Coriander:The Herb That Can Prevent Metal Toxicity & More

Ayurveda teaches that a food is determined as healthy when it is in harmony with the person eating and the foods that a person is eating.  Essentially there are six tastes (sweet, salty, bitter, sour, pungent and astringent), and certain body (dosha) types do better with certain foods based on the energetics of the food itself.  For example, kapha types should favor foods that are bitter, pungent and astringent to help balance the sometimes heavy, slow moving quality of kapha.

Historically and today many foods are classified as nutritious and healthy because they have been shown to heal and prevent certain health conditions and illnesses.  For example, turmeric has been shown to be a potent anti-inflammatory and antioxidant among many of its other benefits.  Ayurveda refines the process of using food and herbs as medicine by tailoring the quantity for each individual.

Coriander in Ayurveda is considered beneficial for all body types to a certain extent.  It is especially helpful for digestion as it enkindles the digestive fire while simultaneously cooling and soothing the GI tract.  This helps eliminate gas, spasms and promotes absorption of food.  Coriander has also been shown to have antimicrobial substances that help fight disease and infection.  It has been shown to prevent the absorption of heavy metals and toxins that are found in many seafood and meats today.  Coriander, when eaten at the same time as foods containing metals and toxins, prevents absorption of these pollutants in the body.  The presence of metals in the body has been shown to increase the likelihood of Alzheimer's and memory loss.  Using the coriander as a condiment or as a sauce with meals is practical way to benefit from its purifying qualities.

Coriander has been around for thousands of years and used for many ailments in ancient medical practices.  Rediscover this healthy herb and enjoy its taste and health benefits.

Stay healthy & well,
Lisa