Dhania pesto for metal removal

The use of amalgam dental fillings that contain about 50% mercury is a hotly debated issue, and those who can try to have them removed (expensively). But even after the physical removal, the mercury residue must be eliminated.
Japan’s Dr Yoshiaki Omura, who discovered the chelating effects of dhania (coriander), conducted another study in which three amalgam fillings were removed, using all precautions available to prevent re-absorption of mercury vapours during the procedure. Nevertheless, significant amounts of the metal were later found in the patient’s vital organs. Remarkably, without the help of any chelation agents, eating dhania removed the mercury in about three weeks.
In light of the ever-worsening quality of our water and soil and the widespread use of metals in everyday items such as deodorants, it’s likely that all of us have some toxic metals in our bodies. And unless removed by a chelating agent, lead, aluminium and mercury will remain in the body forever. They’ve been associated with neurological problems, dementia, Alzheimer’s disease and even autism.
As a safe food, you can use dhania freely and regularly. And for those not too comfortable with the taste, here’s a way to incorporate it in your diet – dhania “chelation” pesto. You can start with the basic recipe below and add other nuts and spices according to your taste.
Ingredients:
1 clove garlic, ½ cup almonds, cashews, or other nuts, 1 cup washed, packed fresh dhania leaves, 2 tablespoons lemon juice, 6 tablespoons olive oil, sea salt and a little water.
Method:
Process the dhania and olive oil in ablender. Add the rest of the ingredients and process to a lumpy paste. (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. The pesto freezes well, so you can make several batches at once. – Johanita Louw     |fw