What can you do if you love sushi and consume wild fish like ahi tuna that build up the poison mercury in your body?
Ever since researcher Dr. Yoshiaki Omura discovered that mercury levels increased in the urine of subjects fed cilantro-containing Vietnamese soup, cilantro has been used to remove mercury, lead, aluminum, and other neurotoxins.
Some folks enjoy cilantro’s flavor and routinely heap it on their salads. However, others find its taste extremely offensive.
Typically, a cilantro pesto has been suggested as a way to use this herb for detoxification. But the preparation of cilantro pesto is a messy, time-consuming affair. Recipes suggest a mixture of olive oil, one or two cups of cilantro, some cloves of garlic and various nuts. These are processed in a blender. The end product is a paste, but cleaning the sticky residue out of the blender is a real ordeal.
They suggest you make several batches, storing the pesto in dark jars, and freezing it. One problem with this approach is “out of sight, out of mind.”
Even if you are of singular purpose, blessed with sticktuitiveness, you have to defrost the stuff and consume the “right amount” on a daily basis, and clean out those little jars. Should you leave it in your fridge beyond its time, a nice mold develops.
On the possibility that cilantro may release more heavy metals and neurotoxins than the body can efficiently remove, Dr. David Williams recommends very conservative consumption: ¼ cup of fresh cilantro per day for a detoxification period of two weeks.
But everybody is different. I can use over a cup a day without negative effects. Were I to suddenly develop headaches, flu-like symptoms, fever or nervousness, I would cut back my consumption in a methodical fashion.
I make a cilantro “cocktail” to solve the inherent problems of taste, freezing, quantity control, and to shorten the detox to eight days.
By combining cilantro with a vegetable juice such as V8, you can overwhelm cilantro’s flavor. Tomato juice works for me too. Here’s how I produce a cilantro cocktail:
After washing a large bunch of cilantro, I discovered that by trimming off the stem ends with scissors, then cutting up all its stems and leaves, and tamping everything into a 1 quart Pyrex container, I had two cups of the stuff.
With further experimentation I determined that 32 ounces of vegetable juice poured into the blender, followed by the two cups of cilantro, chopped then liquified, gave me exactly what I was looking for. I downed some on the spot and it wasn’t bad.
You can make the process easier still if you only trim the stem ends, then fold the entire bunch together, and stuff it into the juice before blending.
I pour my brew into four 10 ounce Styrofoam cups, and cap them off. Repeating the process, I end up putting a total of eight cups into the bottom of my fridge. Rinsing the blender is a snap.
Next, I consume one “cocktail” on each of eight consecutive days, and every time I open the refridgerator door, the remaining cups serve as a potent reminder to follow my detox until completion.
My second day of experimentation I tried the “cold” cocktail. With just one swallow I determined the brew had thickened a bit over night.
Now, when I retrieve a cup, I uncap it and let it sit out for half an hour, and stir it a bit before downing it. I rinse and reuse the cup.
I had initially planned to wait one year to repeat the detox, but I’ve grown fond of the stuff. Now I do the detox every month.
If you are like me and have decided to remove mercury and other neurotoxins from your system, consider this final point.
I’ve never bought into the myth that everybody has to have six to eight glasses of water a day. However, as urine serves as a prime transporter for toxins, make it a point to increase your consumption of water-containing fluids during your detox.