On my site is growing a lot of useful greens - dill and lettuce, and parsley, and cilantro. Of course, these natural vitamins, I never regretted during cooking, generously sprinkled greenfinch not only salads and main courses, but even the soup and snack cakes.
If we talk about the dill and parsley, then yes, these ingredients can be added to dishes as you wish - they will bring only one benefit, but with cilantro need to be much more carefulBecause this plant is not as harmless as it may seem at first glance. In this article I will discuss how coriander can harm the body and to whom it is not recommended to use it for food.
Cilantro - a rather peculiar seasoningWhich accounts for the taste is not for everyone - the whole thing in its specific aroma and flavor. That is the case with the cilantro is important strictly to comply with the measure, since an overabundance of this herb in the body can cause serious disorders. It is known that the daily use of cilantro in large quantities can impair sleep and memory, as well as disrupt the hormonal balance in women.
In addition, it plant has strong diureticSo it is contraindicated for diabetics.
To refrain from the use of cilantro should nursing mothers, small children and people who are prone to allergies, because it is considered to be a strong allergen. According to research, this supplement may cause the appearance of skin rash, shortness of breath and even vomiting.
Another very useful feature not cilantro - blood clots, so dishes with this spice is not recommended to eat for people with heart problems and blood vessels.
Certainly, cilantro and has beneficial properties, but misusing it still should not be. Experts advise to use no more than 35 grams of cilantro healthy people per meal, and those who have problems with health, will be enough to sprinkle cilantro salad 2- 3 times a week. These precautions will help to get only a favor and do not expose your body to unnecessary risk from the use of cilantro.