In REPE there is an amazing energy inherent only in it, which is called "costus". It is this energy that is the building material for the human subtle body. Turnip creates, it just builds an aura! Scientists know the tremendous usefulness of turnips, but they do not talk about it, since a return to their products is a return to oneself, in other words, it is a return of divine energies.
Since the potato firmly took a dominant position in the fields of Russia, "green flatbread", as the turnip was formerly called, gradually lost its position. Surprisingly, it is a fact that the product, which has fed the entire population of the country for hundreds of years, was recorded by our contemporaries as exotic. Any kid today can distinguish a banana from an orange, but he does not know what a turnip looks like, a fairy tale about which his grandmother tells him every day. Neither in the dining room, nor in the cafe, nor in the restaurant you can taste turnip dishes.
We can only regret it, because turnip has many very useful properties. A rustic delicacy is dried turnip. Surely modern children would also not have given up on this dish, preferring it even to sweets. Dried turnips taste like dried fruits, but their specific aroma surpasses many of them.
It was turnip that served as the main prophylactic agent that saved peasant children from rickets, diseases of bones, blood, etc., since a rare vegetable is comparable to turnip (its leaves) in calcium content. In England, for example, a mixture of turnip, carrot and dandelion leaf juices is considered very effective in strengthening teeth and all bone tissues of the body.
For thousands of years, turnips have been the staple food of the northern Slavs (Rus). Turnips were fried, steamed, soups and cereals were cooked from them, turnips are also very tasty fresh, preserved with vitamins. The turnip not only fed us, but also protected us from many diseases. Modern research has shown that turnip, beloved by our ancestors, contains a rare component - glucoraphanin, which protects us from cancer and diabetes. Shouldn't we “remember” the “turnip”, beloved and revered by our great-grandfathers again?
In Russia (and in Ukraine and Belarus), turnip has earned love and respect even in the distant pre-Christian times. Turnip was the most readily available product. The fact is that in the difficult Russian climate, many vegetables “did not survive” until spring. And only the turnip firmly endured the harshest weather conditions, did not rot, retained its taste and vitamins. In addition, the turnip had an enviable yield and unpretentiousness, did not require careful care and allowed itself to be grown without high costs. The turnip crop failures in the 11-13th centuries were written in the annals as a misfortune of a universal scale.
Before Catherine's times, turnip was the MAIN VEGETABLE IN RUSSIAN KITCHEN. And not only among the common people, but also among the wealthier merchants and nobility. Saying "main", we put turnips IN PLACE OF POTATO, which is now a side dish, and soup, and mashed potatoes, boiled, baked and fried, is used in a very large number of dishes. Catherine the Second insisted on growing more "fashionable" and convenient potatoes, and slowly but surely turnip was pushed out into the category of "obsolete" vegetables. In the 20th century, cooking from turnips was already something common, even indecent. With the transition of turnip to the category of simple vegetables, many of the secrets of its processing, preparation and recipes for dishes based on turnips have been lost. Potatoes were introduced to Russia not by accident. Potatoes are a starchy mucus-forming product that is quite harmful to the human body. It clogs all organs with mucus,and the person becomes sick and dull. The brain ceases to work actively, to think creatively, and can only do the usual things, it is easy to control it.
In winter, we often feel a lack of energy and blame the lack of vitamins for this. But what we really lack is not vitamins, but solar energy. And this solar energy was replenished in Russia, it turns out, simply - with a turnip vegetable. And if you don't eat turnips, no matter how hard you try to diversify your table with foods, your body will not receive enough solar energy … Hence the feeling that there are not enough vitamins.
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Turnip is an amazing and unique human food product in its full cosmic sense (both physical and subtle body).
It has a yellow color: although it grows in the earth, it feeds on the sun through Mother Earth.
Turnips can be steamed and then dried - in this form they are stored for a long time and do not lose their qualities.
In addition to nutritional properties, ease of storage and ease of cultivation, turnip had another very important advantage - a collection of medicinal properties. The bouquet of useful qualities of turnip was used not only in cooking, but also in folk medicine. Turnips were not only fed, but also treated. Turnip is a low-calorie product rich in vitamins.
In addition to being delicious, properly cooked turnips are also incredibly healthy. Turnip is very beneficial for the body. Thanks to its healing and medicinal properties, turnip is used in folk medicine for the prevention and treatment of many diseases. For a long time, turnips have been used in folk medicine.
Turnip cleanses and revitalizes the stomach and intestines.
Turnip has antiseptic and diuretic properties.
Turnip dishes are recommended for diabetes and obesity.
Turnip nourishes, but does not allow excess weight to start. Turnip is a low-calorie food and is very conducive to weight loss. It is also recommended to use it for diabetes, liver and gallbladder diseases. It helps to normalize metabolism and stimulates the activity of the gastrointestinal tract.
The juice from fresh turnip roots is used as an expectorant and diuretic. Turnip is well preserved, therefore it is used for the prevention of hypo- and avitaminosis, as well as a medicinal product for hypoacid gastritis, spastic colitis (constipation).
The mineral salts and essential oils found in turnips can serve as a versatile health-regulating complex. It is not for nothing that so many tales and sayings about turnips have appeared.
This root vegetable has wound healing, diuretic, anti-inflammatory, antiseptic and analgesic effects.
Turnip juice is drunk when coughing, sore throat (from a simple cold to the restoration of a completely "shrunken" voice).
It relieves asthma symptoms, improves sleep and calms the heartbeat.
Boiled turnips are ground into gruel and applied to sore spots with gout.
And even a toothache was removed with a decoction of turnip. The large amount of fiber in turnips stimulates intestinal motility.
Turnip has a very beneficial effect on the joints. It provides material for the inter-articular fluid. Dancing squatting and eating turnips allows the knee joints to stay young for a long time.
Turnip strengthens the heart many times stronger than dried apricots and raisins!