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Parsley and Rheumatoid Arthritis

Parsley and Rheumatoid Arthritis

Parsley’s flavonoids—especially luteolin—have been shown to work as antioxidants that combine with highly reactive oxygen-containing molecules (oxygen radicals) and help prevent oxygen-based free radical damage to cells. In addition, extracts from parsley have been used in animal studies to increase the antioxidant capacity of the blood.

One study indicates that vitamin C-rich foods, such as parsley, provide humans with protection against inflammatory polyarthritis—a form of rheumatoid arthritis involving two or more joints.

This research was presented in the Annals of the Rheumatic Diseases and were drawn from a study of more than 20,000 subjects who kept diet diaries and were arthritis-free when the study began. It also focused on subjects who developed inflammatory polyarthritis and similar subjects who remained arthritis-free during the follow-up period. Subjects who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts.

So, next time parsley appears on your plate you can enjoy parsley’s legendary ability to cleanse your palate and your breath at the end of your meal, while providing your body a good dose of vitamin C. I also recommend you make my Rosemary Walnut Pesto.

Rosemary Walnut Pesto

Yields 2 cups

Pesto in our kitchen takes on many forms through the seasons. This is a fall/winter pesto recipe that is absolutely delicious.

  • 1 bunch parsley
  • 2 sprigs rosemary
  • 1 clove garlic
  • 1 cup walnuts, chopped
  • 1/3 cup chickpeas or white miso
  • 1/2 tsp. sea salt, to taste
  • 1 cup extra-virgin olive oil

Combine the first 6 ingredients in a food processor, slowly pouring in the olive oil. Adjust flavor and consistency as desired. Add the juice of half a lemon for a bonus alkalizing kick!

Shopping List/ Check the Pantry

  • 1 clove garlic
  • 1 bunch parsley
  • 2 sprigs rosemary
  • Chickpeas or white miso
  • Extra-virgin olive oil
  • Hazelnut
  • Sea salt

From The Juice Lady’s Anti-Inflammation Diet

One comment

  1. Hi Sherie,
    Pesto recipe sounds great! I have heard of Pesto but never made it or eaten it. Was wondering with that much oil not sure how one consumes this dish. Do you just eat it along with your other food or or it considered a salad dressing? Can this recipe be made in a Vita mixer?

    Enjoy your news letter! thanks~ Sue