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Heavy Metals Begone!
Cilantro Pesto

I had my mercury-amalgam fillings removed three years ago. Some of them had been in my mouth since Truman was President. Ever since then, I've been eating a spoonful of delicious cilantro pesto every day. Why? Because cilantro, a green herb that looks a lot like parsley, has the ability to flush (chelate) heavy metals like mercury, aluminum, and lead from your body. In other parts of the world, cilantro is known as coriander.

I'm going to give you the recipe for cilantro pesto, but first, some words from Dr. Jon Barron, one of the superstars of alternative medicine. In his wonderful book, LESSONS FROM THE MIRACLE DORTORS, John says on p. 119, "Initial studies indicate that fresh cilantro may be extremely effective in helping flush heavy metals out of the blood. Taking 400 mg of cilantro a day can pretty much clean heavy metals out of the body in just 2 to 3 weeks."
That means if you don't like the pesto, you can eat one-quarter cup of green cilantro every day for 2 or 3 weeks, and be pretty confident that your body is free of heavy metals.

Here's more about cilantro from Jon's current newsletter (Baseline Nutritionals). "Studies have shown that levels of mercury, lead, and aluminum in the urine, increase significantly after consuming large amounts of cilantro. It seems that cilantro changes the electric charge on intra-cellular deposits of heavy metals to a neutral state, which relaxes their tight bond to body tissue, freeing them up to be flushed from the body."

In addition to cilantro, Jon suggests you add one other element to your metal-flushing program: And that's Chlorella. "Chlorella possesses the capacity to absorb heavy metals...In studies undertaken in Germany, high doses of chlorella have been found to be very effective in eliminating heavy metals from the body -- from the brain, intestinal wall, muscles, ligaments, connective tissue, and bone."

Chlorella is an ingredient in lots of Superfoods, including the one by that name that Dr. Richard Schulze sells. It's not hard to find. And neither is cilantro. My Publix supermarket sells fresh cilantro for less than $2.00. Make sure you wash it before eating it. I soak it for 10 minutes in a bowl that contains 2 oz of white vinegar and a shot or two of lemon juice. Swizzle it around a few times, rinse in clean water, and let it dry.

Okay, here's the recipe for cilantro pesto. Jon Barron got it from David Williams, again, one of the superstars of alternative healing.

1) Put 1 cup of packed, fresh cilantro, and 6 tablespoons of olive
oil in your blender. Blend until the cilantro is chopped up.

2) Add 1 clove of garlic.

3) Add one-half cup of almonds, cashews, or other nuts. I use mostly almonds, with a few cashews and macadamias.

4) Add 2 tablespoons of fresh lemon juice (about 1 lemon, squeezed by hand).

5) Blend to a lumpy paste.

And now, taste it! Yes, it looks like something that came from the hardware store, but I find it truly delicious. You may find the hard part is not eating it all on Day #1. Scrape it out of your blender and put the pesto in a container in your fridge. The only difficult part of the whole operation is cleaning the blender! I add 8 oz of water, blend it, and make a green, pesto drink. Waste not, want not.

So if you are going to have your mercury-amalgam fillings taken out -- or you've already done so -- consider starting on this pesto ASAP. And if you give some to your kids, DON'T tell them that the pesto is good for them! Tell them it's a treat...which it is.

Last thought:

When your Amalgam fillings come out, you're going to absorb at least some mercury vapor. Even the world's best dentist can't prevent that. So as soon as you come home from the dentist, eat some cilantro and chlorella -- and then take a long walk. You want to BREATHE DEEPLY while your're walking. You want to EXHALE like you've never exhaled before. Get ALL of the old stale and toxic air OUT of your body. Breathe in through your nose and exhale through your mouth (Normally, you would breathe in AND out through your nose).

Trust your intuition, as always. And if you enjoy the pesto, give me (and the rest of us kindred spirits) some feedback.

Blessings,

Owen