5 delicious recipes that will help you with heavy metal detoxing
Living in an industrialized modern society has many benefits, but there are some health related drawbacks, such as: environmental heavy metal pollution, which can have horrific effects on human health. But, there is no need to panic because nature offers foods that are scientifically proven, to help you with heavy metal detoxing.
The best ingredients that will help with heavy metal detoxing, are: 1) Ginger, coriander and garlic 2) Pectin-rich fruits and vegetables 3) foods rich in amino acids and 4) Foods containing alpha lipoic acid
1) Ginger, coriander and garlic
Ginger is known to be a protective herb against heavy metal toxicity. This is was demonstrated in an animal- model study, which has found that ginger given orally to rats, who were also given heavy metals, affected the bioavailability, elimination and uptake of mercury, cadmium and lead, in a time-dependent way with highest beneficial reducing effect to Cd ( cadmium) followed by Hg (mercury) and least protection to Pb (lead) in the liver. Ginger has also been reported to reduced chronic pain in fibromyalgia patients, treat asthma and also aid in weight loss.
Garlic and coriander are both are widely used worldwide for flavouring, but their powers go beyond just being nice ingredients for cooking. They have the ability to help with heavy metal detoxing effectively. There are reports that both have been shown extremely efficient in not only protecting the liver, where heavy metals accumulate, but also helping the body to excrete heavy metals through urine and faeces. Garlic has also been shown to cut lung cancer risk significantly, while a garlic oil Component , called hydrogen sulfide may Protect and Treat the Heart.
So, bellow are two a delicious recipes that will help you with heavy metal detoxing.
1kg pack boneless skinless chicken thighs.
1 thumb-size piece of fresh ginger.
4 garlic cloves, finely chopped.
1 tsp mild chilli powder.
15g pack fresh coriander, chopped.
juice of 1 lime.
2 tbsp sunflower oil.
2 medium onions. Onion
Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in (1/2 tea spoon) of turmeric and cook for 1 min more, stirring well.
Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with some rice.
Roasted garlic soup with Parmesan cheese ( Serves 4)
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
Preheat oven to 350°F ( approx 175 C). Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.