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What Cilantro Does To Your Body
Do you remember the first time you ate cilantro? Maybe you added it to your salsa recipe or garnished your chili for a fresh, herbal citrus kick. Taking the first bite of cilantro is a distinct memory for some. But it is way more than that. Here’s what cilantro does to your body:
Expecting a nice-tasting herb, up to 25% of people who eat cilantro experience the punishing soap-in-the-mouth flavor, while the other 75% enjoy a taste of citrusy herbal freshness. The difference between the ‘soap eaters’ and the ‘fresh tasters’ boils down to a very specific gene.
What decides how cilantro tastes to you is your olfactory receptor (OR) genes. There seems to be a specific gene amongst these OR genes that increases the chances of experiencing soap in the mouth, that is the OR6A2.
This gene is hypersensitive to the aldehyde chemicals in cilantro and contributes to cilantro’s flavor profile. However, these aldehyde chemicals are also considered volatile compounds, contributing to cilantro’s highly medicinal benefits; talk about bitter-sweet.
What is cilantro?
Cilantro is an herbaceous plant that holds an immense amount of medicinal compounds that give it anti-inflammatory, antioxidant, hypocholesterolemic, hypoglycemic, and phytoconstituent properties that it has.
The medicinal compounds that contribute to these properties include butanoic acid, carvacrol, cymene, estragole, pinene, linalool, limonene, longifolene, and spathulenol, among others.
Coriander seeds are rich in fatty acids like petroselinic acid, linoleic acid, oleic acid, and palmitic acid. At the same time, cilantro leaves are rich in vitamins A & C, potassium, calcium, carotenoids, polyphenols, and polyunsaturated fatty acids. What add to the plant’s health benefits are the coumarins, lavones, pyrogallic tannins, and terpenes.
Now, what do these medicinal compounds do to our bodies while we eat cilantro?
On the inside, cilantro provides the consumer with appetizer effects that stimulate the appetite to encourage eating and ingesting. As well, it helps lower cholesterol with its antihyperlipidemic properties.
Cilantro also helps keep the insides clean with its antimicrobial and antioxidant characteristics. Because of cilantro’s ability to lower blood sugar levels, it’s advised to avoid using cilantro if you are diabetic or taking diabetes medication.
On the outside, the antibacterial properties of cilantro help fight skin diseases and infections by killing bacteria such as Staphylococcus, which causes infections like staph, and Streptococcus, which causes infections like impetigo.
For our mind, cilantro has been shown to reduce the symptoms of anxiety, depression, and insomnia, as well as various cognitive diseases including Alzheimer’s and Parkinsons disease.
Beyond One Super Herb—A Full Healing Plan for Real Results
Cilantro is a powerhouse—but it’s just one piece of the puzzle. Healing isn’t about using one “super herb” but about following a complete plan tailored to your body.
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Cilantro is an ambiguous plant. Aside from our confused tongues, people often say cilantro and coriander are the same thing, this causes confusion because this is technically both right and wrong; cilantro is the fresh leaf of the cilantro plant, while coriander is the dried seed of the cilantro plant.
To add to the confusion cilantro goes by a few common names, cilantro and coriander are used interchangeably but cilantro leaves are also known as Chinese parsley. Amongst all this ambiguity, there is certainty in its benefit to the medicinal world.
Cilantro is an Anticonvulsant
Many side effects come with the use of synthetic anti-epileptic drugs (AEDS), side effects including anxiety, depression, hepatotoxicity, and sedation. When it comes to relieving convulsions, those are not side effects that should have to be considered.
Before pharmaceutical anticonvulsants, people turned to nature’s pharmacy for powerful remedies. Cilantro is just one of many plants with profound effects on brain health, but dozens of forgotten herbs hold the same potential—if you know how to use them.
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When someone experiences two unprovoked seizures, both occurring within 24 hours it defines the diagnosis of epilepsy. Epilepsy is a disease of the brain that affects 70 million people around the world.
Roughly one-third of people managing epilepsy are AEDS-resistant and have to find alternative relief. Cilantro is a proven and highly recommended anticonvulsant.
There are channels in the human brain called KCNQ that control the physiological functions of our body and take part in conditions of epilepsy, cardiac arrhythmias, and deafness. A dysfunction in the KCNQ channels causes epileptic seizures and cilantro is a highly potent KCNQ channel activator. KCNQ activation is needed to control seizures.
Cilantro also contains metabolites such as long-chain fatty aldehyde (E)-2-dodecenal which doubles the activation of the KCNQ channels and repeats the anticonvulsant activity of cilantro, proven by the delay in pentylene tetrazole-induced seizures.
Cilantro Heavy Metal Detox
Another reason cilantro is such a highly boasted medicinal plant is because of its ability to remove heavy metals. Cilantro has been used to remove heavy metals from many sources including soil.
