The fascinating new research, discussed in detail below, demonstrates how daily consumption

of the common and easy to grow herb Cilantro, can and will, progressively remove and
eliminate heavy metals from your body through cilantros amazing chelating properties.
Cilantro, can typically be found in your local Mexican Restaurants Salsa Bar, and next to
the parsley at your local proceri store. Cilantro (Coriandrum sativum) or Chinese parsley is a
delicious addition to salads, soups, egg dishes, stir-fries, tacos and burritos. Cilantros very
aromatic leaves have a wonderful flavor that's difficult to describe, very fresh and almost minty.
Cilantro is also easy to grow from seed and maintain, indoors in a sunny window location or
outdoors in your garden.

HOW TO PLANT & GROW CILANTRO

In areas that have mild to moderate heat cilantro is a sun-worshiping annual that should be
planted in a position where it receives full sun. That said, if you live in an area with excessive
heat, it will fare better if it's situated so that it receives light afternoon shade.

A shade cloth placed over the plants before the strong afternoon sun hits them will also help
prevent bolting (flower stalks that shoot up and bloom quickly).

Cilantro seeds (coriander) prefers rich and friable garden soil. Plant them in the garden in the
spring just after the last frost date. They should be spaced about three to four inches apart. Once
they've grown a couple of inches tall, thin the seedlings to nine inches apart from each other.

Cilantro seeds can also be started indoors about four weeks before the last frost date in your area.
However because they grow a long taproot, they aren't thrilled with being transplanted.
Therefore, I usually plant them directly into the garden bed.

If starting plants from seeds seems daunting to you, your local nursery should have small cilantro
plants that are ready to go into a garden bed.

CARING FOR CILANTRO PLANTS

Your cilantro plants should be evenly watered while actively growing. In other words the soil
should b slightly moist at all times. Depending on your climate, this may mean watering
everyday, twice a week, etc. Watering these plants early not only encourages good leaf growth,
but it also delays flower production.

When cilantro sends up a stalk and flowers, this is referred to as "bolting" and this sends a signal
to the plant that its life cycle is coming to an end. This means the end of delicious leaf production
as it moves onto to the next step of its like -- seed production.

For this reason, cilantro should be watched carefully if outdoor temperatures rise suddenly, as the
plant's first reaction is to bolt. If the plant does get by you and sends up a flower stalk, just pinch
off the stalk near the bottom of the plant.
Cilantro is a great herbal candidate for succession planting. One of the best things about herbs is
that they have few pests and diseases to worry about -- and cilantro is no exception. However,
sometimes carrot rust flies will show up and do damage to a young seedling.One way to protect
them is by using a hoop house or a floating row cover over your plants until the become
thoroughly established and can hold their own.

HARVESTING CILANTRO LEAVES

Start harvesting cilantro leaves after about 45 days in the garden. Use your thumb and forefinger
to pinch off several leaves at a time -- pinch deep into the plant to encourage more leaf
production and hold off the flower stalks. Always leave 1/3 of the plant's leaves so that you don't
inadvertently kill it before its time. Stay on top of harvesting because the flavor is at its best
before the flower stalks grow. Eventually the plant will flower and produce round, tan-colored
seeds that we call coriander.

HOW CILANTRO REMOVES HEAVY METALS FROM YOUR BODY

To successfully remove and eliminate heavy metals from your body simply consume a quarter
cup of cilantro leaves and stems per day. It's a good idea to avoid exceeding this amount during
the first two weeks, since you'll risk releasing more heavy metals than liver can efficiently
process and remove. Once the initial deposits are cleared, however, you should increase this
amount and add other heavy metal chelating foods such as Turmeric.

