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carrots-4The carrot is an excellent vegetable as it has both nutritional and medicinal values which are essential for our optimum health.

The best thing of carrot is that it is easily assimilated by our body. Chinese practitioners said that carrot tastes sweet, and it is good for the health of spleen and stomach. It is also believed to improve impotence (lower sexual drive), sexual dysfunction, night blindness, long term cough (or call hundred days cough in Chinese medical prescription) besides strengthening kidney and eliminating excessive wind and cold in our body.

Carrot has proved its outstanding role in anti-cancer effect. The research revealed that people with lack of beta-carotene were more likely to have 2 times higher risk of cancer than normal people. It is wiser to eat an appropriate amount of carrot per day to prevent cancer. This is because beta-carotene in the carrot can be easily changed by our body into vitamin A, which is essential for healthy cell growth, strong immune system and protection against mascular degeneration (AMD).

The research also found that carrot contains bulk of folic acid, a group of vitamin B, which has good effect to fight against free radicals (substances that cause cancer) in our body. The lignin found in carrot too, helps to strengthen our immune system to fight against cancerous cells. Potash succinate, its anti hypertensive drug properties may also help to reduce the blood pressure. Therefore, it is also regarded as a good diet for hypertension’s patient.

As carrot is fat-soluble substance, its nutrition is absorbed better with the presence of oil. Therefore, it is better to dip one drop of olive oil into a glass of carrot juice so that our body can effectively absorbed its nutrition.

Carrots like other foods do contain sugar which may give rise to the blood sugar. However, if carrots are consumed in an appropriate amount they won’t give rise to an extreme blood sugar rise among people with blood sugar problems (both diabetic and hypoglycaemic). 8-ounce glasses of carrot juice per day have been seen as a successful cure among the patients who are terminally ill cancer. Your body appears to handling well with the natural occurring sugars found in carrot juice. There are still no scientific evidences supporting that appropriate consumption of carrot juice can cause negative impact to your body.  Nevertheless, I’d advise diabetic and hypoglycaemic to limit the intake of carrots because excessive intake of carrots may be detrimental to your health or may worsen your existing health condition.

Now, you may ask me, “ How much carrot juice should I take, chan?” It’s hardly to give you an accurate answer here since the intake of carrot juice  varies among the individuals. It’s always wiser to consult your doctor for any dieting alteration, particularly among the patients, those who’re engaging with diseases or those with serious health or physical problems. Basically, for a healthy person, it’s recommended to take two to three 8-ounce glasses of carrot juice daily.

Carrot Food Therapy for Certain Diseases is Listed as Follows:

For Hypertension’s Patient

Drink 100milliliter of fresh organic carrot juices everyday and it should be two servings per day. The therapy should proceed constantly for 30 days.

For Those Who Have Constipation

Blend fresh organic carrot juices with a juicer. Then, pour the juice into a glass. Dip a drop of olive oil into the glass. Mix it with an appropriate amount of royal jelly honey. Stir the mixture for a thorough mix. Each serving should be 80 milliliter, with every morning and night each.

For Those Who Have Night Blindness or Dry Dull Eyes

Get ready with 250gram of fresh organic carrots. Put two tablespoons of olive oil in the wok. Add in carrots. Fry with slow fire till it is thoroughly cooked. It should be one serving for a day. The therapy should proceed constantly for 7 days.

For Those Who Have Long-Term Cough (Hundred Days Cough)

Get ready with 200 gram fresh organic carrots and 13 pieces of jujube (Chinese red dates). Cook with slow fire. Make sure the amount of water is not too much or too little. There should be approximately 8 bowls of water (measured with a small Chinese bowl) for approximately 30 minutes. It should be one serving per day.

For Those Who Suffer From Scalp Itching and Dandruff

Get ready with 200 gram fresh organic carrots. Use slow fire to stew the carrots. Add in appropriate amount of sea salt according to your taste. It should be one serving for a day.

For the Following Diseases, Please Do According to the Suggested Prescriptions as Listed Below:

Note: Each prescription stated below should be taken for at least 6 consecutive months. Organic grown fruits and vegetables are recommended here so that you can help prevent additional toxins from being dumped into your body. “in between the meal time” here means 2 or 3 hours before the meal time, and you should avoid to take this juice before breakfast and 3 hours before your bedtime. If you’re in medication, make sure that you’re not taken this juice together with your medicine. In this case, you can take this juice 2 or 3 hours after the medication. Bear in mind that this juice should be taken immediately to avoid any chemical changes that might have occurred.

