Few people know that this plant is one of the strongest natural insulins.

 

It also has a cholesterol-lowering effect, and helps maintain strong teeth and bones and increase muscle mass.

Dill is a well-known medicinal and spice plant. When eaten raw, dill is a valuable antioxidant and an excellent source of vitamin C. The plant also contains vitamin A, riboflavin, vitamins B1, B2, B3, B6, and E, as well as folic acid, pectin, calcium, iron, copper, magnesium, potassium, phosphorus, zinc, and a very large amount of fiber.

To preserve their nutritional value, the drying method doesn’t matter! Valuable nutrients evaporate at temperatures around 50-60 degrees Celsius, so dried vegetables available in stores are unsuitable for medicinal purposes because they are dried at temperatures of 75-90 degrees Celsius.

Fennel owes its blood sugar-lowering effects to vanadium, which regulates insulin production and prevents fat storage. This allows consumed carbohydrates to be transferred directly to muscle cells and converted into energy. Vanadium also lowers cholesterol levels and is often used to strengthen teeth, bones, and muscles.
Vanadium consumption contributes to muscle growth, but it should be used as directed, as vanadium overdose also poses a risk.

Just be careful! Eating a large amount of dill at once can cause a sudden drop in blood sugar. Do this gradually and monitor your body’s reaction.

IMPORTANT! Several European countries are already producing 100% fennel portetta, which contains only pure fennel, without any binders. It’s in huge demand!