Why should eat parsley?

Parsley over spices

Parsley is the most popular spice in the world, which can be found in almost every supermarket throughout the year (of course, the best is from the garden!). It has a deli and a refreshing taste and beautiful foliage bright-green color, which is indispensable as a seasoning or garnish the dish.
We are so accustomed to parsley, you often do not think about it, this is not just a spice, but the plant, which has a high nutritional value and medicinal properties.

Sprig of parsley is more than decoration on your plate. Parsley contains two groups of special ingredients, which are very important for our health. The first group of ingredients contains natural essential oils, which include myristicin, limonene, eugenol, and alpha-thujene. The second group includes flavonoids: apiin, apigenin and luteolin crisoeriol. Additionally, parsley is an excellent source of vitamins C, A and K.

Protection against cancer

Essential oils containing parsley, particularly myristicin, protect against cancer, especially lung cancer, which was confirmed in the study. Myristicin also activates the enzyme glutathione-S-transferase, glutathione, which helps molecules to bind to oxidized molecules that would otherwise have caused damage in the body.

Because of the essential oil, which contains, parsley has chemo-protective effect, ie. neutralize the effects of chemical substances that may be harmful to our health, such as the carcinogen benzopyrene (found in cigarette smoke) and others.


A rich source of antioxidants

Flavonoids, which includes parsley, particularly luteolin, act as antioxidants by binding to free radicals, and thereby preventing their harmful effects on the body. The studies showed that extracts of parsley increases antioxidant capacity of blood.

In addition to flavonoids, parsley is an excellent source of vitamin C and A (especially karetonoida and beta-carotene), which play an important role in protecting our body from many diseases.

Vitamin C has many different functions. He is the main antioxidant in our body, which neutralizes the effect of dangerous free radicals. As we already know, the high concentration of free radicals is associated with a whole range of diseases, including cancer, diabetes, asthma, atherosclerosis, etc..

Vitamin C also has excellent anti-inflammatory properties, making it excellent for the treatment of all types of arthritis. In addition, vitamin C is important for the operation of our immune system. Regular intake of this vitamin can prevent the common flu, colds, sore throats and ear infections.

Beta-carotene is also an important antioxidant. Child, rich in beta-carotene reduce the risk of atherosclerosis, diabetes and cancer. Like vitamin C, beta-carotene conveniently fled to asthma, osteoarthritis and rheumatoid arthritis. In our body beta-carotene is converted to vitamin A - a nutrient that plays a crucial role in our immune system.

Parsley for heart health

Parsley is a good source of folic acid. Folic acid is essential for many processes that take place in our body, but is most known for the role it plays in cardiovascular health. Folic acid helps convert Homocysteine ​​in benign molecule. Homocysteine ​​is a potentially dangerous molecule that can directly damage blood vessels.High levels of homocysteine ​​increase the risk of stroke and heart attack in people with atherosclerosis or heart disease. This is why people who suffer from these diseases, recommended food rich in folic acid.

Protection against rheumatoid arthritis

Food, rich in vitamin C, such as parsley, provides protection from reumatodinog arthritis.

In the survey, the results of which were published in the Annals of the Rheumatic Diseases, attended by over 20,000 people. All participants were healthy and did not suffer from arthritis. One of the participants followed a diet rich in vitamin C, while the second part - a regular diet. The research lasted for several years and confirmed that in people who consumed foods rich in vitamin C, the risk of arthritis was reduced to three times.



Helpful hints:

Fresh parsley is better than dry. If you buy dried parsley, choose one from organic farming.
Pick the parsley leaves with dark-green color. Avoid fields that have a yellowish or have withered - a sign that the old or damaged.
Fresh parsley can be stored in the refrigerator in a plastic bag. If parsley is wilted, spray it with a little water before placing it in the refrigerator.
If you have extra parsley, you can easily cured, chopped it and leave it on a kitchen cloth. When dry, hold it in tightly closed glass bottle in a dark, cool and dry place.
Parsley can be frozen. Will retain its flavor, but will lose crispness.
Parsley can be used in almost all dishes - soups, salads, vegetable dishes and cereals.

Why is garlic healthy?

The underground bulbs of garlic (Allium sativum) plants of the lily family, contains a remarkable spicy characteristics, but also a drug. Garlic also contains essential, volatile oil with Aline ingredient is sliced ​​or pressed into allicin which breaks it and gives it a specific smell, but that also breaks down fat and has antibiotic action. Among the ingredients include garlic and vitamins A, B1, B2 and C, a range of minerals, potassium, calcium, magnesium and phosphorus, trace elements, copper, cobalt and manganese, and other substances, including saponins, flavonoids, and glucosinolate phenolic acids.