Dr. Yoshiaki Omura research discovered and demonstrated that cilantro consumption can
progressively remove heavy metals from the human body. (Dr. Omura has a background in both
clinical medicine and experimental physics. Hes Director of Medical Research at the Heart
Disease Foundation in New York. And hes an adjunct professor at the Department of
Community and Preventative Medicine at New York Medical College.) Dr. Omura discovered
cilantros chelation properties when he was treating several patients with a type of eye infection.
Dr. Omura was using a standard antibiotic. Dr. Omura found the antibiotics tratments were only
temporarily effective as his patients symptoms would clear up but would return within a few
months. Dr. Omura began to research the problem and discovered that the organisms causing the
infection seemed to be hiding in parts of the human body that had high concentrations of heavy
metals. It appeared that the organisms causing the eye-infections were using the metals to protect
themselves from the antibiotics treatments. Since heavy metals are excreted in the urine. Dr.
Omura began testing his patients urine. Dr. Omura noticed that the mercury level in one
patients urine increased after he ate a certain Vietnamese soup. Upon further testing, Dr. Omura
identified the ingredient in the soup a form of parsley known as cilantro was responsible for
this effect. Dr. Omura conducted further research that demonstrated how cilantro consumption
increased the amount of heavy metals excreted from his patients bodies through their urine. A
process frequently described in medical circles as chelation. Without the heavy metals for
protection, the organisms causing Dr. Omuras patients eye infections were no longer able to
flourish, when Dr. Omura gave his patients cilantro, along with antibiotics, it ultimately
eliminated their eye- infections for good. Dr. Omuras research results were published in
Acupuncture and Electrotherapy Research. Acupuncture & Electro-Therapeutics Research is a
quarterly publication covering acupuncture, electrotherapy, and related subjects. It was
established in 1976 and is published by Cognizant Communication Corporation. The editor-in-
chief is Yoshaiki Omura (New York Medical College).)

A follow-up study involved a patient whod had three mercury-based amalgam fillings
removed. Significant amounts of mercury were found in the patients lungs, kidneys, liver, and
heart. Dr. Omura used cilantro treatments to remove the mercury. Within a few weeks, the
mercury was gone. In a related study, published in the Journal of Ethnopharmacology, the
researchers administered cilantro via gastric intubation to male mice suffering from high levels
of lead in their bodies. An established chelating agent, dimercaptosuccinic acid (DMSA), was
used as the control. The researchers studied the effect of cilantro consumption on lead poisoning.
Researchers gave mice lead in their drinking water for 32 days. Then they administered cilantro
for 25 days (from day seven on).The study concluded that: Cilantro has suppressive activity on
lead deposition, probably resulting from the chelation of lead by some substances contained in
Cilantro.(http://www.naturalnews.com/046428_cilantro_chelation_heavy_metals.html#ixzz4Q
UJj5Vxr)

WHY AMERICANS ARE ESPECIALLY AT RISK

As provided by the Statistics and research studies discussed below, experts attribute the recent
national increases of cancer, hypertension, heart disease, and diabetes to high levels of
unmonitored industrial pollution exposing Americans to cancer-causing heavy metals, such as
Lead, Arsenic, Cadmium, Aluminum, Fluoride, Mercury, and Chromium-6 which are increasing
found to be present at dangerous levels our soil, food and even in our tap water. Heavy metals
can progressively replace the human bodies essential minerals, grabbing onto the biological
spaces which should be filled by necessary minerals. Since essential copper and iodine ions
cannot be properly absorbed the thyroid function also becomes progressively compromised;
setting the perfect terrain for the overgrowth of yeast and fungus (candida). Metabolic waste
released from fungus, called mycotoxins, will eventually inhibit the absorption of insulin,
providing a favorable environment for diabetes. When diabetics are told to decrease their sugar
intake, the yeast and fungus proliferation will then slightly decrease; but it will not solve the real
cause, which is the presence of heavy metal contamination. Heavy metal contamination is also
known to lead to Cancer, Crohn's Disease, Kidney Disease, Liver Disorder, Lupus, Reproductive
Disorders, and development of fungal disorders such as Candida Albicans. Heavy Metals are
scientifically known to directly or indirectly cause, contribute to, or make worse, nearly every
disease or illness known to man. Thus, if you are heavy metal toxic and dont take care of it, any
medical treatment you may be receiving for any existing health problem may not be as
successful as it could be. For treatment of any existing health conditions related to heavy metal
poisoning and contamination, to be successful we must make every effort to safely remove and
progressively eliminate heavy metals from our bodies.
http://www.naturalnews.com/046428_cilantro_chelation_heavy_metals.html#ixzz4QUKRwkwZ