Scurvy: Put carrot (8 ozs.) and grapefruit (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Adenoids: Put carrot (10 ozs.) and spinach (6 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Rheumatism: Put carrot (8 ozs.) and celery (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Acne: Put carrot (10 ozs.) and spinach (6 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Tumors: Put carrot (8 ozs.) and beet (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Bright’s Disease: Put carrot (8 ozs.), parsley (2 ozs.) and celery (6 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Dermatitis: Put carrot (6 ozs.), beet (5 ozs.) and cucumber (5 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Colitis: Put carrot (8 ozs.), and apple (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Angina Pectoris: Put carrot (6 ozs.), beet (5 ozs.) and cucumber (5 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Diabetes: Put carrot (6 ozs.), celery (5 ozs.), endive (2 ozs.) and parsley (2 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Albuminuria: Put carrot (10 ozs.), beet (3 ozs.), and cucumber (3 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Coronary Thrombosis: Put carrot (8 ozs.), and garlic (2 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Arthritis: Put carrot (8 ozs.), celery (8 ozs.), and one grapefruit (chopped in small cube) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Constipation: Put carrot (8 ozs.), celery (4 ozs.), and apple (4 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Gallstones: Put carrot (6 ozs.), beet (5 ozs.) and cucumber (5 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Nervous Disorders: Put carrot (8 ozs.), celery (6 ozs.) and parsley (2 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Nephritis: Put carrot (8 ozs.), celery (6 ozs.) and parsley (2 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Diarrhea: Put carrot (6 ozs.), celery (5 ozs.) and apple (5 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Asthma: Put carrot (8 ozs.), celery (8 ozs.) and one grapefruit (chopped in small cube) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Cancer: Put carrot (12 ozs.), and cabbage (4 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Blood Pressure (High): Put carrot (8 ozs.), and pod of garlic into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Allergies: Put carrot (8 ozs.), and celery (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Anemia: Put carrot (8 ozs.), beet (2 ozs.) and celery (6 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Hernia: Put carrot (6 ozs.), celery (6 ozs.), spinach (2 ozs.) and parsley (2 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Note: For each stated prescription below, you’re recommended to take it for several consecutive days until the disease goes off. Organic grown fruits and vegetables are recommended here so that you can help prevent additional toxins from being dumped into your body. “in between the meal time” here means 2 or 3 hours before the meal time, and you should avoid to take this juice before breakfast and 3 hours before your bedtime. If you’re in medication, make sure that you’re not taken this juice together with your medication. In this case, you can take this juice 2 or 3 hours after the medication. Bear in mind that this juice should be taken immediately to avoid any chemical changes that might have occurred.

Hay Fever: Put carrot (8 ozs.), and celery (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Influenza: Put carrot (8 ozs.), and celery (8 ozs.) into the blender. Blend well until smooth before serving. Take this juice once a day in between the meal time.

Warning!

It’s very important to take note that carrots should not be taken together with wine, beer, or any alcoholic drinks. The reason is that the combination of both will cause substantial amount of alcohol and carotene entering your body at the same time, which will later lead to the production of toxins in your liver. When this situation occurs, you’re more likely to have liver disease. Similarly, carrots cannot be taken with black fungus at a time as the combination of both will cause dermatitis (inflammation of the skin). The intake of 500g carrots with any sea foods may also cause arsenic poisoning.

Although carotenoids found in carrots are beneficial to baby, attention should be paid for the volume of the intake. It’s always better to consult a registered doctor or dietician on the issue of how much carrot juice should be given to your child based upon their existing health condition. Excessive consumption of carotene (either from carrots or tomatoes) can cause hyperlipidemia, which can lead to orange-colored skin on the face and hands. Other symptoms which are observed among your child include loss of appetite, mental instability, anxiety, and sleep disorder accompanied by crying, screaming, nightmare and murmuring throughout the night.

