There's nothing I like more than learning about inexpensive, common herbs or spices that exhibit unusual healing properties. Historically, the use of herbs and spices in cooking evolved as a method to preserve foods and make them safer to store and eat. While we've grown accustomed to using these items to enhanced or accentuate flavors of food, researchers continue to discover that they have much more to offer than just good taste. A recent example involves the work of Dr. Yoshiaki Omura. Dr. Omura recently informed us that he discovered almost by accident, that the
leaves of the coriander plant can accelerate the excretion of mercury, lead and aluminum from the body. He had been treating several patients for an eye infection called trachoma (granular conjunctivitis), which is caused by the micro-organism Chlamydia trachomatis. Following the standard treatment with antibiotics. Dr. Omura found that the patients' symptoms would clear up initially, then recur within a few month.
He experienced similar difficulties in treating viral related problems like Herpes Simplex types I & II and Cytomegalovirus infection.
Cilantro Helps Flush Out Heavy Metals After taking a closer look, Dr. Omura found those organisms seemed to hide and flourish in area of the body where there were concentrations of heavy metals like mercury, lead and aluminum. Somehow the organicism were able to use the toxic metals to protect themselves from the antibiotics. It just so happens that while he was testing for those metals, Dr. Omura noticed the mercury level in the urine increased after one consumed
a healthy serving of Vietnamese soup. The soup contains Chinese parsley, or it is better known in this country, cilantro. (Some of you may also know it as coriander, since it comes form the leaves of the coriander plant.) Further testing revealed that eating cilantro also increased urinary excretion of lead and aluminum. And when cilantro was used concurrently with antibiotics or natural anti-viral agents and/ or fatty acids like EPA with D.A., the above infection could be eliminated for good. (Acupnct Elect! rother Res. 95:20 (3-4): 195-229.)
Dr. Omura has made a remarkable discovery. He's found a novel technique which greatly increases our ability to clear up recurring infections both viral and bacterial. And perhaps
more exciting, he's discovered an inexpensive, easy way to remove (or "chelate") toxic metals from the nervous system and body tissue - one that anybody can use. This is Great News for Amalgam
Sufferers Chelation therapy using chemicals like EDTA has long been used to help remove
these heavy metals, but cilantro is the only natural substance I'M aware of that has demonstrated this ability. This will become news for people suffering from the ill effect of
amalgam dental fillings, which contains approximately 50% mercury.
Dr. Omura recently performed another study in which three Amalgam
filling where removed from an individual using all of the precautions available to prevent absorption of the mercury from the amalgam. Even with strong air and water suction, water rinses, and a rubber dental dam, significant amounts of mercury were later found in the individual's lungs, kidneys,, endocrine organs, liver and heart. There was no mercury in these tissue prior to the Amalgam
Remarkably, without the help of any chelation agents, cilantro was able to remove the mercury in two to three weeks. (Acupuncture Electrotherapeutic Research 96;21 (2):
133-60.) Since some of the patients didn't like the taste of fresh cilantro, Dr. Omura had a pharmaceutical company create a 100 mg cilantro tablet. In the above dental study, one tablet was taken four times a day. As of yet, I haven't been able to find a tested commercial tablet of cilantro.
It is believed that the active component in cilantro are easily destroyed during processing. For this reason, I recommend sticking to fresh herb. It can be eaten raw in soup or salad, on
tacos, or as garnish with practically any dish. Recipe for Cilantro Pesto (Make That "Chelation Pesto") I would think it should also work if the cilantro were juiced, but perhaps the easiest and tastiest way to use the herb would be as the main ingredient in a home made pesto sauce.
You can start with the basic recipe below and add other nuts and spices to suite your taste.
1 clove of garlic
1/2 cupof almonds, cashews, or other nuts 1 cup packed fresh cilantro leaves
2 tablespoons lemon juice
6 tablespoons olive oil Put the cilantro and olive oil in blender and process until the cilantro
is chopped. Add the rest of the ingredients and process to a lumpy past.
(You may need to add a touch of hot water and scrape the sides of the blender.) You can change
the consistency by altering the amount of olive oil and lemon juice, but keep the 3:1 ratio of
oil to juice.
(If freezes well, so you can make several batches at once.)
