Parsley is Good for a Lot More
Than Decorating Your Plate
February 28th, 2016 by Holly Cornish
Whenever you go out to eat, you’re bound to find garnishes intended to dress up your plate. Some people eat them, some people just consider them decorative.
But if the garnish happens to be parsley, I recommend eating it for sure. Here’s why. . .
Continued below. . .
Breast Cancer Survivor was told:
Doctors didn’t give Wiltrude much hope when they diagnosed her with cancer in the year 2000. Wiltrude, a German psychologist, never thought cancer would happen to her. But it did. And it came as a big shock.
One doctor told her, “You’ll be dead in a year.” Late stage breast cancer is virtually incurable using conventional treatments. Even M.D.s admit it. They talk about “buying you more time.” (Don’t count on it. The evidence shows you’re better off doing nothing than chemo.)
When Wiltrude told her doctor she was going to try alternative treatments, he said, “You are committing suicide with what you’re doing.” But she was determined to find a way to beat her cancer.
Thanks to the wonders of the Internet, this European woman came across a book by my good friend Bill Henderson, one of the smartest and wisest people I know when it comes to cancer treatment.
She tried Bill’s top, number one recommendation — a gentle treatment you can do at home for just $5.15 a day. What’s more, the cost goes down to $3.50 after six weeks because you just need a maintenance dose. And it even tastes good.
Not only has Wiltrude passed the five-year cancer survival mark, she’s survived for 12 years. We just interviewed her recently for this publication. The radiologist who tests her every year told her, “You’re the only one with this kind of result.”
You can find out more about Bill’s proven cancer treatment plan if you click here.
When I ask him about some of the treatments that top alternative doctors use, Bill sort of shrugs and says, “They’re fine, but why bother? My treatment works, you can do it yourself, and it costs practically nothing.”
He’s coached thousands of cancer patients with all different types and stages of cancer. Most of the people who follow the detailed, specific plan in this Special Report get over their cancer and live for years.
“Almost any kind of cancer is reversible,” says Bill. “I never give up on anyone.”
Parsley is a relative to celery and native to the Mediterranean region. It’s been cultivated and used throughout the world for more than 2,000 years. My guess is that most people see it as a flavor-enhancing herb rather than a vegetable. I don’t imagine most people eat it in large helpings.
But there are exceptions. The ancient Romans actually used it as medicine long before they started eating it.
This underappreciated—yet widely used—herb comes in several varieties, all of which freshen breath, reduce inflammation, keep cells healthy and possess potent anti-cancer properties…
Even better, parsley grows quickly and easily in a home herb garden, and if you’re like me and you don’t have a sunny window, it’s very inexpensive to buy at the market.
Where does its cancer-fighting power come from? This is what I found. . .
Parsley’s power: Volatile oils
Not only is parsley rich in fiber, chlorophyll and vitamins A, C, K and E, it’s also full of disease-fighting carotenoids such as beta carotene, folate, lutein and zeaxanthin. These antioxidants sweep free radicals out of your body, keep your cells healthy and are known to help prevent eye diseases.1
Although that list of nutrients is impressive, you may feel you’re getting enough of them from other sources. But that’s not likely when it comes to parsley’s volatile oils.
The volatile or essential oils in parsley contain compounds like limonene, eugenol and myristicin that boast a wide variety of health-boosting powers.
For example, consuming myristicin has been shown to increase the body’s production of glutathione S-transferase (GST), a potent antioxidant that quickly neutralizes oxidized cells before they can do damage or mutate into tumors.
In fact, researchers found myristicin reduced lung tumor formation in mice by nearly one-third. Their study, published in the journal Carcinogenesis, concluded that myristicin found in parsley oil may help stop cancer before it starts.2
Eugenol has been shown to be effective in killing human colon cancer cells3 and limonene, the third volatile oil in parsley, is also a powerful cancer cell killer, inducing apoptosis in breast, liver and lung cancer cell lines.4
And parsley’s cancer-fighting arsenal of natural compounds doesn’t stop there …
Flavonoids such as apiin, crisoeriol, luteolin and apigenin all crowd into the stems and leaves of parsley as well.
These antioxidants are thought to build up cell health by affecting the cell signaling pathways in diseased cells.
A study published in 2008 found luteolin acts as an antioxidant, anti-inflammatory agent and chemoprevention agent by inducing apoptosis, inhibiting cancer cell proliferation and metastasis (spreading of cancer) and angiogenesis (the creation of new blood vessels that feed tumors).5
That’s a lot of heavy lifting for one little compound — but luteolin’s cousin apigenin is even more impressive.
Study after study shows apigenin’s efficacy in stopping cancer. In addition to its ability to prevent cancer with its antioxidant and anti-inflammatory properties, it’s also effective against a variety of cancer cell lines, even stubborn breast cancer cells.
In a University of Missouri study, researchers found apigenin reduced the spread of breast tumors caused by progestin (a synthetic substance used in hormone replacement therapy that’s linked to an increase in breast cancer risk in postmenopausal women).
