Cilantro Found To Remove 80% of Heavy Metals From the Body Within 42 Days

During everyday life, we are exposed to numerous toxins that can deteriorate our health and make us sick. Mainly, the risk arises from the food we consume, the pollution in the air and the everyday stress almost every person has to deal with daily.

One such group of toxic contaminants are heavy metals, which are known to cause severe health disorders, from cancer and heart disease to lung, kidney and skeletal disorders.

Luckily though, the nature offers an antidote that can effectively draw out and remove these heavy metals from our body. One such antidote is the cilantro. It is known to effectively eliminate heavy metals from our body as well as assist in detoxification.

Cilantro can be used as an antifungal, antiseptic and anti-inflammatory agent.  It is rich in vitamins K and A, and minerals such as potassium, magnesium, calcium, manganese and iron.

How to Consume Cilantro
To get all the health benefits of cilantro, add a handful of fresh, organic cilantro to your recipe or smoothie. Make sure you include cilantro in your diet almost every day!

Recipe of Cilantro for Inflammation:
-300ml Water
-100ml Organic apple juice (or juice it yourself)
 -Handful of fresh cilantro (around 100g)
-One teaspoon wheat-grass powder (or any other super green powder)
Combine all the ingredients in a blender and blend it until smooth. Enjoy the drink to get the full benefit.

THIS IS ONLY FOR INFORMATION, ALWAYS CONSULT YOU PHYSICIAN BEFORE HAVING ANY PARTICULAR FOOD/ MEDICATION/EXERCISE/OTHER REMEDIES.                                    PS- THOSE INTERESTED IN RECIPES ARE FREE TO  VIEW MY BLOG-                                                                                           https://gseasyrecipes.blogspot.com/                                                                                                                                                FOR INFO ABOUT KNEE REPLACEMENT, YOU CAN VIEW MY BLOG-                                                                       https:// kneereplacement-stickclub.blogspot.com/                                                                                                                     FOR CROCHET DESIGNS                                                                                                   

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I Don’t Smoke or Drink, I Eat Well & Exercise. How Did I Still Get Cancer? An Oncologist Answers.

An oncologist and head and neck surgeon, writes about the debate on food safety in India and how it is related to cancer.
A 45-year-old man presented himself to an oncologist with the typical symptoms of stomach cancer. His worst fears came true, the biopsy reports showed positive results.

He led an extremely healthy lifestyle; exercised regularly, maintained a balanced diet and did not have any addictions. Yet, cancer had managed to conquer his system. The distraught man asked the doctor, “Why me?” The visibly uncomfortable doctor was speechless.

A lot of their patients may have maintained a healthy lifestyle and yet, end up succumbing to cancer. It may not be just tobacco; we have tons of other carcinogens, which have unfortunately entered our diet chart.

Some of the reports on food exports from India show we rank among the top in agri-food rejects as per the UNIDO reports. The key reasons for rejects implicated in the reports were – mycotoxins, microbial contamination, veterinary drug residues, heavy metals, unauthorised food additives, product composition and pesticide residues.

Ever wondered if this was the quality for exports, what could be the standards of internal consumption for us Indians? The Maggi trial that India witnessed recently opened the much-needed debate on food safety, exposing just the tip of the iceberg.

Let’s reflect on a few aspects of such safety issues. Why do we stand where we stand today?

Current status of food quality

“Diet and nutrition are two different aspects of food.” Is the current state of food quality in India a matter of implausible conjecture or a reality yet to dawn in the Indian mindset? Pesticides, preservatives and wasted calories seem to be the trends of the new Indian recipes.

Pesticides:

Recently a patient of mine walked into my outpatient clinic for a follow up visit. He brought with him a basket of fresh fruits as a token of his gratitude. While he handed it to me, he exclaimed, “Doc, these are not the regular ones which I keep for sale, these are ones grow for my own consumption.”

The larger question – is our farmer well educated about balancing the quantity of pesticides to be used for safe and optimal yield; or does he believe that more is better! (Dilution and mixing of pesticides in regulated quantity is key.)

A growing concern among consumers is the question – do we have too much pesticides in our food? Are these really harmful? Is there a way to prevent this?

I have heard that often export rejects from various countries look at India as a potential market — be it tyres, automobiles or food products. Thanks to poor consumer awareness and implicit trust of the consumer in the manufacturer to abide by ethical practices. This is further compounded by extremely poor vigilance and enforcement by government agencies.

