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Re: [phaseqatar] Clean your kidney

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  • Chief Marck De Castro
    Parsley (Petroselinum crispum [Mill.] Nyman ex A. W. Hill) Synonyms botanical Petroselinum hortense, Apium petroselinum pharmaceutical Radix Petroselini
    Message 1 of 2 , Jul 21, 2010
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      Parsley (Petroselinum crispum [Mill.] Nyman ex A. W. Hill)

      Synonyms

      botanicalPetroselinum hortense, Apium petroselinum
      pharmaceuticalRadix Petroselini (root), Fructus Petroselini (fruits)
      AlbanianMajdanoz, Majdanozi, Mardanca, Merudhi
      Amharicፔትርዚሊ
      Peterzili
      Arabicبقدونس, مقدونس
      بَقْدُونِس, مَقْدُونِس
      Baqdounis, Baqdunis; Maqdounis, Maqdunis (North Africa)
      ArmenianԱզատքեղ, Մաղադանոս
      Azadkegh, Maghatanos, Azatkegh, Maghadanos
      AzeriCəfəri, Cəfəri göyərti
      Ҹәфәри, Ҹәфәри ҝөјәрти
      BasquePerrexil
      BelarusianПатраўка, Пятрушка
      Patraŭka, Piatrushka
      BulgarianМагданоз, Мерудия
      Magdanoz, Merudiya, Merudia
      CatalanJulivert
      Chinese
      (Cantonese)
      香菜 [hēung choi], 芫茜 [yùhn sāi]
      Heong choi, Yuhn sai
      Chinese
      (Mandarin)
      香菜 [xiāng cài], 洋芫荽 [yáng yuán suī], 巴西利 [bā xī lì], 荷蘭芹 [hé lán qín], 欧芹 [ōu qín]
      Xiang cai, Yang yuan sui, Ba xi li, He lan qin, Ou qin
      CroatianPeršin, Peršun
      CzechPetržel, Petrželka, Petržel zahradní, Petržel kadeřavá
      DanishPersille
      DutchPeterselie; Krulpeterselie (crispate-leaved variety)
      EsperantoPetroselo
      EstonianAedpetersell, Petersell
      Farsiجعفری
      Jaafari
      FinnishPersilja
      FrenchPersil
      GaelicFionnas-gàrraidh, Muinean-Muire, Pairseil, Pearsal
      GalicianPerexil, Pirixel
      Georgianოხრახუში, მაკიდონელი, პეტრუშკა, მწვანილი
      Okhrakhushi, Oxraxushi, Mak’idoneli, Makidoneli, P’et’rushk’a, Mts’vanili, Mtsvanili
      GermanPetersilie, Petersil; Peterwurz (root)
      GreekΜαϊντανό, Μαϊντανός, Μακεδονίσι, Περσέμολο
      Maïntano, Maïntanos, Makedonisi, Persemolo
      Greek (Old)Πετροσέλινον
      Petroselinon
      Hebrewפטרוסיליה, פטרוזיליה
      פֵּטרוֹסִילִיָה, פֶּטְרוֹזִילְיָה
      Petrosilia, Petrozilia
      Hindiअजमोद, अजमूद, कुरासानी
      Ajmod, Ajmud, Khurasani
      HungarianPetrezselyem
      IcelandicPétursselja, Steinselja
      IndonesianSeledri, Peterseli
      IrishPeirsil
      ItalianPrezzemolo
      Japaneseパセリ
      Paseri
      KazakhАқжелек, Ақжелкек, Ақжелкен, Зәжаба
      Aqjelek, Aqjelkek, Aqjelken, Zäjaba
      KhmerVanns baraing
      Korean미나리, 파슬리, 양쑥갓
      Minari, Pasulli, Yangssukkas
      LatinPetroselinum, Petrosilenum
      LatvianDārza pētersīļi
      LithuanianPetražolė, Sėjamoji petražolė
      MacedonianМагдонос, Мајдонос
      Magdanos, Majdonos
      MalteseTursin
      NorwegianPersille
      PolishPietruszka zwyczajna
      PortugueseSalsa, Salsinha
      ProvençalJouver, Juvert, Peiresilh
      RomanianPătrunjel
      RussianПетрушка
      Petrushka
      SerbianПершун, Першин
      Peršun, Peršin
      Sinhalaරට අසමෝදගම්
      Rata asamodagam
      SlovakPetržlen záhradný, Petržlen
      SlovenianPeteršilj
      SpanishPerejil
      SrananMetiwiwiri
      SwedishPersilja
      TagalogKintsay
      TajikЧаъфари, Ҷаъфари
      Chafari, Jafari
      Thaiพาร์สลีย์, ผักชีฝรั่ง, เทียนเยาวพาณี
      Partasliyat, Phakchi farang, Thian yeowpani
      Tigrinyaፐርሰሜሎ
      Persamelo
      TurkishMaydanoz, Bal maydanozu
      TurkmenPetruşka
      Петрушка
      UkrainianПетрушка городня
      Petrushka horodnya
      Urduپتر سیلی
      Peter sili
      UzbekPetrushka
      Петрушка
      VietnameseRau mùi tây
      Rau mui tay
      Yiddishפּעטרעשקע, פּעטרישקע
      Petreshke, Petrishke
      Petroselinum crispum: Parsley leaves
      Parsley leaves. Above ordinary flat parsley, below the crispate cultivar.
      Used plant part

