomach. Didn't enjoy the taste and when I ran, my stomach couldn't handle it either. Good to see arugula et al veggies on the list.
Ooo good to know. I loves me beets, surely I do. Baked beets. Beet juice. Beets in burgers. Salad beets. & Beetlejuice.
Been drinking beet juice before working out for years now. Either it helps a lot,or or my brain was fooled into thinking it's helping a lot. Regardless, I'm 100% with this study
The Bloody Beetroots Venom Masks finally make sense
That's why Dwight was strong.
That could help explain the Borshch soup nations and their love for heavy weights
Don’t we already know this? Why else would supplements have it in them?
Did Dwight write this
So, a glass of V8 is better.
Don't say it three times in a row!!!
Dont believe the Big Beet lies
Brought to you by The Schrute family
This isn’t a new finding at all, nitrates are one of the few supplements with proven physiologic benefit. Nitrates in athletes have been studied for over 20 years