EN on Foods
April 2011 Issue
Nutrition Is “In the Pink” with Rhubarb
Rhubarb has been used in folk healing for centuries, and continues to be one of the most widely used plants in Chinese medicine today. While it was thought to possess health attributes, specifically for the digestive system, rhubarb wasnít cultivated for food until the 18th century, in America. Rhubarb is easily identified by stunning pink stalks barbed with a bite so sour itís often tempered with sugar, earning the name "pie plant" early on for its use in pie and tart fillings. Today, its role extends beyond the pie plateóitís "in the pink" because of its nutrient contributions.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.