We always think that goiter (a swelling in the thyroid gland, which can lead to a swelling of the neck or larynx) is caused by a deficiency of iodine. But do you know that the combination of carrots and oranges can also indulge or cause the development of goiter? Many clinical experimentations have shown that after entering your body, carrots (a type of cruciferous vegetables, which refers to edible plants in the family of Brassicaceae) can quickly produce a substance called Thiocyanate (common compounds that include the colorless salts potassium thiocyanate and sodium thiocyanate), and this thiocyanate will soon undergo a procedure of metabolism to produce an anti-thyroid substance called thiocyanate acid. The question on how much this so-called substance is produced is directly proportional to the volume of the intake of the carrots. When fruits such as oranges, pears, apples, or grapes are taken immediately or are combined with carrots at a time, the flavonoids from these fruits will be decomposed by the intestinal bacteria into hydroxyl benzoic acid (a crystalline derivative of benzoic acid) and ferulic acid (an organic compound that is an abundant phenolic phytochemical found in plant cell walls). Both acids are found to reinforce thiocyanate acid to inhibit the functionality of thyroid gland which might have contributed to a consequence of goiter. Therefore, you’re encouraged not to drink juices of/ eat oranges, apples or grapes straight away after the consumption of carrots.

Final Remark:

Again, it’s very important to take note that  carrot should not be taken together with an orange. This is because Thiocyanate compound in carrot will react chemically with substances in orange which can cause goiter (the enlargement of the thyroid). Similarly, carrot cannot be taken together with polygonum multiflorum (Chinese knotweed or flowery) and ginseng.

http://healthmad.com/nutrition/the-health-benefits-of-carrots/

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Health Benefits of Carrot:

  1. Carrot can enhance the quality of breast milk.
  2. Carrot can improve the appearance of the skin, hair and nails.
  3. When taken daily it can lower cholesterol and blood pressure.
  4. Raw contain beta-carotene, a strong antioxidant that can prevent cancer.
  5. Carrot juice when taken everyday prevent bodily infections and is claimed to be valuable for the adrenal glands (the small endocrine glands situated above the kidneys).
  6. Carrot can help improve eyesight.
  7. Carrot can help increase menstrual flow.
  8. Carrots can regulate blood sugar.
  9. Carrot can promote colon health, because carrot is rich in fiber.

Carrot is also helpful in the following cases : Obesity, Poisoning of the blood, Gum disease, Insomnia, Inflamed Kidneys, Liver, Gallbladder, Alzheimer’s disease, Colitis, Ulcer Painful urination

Vitamin and Mineral Content :

  • Vitamin A – 12,000 I.U,
  • Vitamin B; Thiamine B: .06 mg.
  • Riboflavin: .06 mg.
  • Niacin: .5 mg.
  • Vitamin C: 5 mg.
  • Vitamin D, E, G, & K
  • Calcium: 39 mg.
  • Iron: .8 mg.
  • Phosphorus: 37 mg.
  • Fat: 0.3 gm
  • Carbohydrates: 9.3 gm.
  • Protein: 1.2gm.
  • Calories: 42

http://hubpages.com/hub/HEALTH_BENEFITS_OF_CARROT

See also:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21
http://hubpages.com/hub/HEALTH_BENEFITS_OF_CARROT
http://home.howstuffworks.com/carrots3.htm
http://www.health-fitness.com.au/carrot-health-benefits/

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Radish Long WhiteRadish, the well known part of your salad, is a root crop, pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black, long cylindrical or round in shape. They are eaten raw, cooked or pickled. The oil obtained from the seeds of radish is also used. The other parts of radish which are consumed are the leaves, the flowers, the pods and the seeds. The scientific name of radish is Raphanus Sativus which belongs to the Brassicaceae family. Radish is also known as Daiken in some parts of the world.

The benefits of radish against certain ailments and on certain body parts are listed below:

