Category Archives: Celery

Are The Latest SuperFoods The Only Way To Good Health?

With all the media coverage we see almost every week about the latest food discovery that is supposed to make us super-healthy, you might get the impression the only way to live long and prosper is to make all these “superfoods” a part of your everyday eating plan.

Don’t get the wrong idea here. This isn’t about knocking all the exciting nutritional science and research we have been reading the last few years. Quite the contrary.  But we also need to remember that many of the foods that sustain us and provide us with the bulk of our nutrients have been on the tables of Americans for centuries. Unfortunately these simple foods are being pushed aside, forgotten or just left out of our daily diets and instead replaced with packaged, processed and takeout foods.  Don’t forget – it’s what we eat on a daily basis that makes the difference in our health, not what we eat once-in-a-while.

Today I want to talk about three vegetables that have been providing gobs of nutritional value to humans for thousands of years. Vegetables, specifically carrots, celery and onions should be a part of your daily food plan. The French call this combo mirepoix. Let me share some information about each one.

Carrots

Either as juice or grated and added to your salad, carrots are jam-packed with nutritional value. Of course most of what we read about is their beta-carotene content, Carotenoids, an antioxidant with cardiovascular benefits, anti-cancer benefits, vision health and all of this is well researched.

Some recent studies are centering in on other phytonutrients in carrots called polyacetylenes and include falcarinol and falcarindiol. Recent studies are showing these phytonutrients can help inhibit the growth of colon cancer cells and that these nutrients along with the carotenoids actually work in tandem and need to be together to show the best protective effects. This means the whole carrot as opposed to individual elements. Again, the idea of eating the carrot or juicing it comes out on top as the best way to get what we need from our vegetables.

Celery

Either as a juice or in your salad, celery is great for helping with the sodium-potassium balance most of us have inverted with too much sodium. Celery contains about 340 mg of potassium and 125 mg of sodium per 100 gram serving. Foods with a 3 to 1 potassium to sodium ratio are purported to be good for hypertension.

Celery has been shown to lower blood pressure due not only to the electrolytes but also for a nutrient called Apigenin which dilates the blood vessels and for 3-n-butylphtalide (3nb) which relaxes the smooth muscle linings of blood vessels, as reported by researches at the University of Chicago. Through their animal study, they were able to show a 14 percent reduction in BP readings, for an average of 15 points.

Onions

top-right-onionsThis one we generally do not juice, although you can do that, it’s usually added to salads, etc. Onions have enormous benefits for your body. Studies show just a few servings of onion each week can lower your risk for colorectal, laryngeal, and ovarian cancer. However for decreased risk of oral and esophageal cancer, the recommendation is 1/2 cup of onion per day.

Onions are also high in sulfur compounds which provide many of their health-promoting effects. Most of us do not eat enough sulfur-containing foods on a daily basis as our ancestors did and onions will help. They also contain polyphenols, including the flavonoid polyphenols. One of the most important of these is quercetin which provides anti-inflammatory benefits.

New information is also telling us to not over-peel our onions because most of the flavonoids reside in the outer layers, just under the skin. Rinse them well and then take off only the first layer of the skin to preserve all the nutrition you can.

As you can see, even the more common vegetables are just as nutritious, or even more so than the ones we are reading about in recent headlines. Use your Jay Kordich PowerGrind Pro to juice them or put in your salads every day. Not only do they add great taste to your meals, they also protect us and sustain us and make a great addition to our daily diet.

 

 

 

Anti-Cancer Anti-Inflammatory Properties of Apigenin

Foods with ApigeninLast year I wrote two blog posts about the compound, Apigenin. We covered the latest research about this bioflavonoid, (actually a flavone) and how it was showing very promising anti-breast cancer results. Because the information surrounding apigenin is mounting, in this post I wanted to dig a little deeper and present more findings about some of the results other studies are showing. Also I’ll list more of the plants where this flavone is found so you can put them to use in your daily juices and salads.

Reduced Breast Cancer Tumors And Cell Progression

As I mentioned above, apigenin was shown to cause the development of less breast cancer tumors and also significant delays in tumor development compared to rats that were not given this compound. In another study Apigenin was shown to reduce breast cancer cell progression with mice. In addition this compound also shrank existing cancer tumors for even stronger evidence to suggest further research as an alternative to chemotherapy for the treatment of breast cancer.

Exhibits Anti-Inflammatory Properties

As more studies are undertaken to look further into the benefits of consuming plants that contain this valuable compound, recent studies show apigenin to possess anti-inflammatory and neuroprotective properties separate from well-known anti-oxidant effects. One study concludes these in vitro studies provide further evidence to suggest that this compound “may have neuroprotective/disease-modifying properties in various neurodegenerative disorders, including Alzheimer’s disease (AD).”

High Concentrations Available From Plants

Apigenin can be found in a number of vegetables, herbs and fruits. It’s most concentrated in parsley, celery, grapefruits and oranges. It’s also found in herbs such as thyme, tarragon, cilantro, foxglove, coneflower, licorice, flax, passion flower, horehound, spearmint, basil and oregano. Chamomile tea provides an especially abundant source as well.