Undoubtedly, the medicinal properties of garlic have long been recognized, confirmed by numerous scientific studies, and this plant has an important place in the modern phytotherapy, ie. treatment plants.

Garlic also slows the growth of bacteria, and successfully destroys bacteria, viruses and fungi, and is very effective as a remedy for colds and fever, various fungal infections and intestinal infections.
Has a very positive effect on the blood and blood vessels. The regular application promotes circulation and eases blood flow and lowers blood pressure and elevated cholesterol. Furthermore, it prevents platelet aggregation and the formation of blood clots, thus reducing the risk of developing stroke, heart attack and thrombosis. It is particularly effective for slightly high blood pressure and cholesterol levels. In fact, studies show that in patients with these diagnoses, but after regular consumption of approximately 2 g of fresh garlic a day for four months, normalize blood pressure, and high cholesterol levels decreased by 12%.
Substances it contains, especially allicin, successfully break down the harmful fat that accumulates on the walls of the arteries, so that the regular presence of garlic on the menu and can prevent atherosclerosis.

Garlic also has antioxidant activity, thus effectively protects the body from the destructive effects of free radicals which, in simple terms, healthy cells turn into sick and cause different cancerous diseases. For example, based on the results of the extremely comprehensive U.S. research, which has consolidated two dozen international studies, it has been proven that a daily intake of between 3, 5 and 28 g garlic, there was no fresh food, the risk of colon cancer is reduced by 75%, and gastric 50%. Thus, in addition to the proven positive effect on the stomach and digestion in general, in addition to stimulating digestion, relieves flatulence and colic, the body in garlic protects against malignant diseases. In addition, it can prevent the occurrence of malignant diseases, garlic has a cytostatic effect. In fact, studies have shown that destroys the tumor cells of leukemia.

In addition, garlic generally beneficial effect on the immune system, slows the aging process, strengthens resistance to infection and promotes excretion of toxins from the body. Garlic is one of the most effective natural antibiotics, especially against E. coli and staphylococcus. Further, garlic stimulates urination, used for bronchitis, prevents the flu, and external application and can alleviate rheumatic pain.
Because of its feature is recommended for all who care about their health, especially the elderly and smokers.

The recommended daily allowance



In order to prevent various diseases, mitigation or treatment of mild symptoms, in particular, to strengthen the immune system and slowing down the aging process, recommended daily consumption of durable and exclusively fresh garlic (heat treatment in the process of cooking the medicinal value of garlic is significantly reduced!), And pharmaceutical preparations oil-based, powder or extract of garlic.
Thus, experts recommend a daily intake of 2 to 5 g of fresh garlic, 0, 4g to 1, 2 g of garlic powder, 2 mg to 5 mg of garlic oil, or 300 mg to 1000 mg of garlic.
If the daily dose of medicinal ingredients extracted from fresh garlic is good to know that a very valuable substance, allicin, breaks down after mechanical treatment, and that garlic immediately before use must displace or chop.
Odor, which is also "responsible" allicin, can be alleviated by eating fresh parsley or mint and apple, milk, lemon, or else, nibbling a few coffee beans. The smell can be neutralized in a way that is immediately before use even unpeeled garlic briefly heated in a microwave oven.

Garlic is one of the oldest cultivated crops, originally from Central Asia, and has been for more than 4000 years of use, not as always a welcome seasoning various dishes, but also as a healing agent.

Garlic in history

Recognized as a natural antiseptic and antibiotic, garlic has long been present in traditional medicine for the prevention, treatment and alleviation of various ailments, and his application was (and still is) especially popular in China, India, and southern Europe.

In the ancient Egypt, for example, was so popular that it pharaohs included in a list of things they will need in the next world, and he was paying attention to the sign, and it is written that because it broke the first strike in history. The slaves, because they were denied, demonstratively broke pyramids. In ancient Greece, the most indicated for lung disease, but because of its unpleasant smell visit the temples of the gods after his drinking was strictly forbidden. Furthermore, the garlic through the ages washed festering wounds and ulcers, treat cholera, headache, flu, cough, pneumonia, bronchitis and tuberculosis, and removed the various intestinal parasites. Garlic is used in anti-aging, insects and vampires, and love problems, and it cured impotence.

