Pascal's Ribs

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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.

 

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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