A good book to look for is, "Healing with Whole Foods" - Oriental Traditions and Modern Nutrition by Paul Pitchford. Lots of information about foods and disease.

Another book that gives a lot of information about juicing and various fruits/veggies used: Prescription for Cooking & Dietary Wellness by Phyllis A. Balch, C.N.C. & James F. Balch, M.D. Here's what this book says about juicing celery: Celery is an excellent source of magnesium, iron, vitamins A, B, C and E, calcium and potassium. It has a natural diuretic effect and aids in the elimination of carbon dioxide from the body. It can also have a relaxing effect. Add a couple of stalks to other juices. It is good for arthritis, appetite, adrenal function and weight loss. Six stalks yield one glass of juice. The sodium content will neutralize acid in the body. Celery is a good brain tonic, enhances memory, is good for dizziness, headache, and arthritis.

If your library doesn't have these books, ask them to get them through inter-library loan.

About celery: Source: Reader's Digest Foods That Harm Foods That Heal - an A-Z guide to safe and healthy eating.

Celery benefits: low in caolories and high in fiber. Good source of potassium. May reduce inflammation and protect against cancer.

Drawbacks - High in plant nitrates, which can be reduce by cooking, boiling, brasing, and steaming.

Polyactylene, a compound in celery, is said to reduce production of prostaglandins, body chemicals that are instrumental in producing inflammation.

Grainlady

Thank you very much for the webpage www.whfoods.com - what a great site it is. It'll be one of my regular visits too.

Thanks