The Endosulfan Tragedy in Kerala has killed over 4,000 people and many have been affected since the 1970’s. Endosulfan is an internationally banned insecticide that was earlier used in cashew plantations to increase the product yield.

The progeny of many of the survivors still suffer from conditions like macrocephaly, intellectual disabilities and cancer. Despite the ban made by UN, Endosulfan is still being used in India. Recent reports in media highlighted traces of endosulfan found in several vegetables. Personal interactions with farmers confirm their use of these banned pesticides owing to a quick, sustained and stable yield.

Yes, pesticide residues in food are a growing concern. It is, however, vital to consume healthy and nutritious food after washing them thoroughly. Avoiding fruits and vegetables in fear of residue pesticides would be more harmful that the consumption of minimal residues themselves in causing cancer. Organic foods from reported and accredited farms may be the way forward and needs encouragement from the agriculture department. Educational programmes for farmers from NGO’s and departments would pave the way in foundation of food safety in farms.

Insecticide act of India 1968 is awaiting amendments. The amended act awaits clearance from the law makers.

Preservatives:

Traditionally, preservatives were introduced into food products for keeping them safe and edible for long periods. Salt, sugar and vegetable oil are classical examples, which preserve food and provide the body with nutrition when consumed at required amounts (class 1 preservatives).

As technology and research has advanced, we have moved to synthetic preservatives which help store and protect food from spoilage for extremely long periods (class 2 preservatives). While they may protect the food, they’re definitely harming us. Studies suggest that synthetic food preservatives like Sodium benzoate and Sodium nitrite can cause hyper reactivity in children and have been linked to gastric cancer as well. These preservatives are commonly found in cold drinks, processed meat, canned food and most importantly, ready-to-make food products.

Adulterants:

Food colourants are another group of chemicals quintessentially placed in the “cancer causing family.” Natural food colourants like pure beet/ pomegranate juice, carrot juice, spinach powder, parsley juice, turmeric powder, blueberry juice and cocoa powder can be used at home and in industries. Their shelf life may be low but they add nutritive value to the food product as well.
Red 40, Blue 1 and Yellow 5 are common synthetic food colourants used in industries even though they have been proven to cause long-term health problems. Indeed the spinach gravy you may be having may be onion based gravy with green colourant.

Adulterants range from chalk powder (common in milk), saw dust (found in chili powder), non-permitted dyes (common in turmeric powder) to coal tar (found in tea powder). Vegetables like green chilies and green peas are coated with malachite green (highly carcinogenic and are used as dyes to study bacteria) to enhance the colour and fruits like apples are coated with wax give them a glossy finish.

Hygiene:

Street food is a delicacy for the Indian palate. Microorganisms are responsible for more deaths than cancer every year. Typhoid fever, botulism, amoebiasis, etc. are common food and waterborne infections. An unhygienic condition maintained by street vendors and eateries is a key factor behind the spread of these infections. Vehicular emission, carbon dioxide and air pollutants from the roads are also absorbed by these food items. The basic practice of washing one’s hands before touching any food ingredient is unspoken of. H. Pylori is a growing cause of gastric cancers. Can this be a cause of increasing contamination and adulteration?

Degreening Agents:

As our storage methods are not effective enough, fruits and vegetables cannot be stored for a long time. They are harvested when they are raw and treated with de-greening ripening agents like calcium carbide and ethylene. They make the fruits colourful and appealing to the customer. By consuming these fruits, the consumer has unknowingly reduced his/ her life expectancy.

Looking into the current scenario of food safety makes us wonder – how have we reached here and where are we heading?

Today’s times would be rightly called “instant, unlimited and more” era. Man is in search of instant – coffee, pizza, burger, food and even success instantly. Unlimited food seems to be the most attractive and sought after option to make a dining choice. The more the better is our current attitude. It would not be surprising to witness buy 1 and get 3 free at the current pace and times.

The implicit trust placed by the Indian consumer on manufacturer advertisement and tall claims is appreciable. However, the food industry is rapidly and exponentially growing. We hope to have food that is given instantly, lasts as long as possible and in sufficient quality that satiates the palate. The industry, in an attempt to satisfy the customer, would need to resort to best methods to prolong life, improve revenues and combat competition simultaneously. Would all of these steps be feasible without compromising food safety? Is it not time for the manufacturers to reinstate this trust in the consumer and lay ethical guidelines to protect the consumer?

