here's an update for some super chelating pesto. I thought I had that down here but I guess it's actually amidst various other threads.

anyway...

you need
--fresh cilantro
--fresh basil or parsley
--a lemon
--olive oil
--sea salt

start with a big bunch or two cilantro, organic if possible but use whatever you've got is fine. I use one or two big grocery store style rubber band gathered bunches during the winter. in summer i grow my own. If you use two bunches you can store some overnight to eat the next day. i would eat it the next day for freshness, not 3 or 4 days later. Store leftovers in small glass dish if you do, cover with saran wrap, keep the wrap off/above the cilantro and oil mixture, and refrigerate. Oil degradates plastic so i don't like to let them touch each other.

Rinse the cilantro well and finish rinsing with filtered water if you can. Put in a colander or somewhere to drain a few minutes.

add half a bunch of parsley or basil, rinse, let it drain with the cilantro.

heat up some water to cook a small bit of mixed grain pasta. whole wheat is fine f you like it. rice pasta is good too. white wheat pasta might clog you up. we don't want to clog up! Put about a cup of pasta in there when it is boiling and cook well, no al dente! well done is best for me anyway.

for one bunch of cilantro use about 4-6 good size cloves of fresh organic garlic. Not the whole head, just the cloves. for two bunches, double that. this gets hot if you use a lot of garlic but you can use as much as you'd like. Use at least 4 (large) cloves per ea bunch of cilantro though.

peel the garlic and put it in a food processor. Slice the cilantro and parsley to one inch lengths, a knuckle length or so, and put in the food processor with the garlic. you wont get all the cilantro in there on the first round unless you have a real big processor, mine is medium size so I chop the first round and then empty and then chop up the rest. Anyway, chop it all up and put it all together in a glass or china bowl. Don't use plastic bowls with this..

Now that the cilantro and parsley and garlic are chopped up nice and small, cut a lemon in half and squeeze the fresh juice on the green mixture. work quickly to keep the chopped cilantro from releasing any nutrients. you can use just half a lemon or the whole thing depending on your taste. Pour about 1/2 cup of olive oil on top and mix it all together. you can use more oil if you'd like, but 3/4 cup olive oil should be plenty for two bunches of cilantro. I rinse the food processor with about 1/8-1/4 cup of water to get every last drop of yummy green cilantro and pour that on too.

That's your basic pesto, put that on top of cooked pasta and enjoy. don't overdo the pasta, this isn't about pasta it's about cilantro, but some pasta makes it a real meal. I suppose you could put it on rice of you wnated but i simply prefer pasta.

you can add to the mix...

--some walnut oil, a tablespoon or two.
--some whole flax seed for crunch and extra healthy effect
--some parmesan cheese on top. Use real cheese.


Salt to taste.

yummy.


no vitamin c for two hours ahead or after if you are very mercury toxic or you will get the sweats, won't hurt you but you will sweat a lot. take some calcium, magnesium, iodine and zinc and whatever else supplements about 6-8 hours after or the next day to help replenish what the cilantro pulls out of your bones, spine, skull. this will pull mercury out of your bones and you will feel it happening if you do this twice weekly on a regular basis.. don't worry, it's a good thing.

Drink lots of (filtered tap) water after eating that. 4-5 big 12-16 oz cups over the span of 8-12 hours should be good.

I keep some DMSA handy for days i get a real big mercury drip from it. A little drip sensation doesn't bother me, water is fine for that but sometimes it's real strong, not sure the dmsa is doing anything but i like to think so.

anyway I feel superb after 6 months or so of eating that twice a week. sometimes I miss a week lately but I always get back to it. It's a lot less expensive than the IV chelation and equally effective.

if you are real sick i would recommend you start out with a doctor and IV treaments or similar before trying this though. You can eat this when you start to feel leveled off from the toxicity. It probably would have hurt me if i had done it right upfront.

you can eat this with amalgams (i have some still) if you are leveled off and not experiencing major symptoms (major numbness and stuff) anymore.

a hulda clark liver cleanse or 4 is also recommended. probably an herbal colon cleanse too.

then you can go out and play <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> Life is so so nice when your head feels wonderfully clear.

(you might want to start with small portions of that the first couple weeks before you start eating tons of it, ease in slowly and feel what it does)