Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Cilantro As An Antibacterial For The Healing Of Your Stomach

HawkFire

By HawkFire
in Food Intolerance & Leaky Gut

Recommended Posts

HawkFire Explorer
HawkFire
Posted

I use a lot of cilantro and was interested in the health benefits of the herb. I looked it up and was surprised to discover it has been used for centuries as an anti- inflamatory, it aids in digestion and has antibacterial properties in it's oil that help kill the unwanted in your intestines! I have been using it for some years now and suspect that it is the reason why I've long had satisfactory health. Despite the Celiac, I felt my transition was smooth. Also, Cilantro aids in keeping a person regular. I wanted to pass this information along as I have been reading of many having troubles within their digestive tracts.

Here is my favorite recipe.

1 bunch of Cilantro

1 Quarter of a head of lettuce

1 Quarter of a head of purple cabbage

2 medium tomatoes (seeded)

2 tbs Olive oil

shake of garlic salt

Opt. 1 clove of diced garlic (some do not like the strong flavor of fresh garlic)

Chop all into small bits. Combine in a bowl. Toss with olive oil and garlic salt.

I use this in many wraps, with tortillas, nachos and as a side salad.

I prepare it nearly every day. Very mild taste.

  • 2 weeks later...
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mamazoocrew Newbie
mamazoocrew
Posted

Sounds tasty!!! I bet it's good with avocado!!

Thanks!

Nancym Enthusiast
Nancym
Posted

I've got cilantro growing just outside my front door!

lightningfoot speakin words Contributor
lightningfoot speakin words
Posted

yum yum! I will have to try that. Sounds kinda like something that would be good for a mexican dinner, maybe.

Sweetfudge Community Regular
Sweetfudge
Posted

hm, sounds good, but I am not a huge fan of the taste of cilantro. anyone have good recipes that downplay the spice? I would love the benefit to my stomach!

Ellen Newbie
Ellen
Posted
I use a lot of cilantro and was interested in the health benefits of the herb. I looked it up and was surprised to discover it has been used for centuries as an anti- inflamatory, it aids in digestion and has antibacterial properties in it's oil that help kill the unwanted in your intestines!

It's also a chelator...helps pull toxic metals (lead, mercury, aluminum, etc) out of your system. It doesn't, however, flush them from your system...you need garlic for that. So this wrap mix sounds like a good healthy flush for people with metal sensitivites too. ;)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.