34
&
NATURE’S
BEAUTY
March 2016 | Read this issue and more at www.healthandwellnessmagazine.net |
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MARCH IS
NATIONAL
CELERY
MONTH
By Tanya Tyler,
Editor/Writer
Let’s set the record
straight up front.
You have probably
read somewhere that
eating celery burns off more calories
than your body absorbs. It’s called
“negative calories.” It means you can
munch and crunch all the celery you
want – the very work of eating the
vegetable will burn calories for you,
and it will require more energy than
celery contains to digest it.
Sorry, but no. There really aren’t
any negative-calorie foods. One
nutritionist says the calories you
need for digestion will never exceed
the number of calories any type of
food contains.
That is not to say celery isn’t good
for anyone wanting to cut calories.
There are only six calories in each
medium-sized stalk, according to
the U.S. Department of Agriculture
National Nutrient Database. Celery’s
water content (it is about 95 percent
water) and its fiber will keep you
feeling full for a longer time and help
you eat less and lose weight. The
Celery
fiber may also help lower cholesterol
levels because it picks up excess cholesterol compounds in the gut and
pushes them out in the elimination
process.
Another reason to eat your celery
is because of its anti-inflammatory
health benefits, which are promoted
by unique non-starch polysaccharides and phytonutrients. There
appears to be promising connections
between the pectin-based polysaccharides and a decreased risk of
inflammation in the cardiovascular
system. Celery contains numerous
other types of antioxidant nutri-
Celery has been a part of the
human diet for many millennia.
ents, as well as well-known antioxidants such as vitamin C and flavonoids. The antioxidants in celery
could improve the stomach lining
and reduce the risk of gastric ulcers.
Celery is an excellent source of vitamin K, folate, potassium, vitamin
B2, copper and calcium. It is good
for people who suffer from acid
reflux because it is low in acid. Other
healthful assets of celery include
beta-carotene and manganese. A
University of Chicago study found a
chemical in celery called phthalide
reduced bad cholesterol levels by 7
percent and blood pressure by 14
percent. Research is ongoing to discover whether celery has potential
cancer-fighting properties.
Celery has been a part of the
human diet for many millennia;
there is evidence that it was used
medicinally in ancient Egypt.
Ancient Greek athletes were given
celery leaves as victory wreaths.
Celery is an old folk remedy for
heartburn. Wild celery was used in
the Middle Ages to treat anxiety,
insomnia, rheumatism, gout and
arthritis.
The average U.S. adult eats
about six pounds of celery a year.
Unfortunately, conventionally grown
celery is among the top 12 fruits and
vegetables on which pesticide residue is most frequently found. This
indicates organic celery is probably
your best choice for eating and cooking. Chop up your celery just before
adding it to a salad or casserole to
help preserve its maximum nutrient
potential. It will also retain most of
its nutrients if you steam it. One fun
kid-friendly snack recipe is to smear
peanut butter in a celery stalk and
add raisins to the top – voila, you
have “ants on a log,” perfect for celebrating National Celery Month.