Archives for: November 2002, 06
I have read everything I could find in the question section but could not find any information concerning parasites. Is there a problem with this issue to humans from foods, food handling, food preparation? If so are there foods or herbs to keep our bodies free from infestation? I've been a follower of "The Diet" for as long as the books started coming out in Natural Foods Stores. I'm B, secretor, age 60, female, and use elderberry religiously for balance, plus have started the vitamin/mineral supplements. Thank you for reading this and I'll be looking forward to any information you have on the above questions.
Parasites that like humans are usually found in flesh foods. While it's wise to keep hands and work areas meticulously clean when preparing raw meat, fowl and fish, our first defense against parasites lies in the immune systems of the animals we eat. A free-ranged, clean-fed and -kept animal is far less likely to have fallen prey to parasites than a sick, medicated and hormone-enhanced one. Yet another good reason to support conscientious farming and ranching, and choose wild fish from reputable fisherman!
I can recommend an interesting pesto sauce which has evidenced anti-parasitic, detoxifying and mercury-chelation properties, here modified for type B secretors: 2 cups fresh cilantro and 2 cups fresh parsley mixed, 1 cup of roasted seeds from butternut or acorn squash, 6 cloves of raw garlic, ½ teaspoon of sea salt and 3/4 cup olive oil – blend ‘er up. Adjust as your taste dictates. Add a few tablespoons of your favorite fresh-grated peccorino Romano or Parmeggiano Reggiano cheese, YOU LUCKY B. :-} This pesto can be used as a sauce for steamed vegetables, meats, or pasta.
While I'm at it: Peter has recommended black cherry juice to reduce polyamines and combat surface bacteria on meats. The presence of certain polyamines is less of a concern for type Bs than the rest of us (oranges are a case in point), but it's still prudent to use natural means to limit polyamine activity in meats. Two tablespoons of black cherry juice per pound of ground meat, or added to a marinade for steaks, will do the trick, and you’ll be pleasantly surprised at the taste.
Thanks for your message!