Originally published December 9 2010
An apple a day keeps cell phone and other radiation at bay
by Melissa Sokulski
(NaturalNews) Common foods such as apples, buckwheat, and sunflower seeds strongly protect and detoxify us from radiation. We are constantly exposed to radiation from cell phones, computer screens, power lines, airline travel, and microwaves. Not only can radiation remain in our body for long periods of time, but even when it passes through it also causes free radical damage. Toxic doses like that of radiation therapy for cancer or of exposure from a bomb or power plant can cause severe burns or even death.
Foods such as apples, buckwheat and sunflower seeds cleanse us of radiation. Apples and sunflower seeds contain pectin which binds and removes radioactive residues from the body. Buckwheat contains glucosides which protect us from the effects of radiation. Cereal grasses and other green foods like chlorella and blue-green algae are also useful in cleansing our bodies of radiation.(1) Essential fatty acids like flax seed oil renew cells which have been burned by radiation. Soaking in a bath with sea salt and baking soda draws toxins including radiation from the body.
Sea vegetables and miso may not be as familiar, but they are such powerful cleansers of radiation that they were used in Japan after nuclear bombs were dropped and in Russia after the Chernobyl nuclear power plant meltdown. Sea vegetables are also known as seaweed. Many varieties can be found in stores including kelp, dulse, nori and wakame. They can also be taken as a supplement which can be useful to people who can not develop a taste for sea vegetables or who feel uncomfortable cooking it. Below is a recipe for miso soup which includes the sea vegetable wakame. Wakame can be found at natural foods stores and in Asian markets.
Miso Soup with Sea Vegetables
- 2 Tbsp dried wakame pieces(Wakame is a sea vegetable sold in natural food stores or Asian markets. If it is not in little pieces already, you can simply cut with scissors.)
- 6 cups water
- 1/2 chopped onion
- 1 chopped carrot
- 1 cup chopped kale
- 2 Tbsp chopped scallions
- 2 Tbsp miso, any variety. (Mellow white miso is sweeter; darker miso like rice or barley is more salty.)
- sea salt to taste
- Olive oil to coat pot
To Prepare Soup
- Coat a soup pot with olive oil and saute onions, carrot and kale over medium heat for five minutes
- Add water and dried wakame
- Bring to boil and simmer fifteen minutes.
- Turn off heat and let cool to body temperature.
- Add a few tablespoons of the broth to a small bowl containing the miso. Mix the miso into the broth and then mix back into the soup.
- Top with scallions, and add sea salt to taste and serve.
1. Pitchford, p.72
Pitchford, Paul. Healing with Whole Foods.
About the authorMelissa Sokulski is an acupuncturist, herbalist, and founder of the website Food Under Foot, a website devoted entirely to wild edible plants. The website offers plant descriptions, photographs, videos, recipes and more. Her new workbook, Wild Plant Ally, offers an exciting, hands-on way to learn about wild edible plants.
Melissa also runs The Birch Center for Health in Pittsburgh, PA, providing the best in complementary health care: acupuncture, therapeutic massage and herbal medicine.
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