Do you eat a lot of fish? If you do, you do not want to miss this video…
Hey everybody and happy Monday!
I’ve got an important Motivational Monday for you today because we are talking Mercury. Not necessarily the mercury in your thermometer, but the mercury that is found in fish.
Heart disease is the number one killer in America and because of this, more and more people are turning to fish as a lean protein source for improved cardiovascular function. While this may have some advantages, it can also be harmful to your health if you are eating too much of the wrong fish.
Mercury toxicity is on the rise and the main culprit is the over-consumption of contaminated fish. Yet, unless you have a blood test to see if your mercury levels are high, you may not be aware that you could be poisoning yourself. Sure, there are symptoms associated with mercury toxicity such as fogginess in the brain and skin rashes, but these are common symptoms that may or may not be related to mercury.
If you eat a lot of fish, have many fillings in your mouth and are demonstrating symptoms that are persistent, then you may want to have your blood check to see if the culprit is mercury.
But do not fear~ A healthy adult can chelate mercury out of their system within three months and it is easy to do. It can be a delicious experience too, as there are some great foods out there that contain nutrients that help to chelate mercury from the system,
In today’s video I am going to show you the best foods to include in your diet to help you eliminate mercury. In addition, I am going to share with you one of my favorite pesto recipes that includes most of these foods so you can get yourself healthy in one delicious dish. I got the recipe from a colleague, and you will absolutely want to try this pesto.
In addition, here is a downloadable PDF which lists the best and worst fish to consume in regards to mercury. You’ll want to keep this list handy when food shopping.
Once you have watched this video, I want to hear from you!!
Have you ever been diagnosed with mercury poisoning? If so, did you have any particular symptoms that were difficult to diagnose? And how did you detox the mercury from your system? Please share your experience with our community as you may have had an experience that may benefit someone else.
As always, it is a pleasure to share information with all of you and hear your feedback. Your comments and notes make it all worthwhile~
Wishing you a great start to your week!
Cilantro Chelation Pesto
This wonderful recipe is by Colorado nutritionist Lynn Mayer, CNC
- 4 cloves garlic
- 1/3 cup of Brazil nuts (selenium)
- 1/3 cup Sunflower seeds (Zinc, Magnesium)
- 2 cups packed with fresh cilantro (Vitamin A) – Also known as Coriander, Chinese Parsley
- 2/3 cup flaxseed oil
- 4 tablespoons lemon juice (Vitamin C)
- 2 tablespoons dulse powder
- Sea salt to taste
Process the cilantro and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch of sea salt to taste, and blend again. Store in dark glass jars if possible. It freezes well, so purchase cilantro in season and fill enough jars to last through the year. Cilantro has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead, and aluminum, thus effectively removing these toxic metals from our bodies.
Simple Cilantro Pesto
- 1 clove garlic
- 1 cup almonds, cashews or other nuts
- 1 cup packed freesh cilantro leaves
- 2 tablespoons of lemon juice
- 6 tablespoons olive oil
Put the cilantro and olive oil in blender and process until the cilantro is chopped. 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 eep the 3:1 ratio of oil to juice. (It freezes well, so you can make several batches at once.)