      Leaves, root and (rarely) fruits. Dried leaves have little or no fragrance.

      Plant family

      Apiaceae (parsley family).

      Sensory quality

      All parts of the plant exhibit the same characteristic aroma; it is strongest in the root.

      Main constituents

      There are three cultivated varieties, which in part differ by their chemism. Var. latifolium (broad-leaved) and var. crispum (curly-leaved) are grown for their leaves, and var. tuber­osum is grown for its root.

      The essential oils of leaves and root show approximately the same composition. The main components (10–30%) are myristicin, limonene and 1,3,8-p-menthatriene; minor components are mono- and sesquiterpenes. The curly varieties (var. crispum) tend to be richer in myristicin, but contain much less essential oil than var. latifolium (0.01 and 0.04%, respectively).

      In contrast, the essential oil from the fruits (3–6%) is either dominated by myristicin (60 to 80%; mostly var. tuberosum and var. crispum) or by apiole (70%; mostly var. latifolium). A third chemical race shows allyl tetramethoxy benzene (55 to 75%), which can also appear in apiol-dominated oils (up to 20%).

      Toxic poly-ynes have been found in parsley, though in very low concentrations. Another matter of concern is that the photosensitizing furano-coumarins bergaptene and isoimperatorin have been found in the root.

      Origin

      The plant is of South European (probably East Mediterranean) origin and became popular in more Northern latitudes in the Middle Ages, when it was commonly grown in monasteries and Imperial gardens according to the Capitulare de villis (see lovage).

      Petroselinum crispum: Parsley roots
      Parsley roots

      In our days, two different varieties are grown: Root parsley (var. tuberosum) has a tender, edible root (used as aromatic vegetable), whereas leaf parsley is solely cultivated for its leafs, which are chopped and used as a garnish in many European countries; its root is small and tough with a woody texture.

      Etymology

      The botanical genus name, Petroselinum, equals the classical Latin name for parsley; it was derived from Greek petroselinon [πετροσέλινον] parsley, which in turn is composed from petros [πέτρος] rock, stone and selinon [σέλινον] celery. Parsley, then, must mean rock celery. Why it was called so is not known to me.

      Note that the second part of the name, selinon [σέλινον], is not only translated celery but also wild parsley; it appears that little distinction was made between those two in Greece. The word appears already on Linear-B tablets as selinon [𐀮𐀪𐀜] and has a prominent appearance in the Odysseia, where the herb decorates the shore of the island Ogygia [Ὠγυγία], home of the beautiful nymph Kalypso [Καλυψώ]: leimones iou ede selinou theleon [λειμῶνες ἴου ἠδὲ σελίνου θήλεον] the meadows were full of violet and wild parsley — a strange combination of flowers! See also poppy on the Homeric epics.

      Petroselinum crispum: Flowering parsley
      Flowering parsley

      The species name crispus crispate evidently was given because of the crispate leave shape. Some cultivars have this tendency much in­creased (curly parsley).

