Cilantro- The Wonder Herb- there is more to Cilantro than meets the eye or the tastebuds!

A study completed in June 2004 and published in the Journal of Agriculture and Food Chemistry showed that Cilantro contains an antibacterial component that may prove to be a safe, natural means of fighting the food borne illness Salmonella.

U.S. and Mexican researchers isolated the component which is called Dodecenal, and laboratory tests have shown it is twice as effective as the commonly used antibiotic, Gentamicin, at killing Salmonella. Since most natural antibacterial agents found in food have weak activity, a chemist who is involved in the study at the University of California at Berkley.
In addition to dodecenal, eight other antibiotic compounds were isolated from fresh coriander, inspiring the scientists to suggest that dodecenal might be developed as a tasteless food additive to prevent foodborne illness.

Cilantro has a long history as a digestive aid. recent studies have supported its use as a stomach soother for both adults and colicky babies. According to James A. Duke, Ph.D., a botanist retired from the U.S. Department of Agriculture and author of The CRC Handbook of Medicinal Herbs, "Cilantro has been shown to settle the stomach, improving tummy troubles of all kinds, from indigestion to flatulence to diarrhea."

Cilantro it also has wound healing benefits, which were first discovered by the ancient Romans, who used it to preserve meats. The herb contains an antioxidant that helps prevent animal fats from turning rancid. It also contains substances that kill meat-spoiling bacteria and fungi. These same substances in cilantro also prevent infection in wounds. Intriguing new studies suggest that Cilantro has anti-inflammatory effects.

Research has shown that mercury toxins can impair immune system function and thereby cause chronic viral, bacterial & fungal illnesses. Holistic practitioners have observed that patients diagnosed with these illnesses, often have dramatic recoveries following mercury detoxification/amalgam replacement program.

Associates of the Heart Disease Foundation of New York have discovered that therapeutic doses of Cilantro can rapidly mobilize mercury and other toxic metals from the brain and central nervous system into other tissues.

It is believed that Cilantro acts as a reducing agent changing the charge on intracellular mercury to a neutral state allowing mercury to diffuse down it's concentration into connective tissue. This is called connective tissue mercury toxicity. Binding agents like as garlic and pectin can quite easily bind to this free mercury leading to it's excretion from the body.

Ingredients

4 ripe avocados, peeled, seeded
1 tsp ground cumin (optional)
1 ripe, medium Roma tomato, seeded, diced
½ Cup minced sweet white onion
2 serrano chilies, seeded, minced
¼ Cup chopped cilantro leaves
4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste

Instructions

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

SERVES 4 TO 6)

4 garlic cloves, peeled
2 sweet red peppers, finely diced
1 chilli pepper finely diced
1 Tbs. cracked black pepper
2 dashes cayenne pepper
1 tsp. seafood seasoning
1 large bunch fresh cilantro, washed thoroughly,
dried and chopped (stems included)
1 cup extra-virgin Greek Olive Oil
Coarse salt
½ cup fresh lemon juice
1 lb Flank steak
GARNISH
Sprigs of fresh cilantro

PREPARATION

In a blender or food processor, combine all marinade ingredients except for the lemon. Season lightly with salt and process until smooth.

Place the steaks in the marinade. Refrigerate and marinate for 24 hours, turning the steaks 2-3 times in the marinade. Four hours before grilling, add the lemon juice to the marinade.

Prepare the charcoal grill. Remove the steaks from the marinade and wipe off the excess marinade.

When the coals are red-hot, sprinkle each side of the steaks with a little coarse salt. Brush the grill with oil and place the steaks over hot coals. Grill 2-3 minutes per side until nicely browned for medium rare, about 130-135 degrees F internal temperature on a meat thermometer.

Transfer the steaks to a cutting board and let sit for 2-3 minutes before slicing. Cut the meat across the grain into thin slices. Garnish with sprigs of cilantro.