Celeriac
C
hildren face unique hazards from pesticide exposure. They take in more pes-
ticides relative to their body weight than adults in the food they eat and air
they breathe. Their developing organ systems often make them more sensitive to
P
eaking in October,
toxic exposure. The U.S. EPA, National Acad-
celeriac – which is Pesticides &
emy of Sciences, and American Public Health
often referred to as cel-
Association, among others, have voiced con-
ery root, knob celery, and
Our Kids
cerns about the danger that pesticides pose to
turnip rooted celery – is
children. The body of evidence in scientific
by far one of the ug-
literature shows that pesticide exposure can
liest vegetables, but
adversely affect a child's neurological, respi-
certainly one of the
ratory, immune, and endocrine system, even
healthiest.
at low levels. Several pesticides, such as pyre-
An excellent
thrins and pyrethroids, organophosphates and
source of vitamin C,
carbamates, are also known to cause or exac-
vitamin K, phosphorus,
erbate asthma symptoms
potassium, vitamin B6, magnesium and
Source: beyondpesticides.org
manganese, celeriac is thought to lower
blood pressure and may also help to
reduce stroke risk, with one study from
Harvard University suggesting that men
Brussel Sprout Power
who ate nine servings a day of celeriac
and other potassium-rich foods had a
38% reduced risk of stroke.
A
nother member of the cabbage – or brassica
– family, Brussels sprouts are much touted for
When purchasing celeriac, look
their cancer-fighting properties. However, Brussels sprouts
for firm, small-to-medium, sprout-free
in particular are often touted for their fiber, containing 4
roots. The nutritional benefits of cele-
grams of equal parts soluble and insoluble fiber.
In addition, these teeny tiny cabbages are also thought
riac are best preserved when the root is
to provide significant cardiovascular benefits and help re-
sliced and added to salads, although it is
duce the risk of osteoarthritis, a degenerative form of arthritis
also delicious when boiled (which helps
that often occurs with aging.
to dilute this root-vegetables somewhat
Although available year round, Brussels sprouts peak in the fall. They are best
pungent taste) and added to soups or
cooked whole or sliced in half, and are tasty when steamed or sauteed and served
stocks.
as a side dish.
Source: marksdailyapple.com
Source: marksdailyapple.com
October 2009
49
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