Experiments showed that apigenin shuts down the receptors and signaling pathways of stubborn cancer cells both in vitro and in animal models, leading the researchers to conclude that apigenin is an important chemopreventer for this particular type of breast cancer.6 A chemoprevention agent is one that protects against or prevents cancer.
A study published in Molecular Nutrition & Food Research showed apigenin to be the most effective compound (compared to other flavonoids, phenolic acids and ascorbic acids) in inducing apoptosis and arresting the cell cycle of pancreatic cancer.7
Two warnings about increasing your parsley intake
Although this amazing herb seems to be one of cancer’s worst enemies, folks with certain conditions should consult their doctor before increasing their parsley intake.
In addition to everything mentioned above, parsley also contains measurable amounts of oxalates — organic acids that our bodies produce and get from foods.
Too many oxalates in the blood can crystalize and cause problems such as calcium oxalate kidney stones and joint inflammation. If you’ve had kidney stones or you’re at risk of developing them, ask your doctor about a diet high in oxalate-containing foods.
And while apigenin has been shown to kill leukemia cells, a study published in the journal Cell Death & Disease showed that it could interfere with the action of the leukemia drug vincristine.8 So if you’re taking this particular drug, consult your doctor before increasing your parsley intake.
How to get parsley into your diet
This incredible herb has many health benefits, and it’s easy to get more of it into your diet. To get the benefits of parsley, you only need about one tablespoon per day. That’s it! As an added benefit, it also gets rid of bad breath.
High heat can destroy the delicate volatile oils in parsley, so it’s best stirred in right at the end of cooking or, even better, garnish the dish just before serving with a sprinkle of chopped fresh or dried parsley.
When using dried parsley, pinch it between your thumb and forefinger as you sprinkle it. By gently crushing the herb you’ll release some of the oils and aromas locked inside.
Whether you’re buying fresh from the produce section or dried from the shelf, it’s a good idea to buy organic. That way you can be sure you don’t add a daily dose of herbicides and pesticides.
I’d have a hard time coming up with something as simple and inexpensive as parsley to provide such a wide array of cancer-fighting nutrients.
Our last issue discussed a different food altogether – one you want to avoid. Actually, it’s a common food additive. If you missed the news, you can read it now just below. . .
Is Your Morning Ritual an
It’s a morning ritual for millions: Coffee and a breakfast pastry or toast. The coffee may have health benefits – opinions differ on that – but the wheat product usually contains something deadly, and this time I don’t mean sugar or even gluten. . .
Continued below. . .
Hidden Constipation Syndrome –
A recent study reports that more than half of patients – 62 percent – have colons plugged up with layers of filthy, decayed fecal matter. . .
. . .even though 80 percent had bowel movements every day without straining!
Colon autopsies show it and now studies have proven it. Even if you have a regular, daily bowel movement, you may possibly have pounds of hardened, toxic, bacteria-laden waste matter stuck in your intestines!
Breakthrough study results from the prestigious Department of Organ Surgery and Gastroenterological Clinic in Elsinore, Denmark, reveal that millions of people unknowingly have these large “fecal reservoirs” – which back up your entire colon and rectum.
And no synthetic laxatives or enemas can get this toxic, rotting mess out of you!
Click here for a FREE REPORT on how you
Most commercial bakeries use a food additive called potassium bromate in their flour. Potassium bromate acts as a “dough conditioner” to strengthen dough and help it rise.
It’s good for bakeries… but not so much for you.
Competes with iodine in a big way
Potassium bromate (one specific type of bromine) competes with iodine for the very same receptors in your thyroid gland.
This means that if you consume bromine, your thyroid will cling tightly to potassium bromate preferentially over iodine.
And without iodine, your thyroid’s in big trouble. An iodine deficiency renders this organ unable to do its important job.1 This can lead to serious health problems like goiter, hormone imbalances, and hypothyroidism. The malfunction in production of thyroid hormones also increases your risk of several cancers: breast, thyroid, ovarian, and prostate.2
Causes massive damage to your body
The incidence of low thyroid function – called hypothyroidism — has skyrocketed in America, with estimates reaching 13 million or more affected. In the developed world, iodine deficiency increased four-fold over the past 40 years. Now, almost three out of four “healthy” adults do not get enough iodine for true health.3
Besides increasing cancer risk, bromine causes other side effects, too.
Too much bromine in your system increases risk of pre-term birth and birth defects, slows your neural and cognitive development, causes cognitive failure, contributes to acute paranoia and psychosis, causes skin disorders, damages your DNA, damages your hearing, and is toxic to your kidneys.4
One study showed that potassium bromate not only triggers cancer… it also accelerates cancer growth.5
This study, published in Environmental Health Perspectives, linked potassium bromate to thyroid cancer, kidney cancer, and a rare type of cancer called mesothelioma in the thin cell walls surrounding your abdominal cavity.
Don’t just eliminate the bad…
Add the good!