THE SUPPORTING RESEARCH

As of September 2016, a total of 57 studies have investigated the relationship between fluoride
and human intelligence, and 50 of the 57 human studies have found that elevated fluoride
exposure is associated with reduced IQ, and 45 animal studies have found that fluoride exposure
impairs the learning and/or memory capacity of animals. The human studies, which are based on
IQ examinations of over 12,000 children, provide compelling evidence that fluoride exposure
during the early years of life can damage a childs developing brain. Scientists in the
Neurotoxicology Division of the Environmental Protection Agency and the associated nonprofit
Environmental Working Group reports that more than 200 million Americans are drinking water
with unsafe levels of chromium-6, which is found in about nine out of 10 public water systems
sampled. In a study published by EWG, states that increasing exposure to Chromium-6 will
result in 12,000 Americans developing cancer during the next 84 years. After a 2010
investigation by EWG found chromium-6 in the tap water of 31 cities, the EPA began requiring
water utilities to test for the compound but has not set a national standard. The EPA has held off
releasing its draft risk assessment until industry-funded studies are completed. The agency
expects to release that assessment in 2017.

Heavy metals are medically known to compromise human health through progressive
increase the production of cancer cells. Medical researchers explain the mechanism as follows;
the human body has an inflammatory response to presence of heavy metals (fight or flight
reaction) in the body. Through unsafe levels of Heavy Metals accumulating in our bodies, our
cancer killing immune system is gradually compromised allowing cancer cells to actively
proliferate. Our adrenal glands progressively weaken and burn out as they are trying to self-
regulate the compromising effects of the heavy metals. This leads to fatigue, as our adrenal
glands put out adrenaline, the energy hormone. Heavy metals will bind to oxygen and
haemoglobin in our blood, lowering blood and tissue oxygen, causing lack of energy and
increasing cancer development. Researchers explain that cancer cells thrive in low-oxygen
environment eventually providing an environment favorable to formation of related diseases
such as Alzheimers, MS, ALS, Autism, and Parkinsons through heavy metals contamination,
neurotoxic effect, and free radical increasing destruction of our human nervous tissue.

SUGGESTIONS FOR COOKING WITH CILANTRO

Cilantros bright and refreshing taste has the ability to liven up a dish with just a sprinkle a little
on top. Cilantro is the main secret ingredient in many wonderful soups sauces, it stars in fragrant
Thai and Vietnamese dishes, and essential for a good guacamole.

SCALLOPS AND PEA PUREE

2 cups shelled English peas

 salt

1 large garlic clove

1 tablespoon freshly grated ginger

4 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

freshly ground black pepper

pinch cayenne (optional)

16 large sea scallops, about 1 1/2 pounds

Cilantro Gremolata (see below)

1. Prepare the Pea Pure: Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons
salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving
1 cup cooking liquid.

2. Combine peas, 1/4 cup reserved water, garlic, ginger, 2 tablespoons olive oil, lemon juice,
1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Pure
until smooth. Add more water as necessary to achieve desired consistency; the pure
should not be too thin. Transfer to a bowl and keep warm.

3. Prepare scallops: Pat scallops dry and sprinkle all over with salt and pepper. Heat 1
tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking
care not to overcrowd in the pan. Cook, turning once, until brown on both sides and just
cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with
remaining scallops.

4. To assemble, spoon pea pure on serving plates. Top with scallops. Sprinkle scallops and
pure with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.

CILANTRO GREMOLATA

1 cup cilantro leaves, chopped

1 garlic clove, minced

2 tablespoons finely grated lemon zest

1/2 teaspoon salt

 1/2 teaspoon freshy ground black pepper

1. Combine all the ingredients together in a small bowl and mix well.

PEANUT SAUCE AND STEAK NOODLE

For this recipe you can forget about marinating the steak before you cook it. Just sear the steak
and get it to the right temperature and then marinate it after you cook it. Since the steak is hot,
itll actually absorb a ton of flavor from the marinade.

The downside of this method is that itll leave you with a room temperature steak, but thats not
the end of the world for a noodle bowl dish like this. In fact, I actually prefer my steak to be on
the cold side for Steak Noodle Bowl. Then you can pile on lots of crunchy veggies and serve a
big vat of peanut sauce on the side.

