Health Benefits of Celery: blood cleanser and cholesterol reducer

The health benefits of celery are many; however, before we get into the benefits, let us learn more about this food. The taste of celery is unique. Its crunchy, tender stalks do not go unnoticed in salads, no matter how many other ingredients they may contain. Moreover, it is precisely the essential oil responsible for the taste that also gives it most of its healthful properties.

health benefits of celery

Health Benefits of Celery

From a nutritional standpoint, celery does not stand out. It is poor in carbohydrates (1.9 percent) and proteins (0.75 percent) and has no fat. The active substances that it contains make it useful in the following cases:

FLUID RETENTION, kidney stones, gout, increase in uric acid, arthritis thanks to the remarkable diuretic effect of its essential oil. This oil triggers expansion of the renal arteries, resulting in increased urine volume and elimination of waste materials such as uric acid and urea.

METABOLIC ACIDITY: Due to its richness in alkalizing mineral salts, celery is a true alkalizer capable of neutralizing excess acids in the body. A meat-rich diet and animal products generate excess acidity in the blood and internal organs, which has multiple adverse health effects, such as increased calcium loss, the formation of renal calculi, and fluid retention, among others.

     Celery, particularly if drunk as a broth, has an alkalizing and remineralizing effect like the onion. It neutralizes excess blood acid and facilitates the urinary elimination of metabolic acids.

HIGH BLOOD PRESSURE: Celery contains considerable sodium (some 87 mg/100 grams), which is used to prepare celery salt. Despite this, celery has a hypotensive effect since its essential oil contains an effective vasodilator called 3-butylptalide. This, combined with its diuretic effect, makes it particularly beneficial to those suffering from hypertension.

Health Benefits of Celery: blood cleanser and cholesterol reducer 1
Celery combines very well with onion both in broth and in a salad. Both products function as alkalizers to eliminate acidic metabolic residues.

HIGH CHOLESTEROL: An interesting experiment was conducted at the University of Singapore to demonstrate celery’s capacity to reduce blood cholesterol levels. During eight weeks, two groups of laboratory guinea pigs were fed a very high-fat diet. Two tablespoons of celery juice were added to the daily diet of one of the groups. After eight weeks, these animals presented significantly lower cholesterol levels than those that had not been fed celery juice. This simple experiment supports the positive habit of eating celery, particularly celery juice, to reduce blood lipid and cholesterol levels. Celery’s impact is more remarkable if a corresponding cholesterol intake is reduced.

TYPE II DIABETES: Celery contains lesser amounts of glycogen, like insulin, which reduces blood sugar levels. Thus, although celery includes a moderate amount of carbohydrates, it is indicated for diabetics.

PSORIASIS: Celery includes psoralens, substances that can produce an allergic reaction to sunlight in susceptible people. These same substances provide a shielding effect in psoriasis, a disease that is challenging to treat and characterized by scales and reddish eruptions on the skin.

Warning

Celery consumption is not advised for pregnant women, especially during the first trimester, since it can cause uterine spasms and increase the risk of miscarriage.

Celery Scientific Facts

  1. Scientific name: Apium graveolens L.
  2. Other names: Pascal celery, true celery.
  3. French: Céleri.
  4. Spanish: Apio.
  5. German: Sellerie.
  6. Description: The stalks and leaves of celery, an herbaceous plant of the botanical family Umbelliferae.
  7. Environment: Celery is grown throughout the world. Wild celery is found in salty soils along the coasts of Southern Europe.
glass of celery juice

How to use and Prepare Celery

  1. RAW IN SALADS: Tender, crunchy stalks are used.
  2. BOILED: This is used in preparing depurant broths, whether by itself or with onion, nettles, parsley, or cabbage.
  3. FRESH JUICE: This is made using stalks and leaves. One-half glass is drunk with each meal with lemon to taste.

REFERENCES

George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods, and Their Healing Power. Trans. Annette Melgosa. Vol. 2. Chai Wan: Editorial Safeliz, 2005. 248, 249. Print.

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