F is for Fennel! Have you ever tried fennel? Do you like it raw, roasted, or boiled? Fennel is used for indigestion, gas, and bloating. It is also used for upper respiratory infections and coughs. Anecdotally it is used to increase lactation, however that is not evidence based practice and if mothers eat or drink too much tea made with fennel can cause neurotoxicity in their nursing infants because it contains the antioxidant, anethole. So don’t overdo it mamas. According to whfoods.com “In animal studies, the anethole in fennel has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer. Researchers have also proposed a biological mechanism that may explain these anti-inflammatory and anticancer effects. This mechanism involves the shutting down of an intercellular signaling system called tumor necrosis factor (or TNF)-mediated signaling. By shutting down this signaling process, the anethole in fennel prevents activation of a potentially strong gene-altering and inflammation-triggering molecule called NF-kappaB. The volatile oil has also been shown to be able to protect the liver of experimental animals from toxic chemical injury.” There are three different parts of fennel: the base, stalks, and the leaves. They can all be consumed. Fennel is also an excellent source of vitamin C so why not pair it with a source of iron to maximize absorption? It can be tossed with olive oil, roasted in the oven and topped with parmesan cheese or it can be sautéed with onions. There are plenty of interesting recipes. Have you tried one? Please share! #wellnesswednesday #fennel #antioxidant #vitaminc #eatrealfood #trysomethingnew #clean15 #atoznutrition

F is for Fennel! Have you ever tried fennel? Do you like it raw, roasted, or boiled? Fennel is used for indigestion, gas, and bloating. It is also used for upper respiratory infections and coughs. Anecdotally it is used to increase lactation, however that is not evidence based practice and if mothers eat or drink too much tea made with fennel can cause neurotoxicity in their nursing infants because it contains the antioxidant, anethole. So don’t overdo it mamas. According to whfoods.com “In animal studies, the anethole in fennel has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer. Researchers have also proposed a biological mechanism that may explain these anti-inflammatory and anticancer effects. This mechanism involves the shutting down of an intercellular signaling system called tumor necrosis factor (or TNF)-mediated signaling. By shutting down this signaling process, the anethole in fennel prevents activation of a potentially strong gene-altering and inflammation-triggering molecule called NF-kappaB. The volatile oil has also been shown to be able to protect the liver of experimental animals from toxic chemical injury.” There are three different parts of fennel: the base, stalks, and the leaves. They can all be consumed. Fennel is also an excellent source of vitamin C so why not pair it with a source of iron to maximize absorption? It can be tossed with olive oil, roasted in the oven and topped with parmesan cheese or it can be sautéed with onions. There are plenty of interesting recipes. Have you tried one? Please share! #wellnesswednesday #fennel #antioxidant #vitaminc #eatrealfood #trysomethingnew #clean15 #atoznutrition

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