Is raw celery juice toxic? Even if mixed with fruit juice like orange/apple?

[johnwester130]

I felt like trying some raw celery juice with some apple and orange juice to add some sugar to it

Really didn't feel good at all

Would boiled celery juice better? Or none at all?

 

[UG Krishnamurti]

I was on Medical Medium protocol for like 6 months drinking celery juice every day I didn't experience any side effect from it...
Some studies have pointed out that some beneficial compounds even increased after cooking if I remembered correctly. ...

RP [ON CELERY JUICE POWDER WHICH HE THINKS GAVE HIM LARYNGITIS]: "Someone took the juice powder of these toxic industrial crops and dehydrated the powder and found that the vegetable juice contained enough nitrate to produce the pink colors that people want in ham and bacon and so that has become very popular now.
But it also contains the complex extreme allergens that some of these plants have. Celery juice happens to be on the edge of toxic ordinarily even if you aren't allergic to it but if you're allergic to it then it can become extremely harmful."

RP: Guavas, celery and parsley have Apigenin - another anti-aromatase

A Review of the Antioxidant Activity of Celery ( Apium graveolens L)
“Celery, because of compounds such as caffeic acid, p-coumaric acid, ferulic acid, apigenin, luteolin, tannin, saponin, and kaempferol, has powerful antioxidant characteristics, to remove free radicals. It is clear that celery, with different compounds and diverse concentration can have varied healing effects. It is suggested that the next studies concentrate on other therapeutic and industrial attributes of celery.
Presence of compounds such as limonene, selinene, frocoumarin glycosides, flavonoids, and vitamins A and C are the reason that celery is the most widely used plant in traditional medicine.
Celery can prevent cardiovascular diseases,21 jaundice, liver and lien diseases,22 urinary tract obstruction,18 gout,22 and rheumatic disorders.23 Research on rats shows that ethanol extracts of celery leaves increases spermatogenesis24 and also improves their fertility.15,25,26 Celery reduces glucose, blood lipids,7,27 and blood pressure, which can strengthen the heart.28 Experimental studies show that celery has antifungal29 and anti-inflammatory properties.30 Moreover, its essential oils have antibacterial effects.31 Its seeds are useful in the treatment of bronchitis,22 asthenopia, asthma, chronic skin disorders, including psoriasis,32 vomiting, fever, and tumors.33 The root of the celery is diuretic and it is used for the treatment of colic.
Various phytochemical compounds, especially polyphenols (such as flavonoids, phenolic acids, and tansipropanoids) are responsible for collecting free radicals and antioxidant activities of plants.34 Polyphenols have biological effects. These effects, especially the antioxidant activities, are inductors for restraining free radicals and peroxidation. Polyphenols generally exhibit similar chemical properties, which means that one or more number of the phenolic groups can react with hydrogen donors and neutralize free radicals.35 Many studies examine the effects of celery antioxidants. Phenolic and antioxidant compounds of celery have been studied by several scientists.36 Celery root and its leaves have the property to remove OH and DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and the plant also reduces the intensity of liposomal peroxidation that represents the plant’s protection.
Roots and leaves: Celery root juice increased antioxidative capacity, ie, reduced glutathione content
– The total antioxidative capacity (FRAP) in liver homogenate.
Celery leaf juice increased GSH content, but did not influence FRAP in liver homogenate.”

Endogenous Enzymes, Heat, and pH Affect Flavone Profiles in Parsley (Petroselinum crispum var. neapolitanum) and Celery (Apium graveolens) during Juice Processing
“Parsley yielded 72% juice with 64% of the total flavones extracted, whereas celery yielded 79% juice with 56% of flavones extracted. Fresh parsley juice averaged 281 mg flavones/100 g and fresh celery juice, 28.5 mg/100 g.
Acidification and thermal processing of celery converted flavone apiosylglucosides to flavone glucosides, which may affect the intestinal absorption and metabolism of these compounds.
Flavones are a class of flavonoids found in a variety of fruits and vegetables and are most abundant in artichoke heads, kumquats, parsley, and celery.1–3 In their native forms they are conjugated to sugars, simple acids (acetyl and malonyl), and cinnamic acids (Figure 1) rather than existing as aglycones. In vitro studies demonstrate that the flavone apigenin inhibits human lung, colon, breast, prostate, brain, and skin cancer cells;4–8 tongue cancer;9 and leukemia.10 Apigenin and luteolin also reduce monocyte adhesion to LDL in vitro, showing potential to prevent one of the initial stages of atherosclerosis.11 In addition, animal studies with flavones demonstrate the ability to attenuate the inflammatory response.
Acidifying parsley and celery juices to pH 4.0 and heating at 100 or 121 °C for up to 30 min did not significantly affect total flavone concentrations. These results were similar to those of most other studies on juices. Thermal processing at 95 °C for up to 1 min had little effect on flavonoid concentrations in orange juice,27,28 and processing at 88 °C for up to 30 min had no effect on total flavonoids in tomato juice.29 Heating grape juice at 95 °C for 15 min did not degrade anthocyanins.30 In contrast, up to 49% of isoflavones were lost from soybeans when they were boiled for 20 min during tempeh production.31
Although the concentration of total flavones in celery juice was generally stable after heat processing, the conversion of apiin to apigenin 7-O-glucoside increased rapidly at 121 °C over time at pH 3.0, reaching 83% after 60 min. Previous investigations suggested that this deconjugation to a simple flavonoid glucoside may improve absorption. These data support the hypothesis that flavone apiosylglucosides are absorbed in the colon, whereas simple glucosides such as apigenin 7-O-glucoside are absorbed in the small intestine.”