Not sure if heavy metals are affecting you? Here’s a guide to the 10 Warning Signs of Heavy Metal Poisoning—and what to do about them
When added to soil, cilantro works as a way to remove heavy metals from the vegetables that grow in the soil, as well as the grass that feeds farm animals. By drinking cilantro tea you can decrease the concentrations of iron, arsenic, and cadmium in the kidney. Drinking cilantro also contributes to the powerful resistance of oxidative stress in the kidney.
Heavy metals in your body for long periods can cause lead-induced neurotoxicity, the use of coriander extract has been proven to show morphometric effects.
Coriander extract is also hepatoprotective by protecting the liver, lowering concentrations of lead, and increasing hemoglobin by more than the reduction rate.
Not only is cilantro reactive but it’s proactive by reducing oxidative stress-related disorders, preventing the growth of deleterious micro-organisms, and enhancing memory.
How to Make Coriander Cilantro Oil
In this recipe, we combine the benefits of both cilantro leaves and coriander seeds to make one potent and highly medicinal oil. You can find fresh cilantro leaves and coriander seeds from the grocery store or your local market, however, cilantro leaves start to change composition as soon as they are picked so if you can grow it yourself your oil will be more potent.
When using the highest quality ingredients, procedures, and instruments you can store this oil in a cool dark room for up to one year. This coriander cilantro oil can lower blood sugar levels so it is not recommended for those that are using medications for diabetes.
As well cilantro can inhibit blood clotting, so those with bleeding disorders should avoid using this recipe.
To use this recipe for medicinal purposes, you only need to take half a teaspoon of coriander cilantro oil in a day. This can be divided into quarter-teaspoon servings that are added to beverages, like a smoothie, and taken twice daily on an empty stomach.
To make this recipe you will need a pot, a trivet, 500ml & 250ml glass jars with airtight lids, measuring spoons and cups, a mortar and pestle, cheesecloth, and the ingredients.
Coriander Cilantro Infused Oil Recipe
Ingredients
- 2 cups of fresh organic Cilantro Leaves
- 1 teaspoon of organic Coriander Seeds
- 2 cups of organic Olive Oil
Instructions
- Pack fill the 500ml glass jar with fresh cilantro leaf
- Bruise the coriander seeds using the mortar and pestle
- Add the coriander seeds to the 500ml glass jar with the cilantro leaf
- Fill the jar 1 inch below the rim with olive oil, covering the plant completely
- Put the lid on the glass jar, place the trivet in the pot and place the jar on the trivet in the pot. Add water to the pot, filling to meet the center of the glass jar
- Bring to a low boil and simmer for 2-6 hours. The longer you leave it the more potent the medicinal benefits will be
- Remove from the heat and let cool
- Once cool, use the cheesecloth to strain the oil into the 250ml glass jar for final use
- Add ¼ tsp to a smoothie twice a day and enjoy the benefits!
Cilantro is a powerful detoxifier, but what happens after those toxins are released? If your gut isn’t functioning properly, they can get reabsorbed, leaving you feeling sluggish, bloated, and drained.
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The Silent Toxins Holding You Back—Time to Flush Them Out!
Your body isn’t just exposed to toxins—it’s holding onto them. Heavy metals from food, water, and even the air don’t simply pass through; they accumulate, quietly impacting your brain, liver, and energy levels. You might not notice it today, but that toxic buildup can lead to chronic fatigue, brain fog, sluggish digestion, and even long-term health risks.
Cilantro is a powerful detoxifier, but it’s just the beginning. True detox requires a full-body approach.
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EVOO has a taste I don’t care for, could MCT be substituted?
I like cilantro. We in India make fresh mint, cilantro chutney , which has one clove fresh garlic, green chilli and lemon juice and salt and tomato cilantro leaves and fresh mint leaves. sometime i add fresh turmeric and fresh ginger, and eat with rice and fresh made indian Roti .
Fascinating article! I always wondered why most people love cilantro, but I think it tastes horrible! I remember one time eating a salad, and it was good except it had a strange aftertaste that I couldn’t quite identify. It turned out it was cilantro…. So apparently it’s genetic and I’m one of the 25% that thinks it tastes like soap. That’s unfortunate, now that I know it has all these healthy benefits….. I think I like coriander, but now I’m not sure. I didn’t realize that it was the seeds of the cilantro plant…. Since it’s so healthy, I’ll try both of them again… But I’m glad to know the reason why I just don’t like the taste of cilantro! Thanks for this enlightening article…. Amazing what medicinal values there are in nature’s herbs!
I make a Cilantro pesto. Celantro, 1/4 cup ginger, 1/2 cup green onions, 1/3 cup macadamia nuts, 4 T olive oil, lemon juice, a bit of cayenne and salt and pepper. I eat it mixed with quinoa and topped with salad greens, or with pasta, or spread on a sandwich with chicken and avocado.