Although most of us think of it as a simple garnish, herbalists and other traditional healers believe that the benefits of parsley are numerous. Scientific evaluation of the dietary effects of parsley support some of these traditional uses. And, the nutritional value of parsley is higher than you might expect. Parsley belongs to a well-known group of antioxidant disease-fighting spices, along with ginger, cinnamon, turmeric, and red pepper. It has a wide spectrum of health benefits for prevention of heart disease, cancer, bad breath, indigestion and female problems. Parsely has multiple health benefits that you should be aware of: it is very rich in vitamin C, topping most fruits and vegetables in concentration of this vitamin that can inhibit colds, fight infection, help to heal wounds, and serves as a potent antioxidant. There is only one way to get rid of this problem, it has to be done from the inside. One of the fastest ways to resolve the problem is to eat parsley. It may also decrease gas and flatulence, which will make life a lot easier for you. I suspect that this is the real reason it was chosen for the job. There are a few types of parsley: One is curly, which is just that, curly. Curly parsley is used mostly as a garnish, or in soups, and manly in Nordic countries. Flat leaf or sometimes called Italian is used mostly in southern European countries. I think that flat leaf parsley has more flavor so I prefer to use it in juices and in my morning smoothies. The thing is that our digestive systems sometimes they have trouble. When our digestive system stutters, it ends up creating problems such as bloating, diarrhea or even constipation. These are all things we want to avoid generally. Luckily, parsley can give our stomachs the enzymes they need - at best, it could even remove these side effects. Sometimes our digestive systems need a little help getting enough enzymes to get those nutrients out of the food. This difficulty leads to things like gas, constipation or bloating. Most of the time, it's harmless, but it is generally smarter to help your body along. Parsley has those vital enzymes and in addition to that, is a carminative, which add blood and oxygen to your digestive system. In the Middle Ages parsley was used for many conditions including 'fastening teeth' (because scurvy which is caused by a deficiency of vitamin C makes the gums spongy and the teeth loose) and for 'brightening dim eyes' (bad eyesight is a sign of shortage of vitamin A). The old herbalists often had good results without their knowing the chemistry involved. The component, myristicin has been shown to be effective at preventing tumor formation, especially in the lungs. These studies were done on animals and more extensive research will need to be done, but, the results look promising. In fact, the oils in parsley have been shown to be very effective in neutralizing particular carcinogens, such as benzopyrenes found in cigarette smoke and charcoal grill smoke. 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. Parsley has many culinary uses. As previously mentioned, it is used as a garnish. There are so many more uses, though, as we will see. As a rule of thumb, use fresh parsley, as it has more flavor than dried. Parsley has a lot of flavor, which is great for adding to lots of different dishes. Use it with your soups, salads and even meat and fish dishes.
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