Celery - Benefits, Healing Properties And Contraindications

Celery is part of the family of carrots, parsnips and parsley. Its crunchy stems make it a popular low-calorie vegetable with a number of health benefits.

Nutritional composition of celery

Celery is often used in folk medicine for the treatment and prevention of many diseases, thanks to its healing and beneficial properties. The roots and leaves of the plant contain valuable amino acids, asparagine, tyrosine, carotene, nicotinic acid, trace elements, essential oils. Vegetables are rich in B vitamins (thiamine, riboflavin), vitamins K and E, provitamin A and ascorbic acid. In addition to minerals, the product contains choline, protein and more. The specific taste of the plant is due to the presence of apiol.

Health benefits from celery consumption

The beneficial properties of celery  are so many that they cannot be listed. It slows down the aging process because the unique combination of proteins, vitamins, acids and minerals it contains ensures the stability of the cells. It has a calming effect - it is used to treat nervous disorders due to fatigue. The essential oil in the roots and stems of the plant stimulates the secretion of gastric juice. The product is on the menu of people with diabetes. Improves water-salt metabolism, so it is especially recommended for the elderly.

Antioxidants protect cells, blood vessels and organs from oxidative damage. Celery contains the antioxidants vitamin C, beta carotene and flavonoids, as well as at least 12 additional types of antioxidants found in its stems. It is a great source of phytonutrients that have been shown to reduce inflammation in the digestive tract, cells, blood vessels and organs.

Chronic inflammation is associated with many diseases, such as arthritis and osteoporosis. Celery and its seeds contain about 25 anti-inflammatory compounds that protect the body from inflammation.

Celery is very good for health, has a beneficial effect on digestion. Its diuretic properties are due to the presence of potassium, apiol and asparagine in its composition. It is best consumed raw. It is useful in gastric diseases, rheumatism, obesity, bladder diseases. An excellent vegetable is to add to a weight loss diet.

Polysaccharides based on pectin in vegetables have been shown to reduce the incidence of gastric ulcers and improve the lining of the stomach. Vegetables contain large amounts of water (94%), as well as many soluble and insoluble fiber. They all keep the digestive tract healthy. In a glass of celery stalks has 5 grams of fiber.

Celery contains vitamins A, K and C, as well as the minerals potassium and folate. It is low in sodium. Due to its low glycemic index, it has a slow and lasting effect on blood sugar.

Celery contains the minerals magnesium, iron and sodium, which have a neutralizing effect on acidic foods. These minerals are also important for the basic functions of the body.

Medicines containing celery are used to regulate liver activity and to improve sexual function; as well as hypnotics, painkillers, anti-obesity and wound-healing agents; for prophylaxis against atherosclerosis, for normalization of metabolism, as an anti-allergic agent.

The leaves of the plant strengthen the heart muscle and in folk medicine are used against gout and rheumatism.

Celery is very good for eyesight, and the nutrients it contains - for skin and hair.

Benefits of taking celery juice

Celery juice is used in the treatment of urolithiasis, gastrointestinal diseases, as a remedy for allergies, diathesis, urticaria and others. Its regular use purifies the blood and helps to cure many skin diseases (for greater effect it is recommended to mix with nettle juice or dandelion).

Salads and plant juice are excellent for cleansing the body of toxins.

Tips for buying, storing and preparing celery

• The stems of the vegetables must be fresh, strong and upright, not to bend, but to break easily.
• The leaves should be fresh and crispy, ranging in color from pale to bright green. Avoid celery with yellow or brown spots. The leaves can be eaten. In them, vegetables contain the most calcium, potassium and vitamin C. Due to the fact that they are often not stored well, they should be consumed within 1 or 2 days after purchase.
• Celery should be sliced ​​just before cooking or serving to preserve all the nutrients. When the vegetable is stored for a few hours, many of its useful ingredients will be lost.
• Steamed celery will retain its flavor and almost all its nutrients.
• Vegetables should be eaten fresh for 5 to 7 days in order to benefit the body to the maximum of all its benefits.

• Celery is a universal vegetable. It can be eaten raw or cooked and added to smoothies, fries, soups and juices. It can be steamed and even baked.

Contraindications to the consumption of celery

Celery is a very common allergen and reactions to vegetables can be life threatening. If you are allergic to birch pollen, you are also very likely to react to celery. Symptoms may include itching and rash, swelling of the face, mouth, tongue and throat, dizziness and upset stomach. The more severe reaction, called anaphylactic shock, is marked by dizziness, a drop in blood pressure, a fast pulse and difficulty breathing. Cooking does not affect the allergenic potential of vegetables.

The plant contains several compounds known as furanocoumarins. These chemicals cause photosensitivity of the skin - that is, sensitivity to bright light, especially sunlight. This reaction usually occurs due to intensive treatment; it is often among agricultural workers, for example. However, it is reported that “occasional intake of these chemicals from celery soup can cause sun sensitivity; several people have developed severe sunburn after consuming plant soup and sun exposure or in a tanning salon. '

Celery is rich in water and is a natural diuretic, so people with kidney problems should reduce their intake of vegetables. Excessive consumption can cause additional stress on the kidneys. Consult a doctor before adding the plant to your daily diet if you suffer from kidney problems.

Pregnant women should avoid taking small amounts of celery, as it can cause bleeding and uterine contractions. Moderate consumption of vegetables as part of a well-balanced diet does not harm pregnant women.