Celery extract inhibits mouse CYP2A5 and human CYP2A6 activities via different mechanisms
Celery (Apium graveolens) belongs to the umbelliferae family and is widely used in food and for medicinal purposes. Studies have found that celery extracts can exert beneficial effects, including antioxidant, hypoglycemic, hypolipidemic and anti-platelet aggregation effects
The present study therefore postulates that celery extract may inhibit CYP2A5/6-mediated coumarin 7-hydrolase activity according to a structure-activity association.


Inhibitory Effects of Apium graveolens on Xanthine Oxidase Activity and Serum Uric Acid Levels in Hyperuricemic Mice
“Apium graveolens Linn. (Apiaceae), commonly known as celery, has a long history of usage in Ayurveda and Unani medicine. A. graveolens is widely cultivated in Central Europe, North Africa, North-Western Himalayas, and Western India. The whole plant or its seeds have been used as food or medicine (9,10). Celery has been effective in the prevention of cardiovascular disease (11) and lowering blood pressure (12). It also has antifungal (13), anti-inflammatory (14,15), antioxidant (16), anti-gastric ulcer (17), and anticoagulant activities (11). An antirheumatic formulation of the seeds has shown to induce significant arthritic pain relief (9,10).
Celery, or its constituents, has been shown to have antioxidant and anti-inflammatory effects (30,40), which may be involved in the anti-gout, cardiovascular, hepatic or renal protective effects of the medicinal herb (31). Several studies showed that celery contains high levels of phenolic and flavonoid compounds and exhibits significant antioxidant and free radical scavenging activities in vitro.
it was found that the n-butanol extract of celery seed modified the glycemic and insulin levels, ameliorated hepatic lipid peroxidation, and improved intracellular glutathione and antioxidant enzymes (mainly superoxide dismutase, catalase, glutathione transferase, and reductase) in streptozotocin-induced diabetic rats. Antioxidant and cyclooxygenase (COX-I and COX-II) inhibitory activities have also been described for several constituents in the celery plant (16). For example, apigenin, an antioxidant, inhibits the production of hydrogen peroxide and IgE, which are responsible for inflammation and allergic responses (47,48). Apigenin also had inhibitory effects on cyclooxygenase and lipoxygenase (49). Li et al. (50) showed that apiin, the flavonoid isolated from celery leaf, possess remarkable antioxidant activities in vitro and in vivo. Apiin effectively scavenged DPPH, OH, and superoxide (O2−) free radicals in vitro. In vivo, apiin also significantly decreased TBARS levels and improved the total antioxidant capacity, and enhanced activities of the enzymes superoxide dismutase, glutathione peroxidase and catalase in serum, brain, heart, liver and kidney of male mice.”

The concentrations of flavones in fruits, vegetables, olive oil, and honey
Fresh parsley had the highest flavone concentrations of the fresh foods, with ≤1484 mg apigenin/100 g (60). Chicory had ≤333 mg luteolin/100 g in one study (14), but luteolin was not detected in another (62). Wide variations in flavone concentrations between studies were also observed for many other fresh foods. Vegetables with the highest concentrations were in the sunflower family (Asteraceae) and carrot family (Apiaceae)
“Celery hearts are what we're used to eating: they're the tender inner ribs of the celery, which have been protected by more bitter, outer stalks. ... Celery hearts are the stalks at the core of the celery bunch and typically are the most flavorful.” .
These compounds may be modified slightly by endogenous enzymes, such as malonyl esterases (e.g., conversion from malonylapiin to apiin) (92), but remain as glycosides after processing such as shredding (63), juicing (69, 92), and heating ”

 

[GreenTrails]

Celery is absolutely not toxid eaten in normal amounts. I make a GAPS shake: In a Vitamix blend apples, carrot, celery, wedge of beetroot and wedge of cabbage; add organic coconut oil, or organic (or homemade) sour cream. It's very good.