Peanut Sauce:
1 clove garlic, minced
1 inch fresh ginger, minced
4 limes, juice only
3 tablespoons creamy peanut butter
3 tablespoons fish sauce
3 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
Bowl Ingredients:
1 pound Sirloin steak
Salt and pepper
Olive oil
8 ounces rice noodles, cooked
1 tablespoon sesame oil
1 large cucumber, sliced
1 large carrot, grated
1 stalk broccoli, grated (opt.)
Fresh Cilantro
Scallions
Sprouts
Lime wedges

Directions
For sauce, mince garlic and ginger and juice limes. Combine all ingredients in a small food
processor and pulse until smooth. You can also mince the garlic and ginger very finely and whisk
together ingredients. Taste the sauce and adjust to your liking.
1) For steak, season well with salt and pepper. Heat a cast iron skillet over medium high heat and
once hot, sear steak for about 4-5 minutes per side until its cooked through medium rare. Time
may vary a bit depending on the thickness of your steak. It should hit an internal temperature of
about 130 degrees F. for medium rare.

2) Once steak is cooked, remove from the pan and add steak to a bowl. Drizzle a few tablespoons
of the peanut sauce in with the steak, cover, and let marinade for 20-30 minutes.

3) Cook your rice noodles according to the package. When they are done, rinse with cold water
to stop the cooking and toss with a tablespoon of sesame oil.

4) Slice up cucumber into half coins, grate carrot and broccoli stalk.

5) when youre ready to make the bowls, divide noodles between four bowls and drizzle in some
of the reserved peanut sauce (not the sauce with the steak). Slice steak into thin strips (it should
be room temperature or slightly cold).

6) Top each bowl with sliced cucumbers, grated veggies, and other toppings. Serve extra sauce
on the side.

Corn Cakes with Avocado Cream

Yield: 12 pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

For the Corn Cakes:

1 1/4 cup all purpose Gold Medal Flour

1 cup cornmeal (yellow or white)

2 Tb. baking powder

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. chile powder (or paprika)

1 1/4 cups milk

2 eggs

3 Tb. melted butter + extra butter for the griddle

For the Avocado Cream:

1 - 7 oz. package of original Wholly Guacamole

1 cup sour cream

Directions:

1. Mix the ingredients for the avocado cream together, until smooth and set aside.

2. Preheat a griddle (or large skillet) to medium heat. Then mix the flour, cornmeal, baking
powder, salt, garlic powder and chile powder together in a large bowl. Whisk in the milk,
eggs and melted butter until smooth.

3. Butter the griddle. Using a 1/4 cup scoop, ladle the corn cake mixture onto the hot
griddle. Cook for 3-4 minutes per side. Flip when bubbles form on the top of the corn
cakes. Repeat with the remaining corn cake batter.

4. Serve warm with a generous dollop of avocado cream.

Cilantro & Ginger Hummus

You can use Trader Joe's hummus, find another hummus or try making your own
Hummus as follows:

1 can (15 ounces) chickpeas (you can use dry and cook your own too)
1/2 cup tahini
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1/4 cup cilantro
juice from 1/2 a lemon
1/4 cup water (or reserve the chickpea cooking water if you use dry beans)
1/4 cup olive oil
1 teaspoon sea salt

Directions

First you need to peel off the chickpea skins. Then in a food processor blend the chickpeas until
they are a coarse grain. Now add the tahini, garlic, ginger, lemon juice, cilantro and salt. Blend
for a full minute or two. Now with the processor still running drizzle in the oil and then the
water. For an even smoother, thinner consistency add more water.

Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream

Southwestern Spiced Sweet Potato Fries

Ingredients
 2 large sweet potatoes, cut in large matchsticks/batons approx. 1/4" x 2"

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon chile powder

1 teaspoon paprika

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne, or to taste

Chili-Cilantro Sour Cream (recipe below)

Directions

1. Preheat oven to 425 F.

2. Toss sweet potatoes and olive oil in a large bowl.

3. Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small bowl.

4. Add spices to potatoes and toss to coat.

5. Arrange potatoes in one layer on baking sheet.

6. Bake in oven on lowest rack until undersides are browned, 12-15 minutes. Turn potatoes
with a spatula and bake 10 more minutes.

