I’ve always wondered if there was a reason to eat celery

World’s Healthiest Foods newsletter writes:  “If you have become accustomed to thinking about celery as a crunchy, low-cal vegetable but not a key part of your health support, it is time to think again.

Recent research has greatly bolstered our knowledge about celery's anti-inflammatory health benefits, including its protection against inflammation in the digestive tract itself. Some of the unique non-starch polysaccharides in celery—including apiuman—appear especially important in producing these anti-inflammatory benefits. (Unlike starchy polysaccharides that provide plants with a way to store simple sugars, these non-starch polysaccharides in celery help provide this vegetable with its unique structure and are not made from simple sugars but rather from pectins.)

While celery is also rich in well-known antioxidants like vitamin C and flavonoids, scientists have now identified at least a dozen other types of antioxidant nutrients in celery. These antioxidants include dihydrostilbenoids like lunularin as well as furanocoumarins like bergapten and psoralen. The antioxidant support we get from celery is largely due to its phenolic nutrients that have been shown to help protect us against unwanted oxygen damage to our cells, blood vessels, and organ systems. “

Additional information on celery.

A Few Quick Serving Ideas

• Add chopped celery to your favorite tuna fish or chicken salad recipe.
• Enjoy the delicious tradition of eating peanut butter on celery stalks.
• Use celery leaves in salads.
• Braise chopped celery, radicchio and onions and serve topped with walnuts and your favorite soft cheese.
• Next time you are making fresh squeezed carrot juice give it a unique taste dimension by adding some celery to it.
• Add celery leaves and sliced celery stalks to soups, stews, casseroles, and Healthy Stir-Fries.
• Consider the purchase of celery in its non-Pascal varieties. Root celery can be served as a major plate vegetable all its own, and leaf celery can be substituted for parsley in almost any recipe.

http://www.livescience.com/50640-celery-nutrition.html

http://www.medicalnewstoday.com/articles/270678.php