  • Jaundice: Radish is very good for the liver and the stomach and it is a very good detoxifier too, that is, it purifies blood. It is miraculously useful in jaundice as it helps removing bilirubin and also checks its production. It also checks destruction of red blood cells during jaundice by increasing supply of fresh oxygen in the blood. The black radish is more preferred in jaundice. The leaves of radish are also very useful in treatment of jaundice.
  • Piles: Radish is very rich in roughage, i.e. indigestible carbohydrates. This facilitates digestion, retains water, cures constipation (one of the main causes for piles) and thus gives relief in piles. Being a very good detoxifier, it helps heal up piles fast. Its juice also soothes the digestive and excretory system and this also relieves piles.
  • Urinary Disorders: Radishes are diurectic in nature, i.e. increase production of urine. Juice of radish also cures inflammation and burning feeling during urinating. It also cleans the kidneys and inhibits infections in kidneys and urinary system. Thus it helps a great deal in curing urinary disorders.
  • Weight Loss: Radishes are very filling, i.e. fills your stomach and satisfies your hunger easily without giving you many calories, as they are low in digestible carbohydrates, high in roughage and contain a lot of water. It is a very good dietary option for those determined to lose weight.
  • Cancer: Being a very good detoxifier and rich in vitamin-C, folic and anthocyanins, radish helps cure many types of cancer, particularly those of colon, kidney, intestines, stomach and oral cancer.
  • Leucoderma: The detoxifying and anti carcinogenic properties of radish make it useful in treatment of Leucoderma. The radish seeds are used in this case. They should be powdered and soaked in vinegar or ginger juice or cows urine and then applied on the white patches. Eating radish also aids treatment of Leucoderma.
  • Skin Disorders: Vitamin-C, phosphorus, zinc and some members of vitamin-B complex, which are present in radish, are good for skin. The water in it helps maintaining moisture of the skin. Smashed raw radish is a very good cleanser and serves as a very efficient face pack. Due to its disinfectant properties, radish also helps cure skin disorders, such as drying up, rashes, cracks etc. and also refreshes it.
  • Kidney Disorders: Being diurectic, cleanser and disinfectant, it helps cure many kidney disorders. Its diurectic properties help wash away the toxins accumulated in the kidneys. Cleansing properties clean kidneys up and lessens accumulation of toxins in the blood, thereby decreasing their concentration in the kidneys. Its disinfectant properties protect the kidneys from any infections too. Thus it is good for overall health of the kidneys.
  • Insect Bites: It has anti pruritic properties and can be used as an effective treatment for insect bites, stings of bees, hornets, wasps etc. Its juice also reduces pain and swelling and soothes the affected area.
  • Fever: It brings down the body temperature and relieves inflammation due to fever. Drink radish juice mixed with black salt. Being a good disinfectant, it also fights infections which cause fever, thereby helping cure it.
  • Respiratory Disorders, Bronchitis and Asthma: Radish is an anti congestive, i.e. it relieves congestion of respiratory system including nose, throat, wind-pipe and lungs, due to cold, infection, allergies and other causes. It is a good disinfectant and also rich in vitamins, which protect respiratory system from infections.
  • Liver & Gallbladder: Radish is especially beneficial for liver and gallbladder functions. It regulates production and flow of bile and bilirubin, acids, enzymes and removes excess bilirubin from the blood, being a good detoxifier. It also contains enzymes like myrosinase, diastase, amylase and esterase. It protects liver and gallbladder from infections and ulcers and soothes them.
  • Other Benefits: Apart from above benefits, radish is a good appetizer, mouth and breathe freshener, laxative, regulates metabolism, improves blood circulation, is a good treatment for headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gallbladder stones, dyspepsia etc.

Finding it hard to digest the above stuff? Well! I suggest you have some slices of radish. That may help you and enhance your appetite for the health benefits of vegetables and herbs.

This article has been contributed by Aparup Mukherjee

http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-radish.html

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Nutritive Values : Per 100 gm.

  • Vitamin A : 30 I.U.
  • Vitamin B : Thiamine .03 mg.;
  • Vitamin C : 24 mg.
  • Calcium : 37 mg.
  • Iron : 1.0 mg
  • Phosphorus : 31 mg.
  • Potassium : 130 mg.
  • Carbohydrates : 4.2 gm.
  • Protein : 1.2 gm.
  • Calories : 20

http://hubpages.com/hub/Health_Benefits_of_Radish

See also:

http://www.naturalfoodbenefits.com/display.asp?CAT=2&ID=85
http://www.healthandwealthtopic.com/2008/09/health-benefits-of-radish.html
http://hubpages.com/hub/Health_Benefits_of_Radish
http://www.everynutrient.com/healthbenefitsofradishes.html
http://www.natural-homeremedies.org/blog/benefits-of-radish/
http://www.pinoyhenyo.com/What_are_the_health_or-20090318205258517.html
http://www.ehow.com/how_4999230_understand-health-benefits-of
http://www.stuartxchange.org/Labanos.html

parsley

Parsley (Petroselinum crispum), the world’s most popular culinary herb is also known as “rock celery” and belongs to the Umbelliferae family of plants. Parsley is one of the world’s seven most potent disease-fighting spices which also include Ginger, Oregano, Cinnamon, Turmeric, Sage, and Red chili peppers. Parsley grows in most climates and is readily available throughout the year. It is a biennial plant which means that it produces seeds during its second year of production and will reseed itself if you let it.

While parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals.

Parsley is native to the Mediterranean region of Southern Europe and has been cultivated for more than 2,000 years. It was originally used as a medicinal plant (see below) prior to being consumed as a food. Ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. While it is uncertain when and where parsley began to be consumed as a seasoning, historians think it may be sometime during the Middle Ages in Europe. Some historians credit Charlemagne with its popularization as he had it grown on his estates.

Parsley’s Many Therapeutic Health Benefits Include Its Use For:

· Anemia: Builds up the blood because it is high in iron.  The high vitamin C content assists the absorption of iron.

  • Antioxidant: Increases the anti-oxidant capacity of the blood.
  • Bactericidal (kills bacteria)
  • Bad breath
  • Baldness: Believe it or not, men even scrubbed parsley onto their scalps to cure baldness—which doesn’t work.
  • Blood purifier
  • Blood vessel rejuvenation: Maintains elasticity of blood vessels, and helps to repair bruises.
  • Diarrhea is greatly helped by drinking parsley tea.
  • Digestion: Parsley is an excellent digestion restorative remedy. It improves the digestion of proteins and fats therefore promoting intestinal absorption, liver assimilation and storage. Because of its high enzyme content, parsley benefits digestive activity and elimination.
  • Dissolves cholesterol within the veins
  • Diuretic
  • Ear health: Treats deafness and ear infections.
  • Edema: Acts as a diuretic and blood vessel strengthener.
  • Fatigue: Parsley is high in iron so helps repair and provides components for better blood cells.
  • Gallstones: Helps dissolve them.
  • Glandular support of the liver, spleen, kidneys and adrenal glands.
  • Gout
  • Hormonal support: In women, parsley improves estrogen and nourishes and restores the blood of the uterus. Conditions like delayed menstruation, PMS, and the menopause (dry skin, irritability, depression and hair loss) can often improve.
  • Hormone balancing is achieved through the volatile fatty acids contained in parsley.
  • Immune booster: The high vitamin C, beta carotene, B12, chlorophyll and essential fatty acid content render parsley an extraordinary immunity enhancing food. Parsley is an immune-enhancing multi-vitamin and mineral complex in green plant form and one of the most important herbs for providing vitamins to the body.
  • Inhibits tumor formation, particularly in the lungs.
  • Insect bites: Rub on to relieve the swelling and itch.
  • Jaundice
  • Kidneys: Parsley is effective for nearly all kidney and urinary complaints except severe kidney inflammation. It improves kidney activity and can help eliminate wastes from the blood and tissues of the kidneys. It prevents salt from being reabsorbed into the body tissues; thus parsley literally forces debris out of the kidneys, liver and bladder. It helps improve edema and general water retention, fatigue and scanty or painful urination.
  • Liver congestion: It enriches the liver and nourishes the blood. Parsley helps reduce liver congestion, clearing toxins and aiding rejuvenation.
  • Menstrual irregularity: Parsley helps to make the cycles regular by the presence of apiol which is a constituent of the female sex hormone estrogen.
  • Menstrual pain
  • Night blindness: Bad eyesight is a sign of Vitamin A deficiency.
  • Rheumatism
  • Spleen strengthening: The parsley root in particular strengthens the spleen, and can, therefore, treat malabsorption.
  • Stamina loss and low resistance to infection, point to a sluggish liver. This can manifest itself in blood deficiencies, fatigue, a pale complexion and poor nails, dizzy spells, anemia and mineral depletion.
  • Stomach problems
  • Strengthens loose teeth: In the Middle Ages parsley was used for many conditions including ‘fastening teeth’ (Scurvy, which is caused by a Vitamin C deficiency, makes the gums spongy and the teeth loose.)
  • Uterine tonic
  • Weight loss benefits from being a diuretic

Nutritional Benefits of Parsley:

Parsley is a nutrient powerhouse containing high levels of beta carotene, vitamin B12, folate, chlorophyll, calcium, more vitamin C than citrus fruits, and just about all other known nutrients. Parsley is a moistening, nourishing, restoring, ‘warming’ food, pungent with a slightly bitter, salty flavor. It enhances and stimulates the energy of organs, improving their ability to assimilate and utilize nutrients.

Beta carotene is used for protein assimilation. This nutrient benefits the liver and protects the lungs and colon. Beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the “anti-infective vitamin.”

