why are people so obsessed with radishes
I just wish they tasted better.
Too many claims, too little sources to back it up; did big radish write this?
big radish
They’re called daikon.
Yeah, this is the second post I’ve seen today regarding radishes.
Big Radish is on the move.
Just wait until you hear from Big Daikon.
Although sulforaphane research on cancer has been ongoing for many years, there is no good clinical evidence to indicate consuming sulforaphane-rich vegetables or dietary supplements provides any effect. Wikipedia
Hmm
The fact that this post continues to stay up is an indictment of Lemmy moderation
Someone has cornered the radish market.
I mean they’re cool, but they’re not that cool.
They’re only rad-ish.
How dare you…take my dam upvote
dam
Don’t suppose you’re actually a beaver?
I was using swipe typing and knew it was wrong when reading it. Then I was like fuck it and hit post anyway like a fucking madman. Felt good.
That was way more clever than it had any right to be… Get out!
When prepared well I find them radishing.
To me, they taste like dirt. Like seriously - I’m not trying to be edgy here, that’s just what they taste like to me. I’m also one of those “cilantro tastes like soap” people. Possibly related?
Have you tried quick pickling or just pickling, cut the radishes, spoon of sugar and vinegar for a few hours and that’s it.
Basically the same thing as onion https://youtu.be/6VPkezPD0EE
I have not, but that does sound good. Might give that a try
Maybe most people just don’t know what dirt tastes like? I don’t know what dirt tastes like, I assume different dirt tastes different? Is there a universal dirt tastes? What’s your favorite dirt? Maybe radishes only taste like the dirt where you live? Maybe you have radish flavoured dirt where you live?
I mean, they don’t really taste like much on their own so perhaps you just need to clean them. They did come out of the ground, after all.
No, that’s not it. I’m fastidious about cleaning my veggies. I guess I should clarify that I’m referring to those standard store-brand red radishes. I’ve had Daikon radishes as well and those taste fine to me
I also was referring to the normal red kind. To me, they taste like nothing. Like it’s just a texture in my mouth. Same with mushrooms. Maybe I’ve just got fucked up tastebuds 🤔
Those are true for me too. Does celery smell like medicine to you? It does me :|
more than likely sulforaphene is more useful invivo studies rather than consumed, because the stomach acid will likely neutralize the effect the compound anyways.
Was this written by a guy who is in love with, and does sleep with, radishes?
daikon’t see a problem with it.
I love that the pronunciation of daikon makes this sentence sound British in my head
you don’t feel that way when you have to make dozens of radish roses in culinary school
Since you’re practiced, I’ll settle for one.
The leaves are edible too,I use them in various recipes
The leaves are edible too,
I actually didn’t know that
contain vitamin C
Basically all plants do. Do radishes contain unusually much of it?
improve blood pressure
Higher or lower?
Higher or lower?
Sideways
Flips your sistolic and diastolic, just for fun
Improve
Instructions unclear, circulatory system now has a refrigeration cycle
That would be amazing, what with the climate change and all…
They also make your farts smell like rotten eggs if you eat too many of them.
Sold
really?
raw? I’ve been eating radishes for years - the red ones mostly - and haven’t had this.
I certainly have broccoli farts tho, and asparagus pee.
pickled - kimchi for example - oh heck yeah but that’s a lot of fermenting
Fresh radishes are very tasty. I like them better as a planty snack than carrots.
Also one of the few foods that give me inexplicable instant acid foaming back up from my stomach. I’ll eat habaneros for giggles, no problem, but a single one of those little round red monsters in a salad and I’m out.
It’s likely the sulforaphane, the compound that doesn’t actually fight cancer at all. Similar to the sulfur containing compounds in onions, it’s an irritant created when radish tissue is damaged to repel pests. In mammals, it irritates the lining of the digestive tract and causes the lower esophageal sphincter, which normally keeps stomach acid from refluxing, to relax.
Dunno, but wiki says “Sulforaphane is present in cruciferous vegetables, such as broccoli, Brussels sprouts, and cabbage. Sulforaphane has two possible stereoisomers due to the presence of a stereogenic sulfur atom.[3]”
I eat those three foods with no problem, unless radishes are the different isomer…
Sulforaphane is heat labile, so cooking breaks some of it down. Broccoli and cabbage are fairly low in it, while Brussels sprouts and radishes are quite high. Radishes also have high amounts of sulforaphene, a related compound with similar properties. So it might be cooked vs raw, quantity consumed, -phane vs -phane/-phene, or something else entirely.
Only the R-isomer is found in any appreciable amount in nature, so it’s probably not that unless you’re eating research radishes.
Duh. I’m not braining too well today, of course it’s the cooking.
You’re fine! I had to ask myself why I cared so much, and it’s because I love radishes but they also wreck my guts. I have no problem eating them cooked, though the spicy/snappy flavor goes away because that’s the sulforaphane/phene.
It’s yet another vegetable humans love because of the thing it makes to keep animals from eating it. We’re culinary masochists.
And they’re delicious.
Put a lil salt on em and its a genuinely great snack.
Well, until you get that one that’s randomly hotter than the sun and turns your eyes and nose into gushing torrents, while you try not to cough it out in front of everyone else.
Always when you least expect it
The gamblers choice. I like it.
Edit: same as that mystery chunk of ginger/cloves/etc.
You know, I love radishes in salad or stir fry or whatever, and I just never thought of them as a standalone snack…
And thats on me. I’m gonna get some radishes today while I’m briefly out in the arctic temperatures.
Lower your blood pressure on one hand and raise it with the other. A perfect balance.
Alternatively a little lime/lemon juice and a sprinkle of sugar and you got awesome sweet pickled radish.
Or just cronch em!
Slice them thin, a tiny bit of salt and pepper, a dash of vinegar, let it rest on the fridge overnight.
Oh, so pickling them.
Not quite, right? You’re not drowning them in solution. But now I need to try fully pickling them.