      Greek petro­selinon [πετρο­σέλινον] and its Latin adaptation petro­selinum are the source of most names of that herb in modern European tongues, e.g., English parsley, Swedish persilja, Irish Gaelic pearsal, Spanish perejil, Romanian pătrunjel, Latvian pētersīļi, Yiddish petrishke [פּעטרישקע], Estonian petersell, Basque perrexil Serbo-Croatian peršun [першун], and Russian petrushka [петрушка]. Note that Icelandic has the partial translation steinselja stone celery. The name was also transferred to some more distant languages, e.g. Hebrew petrosilia [פטרוזיליה], Tigrinya persemelo [ፐርሰሜሎ], Urdu peter sili [پتر سیلی] and Turkmen petruşka. The most Eastern representatives of that kin are Indonesian peterseli, Japanese paseri [パセリ] and Korean pasulli [파슬리].

      Quite surprisingly, Modern Greek has an unrelated name for parsley which shows no relation to the Old Greek name: The herb is known by a number of similar regional names including maidanos [μαϊντανός] and maidano [μαϊντανό]. This name is actually a loan from Turkish, where the parsley is known as maydanoz. The Turks came to know parsley only via the Greeks, and their name is allegedly derived from an area in Northern Greece known as Macedonia; so the Turkish name originally meant Macedonian herb. Due to the large extension of the Ottoman Empire, the Turkish name spread to several languages of South Eastern Europe and the Orient: Macedonian majdonos [мајдонос], Bulgarian magdanoz [магданоз], Georgian mak’idoneli [მაკიდონელი], Armenian maghatanos [մաղադանոս], Albanian majdanoz and Arabic al-baqdunis [البقدونس] (Maghrebi Arabic: al-maqdunis [المقدونس]).

      Some Central Asian languages have names for parsley which are unrelated to both Greek petroselinon and Turkish maydanoz, but rather form a third group: Azerbaijani cəfəri, Kurdish ja'fari [جةعفةری], Farsi jaafari [جعفری] and possibly also Kazakh zäjaba [зәжаба]. I do not know anything about this group of names.

      In countries which have no traditional use for parsley, the herb is often named as a variant of coriander which has similar-shaped leaves that can be used similarly to parsley leaves, e.g. Khmer vanns baraig foreign coriander (literally Frankish coriander) or Vietnamese rau mui tay [rau mùi tây] Western coriander; a similar idea is expressed by Chinese ou qin [欧芹] European celery. Two other names, Thai phakchi farang [ผักชีฝรั่ง], and Chinese yang yuan sui [洋芫荽] both mean Western coriander, but may denote both parsley and another foreign coriander, the long coriander of Mesoamerican origin.

      In the opposite way, coriander is often termed Indian parsley (or similar) in Western countries. In quite the same spirit, the name French parsley is sometimes used for chervil.

      Selected Links

      Indian Spices: Parsley (indianetzone.com) Ilkas und Ullis Kochecke: Petersilie (rezkonv.de via archive.org) A Pinch of Parsley (www.apinchof.com) Maria Fremlin’s extraordinary Parsley Page Pflanzen des Capitulare de Villis: Petersilie (biozac.de) chemikalienlexikon.de: Apiol chemikalienlexikon.de: Myristicin Floridata.com: Parsley Herbs by Linda Gilbert: Parsley Desirable Herb and Spice Varieties: Parsley Recipe: Tabouli, Tabbouleh [تبولة] (www.e-rcps.com) Recipe: Tabbouleh [تبولة] (www.deliaonline.com) Recipe: Kısır (Kisir) (recipecottage.com) Recipe: Kısır (Kisir) (masterstech-home.com) Recipe: Baba ganoush [بابا غنوج] (www.cooks.com) Recipe: Baba ganoush [بابا غنوج] (recipesource.com)


      Petroselinum crispum: Parsley plant
      Parsley plant, flowering
      Parsley is known since millennia in the Medi­terranean; is usage for cultic purposes dates back to old Greece (see celery about the Isthmian Games). Today, chopped parsley leaves are a popular decoration in Central Europe (similar to the use of coriander leaves in China, South East Asia and parts of India), mostly for soups and vegetables.