Nearly every time you eat store-bought or restaurant bread or eat a hamburger or hotdog bun, you consume potassium bromate. That scone or croissant at your coffee shop? Ditto.
But potassium bromate hides in many other places, too.
Some toothpastes and mouthwashes use potassium bromate as an antiseptic and astringent. If you use these products, they may contribute to bleeding and inflammation of the gums.6
But the solution may not be as simple as just avoiding potassium bromate.
Your thyroid still needs healthy levels of iodine to function properly.
The Japanese consume 89 times more iodine than Americans. Most of this is from sea vegetables, which play a big role in the Japanese daily diet. The U.S. RDA guideline suggests 150 mcg of iodine per day. The Japanese reportedly average 13,800 mcg per day.7
This may be one reason Japan has the lowest cancer rate in the world.
Getting enough iodine is more important than you might think. Recent research shows you don’t just need iodine for your thyroid… You also need it for your breasts, salivary glands, pancreas, skin, stomach, brain, thymus, and cerebral spinal fluid.8
You have to watch out for more than carbs
You already know you are what you eat.
But most people never connect the dots between their favorite breads or pastries and cancer or thyroid dysfunction. They may connect the carbs to their weight, but they don’t think much about the dangers of the additives in these factory-made, processed foods.
Increased bromine exposure, coupled with consuming less iodine in eggs, fish, and sea vegetables, makes for a real disease magnet. And adding to the damage is soil depleted of vital minerals like iodine.
To make matters worse, bromines are also found in pesticides, plastic products, flame-retardant products (couches, bedding, children’s clothing), soft drinks, and medicines. . . just to name a few.
Far be it from the U.S. government to outlaw it in our foods – even though the U.K, Canada, and Brazil have all done so. What’s taking so long? Most likely it’s another case of regulatory agencies protecting big business instead of you.
Outsourcing your health decisions to the U.S. government is a bad idea – one of the worst you can make.
So how do you protect yourself?
Read the bread bag
Or ditch the bread bag and make your own from scratch with flour that has not been bromated. (If the label doesn’t say it’s non-bromated, you should assume it contains bromines.) Making bread is far easier and takes less time than most people think… so says my contributor, Carol Parks. (I’m on a gluten-free regimen myself.)
Some companies say they use non-bromated flour, although you still have to watch out for other junky ingredients.
The only way to take full control is to buy high quality, organic, non-bromated flour and make your treats from scratch.
When you shop, look for the “no bromine” or “bromine-free” label. Choose organic, whole-grain breads and flours.
Note: even high-end “organic” stores use questionable ingredients in their baked goods. If you want to know, you have to ask. Don’t just assume…
Avoid other bromines
Potassium bromate is not the only compound in the bromine family that damages your thyroid.
It’s important to also follow these strategies:
- Eat organic, especially when buying strawberries. Wash all produce thoroughly. Bromines are very common in the pesticides used on Californian strawberries, and it’s impossible to wash off of soft berries.
- Store food in glass or ceramic containers (not plastic).
- Avoid soft drinks.
- Avoid medicines as much as possible.
- If you own a hot tub or pool, use an ozone purification system, not a bromine-based system.
- Use non-toxic personal care products.
Add iodine by intention
According to a study published in the American Journal of Clinical Nutrition, it’s dangerous for you to exceed 800 micrograms (mcg) — or 0.8 mg — of iodine daily.9
My integrative medical doctor generally shares this thinking and has me on 300 mcg a day from a whole kelp supplement. I don’t entirely agree with him, but on the other hand, I don’t think I’m iodine-deficient.
NOTE 300 mcg is twice as high as the RDA recommendation of 150 micrograms (mcg) — or 0.15 mg — of iodine daily.
Without more research, it’s hard to know who’s right. As I said above, one source claims the Japanese consume an average of 13,800 mcg per day in their food. I’ve been unable to confirm that. But a study I found on the NIH’s National Library of Medicine database estimates Japanese consumption at 1000 to 3000 micrograms (one to three milligrams).
Some authorities recommend much more than a few hundred micrograms a day, and they present significant evidence that these amounts are safe. If you have cancer, it may be appropriate to take these high amounts, but I would do so under the supervision of a doctor who knows nutrition and monitors your blood levels.
Dr. Jonathan Wright, Medical Director of Tahoma Clinic in Renton, Washington, suggests following the Japanese example… 2 to 3 milligrams (mg) of iodine daily. Note that a milligram is a thousand micrograms.
Dr. Jorge Flechas, Medical Director of Flechas Family Practice in Hendersonville, North Carolina, recommends 12.5 milligrams (mg) of iodine daily.10
Another way to boost your iodine levels is to eat iodine-rich foods.
These include sea vegetables (great addition to soups and stews), cranberries, organic yogurt, organic navy beans, organic strawberries, raw organic cheese, and organic potatoes.11 Enjoy more eggs and fish, and avoid fluoridated water (fluoride also displaces iodine).
I am confident about this much: Almost every American has iodine deficiencies.