By David Crocker

Today I’d like to share information on what some might be surprised is a super food:  celery.
Here are a few fun facts. Celery has been grown and used by humans for over 3,000 years. It was first cultivated around the Mediterranean Sea by the Greeks and Romans, and used as medicine. It wasn’t used for food until the 1600s. The Pascal variety of celery is the most popular in the United States, and was first grown in Kalamazoo, Mich. in 1847.

California, Florida and Michigan are the leading celery producers in the U.S.

It takes just one ounce of celery seed to plant an entire acre of celery. One acre can hold 32,000-42,000 celery plants. By the way, ever notice most folks don’t have celery in their vegetable gardens? That’s because it’s pretty difficult to grow. Sun, water, and air temperatures have to be just right for celery plants to produce. In fact, some gardeners grow celery just for the challenge.

Celery is related to fennel, parsley and carrots, and is second only to lettuce as a U.S. salad crop.

Here are a few nutrition facts about celery you might not have known.

Celery can lower blood pressure. That’s right, when eaten raw, celery produces an active compound called phthalides, which reduces blood pressure.

Celery help reduce bad cholesterol levels.  A Chicago University study showed eating just two celery stalks a day lowered bad cholesterol (LDL) by seven points. The component in celery (butylphthalide) that does this also gives celery its flavor and scent.

Celery can help fight cancer. Two studies at the University of Illinois showed that a flavonoid called luteolin found in celery inhibits cancer cell growth, especially in the pancreas. Another study found that a steady intake of celery delayed the formation of breast cancer cells.

Celery can relieve inflammation from asthma, lung infections, joint pain, and even acne. Celery seed is also used to treat arthritis and reduce inflammation.

It’s an alkaline food, so celery helps boost the immune system.

Celery is good for your eyes too, because one large stalk provides 10 percent of your daily value of vitamin A. This helps keep eyes healthy, and helps prevent age-related degeneration of vision.

The high water content of celery combined with its insoluble fiber make it great for digestion. However, because celery has cleansing and diuretic properties, those with diarrhea may want to avoid it.

In addition to antioxidants like vitamin C and flavonids, scientists have identified at least 12 antioxidant nutrients  in celery. These help protect us from unwanted oxygen damage to our cells, blood vessels and organ systems.

Celery contains compounds called coumarins, which enhance white blood cell function.

The organic sodium in celery is unlike table salt so it’s safe for those who are salt sensitive or with high blood pressure. Also, the organic sodium in celery has been shown to have the ability to dislodge calcium deposits in joints, and hold these deposits in solution so they can be eliminated by the kidneys. Juicing celery is an excellent idea, and because it’s slightly salty to the taste, it’s great to add to sweeter fruit juices.

Diet or exercise question? Email me at dwcrocker77@gmail.com or visit fitness4yourlife.org. David Crocker of Landrum has been a nutritionist and master personal trainer for 28 years. He served as strength director of the Spartanburg Y.M.C.A., head strength coach for the USC-Spartanburg baseball team, S.C. state champion girl’s gymnastic team, and the Converse College equestrian team.  He served as lead trainer to L.H. Fields modeling agency and taught for four semesters at USC-Union. David was also a regular guest of the Pam Stone radio show.