Kidney Cleaning !

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 and how are we going to overcome 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.

Parsley

The all-purpose green garnish

By Caroline Cummins

Despite its soft, tender leaves, parsley is a tough herb, overwintering just fine next to the sage, rosemary, and thyme. The seeds my parsley plants scattered last fall are just coming up, filling the vegetable beds with a soft carpet of sweet green. But I’m still clipping new growth from last year’s plants, showering minced parsley leaves over pretty much everything savory.

A basket full of fresh parsley: flat-leaf on the left, curly on the right.

The parsley I grow is the kind referred to as “flat-leaf” or “Italian” parsley; this parsley is easier to clean and sweeter-tasting than the frizzy parsley called “curly.” If you’ve ever munched the curly parsley garnish that comes on the side of most diner blue-plate specials — you know, the fuzzy mop next to the orange slice — you’ll realize why flat-leaf parsley is now king: the curly stuff isn’t just crunchy, it’s downright bitter. Keep the bitterness for winter’s big-leaved greens (kale, mustard, etc.) and grow or buy the Italian parsley instead.

If you hate cilantro, parsley is a milder alternative. And here’s a fun fact: Kosher restaurants aren’t wild about curly parsley because it’s easier for bugs to hide in the curly leaves. With a few exceptions, bugs ain’t kosher.

Toss a big bunch of flat-leaf parsley (pull the leaves from the stems and discard the stems first) into a food processor for one of three classic sauces: Italian Parsley Pesto, Salsa Verde, or the gremolata in Buffalo Brisket in Tomato Sauce With Gremolata. Each offers a Mediterranean taste of summer when the real hot weather is still months away. Hold off on the tabbouleh, though, till the tomatoes are ripe.