Chlorophyll Parsley is abundant in chlorophyll, thus purifying and inhibiting the spread of bacteria, fungi and other organisms. Chlorophyll from parsley is slightly anti-bacterial and anti-fungal which acts to enhance immune response and to relieve mucus congestion, sinusitis and other ‘damp’ conditions. Chlorophyll, high in oxygen, also suppresses viruses and helps the lungs to discharge residues from environmental pollution.

Essential Fatty Acids Parsley is a source of alpha-linolenic acid, an important essential fatty acid that is too frequently deficient in today’s diets.

Fluorine is an important nutritional component abundantly found in parsley. Fluorine has an entirely different molecular structure from chemically-produced fluoride. Tooth decay results from a shortage of fluorine, not fluoride. It is the combination of calcium and fluorine which creates a very hard protective surface on teeth and bones. Fluorine also protects the body from infectious invasion, germs and viruses.

Folic Acid, one of the most important B vitamins, but one of its most critical roles in relation to cardiovascular health is to convert homocysteine into benign molecules. Homocysteine is a potentially dangerous molecule that, at high levels, can directly damage blood vessels and increase the risk of heart attacks and stroke in people with atherosclerosis or diabetic heart disease. Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer-prevention in two areas of the body that contain rapidly dividing cells–the colon, and in women, the cervix.

Iron: The iron content of parsley is exceptional with 5.5mg per100g (4oz). A half-cup of fresh parsley or one tablespoon dried has about 10 percent of your iron daily requirements.  Plus, parsley has the vitamin C your body needs to absorb that iron.

Protein: Parsley is made up of 20% protein. (About the same as mushrooms.)

Vitamin B12 Parsley contains traces of B12 producing compounds. Such compounds are needed for the formation of red blood cells and normal cell growth, important for fertility, pregnancy, immunity and the prevention of degenerative illness. The action of vitamin B12, however, is inhibited by birth control pills, antibiotics, intoxicants, stress, sluggish liver, and excess bacteria or parasites in the colon or digestive tracts. Parsley helps to counteract these inhibitors.

Vitamin K: Getting at least 100 micrograms of Vitamin K a day can drastically cut your risk of hip fracture. Vitamin K is necessary for bones to get the minerals they need to form properly. Parsley is loaded with vitamin K (180 mcg per 1/2 cup). Cooking parsley nearly doubles its Vitamin K.

Vitamin C: Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges. Flavonoids, which make up the Vitamin C molecule, maintain blood cell membranes, and act as an antioxidant helper.

Volatile oil components – including myristicin, limonene, eugenol, and alpha-thujene. Parsley’s volatile oils, particularly myristicin, have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. It acts as an antioxidant that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators).

Parsley also contains calcium (245mg per 100g), phosphorus, potassium (1000mg per 4 oz), manganese (2.7mg per 100g), inositol, and sulphur.

Many of my client’s test they would benefit greatly from eating parsley for all kinds of health problems.

How to Use Parsley:

Top off your sandwiches with it, include it in your salad greens, put it in Tabbouli or better yet, toss it into simmering soups, stews and sauces. We eat it raw in salads and those days when I can’t eat it raw, I often add a couple of parsley capsules to my nutritional supplements.

Parsley juice, as an herbal drink, is quite powerful and is usually taken in quantities of about 2 fl oz (50ml) three times a day and is best mixed with other juices. I noticed that it’s most effective to juice parsley in between other vegetables as the juice is heavy and thick and doesn’t move through some juicers very readily.

Types of Parsley:

The two most popular types of parsley are curly parsley and Italian flat leaf parsley.  They are both related to celery. The Italian variety has a more fragrant and less bitter taste than the curly variety. There is also another type of parsley known as turnip-rooted (or Hamburg) that is cultivated for its roots, which resemble salsify and burdock. Chinese parsley, is actually cilantro.

How to Pick and Care for Parsley:

Whenever possible, choose fresh, dark green, organically grown parsley that looks fresh and crisp over the dried form of the herb since it is superior in flavor. Avoid bunches that have wilted or yellowed leaves indicating over-mature or damaged produce.

Parsley can be stored loosely wrapped in a damp cloth or plastic bag and refrigerated for up to a week. Wash just before using. If the parsley wilts, either sprinkle it lightly with some water or wash it without completely drying it before putting it back in the refrigerator.

The best way to clean it is just like you would spinach. Place it in a bowl of cold water and plunge it up and down like you would a toilet plunger. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.

