Though it could technically be grouped with the other aromatic herbs, parsley is in a class of its own because of its skill at alkalizing all the body systems. You’ve no doubt heard of the concept of body acidity and alkalinity—that when the body becomes acidic, disease can occur. Well, wherever parsley is sold, it should come with a sign that says, “Fights acidosis more than anything else.” Normally, alkalizing foods only have the ability to promote alkalinity in one or two body systems, so other systems can remain acidic. Used appropriately and on a regular basis, parsley can alkalize the entire body, crossing body systems and driving out acidity across the board. (Note that pH strips don’t give you the feedback on body acidity that you may think they do. For more on this, see the “Harmful Health Fads and Trends” chapter.) Mineral salts are a large part of what makes parsley so alkalizing—parsley’s specialized mineral salts bind onto unproductive acids in the body to drive them out. This alkalizing skill makes parsley helpful for preventing and battling every type of cancer.
The herb is an all-purpose pathogen-fighter; it keeps bacteria, parasites, and fungus at bay. Parsley is amazing for anything mouth-related such as gum disease, tooth decay, and dry mouth, as it impedes the growth of unproductive microorganisms there. It’s also a fantastic anti-DDT weapon—it has a great chelation effect that pulls out stores of herbicides and pesticides such as DDT that you never knew were hiding in your body and holding you back. Parsley is full of nutrition, including B vitamins such as folic acid, traces of B12 coenzymes, and vitamins A, C, and K. It’s also a highly remineralizing food, especially for those low in trace minerals; parsley provides magnesium, sulfur, iron, zinc, manganese, molybdenum, chromium, selenium, iodine, and calcium.
Parsley is practically a wild food, as it doesn’t need much tending to fare well and provide for you; it can even handle some colder weather, meaning that it has an adaptogenic nature. When you eat it, parsley passes this will to survive and thrive along to you. Parsley is an excellent herb to replenish you when you’re depleted and exhausted. Like licorice root, though it doesn’t usually make the lists of top adrenal boosters, parsley most definitely should.
If you have any of the following conditions, try bringing parsley into your life:
All types of cancer (especially blood cell cancers such as multiple myeloma), torn cartilage, phobias, anxiety, depression, gum disease, salivary duct problems, thrush, adrenal fatigue, Epstein-Barr virus (EBV) mononucleosis, amyotrophic lateral sclerosis (ALS), migraines, thyroid disease, urinary tract infections (UTIs), Addison’s disease, Parkinson’s disease, dementia, Alzheimer’s disease, arthritis, arteriosclerosis, atrial fibrillation, cardiovascular disease, chronic obstructive pulmonary disease (COPD),endocrine system disorders, hepatitis C, human immunodeficiency virus (HIV), bipolar disorder, Lyme disease, narcissistic personality disorder, fatty liver, ringworm, Sjogren’s syndrome
If you have any of the following symptoms, try bringing parsley into your life:
Nausea; lightheadedness; dizziness; acidosis; loss of smell; loss of taste; malaise; abdominal pain; tremors; gum pain; dry mouth; headaches; weight gain; nosebleeds; tooth decay; gum recession; cavities; all neurological symptoms (including tingles, numbness, spasms, twitches, nerve pain, and tightness of the chest); mineral deficiencies (including trace mineral deficiencies); chemical sensitivities; inflammation of the uterus, ovaries, and/or fallopian tubes; memory loss; poor circulation; pre-fatty liver; shortness of breath; brain lesions; spinal lesions; tooth pain
When you feel like you’re on an emotional roller coaster, turn to parsley. The herb grows in such a way that the stems and leaves on the outside mature first, and new growth continues in the center—so it’s a very centered and centering herb. If you feel like you’re being dragged along on someone else’s emotional roller coaster, offer her or him a dish with parsley in it. When a person gets enough of this herb, you’ll notice a more balanced state of mind and being.
Too many people miss out on the health benefits of parsley because they’re not wild about the flavor. It’s not an allergy or an intolerance—they just decide to stick with what they know and love. When we don’t like something, even if we know it’s good for us, we tend to avoid it. What experiences, conversations, situations, responsibilities, and actions are you avoiding in your life that would ultimately help you? What valuable lessons are you missing out on? What benefits would you reap if you put aside your initial aversion and approached something you usually think of as unpleasant as an opportunity instead?
* One excellent way to enjoy and benefit from parsley is to juice it with celery. The mineral salts in these related herbs work in tandem, with the parsley’s salts binding onto acids such as lactic acid in the body and driving them out while celery’s salts bind onto other sorts of toxins while also feeding and helping to form neurotransmitter chemicals (of which there are many varieties as yet undocumented by medical research).
* You can also make a tea from parsley, using the herb fresh or dried (though preferably fresh).The infusion process is a great way to extract the maximum amount of trace minerals and phytochemicals hidden deep within parsley, so that you can absorb these nutrients.
* For maximum benefit, seek out flat-leaf parsley. (Curly-leaf parsley still has great value, so don’t skip it if flat-leaf isn’t available.)
* Get into the habit of adding parsley to everything, whether you like the herb or not. At a certain point, habit will take over, and in the end, you’ll at least be using parsley in one meal a day. If you’re averse to parsley, experiment with it in various preparations (juiced, chopped and sprinkled on salad, blended into a smoothie, made into tea, and so on) until you find one you can tolerate. Then you can reap parsley’s nutritional benefits while it also pushes out what shouldn’t be in your system.
This salad is the perfect addition to a big meal eaten around the table with family and friends. It pairs perfectly with hummus and a platter of roasted cauliflower. Traditionally, tabbouleh is eaten inside tender lettuce leaves. Serve it in a huge bowl and use your hands to scoop it up with lettuce cups. Enjoy the tradition of gathering together around this beautiful meal.
1/4 cup almonds
4 cups parsley, tightly packed
1⁄8 cup mint, loosely packed
2 cups quartered tomatoes
2 cups quartered cucumber
1/2 cup chopped red onion
1/4 teaspoon sea salt
1 teaspoon olive oil
1/2 lemon, juiced
Pulse 1/4 cup almonds in a food processor until roughly chopped. Set aside. Place 4 cups parsley in a food processor and pulse until finely chopped. Set aside. Place the remaining ingredients in a food processor and pulse until chopped and well combined. Transfer the mixture to a large bowl. Add in the parsley and almonds and mix together. Serve and enjoy!
Makes 1 to 2 servings
Learn more about the hidden healing powers of fruits & vegetables in the #1 New York Times Bestselling book Life-Changing Foods
This item posted: 21-Aug-2017
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