www.royalrife.com/mercury.html
Here is a recipe for mercury chelation that was sent to me by a lady in Kennewick
Washington. It
appears to work for other metals also. Alpha lipoic
acid can also be considered for mercury and other heavy metals chelation.
This is from an article found in the newsletter "Alternative" dated June,
1998. A Dr. Yoshiaki Omura discovered almost by accident that the leaves of
the coriander plant can accelerate the excretion of mercury, lead and aluminum
from the body. He performed a study in which three amalgam fillings were removed
from an individual using all the precautions available to prevent absorption
of the mercury from the amalgam. Significant amounts were later found in the
individual's lungs, kidneys, endocrine organs, liver and heart. There was
no mercury in these tissues prior to the amalgam removal.
Remarkably, without the help of any chelation agents, cilantro was able to
remove the mercury in two to three weeks. (Omura, Shimotsuura, Fukuoka,
Fukuoka, Nomoto: "Significant mercury deposits in internal organs following
the removal of dental amalgam & development of pre-cancer on the gingiva
and the sides of the tongue and their represented organs as a result of inadvertent
exposure to strong curing light (used to solidify synthetic dental filling
material) & effective treatment: a clinical case report, along with organ
representation area for each tooth" Acupunct Electrother Res 21,2 133-160
1996)
Recipe for Cilantro Pesto (Make that "Chelation Pesto")
1 Clove garlic
1/2 cup almonds, cashews, or other nuts
1 cup packed fresh cilantro leaves
2 tablespoons 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 keep the 3:1 ratio of oil to juice. (It freezes well, so you can
make several batches at once.
He recommends a couple of teaspoons a day for two to three weeks once or twice
a year.