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Mihir Gupta, June 6, 2025

Due to the presence of iron in beetroot, it increases blood; increases the milk of women; relieves joint pain; gives strength to the liver. Keeps the mind fresh. It is sweet, laxative, fortifying, and cures mental disorders.

Milk Growth– Milk increases by eating beetroot vegetables regularly. You can also eat it raw or drink juice. Regular consumption of beetroot is beneficial if menstruation is painful and stopped. In high blood pressure, drinking 1-1 cup of beetroot, carrot juice, half-cup of papaya, and orange juice mixed twice daily is beneficial.

Stones- Boil beet juice or beetroot in water and drink its soup, the stones melt away. Dosage – 30 grams 4 times a day, take it for a few weeks. It also causes inflammation of the kidney. It brings more urine. It is beneficial in kidney diseases. Beetroot cleans the respiratory tract by removing mucus.

Hair fall- (1) Grinding beet leaves with henna and applying it on the head closes the hairline and grows rapidly.
(2) Mixing a little turmeric in beet leaves and applying it on the head causes hair to grow.

Ringworm– Mixing honey with the juice of its leaf’s cures ringworm.

Joint Pain- Eating beetroot cures joint pain.

Hypoglycemia (lack of sugar in the blood)– Hypoglycemia is cured by eating beetroot.

Gastric Ulcer- Mixing one spoon of honey with two spoons of beet juice and drinking it regularly for a few days is beneficial. Drink together regularly.

It causes vomiting, diarrhea, cholera, and dysentery, liver- infection, and TB. In diseases of the digestive system, two spoons of beet juice and one spoon of lemon juice are beneficial. The warts of piles fall off by eating beetroot.

Cancer – Drinking beet juice regularly is beneficial for cancer. The element ‘Biotin’ is found in beetroot, which protects the body from knotting and cancer. Give the juice of fruits and vegetables of the season for the first two days. On the third day, drink a glass of water mixed with

the juice of one lemon and four spoons of honey. Give one cup of grapefruit juice four times a day and seasonal juice once or twice a day. Keep the patient rested.

From the fourth day onwards, half a glass of carrot juice mixed with half a glass of beetroot juice should be given four times a day for a few days. Give sprouted food. The knot will melt in a few days.

In menstrual, white leucorrhea, genital diseases, mix carrot juice with a quarter glass of beetroot juice and drink it twice daily. Due to this, diseases related to women are usually cured. It is beneficial for the skin that is burnt due to sunburn.

Beetroot contains a lot of nutrients.

Natural beauty-

If you try to make up your mind to like the natural from your side, then you will find that the matter of soft and tender-looking skin is different. This is the aura of your personality.

(1) Massage skin at night; Massage oil on the body before sleeping.

(2) Before bathing, take a bath by massaging some oil.

(3) For a natural pink look, cut beetroot and rub your face with light hands. This gives a pink glow to the face.

By drinking 100 grams of beetroot juice daily or eating 150 grams of beetroot, cracking, discoloration, discoloration of the nails, and coarsening are cured. Applying beet juice on urticaria, chronic wounds, bee stings is beneficial.

Face beauty- If there are acne, freckles, and blemishes on the face, then drinking half a cup of beetroot, tomato juice and a glass of carrot juice is beneficial.

Fairness- Mixing two spoons of raw turmeric juice or one spoon of ground turmeric in 1 cup of beetroot, and tomato juice and drinking it for 15 days in the morning and evening, the color of the skin becomes fair.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.
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