Glass of Celery Juice reduces blood pressure and reduces arthritis and gout pain immediately

Celery is a member of the Umbelliferae family, along with fennel and parsley. White contains less chlorophyll than green celery because it is grown from direct sunlight. The ribs are crunchy and salty in taste and can be used to make various salads and soups.

Celery is a healthy vegetable rich in vitamin A and vitamins B1, B2, B6 and C, essential amino acids, calcium, magnesium, potassium, folic acid, iron, phosphorus and organic sodium, which is safe to consume, unlike salt, which is harmful in the case of high blood pressure.

In fact, it reduces its consumption of blood pressure, resists cancer, and offers various health benefits.

According to Anthony Williams, author of the best-selling New York Times for Medieval Medicine, life-changing foods, thyroid therapy, liver rescue, and the creator of the global celery juice movement, which saved millions of people by advising them to drink 16 ounces of celery juice respectively On an empty stomach every day:

“Celery is one of the most powerful anti-inflammatory foods because it burns the non-microscopic bacteria, yeast, mold, fungi and viruses in the body and expels toxins and debris outside the intestinal pathway and liver, causing pathogens such as these are the main cause of inflammation. In their absence, your body is better able to deal with life Which she travels.

At the same time, celery helps good bacteria to thrive. Consumption of celery is the most powerful way to normalize the intestine. This is partly because celery (which is a herb technically not vegetables) is high in biologically active sodium. It also contains small metal salts trace the helper that has not yet been discovered in research.

These are the types of sodium and other trace metals (more than 60 of them) that are found in celery and work in an equal and orderly manner with each other and with the normal sodium celery to raise the pH of the body and rid the toxic acids from every slit in your body, including your bowels.

This process is ideal for cleaning and repairing intestinal lining. At the same time, celery provides enzymes and helper enzymes, which raises the hydrochloric acid in the stomach until the food is digested easily and does not rot”.

Celery is an incredibly diverse vegetable with strong medicinal properties that offer many health benefits, as follows:
Blood pressure:

Celery juice reduces blood pressure, and the presence of phthalates relaxes the muscles around the arteries, enlarges the vessels and supports normal blood flow.

Kidney function:

These vegetables help kidney function by detoxification of the system and inhibit the formation of kidney stones.

Nervous system:

celery is loaded with organic alkaline minerals that calm the nervous system and treat insomnia.


Celery juice contains a high proportion of sodium and potassium that regulates body fluids and stimulates urine production.


Celery juice reduces total cholesterol and harmful cholesterol.


Celery contains natural laxative effects and treats constipation.


Celery juice neutralizes acidity in the body and balances blood pH.

Weight Loss:

Celery juice prevents food cravings and helps to lose weight.

Urinary stones:

Diuretic effects of celery juice support the elimination of urinary tract stones and gallbladder.

Muscle Pain:

Celery juice has excellent body moisture as a perfect tonic after the workout.


Celery juice is excellent during the summer, as it is a refreshing drink that normalizes the temperature of the body.


The polyethylene of the celery resists inflammation of the body and calms symptoms of rheumatoid arthritis, osteoporosis, gout, asthma, and bronchitis.

If possible, choose green celery, because it is richer in chlorophyll. Also, make sure you choose the fixed ribs and keep them in a closed container or in a plastic bag in the refrigerator.

Note that it should be avoided by people with low blood pressure, and you may also want to avoid it if you have skin problems after eating celery. This is a sign of sensitivity to psoralens, the natural “fungus” protective produces these vegetables.

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