Petersley: One of the seven strongest disease -fighting spices in the world with 33 health advantages

Petersley: One of the seven strongest disease -fighting spices in the world with 33 health advantages

Petersilie (Petroselinum Crispum), the most popular kitchen herb in the world, is also referred to as “stone celery” and belongs to the plant family of the umbrella. Parsley is one of the seven strongest disease -fighting spices in the world, which also includes ginger, oregano, cinnamon, turmeric, sage and red chili peppers. Parsley grows in most climate zones and is available all year round. It is a two -year -old plant, which means that in the second year of production it will produce seeds and sow itself when they leave them.

Although parsley is a wonderfully nutritious and healing food, it is often underestimated. Most people do not know that this vegetables have more uses than just being a decorative side dish for restaurant dishes.

Petersley comes from the Mediterranean southern Europe and has been cultivated for more than 2,000 years. It was originally used as a medicinal plant (see below) before it was consumed as food. The ancient Greeks considered parsley to be holy and not only used them to decorate the winners of sports competitions, but also to decorate the graves of the deceased. While it is uncertain when and where parsley was used as a spice, historians believe that it could be in Europe at some point in the Middle Ages. Some historians attribute his popularization to Charlemagne because he had them grown on his goods.

The many therapeutic health advantages of parsley is used for:

o anemia: builds the blood because it is rich in iron. The high vitamin C content supports iron absorption.

o antioxidans: increases the antioxidant capacity of the blood.

o bactericid (kills bacteria)

o bad breath

o baldness: whether they believe it or not, men even scrubbed parsley to their scalp to heal baldness - which doesn't work.

o blood cleaner

o tapering of the blood vessels: gets the elasticity of the blood vessels and helps to repair bruises.

o diarrhea is strongly supported by drinking parsilient tea.

o Digestication: Petersley is an excellent means of strengthening digestion. It improves the digestion of proteins and fats and thus promotes the intestinal resorption, liver assimilation and storage. Due to its high enzyme content, parsley promotes digestive activity and excretion.

o dissolves cholesterol in the veins.

o diuretic parsilient tea helps to solve swollen ankles.

o Health of the ears: treats numbness and ear infections.

o edema: acts as a diuretic and strengthens the blood vessels.

o Fatigue: parsley is rich in iron, so helps with the repair and delivers components for better blood cells.

o gallstones: helps them dissolve.

o gland support of the liver, spleen, kidneys and adrenal glands.

o Gicht

o hormonal support: In women, parsley improves estrogen and nourishes and restores the blood of the uterus. States such as delayed menstruation, PMS and menopause (dry skin, irritability, depression and hair loss) can often improve.

o The hormone compensation is achieved by the fleeting fatty acids contained in parsley.

o Immunbooster: The high content of vitamin C, beta-carotene, B12, chlorophyll and essential fatty acids makes parsley an exceptional immunity-increasing food. Parsley is an immune-strong multivitamin and mineral complex in green plant shape and one of the most important herbs for the vitamin supply of the body.

o inhibits tumor formation, especially in the lungs.

o insect bites: rub in to relieve swelling and itching.

o jaundice

o kidneys: parsley is effective in almost all kidney and urinary tract complaints, except for severe kidney inflammation. It improves kidney activity and can help remove waste materials from the blood and tissue of the kidneys. It prevents salt from being absorbed into the body tissue; So parsley literally displaces deposits from kidneys, liver and bladder. It helps to improve edema and general water retention, fatigue and sparse or painful urination.

o liver congestion: it enriches the liver and nourishes the blood. Parsley helps to reduce liver congestion, to eliminate toxins and to support the rejuvenation.

o menstrual disorders: Petersley helps to make the cycles of apiol, which is a part of the female sex hormone estrogen.

o menstrual pain

o night blindness: bad eyesight is a sign of vitamin A deficiency.

o rheuma

o Mushroom strengthening: In particular, the parsley root strengthens the spleen and can therefore treat malabsorption.

o endurance loss and low infection resistance indicate a sluggish liver. This can be expressed in blood deficiency, fatigue, pale complexion and bad nails, dizziness, anemia and mineral deficiency.

o stomach problems

o strengthens loose teeth: In the Middle Ages, parsley was used for many diseases, including "festivals of the teeth" (scurvy, which is caused by a vitamin C deficiency, makes the gums spongy and the teeth loosen.)

o uterusonikum

o weight loss benefits from being a diuretic

Nutritional advantages of parsley: Petersley is a nutrient power package that contains a high content of beta-carotene, vitamin B12, folic acid, chlorophyll, calcium, more vitamin C than citrus fruits and almost all other known nutrients. Parsley is a moisturizing, nourishing, regenerating, "warming" food, sharp with a slightly bitter, salty taste. It increases and stimulates the energy of the organs and improves their ability to absorb and use nutrients.

beta-carotene is used for protein asimilation. This nutrient benefits the liver and protects the lungs and colon. Beta carotene is converted into vitamin A by the body, a nutrient that is so important for a strong immune system that its nickname is "anti-infection vitamin".

