Olive died today. 🙁

It may have been due to Baxter,but it is hard to tell.  

The results for mom came back and she does have cancer again. Where is the string of good where little or no bad exists.

Hope that it is under control or can be controlled.   Only time will tell.

Susan talked with Devona and she stated Steve’s father died.  He was battling cancer for two years.  They had time be let each other know they cared, but its still too short of time.

🙁

1.                Helps Lower High Cholesterol

2.                Lowers Inflammation

3.                Helps Prevent or Treat High Blood Pressure

4.                Helps Prevent Ulcers

5.                Protects Liver

6.                Helps Lose Weight

7.                Boosts Digestion and Reduces Bloating

8.                Contains Anti-Microbial Properties That Fight Infections

9.                Helps Prevent Urinary Tract Infections

10.             May Help Protect From Cancer

 Celery, which has the scientific name Apium graveolens, is a vegetable in the plant family called Apiaceae. The benefits of celery begin with it being an excellent source of antioxidants and beneficial enzymes, in addition to vitamins and minerals such as vitamin K, vitamin C, potassium, folate and vitamin B6.

 Administered as an anti-hypertensive agent in folk medicine for centuries, celery continues to prove that there are many cardiovascular benefits. In recent pharmacological studies, celery demonstrates both antioxidant and anti-inflammatory activities that help improve blood pressure and cholesterol levels, as well as prevent heart disease.

 Celery also provides dietary fiber – especially when you eat more than one cup at a time – that boosts digestion and weight loss. In addition, celery’s high percentage of water and electrolytes can prevent dehydration, and special compounds help celery to act as a diuretic and reduce bloating. As a supplier of antioxidant flavonoids and polyphenol phytonutrients, other significant benefits of celery include its ability to improve liver, skin, eye and cognitive health.

 Most people choose to eat celery stalks, but the leaves and seeds of celery are also edible and beneficial. For example, celery leaves make a great addition to stir-fries and soups.

 Celery seeds — which can be found either in whole seed form, extract form or ground-up — have impressive health benefits on their own, as they help to lower inflammation and to fight bacterial infections. In some parts of the world, celery is grown primarily for its beneficial seeds, which are actually a very small type of fruit. Celery seeds are commonly used as a spice when crushed and contain a special oily compound called apiol that is used as a flavoring agent and for its many medicinal uses.

 Celery is an extremely old vegetable, with records showing that celery leaves were part of the remains found in the tomb of pharaoh “King Tutankhamun,” who died in 1323 BC. In ancient Greece, celery leaves were used as garlands for the dead and to make wreaths or crowns that were given to winners of battles. Celery is even mentioned in Homer’s Iliad and The Odyssey; horses were said to grow on wild celery that grew throughout Troy.

 In the past, celery was grown as a vegetable mostly during the winter and early spring months. People liked to eat celery to help with “cleansing” and believed that celery acted as a natural detox tonic that could prevent sickness. Celery seeds were also used to help relieve pain.

 Today, in North America, the type of celery most grown and eaten is called “pascal celery,” while in Europe “celeriac” celery is more popular. Celery is considered a long season crop and somewhat hard to grow, since it needs constant moisture and can’t withstand heat very well. It grows in cool, moist climates best and can be found most times of the year, especially during the fall through winter months.

 Knowing that celery is one of the most chemical-sprayed vegetables there is, always look for organic celery whenever possible to get the most benefits of celery without consuming toxins and chemicals. The Environmental Working Group’s 2014 report shows that celery is usually sprayed with multiple types of pesticides and is on the list of the “Dirty Dozen” fruits and vegetables that contain the most pesticide-residues.

 When picking out celery, make sure the stalks seem firm and aren’t too limber. If the stalks have their leaves attached still, look for brightly colored leaves that are not wilting.

 Don’t wash celery right away after bringing it home because this can cause it go bad quicker. Store dry celery, wrapped in a paper towel if you’d like, inside the refrigerator for about 5–7 days at the most. After this time, celery tends to get limp and its nutrient content starts to decrease. It’s also not recommended to freeze celery because it easily wilts and will become mushy once defrosting it.

 To clean and cut celery, discard the base that’s usually firm and white. You can save the leaves and use these in recipes, such as soups or a sauté. Celery leaves are a good source of vitamins and minerals just like the stalks, so don’t waste them! Rinse the celery stalks and leaves well to remove any dirt of lingering pesticide spray and then cut the stalks into pieces.