One of the oldest herbs
in the world and is now grown all over the world is also one of the
greatest toxin removal systems around as well as illness and disease
preventer - PARSLEY. And you thought it was just to decorate your plate.
Not so, next time the restaurant puts a sprig of parsley on your dinner
plate, eat it!
Parsley originated in the
Eastern Mediterranean region but is now grown throughout the world. For
more than 2,000 years, it has been known as a medicinal herb. The
ancient Greeks valued the seeds and roots of the plant for their
soothing, diuretic effect on those with kidney and bladder ailments.
Today, parsley is still used primarily as a diuretic. In folk medicine,
parsley is recommended for women who have irregular menstrual periods.
As a diuretic, it may also ease the bloating that some women experience
before their periods. In addition, parsley leaves are a good source of
many vitamins and minerals - including iron, which is important for the
proper formation of red blood cells, potassium and vitamin C.
This herb supplies
important vitamins and minerals, for instance, just 1/4 cup of fresh
parsley provides a third of your daily vitamin C requirement. Parsley
ranks higher than most vegetables in bistidine - an amino acid that
inhibits tumors. In addition, parsley is an excellent source of
potassium, which is important in lowering blood pressure. It also
supplies folic acid, which helps prevent cardiovascular disease. It also
contains calcium, manganese and iron.
Parsley for Osteoporosis
Sometimes, high doses of calcium are taken in supplemental form, however
this impairs the body's absorption of manganese which helps build bone.
But parsley enhances manganese absorption, particularly when it is eaten
with foods containing copper and zinc, such as shellfish and whole
grains.
Is it any wonder that a
Mediterranean diet is one of the known healthy diets? The average
Mediterranean inhabitant eats lots of parsley in a multitude of
different dishes!
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Tips:
* Parsley contains essential oils; the
most important one, apiole, is a kidney stimulant. Because these
essential oils can stimulate uterine contractions, pregnant women
should avoid eating large quantities of it. BUT, after the baby is
born, parsley can help tone the uterus and promote lactation.
* Don't cook parsley, because heat destroys its valuable vitamins
and minerals.
* Avoid dried parsley, it is far less tasty and healthful than the
fresh herb.
* Add parsley to compliment a dish, such as potatoes, smoked
salmon, trout, poultry, pasta and vegetables.
* Freeze fresh parsley to save preparation time in the kitchen.
Wash and seal in a plastic bag. You can then remove the amount you
need with each recipe.
* To keep parsley fresh, sprinkle it with water, wrapping it in
paper towels and refrigerating it in a plastic bag. Or place
parsley stems in a glass of water, like a bunch of flowers, and
refrigerate.
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