This pretty herb should be promoted to more than just a garnish because of its cancer fighting compounds. Parsley contains valuable volatile oils and flavonoids. The volatile oil has chemoprotective benefits, which simply put, means it can neutralize cancer causing agents and has been shown to prevent tumor growth.
Flavonoids like apigenin and luteolin found in parsley act as antioxidants to protect cells from oxidative damage and stress.
Parsley is also a great source of Vitamin C and beta-carotene. It has anti-inflammatory and detoxifying effects. It can aid in digestion, reduce gas plus it’ll sweeten your breath right up. Chew on a piece of parsley and you’ll be ready for that kiss! Muah!
It’s better to use fresh parsley over the dried version, as you lose a lot of the flavor. An easy way to store it is to stand it upright in a glass or jar and pop it in the fridge. It’s like a little bouquet waiting on the shelf. I regularly include it in salads and give it as much importance as any of the other greens in there. You can also add it to soups or smoothies.
This fun and tasty recipe from the fabulous Kris Carr, www.kriscarr.com makes a great dressing or dip! If you’re not familiar with Kris Carr, you’re missing out. Explore her website for lots of healthy, delicious recipes AND so much more!!!