China and Peru are the world’s largest producers and exporters of asparagus. Asparagus is a flowering perennial plant belonging to the Asparagaceae family. Only 20 of the 300 varieties of asparagus are edible. Asparagus has been used as a vegetable and medicine as early as 3000 BC in Egypt.
Asparagus and its Innate Ability to Reduce Inflammation
Asparagus has been used to treat problems involving inflammation, such as arthritis and rheumatism, assist with inflammation of the urinary tract and may also be useful for nerve pain and swelling (neuritis).
Asparagus has a truly unique combination of anti-inflammatory nutrients such as flavonoids: quercetin, rutin, kaempferol and isorhamnetin. Asparagus is also rich in saponins compounds including: asparanin A, sarsasapogenin, protodioscin, and diosgenin. Sarsasapogenin is being researched for its potential benefits for amyotrophic lateral sclerosis (ALS), also known as “Lou Gehrig’s Disease.” Inflammation maybe responsible for the death of motor neurons in ALS.
Inflammation is often associated with the development of all disease, including cancer. It causes changes in cells that lead to tumor development and progression. This means that reducing inflammation is ideal to maintain cellular health.
Asparagus is a highly alkaline food. It scrubs out the bladder, kidneys, and protects liver health
Asparagus is loaded with an amino acid called asparagine, that helps to cleanse the body of toxic waste. This is why some people’s urine can have that unpleasant odor after eating asparagus.
Take Wheatgrass
Wheatgrass is an Amazing SUPER FOOD that is loaded with essential vitamins and minerals (including thirteen essential ones and dozens of trace elements and enzymes). Fifteen pounds of wheat grass is equal in overall nutritional value to 350 pounds of ordinary garden vegetables, a ratio of 1:23. It is also a great source of Chlorophyll, which has been shown to naturally restore the body’s pH levels.