This Week: Rhubarb!

Rhubarb is a vegetable characterised by its reddish stalks and sour taste. The leaves of the rhubarb plant are toxic and should never be consumed. Rhubarb is rich in calcium oxalate, and a good source of antioxidants, Vitamin K and fibre. Rhubarb is rarely eaten raw, and is usually cooked with sugar to counteract the sour flavour. The roots have been used in traditional Chinese medicines for thousands of years.
 
Rhubarb contains resveratrol, emodin and other chemicals that help to regulate lipid metabolism, which when paired with the natural fibre that it has to offer, can help in lowering bad cholesterol levels. The Vitamin K found in rhubarb is an essential vitamin that helps with bone health and blood clotting, as well as preventing things like osteoporosis. Vitamin A helps your skin by fighting against skin damage and premature aging.
 
The antioxidants found in rhubarb have been linked to anti-inflammatory effects, helping to protect your heart health. They also help to protect against oxidative stress and cell damage, which can in turn reduce the risk of developing certain types of cancer. The fibre in rhubarb helps toto keep things moving in your digestive tract, helping to prevent constipation, whilst also having anti-diarrheal properties.
 
Detriments: Rhubarb is quite high in calcium oxalate. Too much of this in your diet can lead to hyperoxaluria, which is the buildup of oxalate crystals in different organs. This can promote the formation of kidney stones and increase your risk of kidney failure. The Vitamin K in rhubarb can interfere with the blood thinning medication warfarin, potentially reducing the effectiveness. If you take this medication, you should consult your doctor before adding rhubarb to your diet.