At 03:11 AM 24/11/04, you wrote:
Cilantro, the cooking herb chelates mercury. This was discovered
serendipitously by a practitioner who was treating someone who was
eating a lot of soup made with cilantro. There is a protocol published
on the web. google cilantro +mercury
Hi Garnet & folks,
SWMBO told me when I thought I found something new here, that Cilantro is
most commonly known as Coriander. A lot of people can't stand the taste of
it (me!) so an alternative is to pound the seeds in a mortar ( 30 or so)
and same of fresh peppercorns with 1 teasp. Rock salt. Then add 1
centimetre of a knob of fresh ginger, same for fresh tumeric and a
centimetre of fresh Jalapinjo Chili with an extra teasp. Rock Salt.
Fry the paste for a minute or two in a little ghee or SAFE oil (
cold-pressed) and add it to a pot of beans ( Lima, Adzuki, red lentils) or
any soup, simmer for extra 20 minutes and it makes it taste magic - AND
without the need for any meat.)
By the way, more health problems are caused by not getting enough salt than
is generally understood. Salt is vital. BUT not the white crud sold in
supermarkets. Get real untouched raw salt.
BTW2: Avoid sprinkling salt. Cook it in.
Himagain.
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