foods/herbs/spices

8/3/17 — parsley

Not Just a Decoration:

Parsley

 

Fun Fact:  Parsley has more Vitamin K than kale.

(2 tablespoons = 155% of recommended daily amount)

 

Fun Fact II:  Eat parsley after your meal, and it will freshen your breath.

 

Helpful Properties:

  • antioxidant
  • anti-inflammatory
  • helps liver
  • helps eyesight
  • its volatile oils neutralize certain types of carcinogens
  • “chemoprotective food”: protects healthy tissues from the toxic effects of anticancer drugs
  • source of carotenoids: protects the body from cancer-causing cellular damage
  • prevents and fights cancer (the compound apigenin slows IKKA, an enzyme that progresses cancer)

 

Other sources of apigenin:

  • grapefruit
  • peppermint
  • thyme
  • raw celery
  • rutabagas
  • chamomile flower tea

 

Rich Source of the Following:

  • chlorophyll
  • fiber
  • Vitamin A
  • Vitamin C
  • Vitamin E
  • Vitamin K
  • beta-carotene
  • lutein
  • cryptoxanthin
  • zeaxanthin
  • folate

 

Studies:

  • apigenin (with green tea) reduced the rate of cancer in patients with colon cancer
  • apigenin killed up to 86 percent of lung cancer cells in vitro
  • apigenin effectively treated breast cancer

 

Warning:

One laboratory study showed that apigenin interfered with a standard chemotherapy drug used in the treatment of leukemia.

 

Hot Tips:

  • Sprinkle a small amount of dried parsley on your food.
  • Eat 1 tablespoon of fresh parsley (unless you’re using a chemotherapy drug used in treating leukemia).
  • Buy organic.
  • Eat it raw.
  • If you do add it to your cooking, add it right before you serve the meal.  Otherwise, many of the vitamins and volatile compounds will be lost.

 

Tomorrow:

Which foods can be powerful protectors?

 

Sources:

The Food Revolution Network Blog: How to Stay Healthy and Fight Cancer with Parsley

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