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Celery is green in color with a crunchy texture and a cool distinctive flavor. Celery is high in vitamin C, with many healing qualities, helping reduce blood pressure and renew the joints and arteries. It is a household staple used in everything from salads and soups to juices.

The thermal nature is cooling.
The flavour is .
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What it is

Celery is a strong biennial plant that is grown as an annual. It is light green or white in color with a tight rosette of long stalks topped with leaves that grows to about knee high. Most commonly the stalk is eaten, but also the leaves and even the seeds as a flavoring or spice and as a medicine.

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What is in it

Celery is am excellent source of the vitamins C and K, it is a very good source of fiber, the minerals molybdenum and manganese and the vitamins folate and B6. Celery is also a good source of the minerals calcium, magnesium, phosphorus and iron and the vitamins A, B1 and B2 and the amino acid tryptophan.

Celery is also a source of silicon.

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What it is good for

Celery contains Phthalates that help maintain blood vessel health. It is very low calorie with a lot of fiber. It is believed to be a negative calorie food that can assist in weight loss. It is a negative calorie food which users more calories to chew and digest that it give.

Celery has many health benefits.
• Supports the immune system
• Calms the liver
• Improves digestion 
• Reduces blood pressure
• Diuretic
• Anti Inflammatory
• Appetite control (slows chewing and very low calories)
• Effective common cold remedy 
• Renews joints, arteries, bones and all connective tissues.

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When you get it

Celery is a summer crop although you can often find it all year around with the white variety being a good winter choice.

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Which to select

Why Organic
To eat organic means to live cleanly, free of pesticides and toxins. It is a conscious choice. One made in order to survive right along with the planet that sustains us. Organically grown food do not over-run the landfills with toxic waste or subject your body to unhealthy foods. For your health and for the planet, choose to eat organic foods. To understand more about why organic is better please read our “Why Organic?” special feature.

The vegetable
Take Celery that has a crisp stalk with no cracks, splits, insect damage and rot. The rosette should be tight with the stalks close together. The leaves should look fresh and pale to bright green with no yellow or black spots.

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Where to store

When properly stored in a sealed container, celery stalks can be stored for up to seven weeks between 0 to 2°C (32 to 36°F). Inner stalks may continue growing if kept at temperatures above 0°C (32°F). 

Freshly cut stalks of celery will decay quickly; this can be prevented or reduced by the use of sharp blades during processing and gentle handling.

The leaves should be eaten quickly as, like most leafy greens, they do not store well.

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How to use

To clean celery, cut off the base and leaves and then wash the leaves and stalks completely. Cut the stalks as needed for your recipe. Be sure to use the leaves, they contain more vitamin C, calcium and potassium.

• Stir-fried in meals with meats or shrimp in Asian recipe
•  Add chopped to tuna or chicken salad recipes
•  Chop stalks and leaves into soups and stews 
• Slice thin fingers for dips and salads
• Celery Juice is a healthy mixes other vegetables and great with lemon juice as a cold remedy.

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How much you need

2 to 4 cups of Juice a day will help clear acidosis often caused by diabetes.

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Things to watch out for

The compound in the seeds can increase photosensitivity, so the use of essential oil externally in bright sunshine should be avoided. The oil and large doses of seeds should be avoided during pregnancy: they can act as a uterine stimulant. 

A small minority of people can have a severe allergic reaction to celery. In contrast to peanut allergies that are common in the US, celery allergies are more common in Europe.

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The Journal of Nutrition – The American Society for Nutrition,, retrieved 05/2009.

Wikipedia,,  retrieved 05/2009.

Prepared by the editors at Harvard Health Publications in consultation with Meir J. Stampfer, M.D., Dr.P.H., Professor of Epidemiology and Nutrition, Vitamins and Minerals: What you need to know,  Harvard School of Public Health, 2008.

Bratman, Steven, and David Kroll. Natural Health Bible. Rocklin, CA: Prima Publishing, 1999.

Paul Pitchford. Healing with whole food, North Atlantic Books, 2002.

Goldman L, Ausiello D. Cecil Textbook of Medicine. 22nd ed. Philadelphia, Pa: WB Saunders, 2004.

Norton Greenberger M.D. and Roanne Weisman, 4 Weeks to Healthy Digestion, Harvard School of Public Health. (2008)

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member From: trupti
on 05/06/2014