7. Remove from oven and serve with Chili-Cilantro Sour Cream.

Chili-Cilantro Sour Cream

1 cup sour cream

1 tablespoon freshly squeezed lime juice

2 teaspoons sweet chili sauce

1 small garlic clove, minced

1/2 teaspoon salt

 1/2 teaspoon freshly ground black pepper

1 heaping tablespoon chopped cilantro

ABOUT THIS ARTICLE

This article is the latest of a series of articles, published here by author, Catherine Ibarra, in order
to provide specific knowledge and information, consisting of simple, and inexpensive
progressive changes in food American choices needed to avoid Americas alarming new trend for
increasing health problems. American Cancer rates alone constitute an epidemic, with childhood
cancer rates consistently rising for the past few decades. Cancer is now the second leading cause
of death in children (after accidents). Americans are currently experiencing increasing epidemic
levels of cancer, obesity, hypertension, heart disease, diabetes and food allergies. The National
Cancer Institute study projects a 39 percent increase in cancer costs between 2010 and 2020.
That figure represents in great part our success in extending the lives of those already afflicted
with the disease. Kidney dialysis also has become an economic quagmire. A 150 percent increase
in the number of such patients is expected over the next decade. The cost of Alzheimers disease
is projected to rise from $91 billion in 2005 to $189 billion in 2015 to $1 trillion in 2050 (twice
the cost of Medicare expenditures for all diseases now). In his 2006 article, Harvard economist
David Cutler and colleagues wrote, Analyses focused on spending and on the increase in life
expectancy beginning at 65 years of age showed that the incremental cost of an additional year of
life rose from $46,800 in the 1970s to $145,000 in the 1990s. ... If this trend continues in the
elderly, the cost-effectiveness of medical care will continue to decrease at older ages. Emory
professor Kenneth Thorpe and colleagues, summing up some Medicare data, note that more
than half of beneficiaries are treated for five or more chronic conditions each year. Among the
elderly, the struggle against disease has begun to look like the trench warfare of World War I:
little real progress in taking enemy territory but enormous economic and human cost in trying to
do so.
 Georgia Glynn Smith

These spring pea fritters make a healthy snack or light lunch. They are lightly fried and
perfectly spiced with turmeric, cumin and fennel. Get the Spicy Pea Fritters with
Cilantro and Potato Raita recipe

22 Cilantro Spice Yogurt Dip With Pita Strips And Vegetables

New Media Publishing
 Jalapeno, cumin, cardamom and cilantro spice up this cool yogurt dip. Its a refreshing
and light dip to serve with crudite and pita chips on hot, summer days. Get the Cilantro
Spice Yogurt Dip with Pita Strips and Vegetables recipe

Related on HuffPost:

Guacamole Recipes

This article is the latest of a series of articles, published by author, Catherine Ibarra, in order to
provide specific knowledge and information, consisting of simple, and inexpensive progressive
changes in food American choices needed to avoid Americas increasing health problems.
American Cancer rates alone constitute an epidemic, with childhood cancer rates consistently
rising for the past few decades. Cancer is now the second leading cause of death in children
(after accidents). Americans are currently experiencing increasing epidemic levels of cancer,
obesity, hypertension, heart disease, diabetes and food allergies. The National Cancer Institute
study projects a 39 percent increase in cancer costs between 2010 and 2020. That figure
represents in great part our success in extending the lives of those already afflicted with the
disease. Kidney dialysis also has become an economic quagmire. A 150 percent increase in the
number of such patients is expected over the next decade. The cost of Alzheimers disease is
projected to rise from $91 billion in 2005 to $189 billion in 2015 to $1 trillion in 2050 (twice the
cost of Medicare expenditures for all diseases now). In his 2006 article, Harvard economist
David Cutler and colleagues wrote, Analyses focused on spending and on the increase in life
expectancy beginning at 65 years of age showed that the incremental cost of an additional year of
life rose from $46,800 in the 1970s to $145,000 in the 1990s. ... If this trend continues in the
elderly, the cost-effectiveness of medical care will continue to decrease at older ages. Emory
professor Kenneth Thorpe and colleagues, summing up some Medicare data, note that more
than half of beneficiaries are treated for five or more chronic conditions each year. Among the
elderly, the struggle against disease has begun to look like the trench warfare of World War I:
little real progress in taking enemy territory but enormous economic and human cost in trying to
do so.