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What Can Ashitaba Do for You?

What Can Ashitaba Do for You?

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  • Both the leaves and stalks of a Japanese herb called ashitaba, aka Angelica keiskei (AK), can be eaten raw, dried, boiled or ground to make supplements or juice, and the roots can be pickled
  • Ashitaba has been shown to have regenerative abilities, positively affecting numerous diseases due to the presence of powerful compounds, including chlorophyll, quercetin, lutein, coumarins, flavones and chalcones
  • A natural substance known as 4,4'-dimethoxychalcone (DMC) in ashitaba can clean out “cellular garbage” that accumulates in aging cells and causes disease
  • When tested on worms and fruit flies — common test subjects — researchers found that DMC treatment increased their lifespans by about 20 percent
  • Studies show ashitaba may protect liver cells from damage, decrease blood clotting, prevent tumor growth and metastasis, kill harmful bacteria, reduce waist circumference and more

Although it's not as well-known as many of the herbs commonly used in the West, ashitaba is a green, leafy herb closely related to the carrot, and like the carrot, contrary to what some may believe, both are edible.

Most people living in the Izu Peninsula and Izu Islands south of Tokyo, where the somewhat bitter herb originated, are very familiar with its culinary and medicinal usefulness. Also known as "tomorrow's leaf" due to its rapid growth and regenerative abilities, ashitaba is a very cold-tolerable plant that can easily be included in shady areas of your garden.


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