      Parsley is often used for sauces; the famous German Green Sauce is an example (see borage). Chopped parsley and garlic in olive oil make for a wonderful Mediterranean sauce, to be served to broiled fish.

      As an alternative, especially in France, chervil leaves may serve the same purpose. French cooks frequently combine parsley with other fresh herbs (e.g., chervil or balm) or use a classical composition, the renowned fines herbes (see chives); this mixture may substitute pure parsley leaves for any application, thus giving the dishes a richer aroma and somewhat Mediterranean character. The famous French recipe sauce béarnaise also makes use of fresh parsley leaves (see tarragon).

      As parsley aroma suffers from any prolonged heat treatment, parsley leaves should not be cooked if distinct parley fragrance is desired; quick frying in olive oil, though, is acceptable. There is, however, one important exception: bouquet garni.

      Petroselinum crispum: Parsley inflorescence
      Parsley flowers

      Bouquet garni typically consists of a selection of fresh herbs which are tied to a bundle and cooked in soups, sauces or stews; due to the long cooking time, the herbs’ aroma merges with the flavour of the other ingredients, thereby enriching the food without being recognizable in the finished dish. There are many different kinds of bouquet garni, but most of them contain parsley; furthermore, fresh sprigs of thyme are very often used. Other components depend both on the type of food and on the region.

      In France, bouquet garni often contains fresh bay leaves, chervil and a clove of garlic; in the South (Provence), cooks would add a piece of fresh orange peel. Some recipes suggest rosemary and tarragon (you could also use Mexican tarragon instead). German bouquet garni, on the other side, often employs celery, savory and, for fish soup or stew, dill besides parsley. A variety of bouquet garni called Suppengrün (soups’ green) is common for stock prepared from beef meat or bones; it contains parsley and celery roots together with carrots, leek, lovage and onion.

      Herb bundles are also used in Italian cookery; the herbs most popular are marjoram, lovage, basil and oregano. The fruity tone of tomato sauces goes best with lemon thyme or rue (remove after a few minutes!). Obviously, personal preference plays a major part when it comes to bouquet garni; many herbs less frequently used in the kitchen can be tried (e.g., hyssop, sage, southernwood and many more).

      Parsley is a common and popular herb in Western Asia and often appears in Turkish, Lebanese, Syrian or Jordan foods, particularly as a decoration for cold appetizers like hummus [حمص] (flavoured chick pea puree, see sesame) or baba ganoush [بابا غنوج] (aubergine puree). Another famous example is tabbouleh [تبولة], often regarded as the national dish of Lebanon: It is a salad made from burghul [برغل] (also bulghur; Turkish bulgur, parboiled cracked wheat), onion, lemon juice and a selection of vegetables, often cucumber or tomatoes; it owes its fresh flavour to large amounts of chopped fresh parsley and also some mint leaves. In Turkey, a similar salad is prepared (kısır), whose flavour and colour are, however, much altered by use of tomato paste; instead of lemon juice, cooks will often employ pomegranate concentrate. Another Turkish food of that type is çiğ köfte, which, however, contains raw beef and is rather spicy due to a special type of paprika employed.

      In the Caucasian region, parsley is also known and popular; dried parsley appears in the famous spice mixture from Georgia, khmeli-suneli (see blue fenugreek). It is also found, dried of fresh, in the Irani herb blend ghorme (see fenugreek).

      The root of parsley is eaten as a vegetable or cooked in soup to improve the soup’s taste, as it does not diminish in flavour after a long time of cooking; cf. above for German Suppengrün. The fruits, though aromatic, have found little application; their use in vegetable stews or lentil dishes may, however, have surprising effects. Since they are an efficient diuretic drug, large amounts of them may be hazardous, especially for people with kidney weakness; the same holds true, but to a lesser extent, for the root, but not for the leaves.


