I was in poor health for 1 week, cystitis and fluid retention almost caught me (so painful), and I underwent treatment until today Monday, I can’t walk and sit (although if what I write seems funny, let me to tell you that is painful when is inflamed), so I was at rest with my body rested without sitting for a long time. Honestly the “patience” is a very strong test for me but there is no other way if you want to improve it……. !!
Well, I share a “magical” ingredient such as “parsley” (thanks to my friend Patty for her information), I was able to reduce much of my pain, of course I also continued with the medicine.
Today I share information with you and I hope it can alleviate something… hugs!
Parsley is a widely cultivated flowering herb that belongs to the family Apiaceae. It is prevalent in American, European, and Middle Eastern cuisine. There are two types of fresh parsley frequently found in markets and other food shops. They are commonly known by their descriptive names: curly leaf parsley and flat leaf parsley. Curly leaf parsley, also called French parsley, is often used as a garnish. Flat leaf parsley, also called Italian parsley, has a stronger flavor and is used more frequently as an ingredient in salads and cooked dishes. You can also find dried parsley in stores. Drying the herb reduces some of its health benefits but not all, and it actually may improve its cancer-fighting potential. Parsley, which has the scientific name petroselinum crispum, is a species of Petroselinum, a member of the family of Apiaceae plants. Other plants in the Apiaceae family include carrots, celery and other herbs, like cumin, dill and anise. It is originally native to the central Mediterranean region, where even today it’s still the highlight of many of the area’s regional recipes. Parsley herb and parsley essential oil have been used as natural detox remedies, diuretics, and antiseptic and anti-inflammatory agents for centuries in folk medicine.
-essential oils like myristicin and apiol
-various nutrients like vitamins K, C and A
Parsley benefits the body in many ways and is considered a naturally effective treatment for a wide range of symptoms and diseases. This herb has long been considered an all-natural free radical scavenger, heart protector, brain protector, antidiabetic, antibacterial and digestive aid.
Parsley has many vitamins, minerals, and antioxidants that can provide important health benefits. It is a particularly rich source of vitamin K. A single tablespoon of fresh chopped parsley provides more than 70% of the recommended daily intake. Parsley also contains a good amount of vitamin A and antioxidants known as flavonoids.
Parsley contains a large amount of the flavone apigenin. While cooking and/or drying may reduce some of parsley’s other health benefits, it increases the apigenin available in parsley. In fact, dried parsley is the best natural source of apigenin.
Diuresis is the process in which your kidneys make extra pee in order to get rid of a substance in your body. Parsley works as a powerful natural diuretic and can help reduce bloating and blood pressure.
Parsley is loaded with vitamin K, which has been linked to bone health. The vitamin supports bone growth and bone mineral density.
Parsley contains vitamin A, which helps protect the surface of the eye, as well as lutein and zeaxanthin, two antioxidants that help prevent age-related macular degeneration.
Parsley’s vitamin K is important because it helps blood to clot in addition to contributing to bone health.
Parsley is a low-calorie ingredient that can be consumed without risk by most people. Large amounts of parsley may be dangerous to pregnant women, and should be avoided.
It is easy to add parsley to your diet. It can be added to soups or salads or sprinkled over dishes as a finishing touch. Parsley also makes up one of the key ingredients in several herbal seasonings, sauces, and dishes.
Parsley tea is an herbal tea. Herbal teas are not made from leaves of the Camellia sinensis and do not contain caffeine. There are different kinds of parsley: curly leaf (Petroselinum crispum) and flat leaf (Petroselinum neapolitanum) or Italian parsley. The kind used in parsley tea is up to you, based on your flavour preferences.
Choose your desired parsley: flat, curly, or Italian. Remove the leaves from the stems. Gather about 1/8-1/4 cup of leaves for each cup of tea. Place the leaves in the bottom of your cup or into a tea infuser. Note: you can also use a French press to make parsley tea. To do so, simply place the loose leaves at the bottom of the press
Heat water to boiling
Fill the cup or press with hot water.
Allow the leaves to steep for about four minutes. Steep longer if you prefer a stronger cup. If you are new to parsley tea, start with a weaker cup and gradually increase the strength of your tea as you get used to the taste.
Remove the parsley leaves with a spoon or remove the infuser and discard the leaves. If you are using a press, place the plunger on top and slowly press down to separate the leaves from the tea.
Flavour your tea with lemon or a dash of sugar if desired. Eventually, enjoy parsley tea without sugar to gain the benefits of parsley tea without increasing your sugar intake.
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