In his book Liver Rescue, author Anthony William says: “Celery juice is one of the most powerful and healing juices we can drink. Just 16 ounces [almost 2 cups] of fresh celery juice every morning on an empty stomach can transform your health and digestion in as little as one week.”
Bursting with goodness, just 100g of raw celery contains minerals including calcium, magnesium, iron, zinc, and potassium, and vitamins A, K, C, E, and the B vitamins (thiamin, riboflavin, folic acid and vitamin B6). Here are some of celery’s fascinating facts (source: Organic Facts):
Lowers inflammation: It has anti-inflammatory properties that help reduce swelling and pain around the joints.
Helps lower high cholesterol: The fibre found in celery may help reduce artery-clogging cholesterol. The phthalides in this vegetable also stimulate the secretion of bile juices, which work to reduce cholesterol levels.
Reduces blood pressure: Those chemical compounds we just mentioned and cannot pronounce – phthalides – can lower the level of stress hormones in your blood.
Anti-cancer properties: Celery contains coumarins that enhance the activity of certain white blood cells, which can effectively stave off cancer.
Boosts immune function: Rich in vitamin A and C as well as antioxidants, celery does a great job of boosting the immune system and makes it more active and efficient in fighting off the common cold!
“Don’t let the simplicity of humble celery mask its strength — it’s often the simplest of measures in life that gracefully work wonders in the most complex situations.” – Anthony William
Prevents oxidative damage: Eating celery regularly protects your organs from oxidative damage and helps to avoid diseases of the kidney, pancreas, liver, and gallbladder.
Nerve tonic: Celery contains high levels of calcium and magnesium, two minerals that have been shown to significantly reduce anxiety and perceived stress.
So, when you’re wondering what you’ll serve with snacks, or what to take on the road or to work, perhaps you’ll find that the humble celery ticks all the boxes.
Author: Natalie Kinsley