chlorophyll: parsley is rich in chlorophyll and cleans and thus inhibits the spread of bacteria, fungi and other organisms. Chlorophyll from parsley is slightly antibacterial and antifungal, which improves the immune response and relieves mucus congestion, sinusitis and other "moist" conditions. Chlorophyll, rich in oxygen, also suppresses viruses and helps the lungs to discharge residues from pollution.

essential fatty acids: parsley is a source of alpha-linolenic acid, an important essential fatty acid that is too poor in today's diet.

fluorine is an important nutrient component that occurs plenty of parsley. Fluor has a completely different molecular structure than chemically produced fluoride. Caries arises from a lack of fluorine, not in fluoride. It is the combination of calcium and fluorine that forms a very hard protective surface on teeth and bones. Fluorine also protects the body from infectious penetration, germs and viruses.

folic acid, one of the most important B vitamins, but one of his most important tasks in relation to cardiovascular health is to convert homocysteine ​​into benign molecules. Homocysteine ​​is a potentially dangerous molecule that directly damage blood vessels in high concentrations and can increase the risk of heart attacks and strokes in people with arteriosclerosis or diabetic heart disease. Folic acid is also a critical nutrient for the correct cell division and therefore of crucial importance for cancer prevention in two areas of the body, which contain quickly dividing cells - the colon and in women the cervix.

iron: The iron content of parsley is exceptional at 5.5 mg per 100 g (4 oz). Half a cup of fresh parsley or a tablespoon dried covered about 10 percent of their daily iron requirements. In addition, parsley has the vitamin C that your body needs to absorb this iron.

Protein: Parsley consists 20 % of protein. (About the same as mushrooms.)

Vitamin B12: Parsley contains traces of B12-producing connections. Such connections are required for the formation of red blood cells and normal cell growth, which is important for fertility, pregnancy, immunity and the prevention of degenerative diseases. However, the effects of vitamin B12 are inhibited by antibaboles, antibiotics, intoxicants, stress, sluggish liver and excess bacteria or parasites in the large intestine or digestive tract. Parsley helps to counteract these inhibitors.

vitamin K: Taking at least 100 micrograms of vitamin K per day can drastically reduce the risk of a hip fracture. Vitamin K is necessary so that the bones get the minerals that you need for the right education. Parsley is loaded with vitamin K (180 mcg per 1/2 cup). The cooking of parsley almost doubles her vitamin k.

Vitamin C: Petersley contains more vitamin C per 100 g (4Oz) per 100 g (4Oz) than any other culinary standard vegetables. It's three times as much as oranges. Flavonoids from which the vitamin C molecular

Fleeting oil components-including Myristicin, Limon, Eugenol and Alpha-Thujen. The essential oils of parsley, especially Myristicin, have shown in animal studies that they inhibit tumor formation and in particular tumor formation in the lungs. It acts as an antioxidant that can help neutralize certain types of carcinogenic (such as the benzopyrene, the part of cigarette smoke, charcoal grill smoke and the smoke of waste incineration plants).

parsley also contains calcium (245 mg per 100 g), phosphorus, potassium (1000 mg per 4 oz), manganese (2.7 mg per 100 g), inosit and sulfur.

Many of my customers test that they would very much benefit from eating parsley for all types of health problems.

How to use parsley:

fill your sandwiches with it, add it to your salad, put it in tabbouli or even better, throw it into simmering soups, stews and sauces. We eat it raw in salads and on the days when I can't eat it raw, I often add a few parsley capsules to my nutritional supplements.

parsley juice is quite strong as a herbal drink and is usually taken in quantities of about 50 ml three times a day and best mixed with other juices. I noticed that it is most effective to juice parsley between other vegetables, since the juice is heavy and thick and is not so easy to move through some juicers.

types of parsley: The two most popular parsley species are curly parsley and Italian smooth parsley. Both are related to celery. The Italian variety has a more aromatic and less bitter taste than the curly variety. There is also a different type of parsley, which is known as beet root petersley (or Hamburg) and is grown because of its roots that resemble salsify and climbing. Chinese parsley is actually coriander.

How to pick and maintain parsley: If possible, choose fresh, dark green parsley from organic cultivation, which looks fresh and crispy than the dried shape of the herb because it has an excellent taste. Avoid grapes with withered or yellowed leaves that indicate overripe or damaged products.

parsley can easily be stored in a damp cloth or a plastic bag and kept up to a week. Wash shortly before use. When the parsley is warning, either slightly spray it with a little water or wash it without drying it before you put it back in the fridge.

It is best to clean him like spinach. Place it in a bowl with cold water and dip it like a toilet piston. This can detach sand or dirt. Remove the leaves from the water, empty the bowl, fill them up with clean water and repeat this process until there is no more dirt in the water.

If you have excess smooth parsley, you can dry them easily by laying them out in a single layer on a clean kitchen towel. I chop my (both varieties) and put them on the fridge on a baking sheet, where it is warm. Stir occasionally to enable even drying. After drying, it should be stored in a densely closed container on a cool, dark and dry place.

Some believe that the variety with the curly leaves is best frozen by freezing and not preserved by drying. Although it retains most of its taste, it tends to lose its crispiness, so it is best used in recipes without having to thaw it beforehand.

good appetite!