In light of the ever-worsening quality of our water and soil and the widespread use of metals in everyday items like deodorant and cans, I would seriously suspect that all of us have some toxic metals in our body. And unless they are carried out by a chelating agent, things like lead, aluminum and mercury remain in the body forever. Besides associated with arthritic condition, depression, muscle pain and weakness, memory loss and deterioration, and maybe even Alzheimer's disease.
Summer's here and cilantro is readily available across the country. It is very popular herb in
Mexican cooking, and due to their large Mexican populations is easy to find anywhere from Texas
to California. In other areas, you may need to visit an Oriental market or specialty
supermarket, (Remember, it's also called Chinese parsley.)
I would highly recommend that you take advantage of this "poor man's chelation treatment". I'm
in the process of doing it now my shelf and intend to do so at least once or twice a year from
now on. All it takes is adding fresh cilantro to your everyday foods or eating a couple
teaspoons of cilantro pesto a day for two or three weeks; either will give the dose Dr. Omura
used in his research. Judging by the price around here, that means you'd be spending less than
a dollar for two weeks of cleansing!
Of course, if you really don't like cilantro, you can always spend a thousands times that much
on a series of intravenous chelation treatments...
Here is the recipe : _ CILANTRO PeSTo
1 clove of garlic
1/2 a cup of almonds or cashews or other nuts
1 cup of fresh packed cilantro leaves
2 tablespoonsful of lemon juice
6 tablespoonsful of extra virgin olive or coconut oil.
Mix to a paste. Use organic ingredients. Keep in the fridge.....................It is the most
amazing heavy metal detoxifying recipe I have come across..............Love Penny
Cilantro is such a great chelating agent for heavy metals, but some people have
commented on the unpleasant (to some people)
taste . . . so I wanted to share a couple recipes I use that have a lot of cilantro in them
but taste good. Each recipe serves about 4 people, and uses a full cup of cilantro, so you get
a sizeable dose, but not so much that it pulls the mercury out of your dental fillings and makes
you sick. These recipes are from Deborah Madison's cookbook "Vegetarian Cooking for Everyone"
which I highly recommend, though it is about the size of an unabridged dictionary . . .
------------------------------------ RED LENTIL SOUP WITH LIME
2 cups split red lentils (other colors work, too :-)
1 tablespoon turmeric
4 tablespoons butter
1 large onion, diced
2 teaspoons ground cumin
1 teaspoon ground mustard
1 cup chopped cilantro Juice of 3 limes In a pot combine the lentils, turmeric, 1 Tbsp butter
and a little salt. Add 2-1/2 quarts
water and simmer until the lentils get mooshy.
In a separate pan, while the lentils are simmering, cook the onion in 2 Tbsp butter with the
cumin and mustard. When the onions are soft, toss in the cilantro and saute just for a minute,
until it's limp. Add the onion mix to the soup and squeeze in the lime juice. The soup should
be just a bit sour. I like to serve it over rice, topped with a little wad of braised spinach
and maybe some yogurt.
--------------------------------------------- TOFU IN COCONUT SAUCE
1 lb tofu, pressed and diced
3 Tbsp oil (I like sesame)
1 small onion, sliced
1 cup chopped cilantro
1 Tbsp chopped fresh ginger
2 Tbsp minced lemongrass, lemon verbena or lemon balm
1 jalapeno (or other) fresh chile, diced
1 15-oz can coconut milk, plus water to make 2 cups
3 pieces galangal, if you can get them
1 Tbsp soy sauce In a skillet, saute the onion in 2 Tbsp oil. Add the tofu and brown well.
Toss in the cilantro and cook just a minute, until wilted.
Remove from heat and set aside (I take the tofu out onto a plate and use the same skillet for
the next step -- fewer pots to wash!).
Again in a skillet, in 1 Tbsp oil saute the ginger, lemongrass and jalapeno for a minute. Add
the coconut milk mixture and galangal.
Bring to a boil. Lower heat to simmer, add tofu mixture and cook gently about 15 minutes, until
the sauce is nice and thick. Add the soy sauce and serve.
This is a Vietnamese dish and can authentically made as spicy as you like -- just add more
peppers. You can also use fish or seafood instead of the tofu, and the cilantro binds any heavy
metals that may be in the fish so it's a (moderately) safe way to eat fish.