Michael L. Love: Parsley recipe
I am calling the following Dr. Love's super flavonoid chutney for now. Many spices have a rather high flavonoid content, including thyme, fennel, and dill seeds, but parsley has far more. In fact, the health and nutrition benefits of parsley are probably incomparable to anything else, and my current recommendation is to eat up to 1 cup of dried parsley flakes every day. The aim is not necessarily the best taste, but rather to access parsley nutrition. Nicely, I found that parsley is a great vegetable and spice, so that the flavor can be modified to produce a tastey result. For example, I put a full cup of fresh parsley in my spaghetti this weekend, and the result was very pleasant. Parsley freshens and brightens the flavor of everything that it is added to. Parsley is likely another superfood with more apigenin flavonoid than just about anything else on the planet. The dry flakes are roughly 10:1 apigenin gram for gram. Apigenin is the resveratrol-like flavonoid, and parsley apigenin is in the form of apin. Like resveratrol, the problem with apin and apigenin is that they are absorbed very poorly into the body, so this recipe employs familiar biochemical tricks to make them more accessible. (Kiss in waiting.) Parsley slows digestion and reduces gas, which might aid absorption, but I recommend a program of probiotics, yogurt and cheese in moderation, in order to aid that process. It might take a few weeks or more to get the full benefits. The recipe has well over a gram of flavonoids, especially if you add the capers. It is also very low calorie and highly flavorful.
More on the Vitacost Molecules blog.
http://blogs.vitacost.com/Blogs/proclus/Archive/2010/1/17/983.aspx
Regards,
proclus
http://www.gnu-darwin.org/
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