If you have excess flat-leaved parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. I pre-chop mine (both varieties) and place it on a cookie sheet on top of the refrigerator where it is warm. Stir it occasionally to allow consistent drying. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place.

Some feel the curly leaved variety is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

Bon Appétit!

http://www.naturalhealthtechniques.com/diet_nutrition/ParsleyBenefits.htm

Some believe that parsley leaves can help control bedwetting (enuresis).

Oxalic acid is found in parsley. Oxalic acid prevents calcium absorption and may also contribute to gallstones and kidney stones. For the average person that eats a balanced diet, the small amounts of oxalic acid will not be a health factor. However, those with low calcium health concerns will not want to eat excessive amounts of parsley.

http://www.indepthinfo.com/parsley/health.shtml

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Useful Sites

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100

http://ezinearticles.com/?Health-Benefits-Of-Parsley&id=111028

http://www.ehow.com/how_5395753_benefit-parsley-herb-home-remedies.html

http://hubpages.com/hub/Health-Benefits-Of-Parsley

http://www.crazyfortea.com/parsleytea.html

dandelion5227

Nutritional
Used by some as salad component.
A rich source of vitamins A, B, C and D as well as minerals.

Folkloric
• Its multiplicity of uses rates it a herbal cure-all, especially for the treating hepato-biliary disease and as a diuretic.
• in Europe, widely used for gastrointestinal ailments. It is taken as broth with leaves of sorrel and egg yolk for chronic liver congestion.
• Used for its gently laxative effect and as bitter tonic in atonic dyspepsia.
• Promotes appetite and digestion.
• Root preparation used for a variety of conditions: fevers, diabetes, eczema, scurvy, bowel inflammation.
• Pounded poultice of leaves applied to wounds and cuts.
• As a drink: 20 gms of root to a cup of boiling water, take 3-5 glasses a day.
• Juice of the stalk used to remove warts.
• Powdered dried roots used with coffee, and a substitute for coffee when roasted and powdered.
• Extract of dandelion used as remedy for fevers and chills.
• Infusion used to treat anemia, jaundice and nervousness.
• Decoction of root herb taken for scrofula, eczema, scurvy and various skin eruptions.
• Used for eczema and acne.
• Native American Indians have used infusions and decoctions of the root and herb for kidney diseases, dyspepsia and heartburn.
• Traditional Arabian medicine has used it for liver and spleen diseases.
• Chinese medicine used it for hepatitis,bronchitis, pneumonia, as a topical compress for mastitis.

Excerpts from other source:

Dandelion Herbal use and Medicinal Properties

The whole plant is used as a medicinal herb internally and externally.

External Uses

The fresh juice of Dandelion is applied externally to fight bacteria and help heal wounds. The plant has an antibacterial action, inhibiting the growth of Staphococcus aureus, pneumococci, meningococci, Bacillus dysenteriae, B. typhi, C. diphtheriae, proteus. The latex contained in the plant sap can be used to remove corns and warts.

Internal Uses

Dandelion is also used for the treatment of the gall bladder, kidney and urinary disorders, gallstones, jaundice, cirrhosis, hypoglycemia, dyspepsia with constipation, edema associated with high blood pressure and heart weakness, chronic joint and skin complaints, gout, eczema and acne. As a tonic, Dandelion strengthens the kidneys. An infusion of the root encourages the steady elimination of toxins from the body. Dandelion is a powerful diuretic but does not deplete the body of potassium.

Research is revealing that the many constituents of Dandelion including Taraxacin, Taraxacoside, Inulin, Phenolic acids, Sesquiterpene lactones, Triterpenes, Coumarins, Catortenoids and Minerals, mainly Potassium and calcium, are very valuable in curing a number of disorders and illnesses. Dandelion is traditionally used as a tonic and blood purifier, for constipation, inflammatory skin conditions, joint pain, eczema and liver dysfunction, including liver conditions such as hepatitis and jaundice.

Other Uses

When placed in a paper bag with unripe fruit, the flowers and leaves of Dandelion release ethylene gas ripening the fruit quickly. A liquid plant food is made from the root and leaves. A dark red dye is obtained from Dandelion root. A cosmetic skin lotion made from the appendages at the base of the leaf blades distilled in water, is used to clear the skin and is effective in fading freckles.

Main sources:

http://www.stuartxchange.org/Dandelion.html
http://altnature.com/gallery/Dandelion.htm

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