Food standard and safety act of India is a comprehensive act. The paradox is the regulation and implementation of this act. These bodies have largely remained to provide and regulate license. We have hardly come across brands being suspended owing to poor quality compliance. Would it not be ideal to have monthly checks of 100 random food products, selected from random shops in random areas and scrutinised for food safety? Is it not time for us to amend and strongly enforce Insecticide act of India 1968 to protect our future generations and secure food safety standards?

THIS IS ONLY FOR INFORMATION, ALWAYS CONSULT YOU PHYSICIAN BEFORE HAVING ANY PARTICULAR FOOD/ MEDICATION/EXERCISE/OTHER REMEDIES.                                    PS- THOSE INTERESTED IN RECIPES ARE FREE TO  VIEW MY BLOG-                                                                                           https://gseasyrecipes.blogspot.com/    

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Autism and Heavy Metals Linked through Baby Teeth

Exposure to heavy metals, such as lead, mercury, and zinc, and the development of autism spectral disorder (ASD) has been a contentious relationship, to say the least. While the general scientific consensus is that the development of ASD is largely under the influence genetic mechanisms, there is substantial evidence to support that environmental exposure to various compounds has some association with the developmental disorder. Now, an international group of investigators led by scientists at an Institute has found that baby teeth from children with autism contain more toxic lead and less of the essential nutrients zinc and manganese, compared to teeth from children without autism.     

Findings from the new study—published recently  -suggest that differences in early-life exposure to metals, or more importantly how a child's body processes them, may affect the risk of autism.

"We think autism begins very early, most likely in the womb, and research suggests that our environment can increase a child's risk,” explained the scientist. “But by the time children are diagnosed at age 3 or 4, it's hard to go back and know what the moms were exposed to. With baby teeth, we can actually do that."

The research team observed higher levels of lead in children with autism throughout development, with the greatest disparity observed during the period following birth. Moreover, the team noticed lower uptake of manganese in children with autism, both before and after birth. Interestingly, the pattern was more complex for zinc, as children with autism had lower zinc levels earlier in the womb, but these levels then increased after birth, compared to children without autism. The researchers noted that replication in larger studies is needed to confirm the connection between metal uptake and autism.

Patterns of metal uptake were compared using teeth from 32 pairs of twins and 12 individual twins. The researchers compared patterns in twins where only one had autism, as well as in twins where both or neither had autism. Smaller differences in the patterns of metal uptake occurred when both twins had autism. Larger differences occurred in twins where only one sibling had autism.

We studied "monozygotic and dizygotic twins discordant for ASD to test whether fetal and postnatal metal dysregulation increases ASD risk," the authors wrote. “Using validated tooth-matrix biomarkers, we estimate pre- and post-natal exposure profiles of essential and toxic elements. Significant divergences are apparent in metal uptake between ASD cases and their control siblings, but only during discrete developmental periods. Cases have reduced uptake of essential elements manganese and zinc, and higher uptake of the neurotoxin lead. Manganese and lead are also correlated with ASD severity and autistic traits.”

The researchers employed a method they developed previously that used naturally shed baby teeth to measure children's exposure to lead and other metals while in the womb and during early childhood. The scientists used lasers to extract precise layers of dentine, the hard substance beneath tooth enamel, for metal analysis. The team previously showed that the amount of lead in different layers of dentine corresponds to lead exposure during different developmental periods.

"What is needed is a window into our fetal life," noted lead study investigator , who is also an environmental scientist and dentist. "Unlike genes, our environment is constantly changing, and our body's response to environmental stressors not only depends on just how much we were exposed to but at what age we experienced that exposure."

Prior studies relating toxic metals and essential nutrients to autism have faced key limitations, such as estimating exposure based on blood levels after autism diagnosis rather than before, or not being able to control for differences that could be due to genetic factors. This new method of using baby teeth to measure past exposure to metals also holds promise for other disorders, such as attention-deficit hyperactivity disorder.

"There is growing excitement about the potential of baby teeth as a rich record of a child's early life exposure to both helpful and harmful factors in the environment," concluded a researcher.

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