       

       

      Chief Marck B. de Castro      

      Civil Infrastructure Engineer

      PowerLine Engineering Qatar

      Pearl Qatar Project

      Doha, State of Qatar

       

       

      e-mail : chiefmarck@...

                    www.ple-qatar.com

       

      mobile: +9747138462




      From: Romeo Dionaldo <romy_dionaldo@...>
      To: phaseqatar@yahoogroups.com
      Sent: Wed, July 21, 2010 8:45:39 PM
      Subject: Re: [phaseqatar] Clean your kidney

      Ang parseley ay hindi kintsay. Kamukha pero kung aamuyin mo halos wala ang amoy. Ang kintsay ay may amoy. Alam naman natin ang amoy ng kintsay. Pumunta sa super market sa Carrefour o Lulu o ibang supedrmarket na may leafy vegetables. Dalawang klase ang parseley pero mas gusto ko iyong mukhang kintsay. Hindi kasi ako nawawalan nito sa aking green salad sa aking almusal, tanghalian o hapunan. kahit sa aking sandwich. Kung pupunta ka naman sa mga Turkish restaurant ay itanong mo ang tabula na salad .Ito ay parseley din.
       
      Subukan ninyo ang parseley. Pati ang problema ng gall bladder ay ito rin ang gamit ko plus water theraphy. Drink water more than 8-glasses a day to help you cure your kidney problems or gall bladder problems.
       
      Regards to all!
       

      ROMEO O. DIONALDO

      HSE MANAGER, GTI International

      (email address: r.dionaldo@...)

                                     romy_dionaldo@...

                                     dion.aldoromeo@live .com              

      Tel # (974)5894548, # |(974)4374884


      --- On Wed, 7/21/10, Chief Marck De Castro <chiefmarck@...> wrote:

      From: Chief Marck De Castro <chiefmarck@...>
      Subject: Re: [phaseqatar] Clean your kidney
      To: phaseqatar@yahoogroups.com
      Date: Wednesday, July 21, 2010, 5:12 PM


       Charl,
       
      Marami din niyan sa Pinas. Kahit d2 sa Qatar e marami kang mabibili niyan sa tindahan ng mga gulay. KINTSAY yata ang tawag natin dyan sa tagalog. Please correct me if I'm mistaken.
       
      CHEERS!
       
      Chief Marck B. de Castro      
      Civil Infrastructure Engineer
      PowerLine Engineering Qatar
      Pearl Qatar Project
      Doha, State of Qatar
       
       
                    www.ple-qatar.com
       
      mobile: +9747138462



      From: Charl Patrick Embodo <echarlpatrick@...>
      To: phaseqatar@yahoogroups.com
      Sent: Wed, July 21, 2010 7:04:51 PM
      Subject: Re: [phaseqatar] Clean your kidney


      SALAMAT PO SA INFO.. MERUN PO BA SA PINAS NYAN?? ANO PO BNG TAWAG SA TAGALOG??


      From: francis tan <francis_e_tan@...>
      To: PHASE Qatar <phaseqatar@yahoogroups.com>
      Cc: FILCOA <filcoa_qatar_sportsfest2009@yahoogroups.com>; PINOC <pinoc2009@yahoogroups.com>
      Sent: Monday, July 19, 2010 1:10:10 AM
      Subject: [phaseqatar] Clean your kidney

      CLEAN YOUR KIDNEYS WITH LESS THAN $1.00
      Years pass by and our kidneys are filtering the blood by removing salt, poison and any unwanted entering our body. With time, the salt accumulates and this needs to undergo cleaning treatments.

      How are we going to do this?
      It is very easy, first take a bunch of parsley and wash it clean

      Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool.
      Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination. Also you will be able to notice the difference which you never felt before.
      Parsley is known as best cleaning treatment for kidneys and it is natural!




      Please forward to all your friends
       
      Francis E. Tan 
      HSE In-Charge
      IMCO Engineering & Construction Company W. L. L.
      P. O. Box 22803, 1st Flr., Al Darwish Building, D-Ring Road
      Doha, State of Qatar
      Head Office Phone   - (+974) 466-79-03 / 10 / 24, 
      Site Office Phone     - (+974) 471-12-10 ext. 102 
      Mobile  - (+974) 588-92-54
      Fax       - (+974) 466-79-05
      Email    - 
      f.tan@... / francis_e_tan@...  
      Web.    - 
      www.imcokw.com 
      "Safety is something you learn from the start - Being accident free is doing your part" 





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