Juice Combo

It’s easy to see how valuable the compound apigenin can be to our well being with it’s health-enhancing, cancer protective and anti-inflammatory properties. It’s also very easy to get these benefits simply by consuming plants that are rich with this flavone. Include parsley and celery in your daily juices as Jay Kordich has been recommending for decades. Use our highly efficient PowerGrind Pro juicer to make a fresh glass of vegetable juice and put these nutrients to work for you every day.

Here is one of Jay’s favorite recipes of all time:
- Handful of Parsley
- 5 or 6 Carrots
- 2 Celery stalks
- 1 Apple

 

 

Jay’s Holiday Dozen Day Two Potassium Broth

Today is Day Two of 12 consecutive days of posts with Jay demonstrating how to make each juice recipe. We will also include nutrition and research information to compliment Jay’s choice of fruit and/or vegetable drinks.
Happy Holidays from all of us at JayKordich.com

Day Two – Potassium Broth

- Handful of parsley
- Two or three carrots
- Handful of spinach
- Two or three celery stalks

A recent study published in Cancer Prevention Research demonstrates how a compound found in parsley, when given to rats with breast cancer, caused the development of less tumors and also significant delays in tumor development compared to rats that were not given this compound. It’s called apigenin, commonly found in many plants but more highly concentrated in parsley.

Salman Hyder, the Zalk Endowed Professor in Tumor Angiogenesis and professor of biomedical sciences in the University of Missouri-Columbia’s College of Veterinary Medicine and the Dalton Cardiovascular Research Center, gave the substance apigenin to rats with a particular form of breast cancer. Apigenin is not only found in parsley but also lower concentrations in celery, apples, oranges, nuts and other plants.

Some are calling this groundbreaking research because it shows how an easy to obtain, natural substance can stop certain breast cancer tumor cells from multiplying and growing without the negative impacts associated with drugs and hormone replacement therapies.

Dr. Hyder found apigenin blocked new blood vessel formation and therefore slowed and sometimes totally stopped the development of tumors. “We don’t have specific dosage for humans yet,” Dr. Hyder said in a media statement, “However, it appears that keeping a minimal level of apigenin in the bloodstream is important to delay the onset of breast cancer. It’s probably a good idea to eat a little parsley and some fruit every day to ensure the minimal amount.”

Jay Kordich has been a huge proponent of parsley based on research going back decades, long before all the recent cancer research studies. If you have attended one of Jay’s live seminars over the last 30 or 40 years, you may recall Jay teaching about the power of parsley juice.

Exciting new information was just released. Researchers at the University of Missouri have discovered a substance in celery called Apigenin that is shown to reduce breast cancer cell progression in their studies with mice. In addition, celery apigenin also shrank existing cancer tumors for even stronger evidence to suggest further research as an alternative to chemotherapy for the treatment of breast cancer.

This is exciting to us juicing fans because we already know how to put concentrated amounts of substances from celery into our bodies by simply running stalks of it through our PowerGrind Pro juicer. Also celery juice is great tasting, especially when mixed with carrot, greens and apple. What could possibly be a simpler way to help insure your protection against cancer?

Apigenin, while most prevalent in celery and parsley, it’s also in many other vegetables and fruits such as apples, beets, brussels sprouts, cabbage, lettuce, grapes, cherries and herbs like rosemary, thyme, oregano and peppermint.

Over and over again we see evidence of amazing health giving properties from plants. What Jay Kordich has been saying and teaching us for many decades is confirmed through study after study. If you own a juice machine, start using it on a daily basis to get these nutrient-rich elements into your body.  Don’t Wait.  Start Juicing Today!

Here is Jay making Potassium Broth.

 

Celery Halts Breast Cancer Cells

Exciting new information was just released. Researchers at the University of Missouri have discovered a substance in celery called Apigenin that is shown to reduce breast cancer cell progression in their studies with mice. In addition, celery apigenin also shrank existing cancer tumors for even stronger evidence to suggest further research as an alternative to chemotherapy for the treatment of breast cancer.

This is exciting to us juicing fans because we already know how to put concentrated amounts of substances from celery into our bodies by simply running stalks of it through our PowerGrind Pro juicer. Also celery juice is great tasting, especially when mixed with carrot, greens and apple. What could possibly be a simpler way to help insure your protection against cancer?

Apigenin, while most prevalent in celery and parsley, it’s also in many other vegetables and fruits such as apples, beets, brussels sprouts, cabbage, lettuce, grapes, cherries and herbs like rosemary, thyme, oregano and peppermint.

Over and over again we see evidence of amazing health giving properties from plants. What Jay Kordich has been saying and teaching us for many decades is confirmed through study after study. If you own a juice machine, start using it on a daily basis to get these nutrient-rich elements into your body.  Don’t Wait.  Start Juicing Today!

Here is Jay making Potassium Broth which includes celery.