In recent years, in parallel with the popularization of alternative method and treatment, especially herbs, garlic has become one of the most popular herbs, including the object of numerous scientific studies have largely confirmed its versatile healing properties, which is in folk medicine has long known. 

Carrot is an extremely healthy

Root young carrots gently wash the brush under running water, while in older carrot root peel peeling knife sparingly. If the end of the root vegetables, remove it so as not to get bitterish flavor.

Carrot meet even 308% of the daily needs for vitamin A, and a group of excellent source of vitamin K and falls to 21%.
You can cut carrot sticks, slices, julienne or grate. Raw carrot is an excellent healthy snack, and you can combine it with yogurt-based dip.

Cut into large pieces or grated carrot, along with its leaves, can be used as an addition to a green salad or combine the salad with apples and beets. Not as a stand-alone salad will not disappoint you. Grated carrot salt, cover with a little lemon and orange juice with honey, and sprinkle with chopped hazelnuts.

Fresh carrot juice can be combined with bananas and soy milk in a shake nutrition, which can be served for breakfast.

Carrots will be equally delicious when steamed, boiled, baked or simmered. As part of the root vegetable soup, carrot is used in the preparation of clear meat soups, stocks, sauces, stews and casseroles.

For highly nutritional cream soup, cooked carrots can chop with root vegetables and mashed potatoes, and add spices and herbs to taste.

Steamed baby carrots or carrot cut into smaller pieces you can varnish in a pan of butter and serve as a side dish, sprinkled with chopped pistachios or chopped chives. In a similar way, prepare and serve the carrots in a quick, but especially aromatic way, with the addition of spices such as garlic, rosemary, honey and mustard. Make it a vegetarian dish with main meals. As a side dish with meat, you can use mashed cooked carrots and potatoes with butter.

Because of its sweet flavor, carrot is not a party to the preparation of food or sweets. Carrot cake is one of the most famous, and with the addition of high quality jams, fillings or in combination with other fruits and nuts, will surprise your taste.

Carrot is a great source of antioxidants - carotenoids, which help protect against cardiovascular disease, cancer, regulate blood sugar and improving vision. The best-known carotenoid (yellow or orange pigment) carrots is beta - carotene, which the body transforms into vitamin A.

Research on 1 300 subjects showed that people who are taking at least one daily serving of carrots and / or yellow squash rich in carotenoids by 60% reduced risk of heart attack. At the same time, a carotenoid intake is associated with reduced breast cancer by 20% and even 50% reduction of cancer of the bladder, cervix, prostate, colon, larynx and esophagus. One of the major research also showed that the entry in the menu is just one carrot per day by 50% reduces the risk of developing lung cancer.

It is especially important vitamin A in the body of smokers. Specifically, benzopyrene, an ingredient in cigarette smoke Cígera, significantly reduces the amount of vitamin A in the body, which leads to greater opportunities for development of diseases such as emphysema and lung cancer. The same is true for passive smoking.

Beta-kartoten also helps protect eyesight. Once in the liver cells transformed into vitamin A, travels to the retina where it crosses into rhodopsin, a pigment necessary for night vision. In the later years of life protects against the appearance of eye cataracts.

Carrots contain a special type of fiber, calcium pectate, which reduces the level of cholesterol in the blood.It also acts as a diuretic, reducing water retention and soothing cystitis. It helps in the release of mucus from the respiratory organs of cough, bronchitis and asthma, and its antiseptičnosti helps in the treatment of infections.

Many authors recommend so. course of the spring with carrot juice, which is to relieve the body of toxins accumulated abundant and heavy winter food, and also removes the excess acid in the stomach. Three weeks takes 100 g Carrot juice daily.

Carrot encourages physical development of children, strengthens bones and increases resistance to infection. Increases the number of red blood cells, suppresses Anemia and beneficial effect on the liver.


Buying and storing

The root of the carrot must be firm, smooth and distinct colors. Less carrots are sweeter and more intense orange color means more beta - carotene. Avoid buying bruised carrot or a soft and pliable (a sign of long standing).

If you buy carrots with stems and leaves, they should be fresh and beautiful colors, while the carrot without stems and leaves Ensure there is at the bottom of the root discoloration or dark spots, which are also signs of old age.

The carrot is best eaten right away after purchase. If you bought it with leaves, remove the green parts before putting it in the refrigerator, as it will otherwise will green parts from the roots to draw moisture.Carrots stored in a refrigerator in a perforated plastic bag or wrapped in paper up to two weeks.

Do not store carrots near apples, pears and potatoes, that produce ethylene gas as they will become bitter.