Pascal's Ribs

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" JoAnn Guest <angelprincessjo "

<angelprincessjo

Thu Jan 2, 2003 8:45 pm

Pascal's Ribs

 

 

 

 

Pascal's Ribs JoAnn Guest

Aug 12, 2002 11:44 PDT

 

Celery is a member of the umbelliferous family—along with carrots,

parsley and fennel—and is valued for its distinctive flavor and crisp

texture. Served in salads, as a relish, with meats and fish, a

flavoring or vegetable in soups stews and stuffings, celery is

exceptionally low in calories. Originally from the Mediterranean,

celery was cultivated from an indigenous wild celery.

 

A bunch of celery is known as a stalk, and the stalk is made up of

individual ribs. Four ribs of celery is about 94 percent water and

high in both potassium and sodium. According to James Duke (Handbook

of Medicinal Herbs), " clinically, celery juice has proven hypotensive

in…those taking 40 milliliters orally three times a day. "

 

Dr. William Elliot (St. Luke's Medical Center, Chicago) has

investigated a component of celery oil (3-n-butyl phthalide) which

may be responsible for lowering systolic blood pressure.

 

In a 1992 abstract (clinical research) Elliot concluded that

phthalide directly relaxed vascular smooth muscle through a mechanism

which

decreased circulating catecholamines (amines that stimulate the

nervous system).

 

In an earlier paper (1991), Elliot discussed how phthalide lowered

systolic blood pressure and its related effects on serum cholesterol

and high density lipoprotein cholesterol (HDL).

 

Celery contains other compounds which are said to enhance the

activity

of certain white blood cells. A Minneapolis study suggested that the

class of bioactive natural products occurring in edible umbelliferous

plants may be effective as chemo preventive agents.

 

The best celery is light green in color. Dark green celery has more

nutrients but can be stringy. Limp celery should be avoided.

 

 

JoAnn Guest

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