By David Blyweiss, M.D., Advanced Natural Wellness
June 11, 2012
- Why you’ll think twice before you toss this herb in the trash
- Ten things you may not know about this commonly overlooked garnish
- Now that you know, what should you do?
You’ve tossed it in the trash countless times without so much as a second thought. And I’m willing to bet you pass it up in the supermarket for racier herbs… like cilantro, basil, and rosemary.
During dinner with a group of friends the other day, I noticed every single person at the table silently placed this customary sprig to the side of their plate, where it remained right up until the server cleared the table.
The poor, lowly parsley gets no respect anymore. Which is a shame, because it is packed with goodness.
I decided right there at dinner to do my part and spread the word about this great garnish. Once you see the long list of what goodness is hiding in those green curly leaves, you’ll probably do the same thing I did that night… and am about to do again now.
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Tell everyone you know to eat their parsley…
You may know the first two benefits of parsley. They earned it a spot on your dinner plate in the first place. But I’m willing to bet you’ll be surprised by at least half of the benefits on this list, maybe more:
1) Good for digestion: Parsley is considered a bitter herb, and bitters help with digestion. This is why many cultures serve a bitter drink at the end of a meal.
2) Freshens breath: Whereas gum and mints simply mask bad breath, parsley contains natural anti-bacterial oils that remove the cause of bad breath.
3) Combats body odor: People used to rub a mixture of parsley and vinegar on their body to get rid of odor. Today, you can take a parsley supplement to combat both body and breath odor without having to eat or swipe yourself with parsley every day.
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4) Vitamin C boost: Parsley contains three times the amount of vitamin C by volume as an orange.
5) Rich in chlorophyll: Like all greens, parsley is very high in chlorophyll, which alkalyzes your body, purifies blood and forms new red blood cells.
6) Good for your eyes: Contains the eye nutrients, lutein and zeaxanthin, critical food for your macula and retina.
7) Rich in cancer-fighting flavonoids: Parsley boasts a powerhouse list of flavonoids, including apigenin, which has been shown in studies to inhibit the formation of new blood vessels that feed tumors.
8) Vitamin K: Some are referring to vitamin K as the next vitamin D in terms of our increased understanding of its importance. It is critical for bone health and a brain protector. Two tablespoons of parsley provide over 150 percent of your daily requirement for vitamin K.
9) Reduces inflammation: High in folic acid, parsley can reduce homocysteine, which has been linked to cardiovascular disease and brain degeneration.
10) Reduces blood pressure: Parsley is a diuretic, as are fennel, roselle, and elderberry. Diuretics work by increasing the elimination of water and salt from the body, which in turn, lowers blood pressure. Most conventional medicines for high blood pressure work the same way, but with more side effects.
So, are you ready to stop taking parsley for granted now, and start including it in your regular diet? Here’s how you can…
First of all, the Modified Mediterranean Diet, recommends including parsley not as a garnish, but as a primary cooking herb, along with dill and mint. I imagine this is also why the same cultures known for their liberal use of garlic are also the most celebrated in the area of love and romance… parsley!
Parsley is a mild herb, and won’t overwhelm any dish when used in moderation. Chopping up a few tablespoons and adding it to soups, stews, and as a salad topping can easily add a lot of healthy goodness to your diet with very little effort.
And if you suffer from gout or high blood pressure, you might want to go so far as to supplement with parsley. But check with your doctor before supplementing. Parsley is also a blood thinner, and can cause uterine contractions in women, so women who are pregnant or people with certain conditions may not want to take parsley supplements.
And whatever you do, at least show that sprig of parsley the respect it’s due… and stop tossing it in the trash. You might even want to request a little extra when you order dinner out… especially if you’re a garlic lover!
Resources:
Kandaswami C, et.al., The antitumor activities of flavonoids. In Vivo. 2005 Sep-Oct;19(5):895-909.
Peter Y.Y. Wong, David D. Kitts, Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts, Food Chemistry, Volume 97, Issue 3, August 2006, Pages 505–515
