Pietruszka, although widely known as a spice, can also act as a mild slimming support agent. Both the parsley and the root of this plant contain compounds with a diuretic and cleansing effectwhich means that the infusion prepared from them helps to remove excess water and toxins. Preparation of such a drink does not require specialist knowledge or hard to reach ingredients. Just boil a liter of water, add about 25 grams of freshly grated root or a bunch of chopped parsley, cook for 5-7 minutes, and then set aside to cool and strain- The infusion should be drunk once a day, preferably in the morning, on an empty stomach.
The effect of the infusion is based on a high content of vitamin C, flavonoids and essential oils that support the functioning of the urinary and digestive system. Potassium contained in parsley regulates water and electrolyte managementand flavonoids contribute to the reduction of inflammation and. By stimulating the production of bile and digestive juices, the brew supports liver work and facilitates fat digestion. As a result, metabolism improves, which has a real impact on fat reduction rate.
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The recommended dose is one glass a day for a period of up to seven days, after which it is worth doing a break of several days. Too intensive consumption of parsley – especially while taking diuretics or in the case of chronic kidney diseases – can lead to unpleasant ailments. The infusion of parsley is not a slimming agent in a classic sense, but it fits well in Strategies supporting weight loss. It can be a supporting element, which with regular use and appropriate lifestyle brings visible effects without risk to health.
Pietruszka, present in Polish kitchens for years, can perform much more functions than just A classic addition to broth or soup sprinkles. It is a raw material that can be successfully used in everyday cooking both cold and hot – as a component of main dishes, starters and sandwich pastes. Thanks to the iron content and folic acid, it is particularly valuable in the diet of people with hematological deficiencies. Its characteristic aroma develops best at the end of cooking, so it’s worth adding it at the last stage of preparing cream soups, single -dimensions or vegetable risotto.
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Inconspicuous native goes well with citrus, garlic and vegetable fats, so you can easily prepare on it aromatic pesto or herbal lubricant. Just blend the soft butter with finely chopped parsley, season to taste with salt, pepper, or lemon juice, and set aside to – the prepared paste is suitable for both bread and baked potatoes, meats or fish. At home, it also works as a dressing base: just add it to olive oil, apple cider vinegar and a little mustard.
Fresh parsley is also well found in raw form. It is worth adding it to green cocktails, vegetable juices and even fruit and vegetable salads. Its clear, slightly spicy taste breaks the nickname of vegetables such as carrots or beetroot, while enriches compositions with a refreshing accent. In home conditions, it is most convenient to grow parsley in a pot. Regular cutting of the leaves stimulates the plant to grow, and freshly broken parsley has a much more intense taste and aroma than this stored in the fridge.
