Eating Green With Fresh Herbs

By Dr. Leo Galland, M.D., and Jonathan Galland

CBN.com – Spice it up with two good-for-you herbs.

Parsley and Cilantro for Flavor and Health

This is the perfect time of year to enjoy the wonderful freshness of parsley and cilantro. As more people seek out a natural and organic lifestyle, fresh herbs have become a major food trend. These two herbs are more available than ever, at the supermarket, the farmer's market, and the natural food store. And they play a starring role on restaurant menus in Italian, Asian, and Latin cuisine. These herbs not only add flavor and color, but also have special health benefits. That’s why we made fresh herbs star ingredients in the recipes and meal plans of our book The Fat Resistance Diet.

Boost Antioxidants with Parsley

Parsley outstrips almost all other vegetables in its ability to raise the levels of antioxidants in your body. Parsley gets its health benefits from:

1. A high content of carotenoids. Parsley has almost twice the carotenoid content of carrots (the vegetable for which carotenoids were named) and is matched only by red peppers and kale.

2. Apigenin, the major polyphenol in parsley, which is part of the group of compounds called flavonoids.

Cut Cholesterol with Cilantro

Cilantro, also known as Asian parsley or coriander, is a frequent garnish in Latin and Asian cuisines. In research studies, Cilantro’s remarkable components have shown the potential to:

Reduce high blood sugar
Lower levels of cholesterol
Kill dangerous bacteria
Promote detoxification

How to get Fresh Herbs into Your Day

Here is a fantastic tip you can pick up from the top chefs: adding a garnish of fresh parsley or cilantro adds a quick and easy splash of freshness and color to dishes.

When shopping for herbs, freshness is key. Look for bright green leaves that are perky like fresh cut flowers. Avoid anything wilted or waterlogged.

Organic herbs are becoming more popular; choose them when available. At home you can store them in a bag in the refrigerator. Just make sure the leaves are dry before storing, to keep them fresh.

To use, simply tear off a handful of parsley or cilantro leaves and soak them in water in a bowl. Swish the herbs around in the water with your fingers to speed the removal of any sand or dirt. Rinse them well and then dry with a paper towel.

Simply break the herbs into pieces, and then sprinkle them over favorite dishes such as omelets, soups, salads, pizzas, pastas—the ways to enjoy these beautiful herbs are endless.

We reach for parsley when making Italian and French dishes. For Latin favorites such as salsa or chili, cilantro is perfect. Cilantro also pairs well with Asian dishes such as Stir Fried Vegetables.

Using fresh herbs is a great way to be a little adventurous and enjoy your creativity in the kitchen. For more delicious ways to enjoy parsley and cilantro, including a one-day free trial of recipes visit http://www.fatresistancediet.com/trial.

Dr. Leo Galland is a board-certified internist who received his education at Harvard University and the New York University School of Medicine. He has held faculty positions at New York University, Rockefeller University, the State University of New York, and the University of Connecticut. Interviews with Dr. Galland and articles about his work have been featured in Newsweek, Reader's Digest, Self, Bazaar, Men's Fitness, The New York Times, The Washington Post, and many other publications. He has written three highly acclaimed popular books, The Fat Resistance Diet, Power Healing, and Superimmunity for Kids.

Jonathan Galland is a health writer for newspapers, magazines, and major news Web sites. He is frequently interviewed as a weight loss and health expert on the radio and has appeared on Martha Stewart Living Radio. His work has been featured on the cover of Fitness, Glamour, and Women's World and in publications such as The Washington Post, Body and Soul, Self, and The Wall Street Journal. Jonathan is co-author of The Fat Resistance Diet, with his father Leo Galland, M.D. Their book has been translated and published in Italy as La Dieta Galland and in Japan as Dr. Galland’s Metabolic Diet.

This article is provided for general educational purposes only and is not intended to constitute medical advice or counseling, the practice of medicine or the provision of health care diagnosis or treatment, the creation of a physician-patient relationship, or an endorsement, recommendation, or sponsorship of any third party product or service by the sender or the sender's affiliates, agents, employees, or service providers. If you have or suspect that you have a medical problem, contact your doctor promptly.

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